J. Chang

发表

Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application

H. Park, Hak-Jong Choi, S. Wi, 2018, PloS one.

UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Y. Yun, J. Chang, Moeun Lee, 2021, Antioxidants.

DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32.

W. Shim, J. Chang, Moeun Lee, 2020, Food chemistry.

Characterization of Kimchi Flavor with Preconcentration by Head Space Solid-Phase Microextraction and Stir Bar Sorptive Extraction and Analysis by Gas Chromatography-Mass Spectrometry

Hye-Young Seo, Hae-Won Lee, J. Chang, 2018, Analytical Letters.

Biological Control of Root-Knot Nematodes by Organic Acid-Producing Lactobacillus brevis WiKim0069 Isolated from Kimchi

H. Park, Jehyeong Yeon, N. Yu, 2019, The plant pathology journal.

Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice

Jong-Hwan Park, Green Kim, Joo-Hee Choi, 2016, Journal of Microbiology.

Identification of a replicon from pCC3, a cryptic plasmid from Leuconostoc citreum C4 derived from kimchi, and development of a new host–vector system

H. Chang, J. Chang, 2009, Biotechnology Letters.

Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice

Y. Yun, J. Chang, Moeun Lee, 2022, Journal of Functional Foods.

Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

H. Park, S. H. Lee, Jong-Hee Lee, 2017, Scientific Reports.

Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells.

Hae Choon Chang, Ji Yoon Chang, Yu Ran Cho, 2007, Journal of microbiology and biotechnology.

Bacterial diversity in Korean temple kimchi fermentation.

J. Chang, Moeun Lee, J. Song, 2019, Food research international.

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation.

S. H. Lee, M. Jung, J. Chang, 2017, Food microbiology.

Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter.

Hae Choon Chang, Ji Yoon Chang, H. Chang, 2010, Journal of food science.

Arginine metabolism and the role of arginine deiminase-producing microorganisms in kimchi fermentation

Jong-Hee Lee, J. Chang, Sera Jung, 2022, Heliyon.

Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

S. H. Lee, M. Jung, J. Chang, 2018, Food Control.

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells.

Y. Yun, J. Chang, Moeun Lee, 2023, Food & function.

Effect of high hydrostatic pressure (HHP) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi: Modelling of microbial activity and preservation of physicochemical properties

Jeong Hyeon Lee, K. Song, H. Chun, 2021 .

A colorimetric Loop-mediated isothermal amplification (LAMP) assay based on HRP-mimicking molecular beacon for the rapid detection of Vibrio parahaemolyticus.

Min-Gon Kim, W. Shim, Hyoyoung Mun, 2020, Biosensors & bioelectronics.

Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture.

H. Chang, J. Chang, 2011, Journal of food science.

Effect of Solar Salt on Kimchi Fermentation during Long-term Storage

H. Chang, J. Chang, I. Kim, 2014 .

Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening

H. Park, S. H. Lee, Jong-Hee Lee, 2017, Scientific Reports.

Effect of Solar Salt on the Fermentation Characteristics of Kimchi

H. Chang, J. Chang, I. Kim, 2011 .

Change in the Microbial Profiles of Commercial Kimchi during Fermentation

H. Chang, Yu-Ri Choi, J. Chang, 2011 .

Cell‐free culture supernatant of Lactobacillus curvatus Wikim38 inhibits RANKL‐induced osteoclast differentiation and ameliorates bone loss in ovariectomized mice

Dongkyu Kim, Joo-Hee Choi, Jae-Hun Ahn, 2021, Letters in applied microbiology.

Study on the influence of heavy oil group components on the formation and stability of W/O emulsion

Rui Jiang, J. Chang, Chao Shen, 2022, Journal of Dispersion Science and Technology.

Production and preliminary characterization of monoclonal antibodies highly specific to pork fat protein

Min-Gon Kim, Won-Bo Shim, Jeong-Sook Kim, 2017 .

Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model

S. Lim, J. Chang, Moeun Lee, 2022, Journal of microbiology and biotechnology.

Complete Genome Sequence of Lactobacillus curvatus Strain WiKim38 Isolated from Kimchi

S. H. Lee, M. Jung, J. Chang, 2017, Genome Announcements.

Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor

Sanung Eom, Shinhui Lee, Hye Duck Yeom, 2022, Journal of microbiology and biotechnology.

Production, Characterization, and Antioxidant Activities of an Exopolysaccharide Extracted from Spent Media Wastewater after Leuconostoc mesenteroides WiKim32 Fermentation

J. Yang, H. Park, Jin-Cheol Kim, 2021, ACS Omega.

Supercooling Pretreatment Improves the Shelf-Life of Freeze-Dried Leuconostoc mesenteroides WiKim32

H. Park, Seul-Gi Jeong, I. Choi, 2022, Journal of microbiology and biotechnology.

Coffee residue as a valorization bio-agent for shelf-life extension of lactic acid bacteria under cryopreservation.

J. Yang, H. Park, Shiying Qi, 2020, Waste management.

Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice

Jong-Hwan Park, Green Kim, Joo-Hee Choi, 2016, Journal of Microbiology.

Transcriptome responses of lactic acid bacteria isolated from kimchi under hydrogen peroxide exposure.

J. Chang, Moeun Lee, J. Song, 2023, Food research international.