Seung-Wha Jo

Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia

Jihee Lim, Eunsoo Jung, Eun‐Kyung Choi et al. · Clinical Nutrition · 2014 · 52 citations

Life Sciences, Nutrition, Nutritional Sciences +11

Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile

Jyoti Prakash Tamang, Souvik Das, Pynhunlang Kharnaior et al. · Food Research International · 2021 · 43 citations

Life Sciences, Bioinformatics, Food Science +17

Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods

Eun-Jung Yim, Seung-Wha Jo, Eunsil Lee et al. · Korean Journal of Food Preservation · 2015 · 19 citations · Full text

Agriculture, Food Science, Microbiology +17

Bacillus licheniformis Isolated from Korean Traditional Food Sources Enhances the Resistance of Caenorhabditis elegans to Infection by Staphylococcus aureus

Hyun Sun Yun, Ju Hee Heo, Seok Jun Son et al. · Journal of Microbiology and Biotechnology · 2014 · 13 citations · Full text

Life Sciences, Food Science, Microbiology +12