All Stories

  1. Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste

    Article • Food Control, November 2023, Elsevier

    Professor Jae-Hyung Mah

  2. GC-MS/MS Method for Determination of Polycyclic Aromatic Hydrocarbons in Herbal Medicines

    Article • Molecules, May 2023, MDPI AG

    Professor Jae-Hyung Mah

  3. Editorial: The Microbiological Functionality and Safety of Fermented Foods

    Article • Frontiers in Microbiology, July 2022, Frontiers

    Professor Jae-Hyung Mah

  4. Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation

    Article • LWT, February 2022, Elsevier

    Professor Jae-Hyung Mah

  5. Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

    Article • Antioxidants, December 2020, MDPI AG

    Professor Jae-Hyung Mah

  6. Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products

    Article • Foods, November 2019, MDPI AG

    Professor Jae-Hyung Mah

  7. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review

    Article • Food Chemistry, April 2019, Elsevier

    Professor Jae-Hyung Mah

  8. Bacterial Production and Control of Biogenic Amines in Asian Fermented Soybean Foods

    Article • Foods, February 2019, MDPI AG

    Professor Jae-Hyung Mah

  9. The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

    Article • Foods, February 2019, MDPI AG

    Professor Jae-Hyung Mah

  10. Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food

    Article • LWT, June 2018, Elsevier

    Professor Jae-Hyung Mah

  11. The ability ofSchisandra chinensisfruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance ofBacillus cereusspores

    Article • International Journal of Food Science & Technology, June 2015, Wiley

    Professor Jae-Hyung Mah

  12. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce)

    Article • Food Chemistry, November 2013, Elsevier

    Professor Jae-Hyung Mah

  13. Bacterial contribution to histamine and other biogenic amine content in Juk (Korean Traditional Congee) cooked with seafood

    Article • Food Science and Biotechnology, October 2013, Springer Science + Business Media

    Professor Jae-Hyung Mah

  14. Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide

    Article • International Journal of Food Science & Technology, August 2013, Wiley

    Professor Jae-Hyung Mah

  15. Occurrence of biogenic amines in Doubanjiang and Tofu

    Article • Food Science and Biotechnology, February 2013, Springer Science + Business Media

    Professor Jae-Hyung Mah

  16. Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity

    Article • Journal of Food Protection, January 2013, International Association for Food Protection

    Professor Jae-Hyung Mah, Dr Aurelio Lopez-Malo

  17. Biogenic amine formation and bacterial contribution in Natto products

    Article • Food Chemistry, December 2012, Elsevier

    Professor Jae-Hyung Mah

  18. Reduction of Tyramine by Addition of Schizandra chinensis Baillon in Cheonggukjang

    Article • Journal of Medicinal Food, December 2012, Mary Ann Liebert Inc

    Professor Jae-Hyung Mah

  19. Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste

    Article • Journal of Food Science, November 2012, Wiley

    Professor Jae-Hyung Mah

  20. Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice

    Article • Journal of Food Protection, July 2012, International Association for Food Protection

    Professor Jae-Hyung Mah

  21. Comparison of ELISA and HPLC methods for the determination of biogenic amines in commercial doenjang and gochujang

    Article • Food Science and Biotechnology, December 2011, Springer Science + Business Media

    Professor Jae-Hyung Mah

  22. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment

    Article • Journal of Food Engineering, June 2011, Elsevier

    Professor Jae-Hyung Mah

  23. Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock

    Article • Food Science and Biotechnology, June 2011, Springer Science + Business Media

    Professor Jae-Hyung Mah

  24. The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria

    Article • International Journal of Food Science & Technology, May 2011, Wiley

    Professor Jae-Hyung Mah

  25. Development of oscillation method for reducing foodborne pathogens on lettuce and spinach

    Article • International Journal of Food Microbiology, January 2011, Elsevier

    Professor Jae-Hyung Mah

  26. Biodegradable Poly(butylene adipate‐co‐terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua

    Article • Journal of Food Science, May 2010, Wiley

    Professor Jae-Hyung Mah

  27. Quality and Mold Control of Enriched White Bread by Combined Radio Frequency and Hot Air Treatment

    Article • January 2010, American Society of Agricultural and Biological Engineers (ASABE)

    Professor Jae-Hyung Mah

  28. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture

    Article • Food Control, September 2009, Elsevier

    Professor Jae-Hyung Mah

  29. Biogenic amine formation and bacterial contribution in fish, squid and shellfish

    Article • Food Chemistry, September 2009, Elsevier

    Professor Jae-Hyung Mah

  30. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus)

    Article • Food Chemistry, May 2009, Elsevier

    Professor Jae-Hyung Mah

  31. Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product

    Article • Food Control, May 2009, Elsevier

    Professor Jae-Hyung Mah

  32. Effects of minerals on sporulation and heat resistance of Clostridium sporogenes

    Article • International Journal of Food Microbiology, December 2008, Elsevier

    Professor Jae-Hyung Mah

  33. Microwave sterilization of sliced beef in gravy in 7-oz trays

    Article • Journal of Food Engineering, December 2008, Elsevier

    Professor Jae-Hyung Mah

  34. Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy

    Article • International Journal of Food Microbiology, October 2008, Elsevier

    Professor Jae-Hyung Mah

  35. Optimization of Production of Monacolin K from γ -Irradiated Monascus Mutant by Use of Response Surface Methodology

    Article • Journal of Medicinal Food, September 2007, Mary Ann Liebert Inc

    Professor Jae-Hyung Mah

  36. Upstream and Downstream Regulation of Asexual Development in Aspergillus fumigatus

    Article • Eukaryotic Cell, October 2006, ASM Journals

    Professor Jae-Hyung Mah

  37. Growth and Developmental Control in the Model and Pathogenic Aspergilli

    Article • Eukaryotic Cell, October 2006, ASM Journals

    Professor Jae-Hyung Mah

  38. Biogenic amines in Jeotkals, Korean salted and fermented fish products

    Article • Food Chemistry, November 2002, Elsevier

    Professor Jae-Hyung Mah