Hayeong Kim
Institutes Of Green Bio Science And Technology, 25354
Pyeongchang, Republic of Korea
Pyeongchang, Republic of Korea
Last Updated: 09/26/2026
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Found 19 publications
Anti-dengue fever activity of a polyherbal extract from medicinal plants of Vietnam.
Journal: Zeitschrift fur Naturforschung. C, Journal of biosciences
Published: September 04, 2025
Value-adding Okara via Monascus purpureus solid-state fermentation: Microstructural remodeling, metabolite enrichment, and bioactivity enhancement.
Journal: Food chemistry
Published: June 13, 2025
Functional properties of hard kombucha brewed with deep ocean water using Lachancea thermotolerans.
Journal: Scientific reports
Published: March 25, 2025
Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis.
Journal: Current research in food science
Published: November 30, 2024
Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.
Journal: Foods (Basel, Switzerland)
Published: July 08, 2024
Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection.
Journal: Food chemistry
Published: December 30, 2023
Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus.
Journal: Food science and biotechnology
Published: December 20, 2023
Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis.
Journal: Food chemistry: X
Published: December 07, 2023
Enzymatic upcycling of wild-simulated ginseng leaves for enhancing biological activities and compound K.
Journal: Applied microbiology and biotechnology
Published: October 31, 2023
Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus.
Journal: Food science and biotechnology
Published: October 13, 2023
A combination of commercial and traditional food-source-derived enzymatic treatment acts as a potential tool to produce functional yuzu (Citrus junos) powder.
Journal: Food chemistry: X
Published: July 06, 2023
Last Updated: 09/26/2026