| Production of Acid (GABA) by Lactobacillus buchneri Isolated from Kimchi and its Neuroprotective Effect on Neuronal Cells YR Cho, JY Chang, HC Chang Journal of Microbiology and Biotechnology 17 (1), 104-109, 2007 | 364 | 2007 |
| Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a Starter JY Chang, HC Chang Journal of food science 75 (2), M103-M110, 2010 | 192 | 2010 |
| Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation M Lee, JH Song, MY Jung, SH Lee, JY Chang Food microbiology 66, 173-183, 2017 | 112 | 2017 |
| Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin‐producing starter culture JY Chang, HC Chang Journal of Food Science 76 (1), M72-M78, 2011 | 100 | 2011 |
| Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7 JY Chang, HJ Lee, HC Chang Journal of applied microbiology 103 (6), 2504-2515, 2007 | 100 | 2007 |
| A colorimetric Loop-mediated isothermal amplification (LAMP) assay based on HRP-mimicking molecular beacon for the rapid detection of Vibrio parahaemolyticus JE Lee, H Mun, SR Kim, MG Kim, JY Chang, WB Shim Biosensors and Bioelectronics 151, 111968, 2020 | 73 | 2020 |
| Lactobacillus curvatus WiKim38 isolated from kimchi induces IL-10 production in dendritic cells and alleviates DSS-induced colitis in mice SG Jo, EJ Noh, JY Lee, G Kim, JH Choi, ME Lee, JH Song, JY Chang, ... Journal of Microbiology 54, 503-509, 2016 | 66 | 2016 |
| Bacterial diversity in Korean temple kimchi fermentation M Lee, JH Song, JM Park, JY Chang Food Research International 126, 108592, 2019 | 50 | 2019 |
| Effect of solar salt on the fermentation characteristics of kimchi JY Chang, IC Kim, HC Chang Korean Journal of Food Preservation 18 (2), 256-265, 2011 | 50 | 2011 |
| Change in the microbial profiles of commercial kimchi during fermentation JY Chang, YR Choi, HC Chang Korean Journal of Food Preservation 18 (5), 786-794, 2011 | 46 | 2011 |
| Effective approach to organic acid production from agricultural kimchi cabbage waste and its potential application HM Kim, JH Park, IS Choi, SG Wi, S Ha, HH Chun, IM Hwang, JY Chang, ... PloS one 13 (11), e0207801, 2018 | 45 | 2018 |
| Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation M Lee, JH Song, SH Lee, MY Jung, JY Chang Food Control 91, 381-389, 2018 | 45 | 2018 |
| Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening B Park, H Hwang, JY Chang, SW Hong, SH Lee, MY Jung, SO Sohn, ... Scientific reports 7 (1), 10904, 2017 | 43 | 2017 |
| Production, characterization, and antioxidant activities of an exopolysaccharide extracted from spent media wastewater after Leuconostoc mesenteroides WiKim32 fermentation IS Choi, SH Ko, ME Lee, HM Kim, JE Yang, SG Jeong, KH Lee, JY Chang, ... ACS omega 6 (12), 8171-8178, 2021 | 42 | 2021 |
| Biological control of root-knot nematodes by organic acid-producing Lactobacillus brevis wikim0069 isolated from kimchi HJ Seo, AR Park, S Kim, J Yeon, NH Yu, S Ha, JY Chang, HW Park, ... The plant pathology journal 35 (6), 662, 2019 | 35 | 2019 |
| Characterization of the antagonistic activity against Lactobacillus plantarum and induction of bacteriocin production EJ Yang, JY Chang, HJ Lee, JH Kim, DK Chung, JH Lee, HC Chang Korean Journal of Food Science and Technology 34 (2), 311-318, 2002 | 30 | 2002 |
| Effect of solar salt on kimchi fermentation during long-term storage JY Chang, IC Kim, HC Chang Korean Journal of Food Science and Technology 46 (4), 456-464, 2014 | 28 | 2014 |
| DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32 M Lee, JH Song, WB Shim, JY Chang Food chemistry 333, 127343, 2020 | 25 | 2020 |
| UPLC-QTOF-MS/MS and GC-MS characterization of phytochemicals in vegetable juice fermented using lactic acid bacteria from kimchi and their antioxidant potential M Lee, JH Song, EJ Choi, YR Yun, KW Lee, JY Chang Antioxidants 10 (11), 1761, 2021 | 22 | 2021 |
| Effect of high hydrostatic pressure (HHP) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi: Modelling of microbial activity and preservation of … JH Lee, EJ Choi, JY Chang, KB Song, HH Chun LWT 145, 111325, 2021 | 21 | 2021 |
