Shin‐Yang Choi

Comparison of Microbial Diversity of Korean Commercial<i>Makgeolli</i>Showing High β-Glucan Content and High Antihypertensive Activity, Respectively

Jin Hong Min, Young-Hun Kim, Jaeho Kim et al. · Mycobiology · 2012 · 34 citations · Full text

Microbial Physiology, Polysaccharide, Lactic Acid Bacteria +17

Characterization of Physiological Functionalities in Korean Traditional Liquors

Jae‐Ho Kim, Dae-Hyung Lee, Shin‐Yang Choi et al. · Korean Journal of Food Science and Technology · 2002 · 31 citations

Chemical Composition, Food Analysis, Polyphenolics +16

Fermentation and sensory characteristics of kimchi containing potassium chloride as a partial replacement for sodium chloride

Shin‐Yang Choi, Larry R. Beuchat, Lynn M. Perkins et al. · International Journal of Food Microbiology · 1994 · 27 citations

Food Chemistry, Sodium Chloride, Potassium Chloride +1

Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature

Shin‐Yang Choi, Myoung-Ki Lee, Kwang‐Sik Choi et al. · Korean Journal of Food Science and Technology · 1998 · 21 citations

Nutrition, Food Analysis, Thermal Processing +16

Probiotic Bacillus subtilis KU201 having antifungal and antimicrobial properties isolated from kimchi

Na‐Kyoung Lee, Soyeon Kim, Shin‐Yang Choi et al. · Food Science and Biotechnology · 2013 · 14 citations

Probiotic, Antimicrobial Susceptibility, Antibiotics +6