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National Academy of Agricultural Sciences: Suwon, KR

Employment
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Soo-Hwan Yeo

Works (19)

Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments

Food Science and Preservation
2024-06 | Journal article
Contributors: Seoyeon Kwak; Hee-Min Gwon; Soo-Hwan Yeo; So-Young Kim
Source: check_circle
Crossref

Changes in quality characteristics of makjang depending on fermentation location and complex starters

Korean Journal of Food Preservation
2023-12 | Journal article
Contributors: Jieon Park; Myeong-Hui Han; Woosoo Jeong; Soo-Hwan Yeo; So-Young Kim
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Crossref

Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect

Korean Journal of Food Preservation
2023-12 | Journal article
Contributors: Seoyeon Kwak; Seongeui Yoo; Jieon Park; Woosoo Jeong; Hee-Min Gwon; Soo-Hwan Yeo; So-Young Kim
Source: check_circle
Crossref

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Fermentation
2023-04-27 | Journal article
Contributors: Haram Kong; Sun Hee Kim; Woo-Soo Jeong; So-Young Kim; Soo-Hwan Yeo
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Crossref

Immunomodulatory effects of six Acetobacter pasteurianus strains in RAW-Blue macrophage

Korean Journal of Food Preservation
2023-02 | Journal article
Contributors: Sun Hee Kim; Woo Soo Jeong; So-Young Kim; Soo-Hwan Yeo
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Crossref

Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste

Korean Journal of Food Preservation
2023-02 | Journal article
Contributors: SeongEui Yoo; WooSoo Jeong; Soo-Hwan Yeo; So-Young Kim
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Crossref

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

Foods
2022-11-10 | Journal article
Contributors: Haram Kong; Sun-Hee Kim; Woo-Soo Jeong; So-Young Kim; Soo-Hwan Yeo
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Crossref

Identification of growth characteristics and physiological functionality of useful fungi from nuruk

Korean Journal of Food Preservation
2022-08 | Journal article
Contributors: Woo Soo Jeong; Su Jeong Lee; So-Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk

Korean Journal of Food Preservation
2022-06 | Journal article
Contributors: A Ra Kim; Sun Hee Kim; Woo Soo Jeong; So Young Kim; Myung-Kon Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars

Korean Journal of Food Preservation
2022-02 | Journal article
Contributors: Sun Hee Kim; Joo-Yeon Kim; Woo Soo Jeong; Hee-Min Gwon; So Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue

Korean Journal of Food Preservation
2021-10 | Journal article
Contributors: Su Jeong Lee; Sun Hee Kim; Hee-Min Gwon; So-Young Kim; Soo-Hwan Yeo
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Crossref

Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature

Korean Journal of Food Preservation
2020-12 | Journal article
Contributors: Sun Hee Kim; Joo-Yeon Kim; Hee-min Gwon; So Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20

Korean Journal of Food Preservation
2020-12 | Journal article
Contributors: Joo-Yeon Kim; Hee-Min Gwon; So-Yeong Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria

Korean Journal of Food Preservation
2019-12-30 | Journal article
Contributors: Su Jeong Lee; Sun Hee Kim; So Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Quality characteristics of barley-Makgeolli fermented from yeast Y204 with different fermented agents

Korean Journal of Food Preservation
2019-10-30 | Journal article
Contributors: Sun Hee Kim; Ji-Young Mun; Joo-Yeon Kim; So Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Quality characteristics of improvement pellet nuruk inoculated from Aspergillus luchuensis 34-1

Journal of Biomedical Translational Research
2018-12 | Journal article
Contributors: Eui-Hyoun Jung; Ji-Young Mun; So-Young Kim; Soo-Hwan Yeo
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Crossref

Screening of immunoactive ingredients in frequently consumed food in Korea

Journal of Biomedical Translational Research
2018-12 | Journal article
Contributors: Na-Young Gil; Sang-Myeong Lee; Ji-Young Mun; Soo-Hwan Yeo; So-Young Kim
Source: check_circle
Crossref

Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk

Korean Journal of Food Preservation
2018-12-31 | Journal article
Contributors: Sun Hee Kim; Ji-Young Mun; So Young Kim; Soo-Hwan Yeo
Source: check_circle
Crossref

Quality characteristics of Nuruk with different water contents during fermentation period

Korean Journal of Food Preservation
2018-08-31 | Journal article
Contributors: Ji-Young Mun; Joo-Yeon Kim; So Young Kim; Han-Seok Choi; Soo-Hwan Yeo
Source: check_circle
Crossref