Byung‐Serk Hurh

Fermented barley and soybean (BS) mixture enhances intestinal barrier function in dextran sulfate sodium (DSS)-induced colitis mouse model

Jong Kyu Woo, Seungho Choi, Ju‐Hee Kang et al. · BMC Complementary and Alternative Medicine · 2016 · 67 citations · Full text

Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation

Sang Mi Lee, Hyeon Ji Lim, Jiwon Chang et al. · Food Chemistry · 2018 · 59 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +7

Purification, characterization and gene cloning of 6‐hydroxynicotinate 
3‐monooxygenase from <i>Pseudomonas fluorescens</i> TN5

Hideo Nakano, Marco Wieser, Byung‐Serk Hurh et al. · European Journal of Biochemistry · 1999 · 56 citations · Full text

Volatile Compounds Produced by <i>Lactobacillus paracasei</i> During Oat Fermentation

Sang Mi Lee, Jieun Oh, Byung‐Serk Hurh et al. · Journal of Food Science · 2016 · 54 citations

Characterization of Aspergillus sojae Isolated from Meju, Korean Traditional Fermented Soybean Brick

Kyung‐Min Kim, Jaeho Lim, Jae Jung Lee et al. · Journal of Microbiology and Biotechnology · 2017 · 40 citations