Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with Panax ginseng Marc Extract

Por Eom, Su Jin, Hwang, Ji Eun, Kim, Kee-Tae, Paik, Hyun-Dong
Publicado no Korean J Food Sci Anim Resour (2017)

Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P

Por Eom, Su Jin, Hwang, Ji Eun, Kim, Kee-Tae, Paik, Hyun-Dong
Publicado no Food Sci Biotechnol (2017)

Improved antioxidative and cytotoxic activities of chamomile (Matricaria chamomilla) florets fermented by Lactobacillus plantarum KCCM 11613P

Por Park, Eun-Hye, Bae, Won-Young, Eom, Su-Jin, Kim, Kee-Tae, Paik, Hyun-Dong
Publicado no J Zhejiang Univ Sci B (2017)

Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

Por Yu, Hyung-Seok, Lee, Na-Kyoung, Jeon, Hye-Lin, Eom, Su Jin, Yoo, Mi-Young, Lim, Sang-Dong, Paik, Hyun-Dong
Publicado no Korean J Food Sci Anim Resour (2016)