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Solid-State Fermentation With Aspergillus cristatus Enhances the Protopanaxadiol- and Protopanaxatriol-Associated Skin Anti-aging Activity of Panax notoginseng, FRONTIERS IN MICROBIOLOGY, 12, 602135., Lee, S. M., Reddy, C. K., Ryu, J. J., Kyung, S. Y., Lim, Y. H., Park, M. S., Kang, S. H., Lee, C. H. (2021).




Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products, FOODS, 10(11), 2516., Lee, S. H., Lee, S. M.,  Lee, S. H., Kim, H. J., Singh, D., Lee, C. H. (2021).

http://www.mdpi.com/2304-8158/10/11/2516 ​ 


Gochujang prepared using rice and wheat koji partially alleviates high-fat diet-induced obesity in rats, FOOD SCIENCE & NUTRITION, 8(3), 1562-1574., Son, HK (Son, Hee-KyoungShin, HW (Shin, Hye-WonJang, ES (Jang, Eun-Seok Moon, BS (Moon, Byoung-Seok Lee, CH (Lee, Choong Hwan Lee, JJ (Lee, Jae-Joon), (2020).



Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products, FOODS, 10(11), 2516., Sang-Hee Lee 1, Sunmin Lee 1, Seung-Hwa Lee 2, Hae-Jin Kim 2, Digar Singh 1 and Choong-Hwan Lee 1,*, (2021).



Effects of the Addition of Herbs on the Properties of Doenjang, FOODS, 10(6), 1307. Lee, S. M., Lee, Y. M., Lee, C. H., Park, I. M., (2021).



Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities, FOODS, 10(6), 1377. Soung, S .H., Lee, S. M., Lee, S. H., Kim, H. J., Lee, N. R., Lee, C. H., (2021).



Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang(Fermented Soy Sauce) A Comparative Study, FOODS, 10(3),  641., Song, D.H., Chun, B.H., Lee, S.M., Son, S.Y., Reddy, C.K., Mun, H.I., Jeon, C.O., Lee, C.H. (2021).



Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potentioal of Chinese Chives against Poultry Pathogens, ANTIBIOTICS-BASEL , 9(7), 386., Damini K.,  Lee W. D., Jung E. S., Niu K, M,.Lee C. H., Kim S. K. (2020). 

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach. Metabolites, 9(9), 183. Kwon, Y. S., Lee, S. M., Lee, S. H., Kim, H. J., Lee, C. H. (2019). 


Varying Inocula Permutations (Aspergillus oryzae and Bacillus amyloliquefaciens) affect Enzyme Activities and Metabolite Levels in Koji. JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 28(12), 1971-1981. Gil, H. J., Lee, S. M., Singh, D. Lee, C. H. (2018). 



Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae. JOURNAL OF MICROBIOLOGY AND

BIOTECHNOLOGY, 28(8), 1260–1269. Seo, H. S., Lee, S. M., Singh, D., Park, M. K., Kim, Y. S., Shin, H. W.,  Cho, S. A., Lee, C. H. (2018).  


Untargeted metabolite profiling for koji-fermentative bioprocess unravels the effects of varying substrate types and microbial inocula. Food Chemistry, 266, 161-169. Seo, H. S.,  Lee, S. M., Singh, D., Shin, H. W.,  Cho, S. A., Lee, C. H. (2018). 


Metabolomics Reveal Optimal Grain Preprocessing (Milling) toward Rice Koji Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 66(11), 2694-2703. Lee, S. M., Lee, D. E., Singh, D., Lee, C. H. (2018). 



Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat. FOOD CHEMISTRY, 234, 416-424., Jang, Y. K., Shin, G. R., Jung, E. S.,  Lee, S. M.,  Lee, S. R.,  Singh, D.,  Jang, E. S., Shin, D. J.,  Kim, H. J., Shin, H. W., Moon, B. S., Lee, C. H. (2017).  

Construing temporal metabolomes for acetous fermentative production of Rubus coreanus vinegar and its in vivo nutraceutical effects. Journal of Functional Foods, 34, 311-318., Lee, M. Y., Kim, H. Y., Lee, D. E., Singh, D., Yeo, S. H.,  Baek, S. Y., Park, Y. K., Lee, C. H. (2017).



Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-rice. FOOD CHEMISTRY, 231, 258-266., Lee, D. E.,  Lee, S. M., Singh, D., Jang, E. S.,  Shin, H. W., Moon, B. S., Lee, C. H. (2017).  


Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages. Trends in Food Science & Technology, 61, 103-115., Singh, D., Lee, S. M., Lee, C. H. (2017).  


Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes. FOOD CHEMISTRY, 221, 1578–1586., Lee, S. M., Lee, S. R., Singh, D., Oh, J. Y., Jeon, E. J., Ryu, H. S., Lee, D. W., Kim, B. S., Lee, C.H. (2017). 

Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste). MOLECULES, 21(7), 921., Lee, G. M., Suh, D. H., Jung, E. S., Lee, C. H. (2016).  


Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste). FOOD RESEARCH INTERNATIONAL, 87, 10-17., Lee D. E., Shin, G. R., Lee, S. M., Jang, E. S., Shin, H. W., Moon, B. S., Lee, C. H. (2016).


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