Ji Y. Chang

Chinju, Republic of Korea

Last Updated: 09/26/2026

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Found 27 publications

Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity Models.

Efficacy of Lactococcus lactis WiKim0124 in Fat-, Sucrose-, and Fat/Sucrose-Induced Obesity Models.

Journal: NPJ science of food

Published: March 26, 2026

Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae starters.

Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae starters.

Journal: Food chemistry: X

Published: May 27, 2025

Multiplex fluorescence loop-mediated isothermal amplification with lateral flow assay for rapid simultaneous detection of mecA and nuc genes in methicillin-resistant Staphylococcus aureus.

Multiplex fluorescence loop-mediated isothermal amplification with lateral flow assay for rapid simultaneous detection of mecA and nuc genes in methicillin-resistant Staphylococcus aureus.

Journal: Analytica chimica acta

Published: June 07, 2024

Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi.

Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi.

Journal: Journal of food science

Published: May 22, 2024

Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.

Kimchi Lactic Acid Bacteria Starter Culture: Impact on Fermented Malt Beverage Volatile Profile, Sensory Analysis, and Physicochemical Traits.

Journal: Journal of microbiology and biotechnology

Published: March 07, 2024

Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control.

Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control.

Journal: Heliyon

Published: December 06, 2023

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.

Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation.

Journal: Journal of microbiology and biotechnology

Published: October 10, 2023

Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells.

Metabolites of Kimchi Lactic Acid Bacteria, Indole-3-Lactic Acid, Phenyllactic Acid, and Leucic Acid, Inhibit Obesity-Related Inflammation in Human Mesenchymal Stem Cells.

Journal: Journal of microbiology and biotechnology

Published: August 11, 2023

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells.

Journal: Journal of microbiology and biotechnology

Published: July 05, 2023

Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji.

Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji.

Journal: Food microbiology

Published: June 26, 2023

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells.

Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells.

Journal: Food & function

Published: January 11, 2023

Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor.

Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor.

Journal: Journal of microbiology and biotechnology

Published: December 06, 2022

Showing 1-12 of 27

Last Updated: 09/26/2026