Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang , Fermented Red Pepper Paste, Produced by Traditional Cottage Industries von Ramalingam, Srinivasan, Bahuguna, Ashutosh, Lim, SeMi, Joe, Ah-Ryeong, Lee, Jong-Suk, Kim, So-Young, Kim, Myunghee

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Safety Analysis of Korean Cottage Industries’ Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines von Bahuguna, Ashutosh, Kumar, Vishal, Bodkhe, Gajanan, Ramalingam, Srinivasan, Lim, SeMi, Joe, Ah-ryeong, Lee, Jong Suk, Kim, So-Young, Kim, Myunghee

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Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste von Ramalingam, Srinivasan, Bahuguna, Ashutosh, Joe, Ah-ryeong, Lim, SeMi, Lee, Jong Suk, Kim, So-Young, Kim, Myunghee

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Study on the Identification Methods for Effective Microorganisms in Commercially Available Organic Agriculture Materials von Bahuguna, Ashutosh, Joe, Ah-ryeong, Kumar, Vishal, Lee, Jong Suk, Kim, Sung-Youn, Moon, Ji-Young, Cho, Soon-Kil, Cho, Hyunjeong, Kim, Myunghee

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Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products von Ramalingam, Srinivasan, Bahuguna, Ashutosh, Lim, SeMi, Joe, Ah-ryeong, Lee, Jong-Suk, Kim, So-Young, Kim, Myunghee

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Effects of high-pressure processing, sonication, and heat treatments on prevention of pack burst spoilage in traditional Korean gochujang products von Ramalingam, Srinivasan, Kumar, Vishal, Bahuguna, Ashutosh, Joe, Ah-ryeong, Lim, SeMi, Lee, Jong Suk, Kim, Myunghee

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Safety Analysis of Korean Cottage Industries’ IDoenjang/I, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines von Bahuguna, Ashutosh, Kumar, Vishal, Bodkhe, Gajanan, Ramalingam, Srinivasan, Lim, SeMi, Joe, Ah-ryeong, Lee, Jong Suk, Kim, So-Young, Kim, Myunghee

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Comparison of serological tests for bovine brucellosis in South Korea von Ah-Ryeong Joe, Jin Ju Lee, Eun Ji Yum, Yoon-Jeong Seo, So-Ra Sung, Jeong-Soo Choi, Soon-Seek Yoon

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