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Soo-Hwan Yeo

national institute of agricultural sciences

H指数:23

被引数:2,024

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Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45

使用Saccharomyces cerevisiae YM45的综合分析与粉末状起子生产

FERMENTATION-BASEL

IF3.3

2025-04-090

OA

Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains

IF4.2

2023-06-051

OAAI

Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions

FERMENTATION-BASEL

IF3.3

2023-05-180

OA

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

FERMENTATION-BASEL

IF3.3

2023-05-0811

OA

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

FERMENTATION-BASEL

IF3.3

2023-04-272

OA

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

IF4.2

2021-11-2717

OAAI

Short-term Cudrania tricuspidata fruit vinegar administration attenuates obesity in high-fat diet-fed mice by improving fat accumulation and metabolic parameters

SCIENTIFIC REPORTS

IF3.9

2020-12-0317

OAAI

Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov. (vol 41, pg 324, 2018)

SYSTEMATIC AND APPLIED MICROBIOLOGY

IF4.2

2020-01-010

PREAI

Acetobacter oryzifermentans sp. nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp. ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp. paradoxus (Frateur 1950) as Acetobacter ascendens sp. nov., comb. nov. (vol 41, pg 324, 2018)

SYSTEMATIC AND APPLIED MICROBIOLOGY

IF4.2

2019-05-010

PREAI

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

IF4.6

2019-02-0420

OAAI

p-Hydroxybenzyl alcohol inhibits four obesity-related enzymes in vitro

JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY

IF2.8

2018-10-0110

PREAI

Acetobacter oryzifermentans sp nov., isolated from Korean traditional vinegar and reclassification of the type strains of Acetobacter pasteurianus subsp ascendens (Henneberg 1898) and Acetobacter pasteurianus subsp paradoxus (Frateur 1950) as Acetobacter ascendens sp nov., comb. nov

SYSTEMATIC AND APPLIED MICROBIOLOGY

IF4.2

2018-07-0116

PREAI

Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2016-12-1415

PREAI

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

IF3.7

2016-11-0813

OAAI

Complete genome sequence of Bacillus methylotrophicus JJ-D34 isolated from deonjang, a Korean traditional fermented soybean paste

JOURNAL OF BIOTECHNOLOGY

IF3.9

2016-02-018

PREAI

Pyrosequencing reveals bacterial diversity in Korean traditional wheat-based nuruk

JOURNAL OF MICROBIOLOGY

IF2.6

2015-12-0211

PREAI

Mycoflora Dynamics Analysis of Korean Traditional Wheat-based Nuruk

JOURNAL OF MICROBIOLOGY

IF2.6

2014-11-2928

PREAI

Screening of rice cultivars for brewing high quality turbid rice wine

酿造优质浑浊米酒的水稻品种筛选

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-04-018

OAAI