ScholarWorks@Korea University: Mah, Jae Hyung

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Mah, Jae Hyung (마재형)

Graduate School (Department of Food and Biotechnology)

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Tel 044-860-1431
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Biogenic amines:14||biogenic amines:8||lactic acid bacteria:5||Cheonggukjang:5||Fermentation:5||Enterococcus faecium:4||tyramine:4||biogenic amine:4||Bacillus subtilis:4||Tyramine:4||Myeolchijeot:4||Glycine:3||DPPH scavenging activity:3||gammaaminobutyric acid:3||kimchi:3||Kimchi:2||total phenolic content:2||starter culture:2||HPLC:2||Antimicrobial spectrum:2||Salted and fermented anchovy:2||organic acids:2||Jeotgal:2||heat resistance:2||vegetative cell:2||polyphenols:2||lactic acid fermentation:2||sporulation:2||manganese:2||fermentation:2||spore:2||Clostridium sporogenes:2||Bacillus spp.:2||Lactobacillus brevis:2||histamine:2||calcium:2||Bacillus species:2||Extracellular polymeric substances:2||Enterococcus:2||Fermented soybean foods:2||mineral:2||Aekjeot:1||Bacillus: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||zvalue:1||Nicotinic acid:1||Acetobacter pasteurianus:1||Fermented food:1||Spores in biofilm:1||Biofilm formation:1||Biofilm persistence: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||Dry heat:1||food quality and safety:1||one and twostep fermentation:1||GCMS/MS:1||Cultureindependent method:1||qPCR:1||Dvalue:1||Pathogenic bacteria: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||enterococci:1||soybean products:1||thermal inactivation:1||gochujang:1||Lettuce:1||sensory property:1||Baechu kimchi:1||green tea:1||spoilage and pathogenic microorganisms:1||validation:1||Polygammaglutamic acid:1||BA degradation:1||Fermented soybean paste: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||Tyrosine decarboxylase:1||Amine oxidase:1||Wet heat:1||fermented foods:1||fermented green tea:1||monitoring:1||Metagenomic analysis:1||Bioactive compounds:1||Fermented soybean stew:1||Food properties: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||hazardous compounds:1||food functionality:1||Biogenic amine degradation:1||Traditional microbiological analysis:1||Potassium sorbate:1||Sorghum bicolor (L.) Monesh:1||fermented sorghum: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||Intact biofilm:1||fermentation optimization:1||herbal medicine:1||Bacillus licheniformis:1||Culturedependent method:1||Bacillus piscis:1||Tyrosine decarboxylase gene:1||tyrosinase inhibitory activity:1||occurrence:1||Traditional Asian foods:1||Gat kimchi:1||control: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||probiotic microorganisms:1||acetic acid fermentation:1||Sodium benzoate:1||fermented sorghumbased foods:1||Bacillus cereus: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||Method development:1||functional compounds:1||polycyclic aromatic hydrocarbon:1||kisra:1||antioxidant compounds:1||BA production:1||Korean fermented soybean foods:1||D value:1||

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