Hye Ji Jang

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects

Jieun Jung, Hye Ji Jang, Su Jin Eom et al. · Journal of Ginseng Research · 2017 · 83 citations · Full text

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

Hye Ji Jang, Myung Wook Song, Na‐Kyoung Lee et al. · Journal of Food Science and Technology · 2018 · 83 citations · Full text

Food Chemistry, Probiotic, Food Bioactive Compound +5

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Hye Ji Jang, Na‐Kyoung Lee, Hyun‐Dong Paik · Food Science and Biotechnology · 2019 · 83 citations · Full text

Probiotic, Probiotic Characterization, Antioxidant Effect +7

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jieun Jung, Hyun‐Dong Paik, Hyun Joo Yoon et al. · Korean Journal for Food Science of Animal Resources · 2016 · 60 citations · Full text

Evaluation of the probiotic characteristics and prophylactic potential of Weissella cibaria strains isolated from kimchi

Hyung‐Seok Yu, Hye Ji Jang, Na‐Kyoung Lee et al. · LWT · 2019 · 58 citations

Probiotic, Antimicrobial Susceptibility, Prophylactic Potential +6