Young Mi Kang - Concepedia

Author

Young Mi Kang

Also Known As

YOUNG MI KANG, Young Mi Kang

Publications

344

Citations

H-Index

Concepts

All Affiliations

Young Mi Kang is an author at Pukyong National University specializing in microbiology, medicine, and food microbiology.

#	Concept	H-Index	Publications	Citations
1	Microbiology	4	4	314
2	Medicine	3	3	299
3	Health Sciences	2	2	269
4	Biochemistry	1	1	204
5	Biotechnology	1	1	30

Young Mi Kang

Publications

331

Citations

H-Index

Page 1

	Year	Citations
Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods Bae-Jin Lee, Jin‐Soo Kim, Young Mi Kang, Food Chemistry Food ChemistryProbioticFood FunctionFood Bioactive CompoundFood Fermentation	2010	204
Antioxidant effects of fermented sea tangle (Laminaria japonica) by Lactobacillus brevis BJ20 in individuals with high level of γ-GT: A randomized, double-blind, and placebo-controlled clinical study Young Mi Kang, Bae-Jin Lee, Jung-Il Kim, Food and Chemical Toxicology Laminaria JaponicaProbioticFood FunctionDysbiosisFood Fermentation	2011	65
Application of Yeast Candida utilis to Ferment Eisenia bicyclis for Enhanced Antibacterial Effect Sung‐Hwan Eom, Dae-Sung Lee, Young Mi Kang, Applied Biochemistry and Biotechnology Enhanced Antibacterial EffectFerment Eisenia BicyclisAntifungal AgentBiotechnologyYeast Candida Utilis	2013	30
Fermented Saccharina japonica (Phaeophyta) improves neuritogenic activity and TMT-induced cognitive deficits in rats Hyun-Jung Park, Mi‐Sook Lee, Hyun Soo Shim, ALGAE	2016	17
A randomized, double-blind, placebo-controlled study on the memory-enhancing effect of lactobacillus fermented Saccharina japonica extract Hyun-Jung Park, Hyun Soo Shim, Gyeong Ran Lee, European Journal of Integrative Medicine Food FermentationFood MicrobiologyPlacebo-controlled StudyMicrobiologyMemory-enhancing Effect	2019	15

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