All Stories

  1. Evaluation of fungal microflora for aflatoxin producing possibility in novel quality Meju fermented with single and/or multiple additions of Nelumbo nucifera , Ginkgo biloba , and Allium sativum extracts

    Article • Journal of Food Safety, May 2017, Wiley

    Dr. Junhyun Jeon, Professor Myunghee Kim, Akanksha Dubey Mishra

  2. Quantitative Analysis of Functional Components FromNelumbo NuciferaRoot Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

    Article • Journal of Food Biochemistry, January 2016, Wiley

    Professor Myunghee Kim

  3. Immunochromatographic strip assay for the rapid and sensitive detection ofSalmonellaTyphimurium in artificially contaminated tomato samples

    Article • Canadian Journal of Microbiology, June 2014, Canadian Science Publishing

    Professor Myunghee Kim