Inmyoung Park
Busan, Republic of Korea
Last Updated: 09/26/2026
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Found 36 publications
Impact of Fruit-Based Sugar Substitutes on Meat Tenderization and Quality Characteristics of Pork Bulgogi.
Journal: Foods (Basel, Switzerland)
Published: May 12, 2026
Spray-induced gene silencing for plant disease control: mechanistic basis and deployment-oriented design.
Journal: Frontiers in plant science
Published: March 12, 2026
Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes.
Journal: Foods (Basel, Switzerland)
Published: May 28, 2025
Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch.
Journal: Foods (Basel, Switzerland)
Published: March 12, 2024
Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang).
Journal: Food science and biotechnology
Published: October 15, 2023
Recruitment of the rhizo-microbiome army: assembly determinants and engineering of the rhizosphere microbiome as a key to unlocking plant potential.
Journal: Frontiers in microbiology
Published: February 15, 2023
Insect-based agri-food waste valorization: Agricultural applications and roles of insect gut microbiota.
Journal: Environmental science and ecotechnology
Published: January 18, 2023
Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.
Journal: Journal of agricultural and food chemistry
Published: December 27, 2022
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.
Journal: Foods (Basel, Switzerland)
Published: November 02, 2021
Anticancer Activity of Continentalic Acid in B-Cell Lymphoma.
Journal: Molecules (Basel, Switzerland)
Published: August 28, 2021
Effects of the Addition of Herbs on the Properties of Doenjang.
Journal: Foods (Basel, Switzerland)
Published: May 04, 2021
Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels.
Journal: Foods (Basel, Switzerland)
Published: September 05, 2020
Last Updated: 09/26/2026