Su Young Hong - Kolmar BNH Inc, Food Science Research Institute

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Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties

Su-Young Hong,Dong-Hee Lee,Jin-Hwan Lee,Md Azizul Haque,Kye-Man Cho

Molecules (Basel, Switzerland)（2021）

引用6浏览0WOS引用

Origin of lactic acid bacteria in mulkimchi fermentation

Chung Eun Hwang,Md. Azizul Haque,Su Young Hong,Su Cheol Kim,Kye Man Cho

Journal of Applied Biological Chemistry（2019）

引用3浏览0引用

Origin of lactic acid bacteria in mulkimchi fermentation

Chung Eun Hwang,Md. Azizul Haque,Su Young Hong,Su Cheol Kim,Kye Man Cho

Journal of Applied Biological Chemistryno. 4 (2019): 441-446

引用3浏览0引用

Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent

Ok Soo Joo,Chung Eun Hwang,Su Young Hong, Eui Cheol Sin, Sang Hae Nam,Kye Man Cho

Korean Journal of Food Preservationno. 1 (2018): 124-135

引用7浏览0引用

Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content

Chung Eun Hwang,Dong Hoon Lee, Baolo Kim, Ok Soo Joo,Su Cheol Kim,Jin Hwan Lee,Su Young Hong, A Ra Choi,Kye Man Cho

Korean Journal of Food Preservationno. 4 (2018): 461-470

引用3浏览0引用

Enhanced biological effect of fermented soy-powder milk withLactobacillus brevisincreasing in γ-aminobutyric acid and isoflavone aglycone contents

Chung Eun Hwang,Su Cheol Kim,Jin Hwan Lee,Su Young Hong,Kye Man Cho

Journal of Applied Biological Chemistry（2018）

引用5浏览0引用

Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts

Su Young Hong, Woe Ja Jeong,Hee Yul Lee,Jin Hwan Lee, Chun Eun Hwang,Su Cheol Kim, Ok Soo Joo,Kye Man Cho

Korean Journal of Food Preservationno. 7 (2018): 863-873

引用3浏览0引用

구절초의 추출조건에 따른 Linarin 함량과 In Vitro 생리활성 변화

김양지, 김성은, 이학성,Su Young Hong,Young Jun Kim, Jin Hyup Lee,Sung Jin Park,Kim Jun Ho, Park Youn-Je, 김현규

Journal of The Korean Society of Food Science and Nutritionno. 10 (2016): 1414-1421

引用5浏览0引用

Comparison of Linarin Content and Biological Activity in Ethanol Extraction of Chrysanthemum zawadskii

Yang-Ji Kim,Seong-Eun Kim,Hak Sung Lee,Su-Young Hong,Sung-Eun Kim,Young Jun Kim, Jin Hyup Lee,Sung Jin Park,Jun Ho Kim, Youn-Je Park,Hyun-Kyu Kim

Journal of The Korean Society of Food Science and Nutrition（2016）

引用3浏览0引用

Changes in Quality Characteristics and Antioxidant Activity of Bitter Melon (Momordica charantia L.) Pickle during Ageing

Kye Man Cho,Dongsik Park,Haengran Kim,Heung Joo Yuk,Sang Soo Kang,Oh Kyung Kwon,Su Young Hong, Young Sim Jeong, Min Ju Ahn,Chung Eun Hwang,Ok Soo Joo,Kyung Sook Park,

Journal of The Korean Society of Food Science and Nutrition（2015）

引用12浏览0引用

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