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2021 | 3 |
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Page 1
Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria.
Microorganisms. 2021 Dec 13;9(12):2570. doi: 10.3390/microorganisms9122570.
Microorganisms. 2021.
PMID: 34946171
Free PMC article.
Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae.
Pawluk AM, Kim D, Jin YH, Jeong KC, Mah JH.
Pawluk AM, et al.
Int J Food Microbiol. 2022 Feb 16;363:109505. doi: 10.1016/j.ijfoodmicro.2021.109505. Epub 2021 Dec 22.
Int J Food Microbiol. 2022.
PMID: 34973549
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Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation.
Xu H, Hong JH, Kim D, Jin YH, Pawluk AM, Mah JH.
Xu H, et al. Among authors: pawluk am.
Antioxidants (Basel). 2022 Jul 22;11(8):1425. doi: 10.3390/antiox11081425.
Antioxidants (Basel). 2022.
PMID: 35892627
Free PMC article.
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Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.
Sinnelä MT, Pawluk AM, Jin YH, Kim D, Mah JH.
Sinnelä MT, et al. Among authors: pawluk am.
Front Microbiol. 2021 Oct 11;12:744953. doi: 10.3389/fmicb.2021.744953. eCollection 2021.
Front Microbiol. 2021.
PMID: 34707595
Free PMC article.
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