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Chang, Hae Choon
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1

Pediococcus inopinatus with a well-developed CRISPR-Cas sys..:

Mun, So Yeong ; Lee, Wooje ; Lee, Soo-Young..
Food Microbiology.  117 (2024)  - p. 104385 , 2024
Link: https://doi.org/10.1016/..
 
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2

A novel NADH fluorescence‐based method for identifying and ..:

Chae, So Jeong ; Kim, Eun Jeong ; Chang, Hae Choon
International Journal of Food Science & Technology.  56 (2021)  6 - p. 2946-2960 , 2021
Link: https://doi.org/10.1111/..
 
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3

Characterization of the Psychrotrophic Lactic Acid Bacteriu..:

Mun, So Yeong ; Seo, Ye Jin ; Chang, Hae Choon
Foods.  10 (2021)  8 - p. 1899 , 2021
Link: https://doi.org/10.3390/..
 
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4

Characterization of Weissella koreensis SK Isolated from Ki..:

Mun, So Yeong ; Chang, Hae Choon
Microorganisms.  8 (2020)  8 - p. 1147 , 2020
Link: https://doi.org/10.3390/..
 
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5

Complete Genome Sequence of Lactobacillus plantarum EM, A P..:

Kim, Eiseul ; Chang, Hae Choon ; Kim, Hae-Yeong
Current Microbiology.  77 (2020)  8 - p. 1871-1882 , 2020
Link: https://doi.org/10.1007/..
 
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6

Purification and characterization of an antimicrobial compo..:

Mun, So Yeong ; Kim, Sung Kyung ; Woo, Eun Rhan.
LWT.  114 (2019)  - p. 108403 , 2019
Link: https://doi.org/10.1016/..
 
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7

Characterization of juice fermented with Lactobacillus plan..:

Jeon, Yu Bin ; Lee, Jae‐Joon ; Chang, Hae Choon
Food Science & Nutrition.  7 (2019)  11 - p. 3622-3634 , 2019
Link: https://doi.org/10.1002/..
 
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8

Heterofermentative lactic acid bacteria as a starter cultur..:

Moon, Song Hee ; Kim, Cho Rong ; Chang, Hae Choon
LWT.  88 (2018)  - p. 181-188 , 2018
Link: https://doi.org/10.1016/..
 
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9

Purification and characterization of mejucin, a new bacteri..:

Lee, Seul Gi ; Chang, Hae Choon
LWT.  87 (2018)  - p. 8-15 , 2018
Link: https://doi.org/10.1016/..
 
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10

Healthy and safe Korean traditional fermented foods: kimchi..:

Chang, Hae Choon
Journal of Ethnic Foods.  5 (2018)  3 - p. 161-166 , 2018
Link: https://doi.org/10.1016/..
 
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11

Assessment of Bacillus subtilis SN7 as a starter culture fo..:

Lee, Seul Gi ; Chang, Hae Choon
Food Control.  73 (2017)  - p. 946-953 , 2017
Link: https://doi.org/10.1016/..
 
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12

Isolation of antifungal activity of Leuconostoc mesenteroid..:

Lee, Seol Hwa ; Chang, Hae Choon
Food Science and Biotechnology.  25 (2016)  1 - p. 213-219 , 2016
Link: https://doi.org/10.1007/..
 
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13

Cholesterol-lowering effects of a putative probiotic strain..:

Choi, Eun Ah ; Chang, Hae Choon
LWT - Food Science and Technology.  62 (2015)  1 - p. 210-217 , 2015
Link: https://doi.org/10.1016/..
 
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14

Rapid manufacture and quality evaluation of long-term ferme..:

Moon, Song Hee ; Moon, Jeong Sun ; Chang, Hae Choon
Food Science and Biotechnology.  24 (2015)  5 - p. 1797-1804 , 2015
Link: https://doi.org/10.1007/..
 
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15

Characterization of starter kimchi fermented withLeuconosto..:

Jo, Se Yeon ; Choi, Eun A ; Lee, Jae Joon.
Journal of the Science of Food and Agriculture.  95 (2014)  13 - p. 2750-2756 , 2014
Link: https://doi.org/10.1002/..
 
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