Works by BANG, WOO‐SUK

Results: 8

Antioxidant activities and quality characteristics of omija ( Schizandra chinesis Baillon) cookies.

Published in:

Food Science & Biotechnology, 2015, v. 24, n. 3, p. 931, doi. 10.1007/s10068-015-0120-1

By:

Kim, Mina;
Lee, Jeong-Min;
Do, Jung-Sun;
Bang, Woo-Suk

Publication type:

Article

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation.

Published in:

Foods, 2021, v. 10, n. 2, p. 372, doi. 10.3390/foods10020372

By:

Jo, Yongwoo;
Bang, Woo-suk;
Kim, Mina K.;
Requena, Teresa

Publication type:

Article

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.

Published in:

Foods, 2021, v. 10, n. 1, p. 54, doi. 10.3390/foods10010054

By:

Hwang, In-Seo;
Chon, Seo-Yeong;
Bang, Woo-Suk;
Kim, Mina K.

Publication type:

Article

CHANGES IN ACID AND HEAT RESISTANCE OF SALMONELLA NEWPORT AND SALMONELLA SAINTPAUL STORED IN MANGO AND PINEAPPLE JUICES.

Published in:

Journal of Food Safety, 2012, v. 32, n. 3, p. 311, doi. 10.1111/j.1745-4565.2012.00382.x

By:

YANG, YISHAN;
TEO, JIA HAN;
BANG, WOO‐SUK;
YUK, HYUN‐GYUN

Publication type:

Article

Review on Stress Tolerance in Campylobacter jejuni.

Published in:

Frontiers in Cellular & Infection Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fcimb.2020.596570

By:

Kim, Se-Hun;
Chelliah, Ramachandran;
Ramakrishnan, Sudha Rani;
Perumal, Ayyappasamy Sudalaiyadum;
Bang, Woo-Suk;
Rubab, Momna;
Daliri, Eric Banan-Mwine;
Barathikannan, Kaliyan;
Elahi, Fazle;
Park, Eunji;
Jo, Hyeon Yeong;
Hwang, Su-Bin;
Oh, Deog Hwan

Publication type:

Article

Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea.

Published in:

Journal of Sensory Studies, 2018, v. 33, n. 6, p. N.PAG, doi. 10.1111/joss.12462

By:

Kim, Mina K.;
Chung, Hyun‐Jung;
Bang, Woo‐Suk

Publication type:

Article

Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes on fresh-cut melon, and the impact of combined treatment on fruit quality.

Published in:

Food Science & Biotechnology, 2024, v. 33, n. 1, p. 191, doi. 10.1007/s10068-023-01324-y

By:

Lee, Seok-Gyu;
Kim, Su-Jin;
Bang, Woo-Suk;
Yuk, Hyun-Gyun

Publication type:

Article

Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage.

Published in:

Food Science & Biotechnology, 2016, v. 25, n. 6, p. 1795, doi. 10.1007/s10068-016-0273-6

By:

Bang, Woo-Suk;
Kim, Se-Hun;
Chung, Hyun-Jung

Publication type:

Article