J. Choi

Sterilization of Gochujang Sauce with Continuous Ohmic Heating

M. Chung, W. Cho, J. Choi, 2015 .

Acidic and steaming treatments of tteokbokki rice cake to improve its microbial and textural properties

Su Jin Lee, M. Chung, W. Cho, 2017 .

Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Young-S. Kim, Young-Seo Park, Sang-Hoon Song, 2014, Food Science and Biotechnology.

Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties

Yang Kim, T. Moon, Kyungmi Kim, 2013, Food Science and Biotechnology.

Effects of glycine on microbial safety of low-salted squid and myungran jeotgal

W. Cho, H. Cheon, ChungMyongSoo, 2019 .

Analysis of microflora profile in Korean traditional nuruk.

H. Lee, Jung-min Park, Chunghee Lee, 2013, Journal of microbiology and biotechnology.

Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)

Hee-Jeong Hwang, M. Chung, Hye-Jae Choi, 2023, Food science and biotechnology.

Analysis of the Cytotoxicity of Green Pigment Produced on the Surface of Roasted and Retorted Chestnuts Using Immune Cells and Gastrointestinal Cancer Cells

K. Hwang, Hana Jung, Changho Jhin, 2011 .