Hyun‐Ju Eom

Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables

Hyun‐Ju Eom, Dong Mi Seo, Nam Soo Han · International Journal of Food Microbiology · 2007 · 86 citations

Biotransformation, Food Fermentation, Biochemistry +4

Diversity analysis of lactic acid bacteria in takju, Korean rice wine.

Jianbo Jin, So-Young Kim, Qing Jin et al. · PubMed · 2008 · 58 citations

Food Fermentation, Microbial Contamination, Medicine +12

Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa)

Hyang-Sik Yoon, Ji Won Kim, Sang Hee Kim et al. · Journal of the Korean Society of Food Science and Nutrition · 2014 · 41 citations

Food Chemistry, 분석 결과, Behavioral Sciences +7

An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars

Seung Kee Cho, Hyun‐Ju Eom, Jin Seok Moon et al. · International Journal of Food Microbiology · 2013 · 33 citations

Food Chemistry, Biosynthesis, Biomanufacturing +5

Enhancing acid tolerance of Leuconostoc mesenteroides with glutathione

Ji Eun Kim, Hyun‐Ju Eom, Yujin Kim et al. · Biotechnology Letters · 2011 · 32 citations

Biochemistry, Secondary Metabolite, Phytochemistry +2