Yeun Hong

发表

Detection and identification of Vibrio species using whole-cell protein pattern analysis.

Hae-Yeong Kim, Young-Rok Kim, C. Lee, 2012, Journal of microbiology and biotechnology.

Multiplex PCR for simultaneous identification of turkey, ostrich, chicken, and duck

P. Qin, Jae-hwan Kim, Mi-Ju Kim, 2015, Journal of the Korean Society for Applied Biological Chemistry.

Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

Hae-Yeong Kim, Yeun Hong, Shin-Young Lee, 2016, Food chemistry.

, Gagandeep cerevisiae Saccharomyces Sulfide Formation in Identification of Genes Affecting Hydrogen

A. Linderholm, L. Bisson, Yeun Hong, 2008 .

Development of Duplex PCR Method for Simultaneous Detection of Rabbit (Oryctolagus cuniculus) and Cat (Felis catus) Meats

Seung-Min Yang, Mi-Ju Kim, Hae-Yeong Kim, 2015 .

SULPHUR COMPOUNDS PRODUCTION AND SENSORY IMPACT ON WINE

A. Linderholm, Yeun Hong, Kevin L. Dietzel, 2008 .

Identification of Lactic Acid Bacteria in Pork Meat and Pork Meat Products Using SDS-PAGE, 16S rRNA Gene Sequencing and MALDI-TOF Mass Spectrometry

A. Shrivastav, Hae-Yeong Kim, Yeun Hong, 2014 .

Comparison of bacterial community changes in fermenting kimchi at two different temperatures using a denaturing gradient gel electrophoresis analysis.

H. Kim, Yeun Hong, H. Chang, 2013, Journal of microbiology and biotechnology.

Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.

H. Kim, Yeun Hong, Jingmei Li, 2014, Journal of the science of food and agriculture.

Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

H. Kim, Yeun Hong, Hyun-Ji Jung, 2016 .

Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens

H. Kim, Yeun Hong, Hyun-Ji Jung, 2012, Food Science and Biotechnology.

Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.

H. Kim, Yeun Hong, Sung-gi Min, 2015, Journal of microbiology and biotechnology.

Discrimination of doenjang samples using a mass spectrometry-based electronic nose and human sensory preference testing

H. Kim, Bongsoo Noh, Yeun Hong, 2015, Food Science and Biotechnology.

Distribution of lactic acid bacteria in garlic (Allium sativum) and green onion (Allium fistulosum) using SDS-PAGE whole cell protein pattern comparison and 16S rRNA gene sequence analysis

H. Kim, Yeun Hong, H. Chang, 2012, Food Science and Biotechnology.

Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji

P. Qin, Wooki Kim, H. Kim, 2016, Food Science and Biotechnology.