Weon Taek Seo

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Kye Man Cho, Jin Hwan Lee, Han Dae Yun et al. · Journal of Food Composition and Analysis · 2011 · 124 citations

Probiotic, Potential Probiotics, Food Fermentation +6

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Jin Hwan Lee, Sang Hae Nam, Weon Taek Seo et al. · Food Chemistry · 2011 · 122 citations

Resultant Growth Suppression, Probiotic, Engineering +5

Optimization of fermentation conditions for production of exopolysaccharide by Bacillus polymyxa

I. Y. Lee, Weon Taek Seo, G. J. Kim et al. · Bioprocess Engineering · 1997 · 79 citations

Biomanufacturing, Engineering, Food Fermentation +9

Endophytic Bacterial Diversity in the Young Radish and Their Antimicrobial Activity against Pathogens

Weon Taek Seo · Journal of the Korean Society for Applied Biological Chemistry · 2010 · 76 citations

Biology, Microbial Diversity, Pathogenic Microbiology +11

Roasting enhances antioxidant effect of bitter melon (Momordica charantia L.) increasing in flavan-3-ol and phenolic acid contents

Jine Shang Choi, Hyun Young Kim, Weon Taek Seo et al. · Food Science and Biotechnology · 2012 · 72 citations

Food Chemistry, Phenolic Acid Contents, Bitter Melon +4