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Correlation between the microbiome and pack burst spoilage of Allium sativum supplemented fermented hot pepper paste.
Int J Food Microbiol. 2023 Feb 16;387:110046. doi: 10.1016/j.ijfoodmicro.2022.110046. Epub 2022 Dec 5.
Int J Food Microbiol. 2023.
PMID: 36521240
Study on the Identification Methods for Effective Microorganisms in Commercially Available Organic Agriculture Materials.
Bahuguna A, Joe AR, Kumar V, Lee JS, Kim SY, Moon JY, Cho SK, Cho H, Kim M.
Bahuguna A, et al. Among authors: joe ar.
Microorganisms. 2020 Oct 12;8(10):1568. doi: 10.3390/microorganisms8101568.
Microorganisms. 2020.
PMID: 33053711
Free PMC article.
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Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products.
Ramalingam S, Bahuguna A, Lim S, Joe AR, Lee JS, Kim SY, Kim M.
Ramalingam S, et al. Among authors: joe ar.
Foods. 2021 Oct 6;10(10):2370. doi: 10.3390/foods10102370.
Foods. 2021.
PMID: 34681419
Free PMC article.
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Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries.
Ramalingam S, Bahuguna A, Lim S, Joe AR, Lee JS, Kim SY, Kim M.
Ramalingam S, et al. Among authors: joe ar.
Foods. 2022 Jan 27;11(3):375. doi: 10.3390/foods11030375.
Foods. 2022.
PMID: 35159525
Free PMC article.
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Safety Analysis of Korean Cottage Industries' Doenjang, a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines.
Bahuguna A, Kumar V, Bodkhe G, Ramalingam S, Lim S, Joe AR, Lee JS, Kim SY, Kim M.
Bahuguna A, et al. Among authors: joe ar.
Foods. 2023 Nov 10;12(22):4084. doi: 10.3390/foods12224084.
Foods. 2023.
PMID: 38002142
Free PMC article.
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