Byung Hee Chun

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong et al. · Food Microbiology · 2019 · 134 citations

Food Chemistry, Food Fermentation, Biotechnology +10

Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation

Byung Hee Chun, Kyung Hyun Kim, Hye Hee Jeon et al. · Scientific Reports · 2017 · 89 citations · Full text

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

Kyung Hyun Kim, Se Hee Lee, Byung Hee Chun et al. · Food Microbiology · 2019 · 84 citations

Biology, Marine Biotechnology, Engineering +8

Enhancement of Chlorine Resistance in Carbon Nanotube Based Nanocomposite Reverse Osmosis Membranes

Junwoo Park, Wansuk Choi, Sung Hyun Kim et al. · Desalination and Water Treatment · 2010 · 78 citations

Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation

Dong Min Han, Byung Hee Chun, Che Ok Jeon · Food Research International · 2021 · 71 citations

Microbial Diversity, Food Fermentation, Biochemistry +9