Hae-Kyong Park

Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang).

Jong-Kyu Kim, Myunghee Kim, S. Shukla, 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Characteristics of Taste Components of Commercial Soybean Paste

Jong-kyu Kim, B. Gil, Hae-Kyong Park, 2002 .

Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.

S. Shukla, Jong Suk Lee, Myunghee Kim, 2015, Journal of food science.

Reduction of biogenic amines and aflatoxins in Doenjang samples fermented with various Meju as starter cultures

S. Shukla, Jong Suk Lee, Myunghee Kim, 2014 .

Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).

In Koo Lee, Jong-Kyu Kim, Myunghee Kim, 2010, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product

S. Shukla, Ashutosh Bahuguna, Myunghee Kim, 2020, Scientific Reports.

Reduction of Foodborne Pathogens and Aflatoxins in Doenjang Samples Using Defined Meju

S. Shukla, Jong Suk Lee, Myunghee Kim, 2014 .

Determination of biogenic amines in Japanese miso products

S. Shukla, Myunghee Kim, Jong-kyu Kim, 2011 .

Analysis of Azodicarbonamide in Food Products by High Performance Liquid Chromatography

Jun‐Hyun Kim, Ho-Soo Lim, K. Bahn, 2010 .

Analysis of Biurea Decomposed from Azodicarbonamide in Food Products by High Performance Liquid Chromatography Mass/Mass Spectrometry

Jun‐Hyun Kim, Ho-Soo Lim, Hyo-Jin Yang, 2010 .