ScholarWorks@Korea University: Mah, Jae Hyung

Detailed Information

Mah, Jae Hyung (마재형)

Department of Food and Biotechnology

Research Area

Tel 044-860-1431
Homepage

ResearcherID ORCiD Scopus Google Scholar ID ResearchGate

Keyword

Biogenic amines:10||biogenic amines:7||Myeolchijeot:4||biogenic amine:4||Tyramine:3||kimchi:3||Cheonggukjang:3||lactic acid bacteria:3||tyramine:3||Bacillus subtilis:3||Enterococcus faecium:3||Salted and fermented anchovy:2||Jeotgal:2||heat resistance:2||vegetative cell:2||Antimicrobial spectrum:2||HPLC:2||sporulation:2||manganese:2||spore:2||Clostridium sporogenes:2||Bacillus spp.:2||Lactobacillus brevis:2||calcium:2||Bacillus species:2||Glycine:2||mineral:2||Aekjeot:1||Bacillus:1||Enterococcus:1||Simultaneous determination:1||Validation:1||bread:1||Black soybean products:1||Bacillus coagulans:1||Radio frequency:1||Hot air treatment:1||Produce:1||ESEM:1||Garlic:1||Nicotinic acid:1||Fermentation:1||fermented soybean:1||Cheonggukjang model:1||fermentation temperature:1||beef cattle:1||food safety:1||fermented soybean foods:1||radish kimchi:1||Preservatives:1||Choenggukjang:1||Antimicrobial activity:1||Schisandra chinensis:1||levan:1||Natto:1||bacterial contaminants:1||Mold control:1||thermal stress:1||Traditional Korean salted and mented anchovy:1||multicopper oxidase:1||optimisation:1||Colorimetric assay:1||food quality and safety:1||arbutin production:1||fermentation duration:1||tyrosine decarboxylase gene (tdc):1||Fermented soybeans:1||intervention methods:1||Kkakdugi:1||Soybean fermentation:1||TDC:1||Bacillus cereus spore:1||spore viability:1||foodborne pathogenic bacteria:1||2:1||histamine:1||enterococci:1||soybean products:1||thermal inactivation:1||gochujang:1||Lettuce:1||sensory property:1||Baechu kimchi:1||DPPH scavenging activity:1||green tea:1||spoilage and pathogenic microorganisms:1||antineurodegenerative activity:1||Pa kimchi:1||antibiotic resistance:1||MIC:1||Achromobacter spp.:1||doubanjiang:1||spoilage bacteria:1||Oscillation:1||autoclaving:1||Xray diffraction:1||pH:1||Storage:1||Starter culture:1||Korean salted and fermented fish product:1||Spices:1||biogenic amine degradation:1||Bacillus spores:1||Amine oxidase:1||Tyrosine decarboxylase:1||fermented foods:1||skin lightening:1||farm management survey:1||Processed animal products:1||TDC inhibitor:1||growth inhibition:1||seafood:1||soybean product:1||tyramineproducing microorganism:1||doenjang:1||minimal inhibitory concentration:1||heat shock:1||hardness:1||PBAT:1||Enterobacter spp.:1||fermentation:1||hazardous compounds:1||food functionality:1||recommended limits:1||reduction:1||cefotaxime:1||Agricultural products:1||Jajang:1||fermented food:1||Miso:1||spores:1||Pathogen:1||crystallinity:1||oxygen permeability:1||tensile properties:1||dry stress:1||Enterobacter sakazakii:1||water activity:1||Fish:1||Squid:1||gammaaminobutyric acid:1||lactic acid fermentation:1||polyphenols:1||Kimchi:1||tyrosinase inhibitory activity:1||occurrence:1||Traditional Asian foods:1||Gat kimchi:1||control:1||starter culture:1||Chonggak kimchi:1||Highperformance liquid chromatography:1||Biogenic amine:1||antisporal activity:1||Thermal breakdown:1||antimicrobial activity:1||tomato juice:1||pathogenic bacteria:1||enumeration:1||Bread:1||Quality:1||Reduction:1||bulgogi:1||irradiation:1||water vapor permeability:1||Food additives:1||Sodium chloride:1||Paenibacillus tyraminigenes sp nov.:1||spore starter culture:1||Levilactobacillus brevis:1||organic acids:1||probiotic microorganisms:1||Myeolchiaekjeot:1||starter cultures:1||Regulation and reduction:1||Korean specialty kimchi:1||cross sectional study:1||Ultraperformance liquid chromatography:1||6fructan:1||congee:1||Chunjang:1||tofu:1||Soybean products:1||competitive direct enzymelinked immunosorbent assay:1||zinc:1||Spinach:1||thermal analysis:1||Shellfish:1||Staphylococcus xylosus:1||functional compounds:1||

STATISTICS: Total View :7,043,793; Today View :21,016

RSS_1.0 RSS_2.0 ATOM_1.0

145 Anam-ro, Seongbuk-gu, Seoul, 02841, Korea+82-2-3290-2963

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Keyword

BROWSE