Juhui Jin

Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus

Juhui Jin, Thi Thanh Hanh Nguyen, Sanjida Humayun et al. · Food Chemistry · 2020 · 72 citations

Food Fermentation, Food Mycology, Biotechnology +5

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin et al. · Food Science and Biotechnology · 2021 · 37 citations · Full text

Pichia Kudriavzevii, Food Fermentation, In Vitro Fermentation +6

Anti-cariogenic Characteristics of Rubusoside

Jeesoo Kim, Thi Thanh Hanh Nguyen, Juhui Jin et al. · Biotechnology and Bioprocess Engineering · 2019 · 20 citations · Full text

Medicine, Anti-cariogenic Characteristics, Clinical Pharmacology +2

Synthesis and characterization of stevioside having low degree polymerized glucosides using dextransucrase and dextranase

Gyumin Son, Thi Thanh Hanh Nguyen, Byeongsu Park et al. · Enzyme and Microbial Technology · 2019 · 15 citations

Food Chemistry, Bioorganic Chemistry, Natural Polymer +9

Antimelanogenesis Effects of Fungal Exopolysaccharides Prepared from Submerged Culture of Fomitopsis castanea Mycelia

Juhui Jin, Thi Thanh Hanh Nguyen, Changmu Kim et al. · Journal of Microbiology and Biotechnology · 2019 · 11 citations · Full text