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마재형 프로필 사진

마재형

Mah, Jae Hyung

대학원

식품생명공학과

연도별 연구 활동 현황

자료유형

발행연도

2008 ~ 2026

2008 2026

언어

선택된 필터

전체 161건 중 11번부터 20번까지의 결과를 표시합니다.

2024

Conference

Spice extracts mitigate Bacillus cereus risks in a fermented soybean stew

Conference

Heat resistance and biofilm formation of Bacillus cereus spores depending on various Korean fermented soybean foods

Article

Influence of Pediococcus pentosaceus Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation

Article

Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation

Article

Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation

Article

Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang

Article

Culture-dependent and-independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in Cheonggukjang

Article

Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

2023

Article

Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste

Conference

Inhibitory effects of food additives on biogenic amine formation in Cheonggukjang fermented with tyramine-producing strains of Bacillus subtilis and Enterococcus faecium

상세 보기

마재형

자료유형

발행연도

키워드

언어

선택된 필터

Spice extracts mitigate Bacillus cereus risks in a fermented soybean stew

Heat resistance and biofilm formation of Bacillus cereus spores depending on various Korean fermented soybean foods

Influence of <i>Pediococcus pentosaceus</i> Starter Cultures on Biogenic Amine Content and Antioxidant Activity in African Sourdough Flatbread Fermentation

Effects of Lactic Acid Bacteria on Reducing the Formation of Biogenic Amines and Improving the Formation of Antioxidant Compounds in Traditional African Sourdough Flatbread Fermentation

Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation

Metagenomic and culturomic analyses of bacterial species contributing to tyramine formation in Cheonggukjang

Culture-dependent and-independent analyses of bacterial compositions and its contributions to formation of γ-aminobutyric acid and poly-γ-glutamic acid in<i> Cheonggukjang</i>

Biogenic amine reduction by food additives in<i> Cheonggukjang,</i> a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species

Biogenic amine reduction by vasoactive amine-degrading<i> Bacillus</i> licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste

Inhibitory effects of food additives on biogenic amine formation in Cheonggukjang fermented with tyramine-producing strains of Bacillus subtilis and Enterococcus faecium