Dae-Youn Hwang

Changes in Yeast Cell Number, Total Acid and Organic Acid during Production and Distribution Processes of Makgeolli, Traditional Alcohol of Korea

Teug-Jae Lee, Dae-Youn Hwang, Chung‐Yeol Lee et al. · Korean Journal of Microbiology · 2009 · 47 citations

Food Chemistry, Yeast Cell Number, Shelf Life +15

Hygienic quality and incidence of histamine-forming Lactobacillus species in natural and processed cheese in Taiwan

Hsien‐Feng Kung, Yung‐Hsiang Tsai, Chin‐Fa Hwang et al. · Journal of Food and Drug Analysis · 2020 · 23 citations · Full text

In vitro interactions on glucose by different fiber materials prepared from mung bean hulls, rice bran and lemon pomace

S.C. Huang, T.-S. Liao, T.C.E. Cheng et al. · Journal of Food and Drug Analysis · 2020 · 19 citations · Full text

Characteristics of Chungkookjang Prepared by Bacillus amyloliquefaciens with Different Soybeans and Fermentation Temperatures

Na‐Ri Lee, Tae-Hun Go, Sang-Mee Lee et al. · The Korean Journal of Microbiology · 2013 · 13 citations · Full text

Food Fermentation, Biochemistry, Yellow Soybean Chungkookjang +13

Isolation and Identification of GABA-producing Microorganism from Chungkookjang

So-Yon Mann, Eun-Ah Kim, Ga-Young Lee et al. · Journal of Life Science · 2013 · 10 citations