J. Mah

发表

Microwave sterilization of sliced beef in gravy in 7-oz trays

F. Liu, Zhongwei Tang, G. Mikhaylenko, 2008 .

Effects of Calcium and Manganese on Sporulation of Bacillus Species Involved in Food Poisoning and Spoilage

J. Mah, K. Jeong, Martti Tapani Sinnelä, 2019, Foods.

Reduction of tyramine by addition of Schizandra chinensis baillon in Cheonggukjang.

J. Mah, Young-Wan Kim, H. Hwang, 2012, Journal of medicinal food.

Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review.

J. Mah, Y. K. Park, Jae Hoan Lee, 2019, Food chemistry.

Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

J. Mah, Y. K. Park, H. Hwang, 2019, Foods.

Growth and Developmental Control in the Model and Pathogenic Aspergilli

J. Mah, Jae-Hyuk Yu, Jeong-Ah Seo, 2006, Eukaryotic Cell.

Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid

J. H. Hong, J. Mah, Jun-Hee Lee, 2021, Fermentation.

Biogenic amine formation and bacterial contribution in fish, squid and shellfish

J. Mah, H. Hwang, Min-Ki Kim, 2009 .

Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation

J. Mah, Y. Jin, Alixander Mattay Pawluk, 2021, LWT.

Upstream and Downstream Regulation of Asexual Development in Aspergillus fumigatus

J. Mah, Jae-Hyuk Yu, 2006, Eukaryotic Cell.

Upstream and Downstream Regulation of Asexual Development in Aspergillus fumigatus

J. Mah, Jae-Hyuk Yu, 2006 .

Morphological study of heat-sensitive and heat-resistant spores of Clostridium sporogenes, using transmission electron microscopy.

J. Mah, Juming Tang, D. Kang, 2008, Journal of food protection.

Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

J. Mah, H. Hwang, 2009 .

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

J. Mah, Jae Hoan Lee, Jun-Hee Lee, 2019, Foods.

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang

J. Mah, K. Jeong, Y. K. Park, 2020, Foods.

Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua.

Luis J. Bastarrachea, J. Mah, Juming Tang, 2010, Journal of food science.

Thermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity.

Shaojin Wang, Aurelio López-Malo, Dong-Hyun Kang, 2013, Journal of food protection.

Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

J. Mah, H. Hwang, 2009 .

Optimization of production of monacolin K from gamma-irradiated Monascus mutant by use of response surface methodology.

J. Mah, M. Byun, H. Hwang, 2007, Journal of medicinal food.

G‐protein coupled receptor‐mediated nutrient sensing and developmental control in Aspergillus nidulans

J. Mah, C. Caldana, Jae-Hyuk Yu, 2015, Molecular microbiology.

Biogenic amines in Jeotkals, Korean salted and fermented fish products

J. Mah, Man-Goo Kim, H. Hwang, 2002 .

Biogenic amine formation and bacterial contribution in Natto products.

J. Mah, Bitna Kim, B. Byun, 2012, Food chemistry.

Occurrence of biogenic amines in Doubanjiang and Tofu

J. Mah, X. Bai, B. Byun, 2013, Food Science and Biotechnology.

Comparison of ELISA and HPLC methods for the determination of biogenic amines in commercial doenjang and gochujang

J. Mah, Jin Hyo Kim, Young-Wan Kim, 2011 .

Fermented Soybean Foods: Significance of Biogenic Amines

J. Mah, 2015 .

Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste.

J. Mah, B. Byun, 2012, Journal of food science.

Biogenic amine formation and bacterial contribution in Cheonggukjang , a Korean traditional fermented soybean food

J. Mah, Jae Hoan Lee, A. Jeon, 2018 .

Quality and mold control of enriched white bread by combined radio frequency and hot air treatment

J. Mah, Juming Tang, Shaojin Wang, 2011 .

Effects of minerals on sporulation and heat resistance of Clostridium sporogenes.

Dong-Hyun Kang, Juming Tang, Jae-Hyung Mah, 2008, International journal of food microbiology.

Recovering value from waste: biomaterials production from marine shell waste

J. Mah, J. Shariffuddin, S. H. Saharudin, 2018, Bulletin of Materials Science.

Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

J. Mah, Y. Jin, A. Jeon, 2020, Antioxidants.

Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy.

J. Mah, H. Hwang, Young-Hyo Chang, 2008, International journal of food microbiology.

Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).

J. Mah, X. Bai, B. Byun, 2013, Food chemistry.

Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation

J. Mah, Huiling Xu, Y. Jin, 2022, Antioxidants.

Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. Isolated from kimchi

J. Mah, M. Byun, H. Hwang, 2001 .

Antipathogenic activity and preservative effect of levan (β-2,6-fructan), a multifunctional polysaccharide

J. Mah, Su-Jin Lee, B. Byun, 2014 .

Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock

J. Mah, Juming Tang, D. Kang, 2011 .

High Prevalence of Cefotaxime Resistant Bacteria in Grazing Beef Cattle: A Cross Sectional Study

V. Mai, J. Morris, J. Mah, 2019, Front. Microbiol..

Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

Young Jun Kim, J. Mah, H. Hwang, 2009 .

Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

J. Mah, Martti Tapani Sinnelä, Y. Jin, 2021, Frontiers in Microbiology.

Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.

J. Mah, Juming Tang, S. Sastry, 2012, Journal of food protection.

The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria

J. Mah, Juming Tang, D. Kang, 2011 .

Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures.

J. Mah, D. Kang, J. Tang, 2009, Journal of food science.

Development of a colorimetric enzymatic assay method for aromatic biogenic monoamine-producing decarboxylases

J. Mah, Young-Wan Kim, So-Young Kim, 2021, Food Science and Biotechnology.

Validation of an HPLC Analytical Method for Determination of Biogenic Amines in Agricultural Products and Monitoring of Biogenic Amines in Korean Fermented Agricultural Products

J. Mah, H. Hwang, Hyeock Yoon, 2015, Toxicological research.

Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

J. Mah, Y. K. Park, Jae Hoan Lee, 2019, Foods.

Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang

J. Mah, Young-Wan Kim, H. Hwang, 2018, Food Science and Biotechnology.

Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria

J. Mah, Y. Jin, Alixander Mattay Pawluk, 2021, Microorganisms.

Biogenic Amines in Fermented Soybean Foods: Biological Significance and Control Technology

J. Mah, 2015 .

Characterization of Biogenic Amine-Producing Microorganisms Isolated from Myeolchi-Jeot, Korean Salted and Fermented Anchovy

J. Mah, H. Sung, H. Hwang, 2003 .

Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography

J. Mah, Sun-Ju Choi, Jwahaeng Park, 2018, Food Science and Biotechnology.

GC-MS/MS Method for Determination of Polycyclic Aromatic Hydrocarbons in Herbal Medicines

J. Mah, Kyu-yeob Kim, Jwahaeng Park, 2023, Molecules.

Editorial: The Microbiological Functionality and Safety of Fermented Foods

J. Mah, C. Ruiz-Capillas, 2022, Frontiers in Microbiology.

The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores

J. Mah, H. Hwang, X. Bai, 2015 .

Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

J. Mah, Jin-Gyu Park, Jae‐Hun Kim, 2010 .

Development of oscillation method for reducing foodborne pathogens on lettuce and spinach.

J. Mah, D. Kang, S. Ryu, 2011, International journal of food microbiology.

Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi

J. Mah, Y. K. Park, Y. Jin, 2019, Foods.

Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce).

J. Mah, X. Bai, B. Byun, 2013, Food chemistry.

Bacterial contribution to histamine and other biogenic amine content in Juk (Korean Traditional Congee) cooked with seafood

J. Mah, X. Bai, B. Byun, 2013, Food Science and Biotechnology.

Fermented Soybean Foods: Significance of Biogenic Amines

J. Mah, 2015 .