Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine von Woo, Hyuk-Je, Cha, Gun Su, Kang, Min Jung, Kyung, Kyu Hang

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Antimicrobial properties of allium species von Kyung, Kyu Hang

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Cysteine reacts to form blue–green pigments with thiosulfinates obtained from garlic (Allium sativum L.) von Shin, Young Keum, Kyung, Kyu Hang

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Green pigmentation characteristics of amino compounds with thiosulfinates obtained from garlic (Allium sativum L.) von Lee, Jun Yeop, Lee, Hye-Jin, Kyung, Kyu Hang

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Allyl alcohol is the sole antiyeast compound in heated garlic extract von Choi, J.H, Kyung, K.H

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Antiyeast potency of heated garlic in relation to the content of allyl alcohol thermally generated from alliin von Kim, J.W, Choi, J.H, Kim, Y.S, Kyung, K.H

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Microbial Ecology of Watery Kimchi von Kyung, Kyu Hang, Medina Pradas, Eduardo, Kim, Song Gun, Lee, Yong Jae, Kim, Kyong Ho, Choi, Jin Joo, Cho, Joo Hyong, Chung, Chang Ho, Barrangou, Rodolphe, Breidt, Frederick

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Allyl Alcohol Found in Heated Garlic is a Potent Selective Inhibitor of Yeasts von Lee, S.H. (Sejong University, Seoul, Republic of Korea), Woo, Y.H. (Sejong University, Seoul, Republic of Korea), Kyung, K.H. (Sejong University, Seoul, Republic of Korea), E-mail: kyungkh@sejong.ac.kr

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Antibacterial activity of heated cabbage juice, S-methyl-L-cysteine sulfoxide and methyl methanethiosulfonate von Kyung, K.H. (Sejong University, Seoul, Korea.), Han, D.C, Fleming, H.P

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S-Methyl-L-cysteine sulfoxide as the precursor of methyl methanethiolsulfinate, the principal antibacterial compound in cabbage von Kyung, K.H, Fleming, H.P

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Factors influencing the stability of garlic thiosulfinates von Lee, Seul-Yi, Kim, Dong-Sub, Kyung, Kyu Hang

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세계 농산물 수급과 형질전환작물에 대한 우리나라 정책 방향 von 정장호(Chang Ho Chung), 경규항(Kyu Hang Kyung)

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Diversity of leuconostocs on garlic surface, an extreme environment von MYUNG HEE KIM, SUN TAEK SHIM, YOUN SOON KIM, KYU HANG KYUNG

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Conversion of Unsaturated Food Fatty Acids into Hydroxy Fatty Acids by Lactic Acid Bacteria von Kim, M.H, Park, M.S, Kyung, K.H. (Sejong University, Seoul, Republic of Korea), Chung, C.H. (Louisiana State University, LA, USA), Kim, C.T. (Nongshim Food Co., Gyeonggido, Republic of Korea), Kim, Y.S. (Chosun University, Kwangju, Republic of Korea)

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Antibacterial Activity of Cabbage Juice Against Lactic Acid Bacteria von KYUNG, KYU HANG, FLEMING, H. P.

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Green pigmentation and pH change of homogenized garlic von Lee, Hye Jin, Shin, Young Keum, Kyung, Kyu Hang, Chung, Chang-Ho

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Allyl Alcohol Found in Heated Garlic is a Potent Selective Inhibitor of Yeasts von Se Hi Lee, Yong Ho Woo, Kyu Hang Kyung

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Isolation and Characterization of Bacteria Resistant to the Antimicrobial Activity of Garlic von KYUNG, KYU HANG, PARK, KYUNG SUK, KIM, YOUN SOON

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3-(Allyltrisulfanyl)-2-Aminopropanoic Acid, a Novel Nonvolatile Water-Soluble Antimicrobial Sulfur Compound in Heated Garlic von Kang, Seung-Sik, Lim, Dong Ryul, Kyung, Kyu Hang

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World agricultural crop supplies and Korea's food security von Chung, Chang-Ho, Kyung, Kyu-Hang

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