논문

국제논문


      10. A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi.

Food Research International

      105: 492-498 (2018) – SCIE

 

      9. Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry.

Journal of Ginseng Research

      42:57-67 (2018) – SCIE

 

      8. Biotransformation of major ginsenosides in ginsenoside model culture by lactic acid bacteria.

Journal of Ginseng Research

      41: 36-42 (2017) – SCIE

 

      7. A GC-MS based metabolic profiling of fermented sausage supplemented with pineapple.

Food Science and Biotechnology

      25: 1657-1664 (2016) – SCIE

 

      6. Metabolite profiling of

Makgeolli 

      for the understanding of yeast fermentation characteristics during fermentation and aging.

Process Biochemistry

      51: 1363-1373 (2016) – SCI

 

      5. Quality Characteristics of Fermented Sausage Prepared with Soy Sauce.

Food Science and Biotechnology

       25: 1-7 (2016) -SCIE

 

      4. GC/MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics.

LWT – Food Science and Technology

      68: 313-321 (2016) – SCI

 

      3. Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine.

LWT – Food Science and Technology

       64: 1143-1148 (2015) – SCI

 

      2. Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture.

Journal of the Korean Society for Applied Biological Chemistry

       58: 349-358 (2015) – SCIE

 

      1. Metabolic Phenotyping of Berries in Different Six Grape (Vitis vinifera) Cultivars.

Journal of the Korean Society for Applied Biological Chemistry

    57: 491−502 (2014) – SCIE

 

국내논문


    14. A study of Sasang Constitutional Classification Factor using Sasang Constutituonal Analysis Tool 2.

J Sasang Constitut Med

      (In press)
      13. Quality Characteristics of Non-Marketable Fermented Tomato by Lactic Acid Bacteria.

J Korean Soc Food Sci Nutr

      47(2): 150-160 (2018)
      – SCOPUS

        12. Effects of Fermented Sparassis crispa Stipe Extract Supplemented Diet on the Immune Responses of Philippines Eel, Anguilla bicolor.

    J Korean Soc Food Sci Nutr

        46: 1151-1157 (2017)

    – SCOPUS

        11. Quality Characteristics of String Cheese Prepared with Barley Sprouts.

    J Korean Soc Food Sci Nutr

        46: 841-847 (2017)

    – SCOPUS

    10. Characterization of fermented mulberry leaf using Bacillus subtilis.  Journal of the Korean Society of Food Science and Nutrition 46: 108-114 (2017) – SCOPUS
    9. Effect of Original Kyungokgo & Iksuyongjingo plus Sparassis crispa on Antioxidant, Immunity Improvement and Sensory Evaluation. The korea journal of herbology 31: 43-51 (2016) – SCOPUS
    8. Component analysis and immuno-stimulating activity of Sparassis crispa stipe.  Korean Journal of Food Science and Technology 48: 515-520 (2016) – SCOPUS
    7. Antioxidant and Immunological Activities of Sparassis crispa Fermented with Meyerozyma guilliermondii FM. Journal of the Korean Society of Food Science and Nutrition 45: 1398-1405 (2016) – SCOPUS
    6. Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) extract.  Journal of the Korean Society of Food Science and Nutrition 45: 372-379 (2016) – SCOPUS
    5. Effects of temperature and alcohol contents on quality of Takju during storage period. Journal of the Korean Society of Food Science and Nutrition 44: 1531-1537 (2015) – SCOPUS
    4. Quality characteristics of Makgeolli supplemented with pineapple.  Journal of the Korean Society of Food Science and Nutrition 43: 1283-1288 (2014) – SCOPUS
    3. Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage. Journal of the Korean Society of Food Science and Nutrition 43: 1289-1295 (2014) – SCOPUS
    2. Effectiveness of yeast nutrients on stuck fermentation of blueberry wine. Korean Journal of Food Science and Technology 46: 143-147 (2014) – SCOPUS
    1. Quality characteristics of Korean black raspberry Bokbunja wines produced using different amounts of water in the fermentation process. Korean Journal of Food Science and Technology 46: 33-38 (2014) – SCOPUS