Production of 3-hydroxypropionic acid from glycerol by a novel recombinant Escherichia coli BL21 strain

Subramanian Mohan Raj, Chelladurai Rathnasingh, Ji‐Eun Jo, +1

Process Biochemistry

3-Hydroxypropionic AcidBiomanufacturingBiosynthesisEngineeringBiochemistry +6

Development and evaluation of efficient recombinant <i>Escherichia coli</i> strains for the production of 3‐hydroxypropionic acid from glycerol

Chelladurai Rathnasingh, Subramanian Mohan Raj, Ji‐Eun Jo, +1

Biotechnology and Bioengineering

EngineeringGlycobiologyBioprocess EngineeringEnzymatic Modification3-Hydroxypropionic Acid +17

Cloning, expression, and characterization of an aldehyde dehydrogenase from Escherichia coli K-12 that utilizes 3-Hydroxypropionaldehyde as a substrate

Ji‐Eun Jo, Subramanian Mohan Raj, Chelladurai Rathnasingh, +3

Applied Microbiology and Biotechnology

BiosynthesisEngineeringCellular EnzymologyBiochemistryAldehyde Dehydrogenase +6

Quality Characteristics of Pound Cakes Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

Kyoung-Hee Kim, Hye-Rim Hwang, Mi-Hyang Yun, +3

Journal of the Korean Society of Food Science and Nutrition

Behavioral SciencesEngineeringFruit PowderBotanyPound Cakes Prepared +12

Quality Characteristics of Bread Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder

Mi-Hyang Yoon, Ji‐Eun Jo, Dami Kim, +2

Journal of the Korean Society of Food Science and Nutrition

EngineeringBotany및 5Agricultural EconomicsPlant Pathology +15

Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

Kyoung-Hee Kim, Hye-Rim Hwang, Ji‐Eun Jo, +3

Journal of the Korean Society of Food Science and Nutrition

EngineeringBotanyAgricultural EconomicsIndividual DifferencesPlant Pathology +15

Quality Characteristics of Cookies Containing Various Levels of Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit

Kyoung-Hee Kim, Mi-Hyang Yun, Ji‐Eun Jo, +1

Journal of the Korean Society of Food Science and Nutrition

Quality CharacteristicsEngineeringBotanySpontanea MaxMechanical Engineering +11

Quality Characteristics and Antioxidant Activity Research of Halocynthia roretzi and Halocynthia aurantium

Ji‐Eun Jo, Kyoung-Hee Kim, Mi-Hyang Yoon, +3

Journal of the Korean Society of Food Science and Nutrition

Quality CharacteristicsMedicinal ChemistryBioorganic Chemistry붉은멍게가 훨씬 높았으며Medicine +13

A Study on Relationship between Socio-demographic Factors and Food Consumption Frequencies among Adolescents in South Korea: Using the Korea Youth Risk Behavior Web-based Survey from 2011

Ji‐Eun Jo, Haeryun Park, Soo-Bin Jeon, +5

Korean Journal of Community Nutrition

Food ChoiceNutritionChildhood ObesityInstant NoodlsSouth Korea +11

Antioxidant Activity from Different Root Parts of 6-year-old Panax ginseng C.A. Meyer (Yun-poong)

Ji‐Eun Jo, Kyoung-Hee Kim, Mi-Seon Kim, +3

Journal of the Korean Society of Food Science and Nutrition

MedicineMr 1～4Antioxidant ActivityPanax Ginseng C.aDifferent Root Parts +5