ScholarWorks@Hanyang University: Kim, Hyunsook

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Kim, Hyunsook (Hyunsook Kim)

COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)

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Tel 02-2220-1208
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Kefir:9||kefir:7||lactic acid bacteria:7||Obesity:6||probiotics:5||obesity:5||antimicrobial activity:4||Chicken:4||grape seed flour:4||Campylobacter:4||microbiota:4||Gut microbiota:4||Kluyveromyces marxianus:4||probiotic:4||Bacillus cereus:4||prebiotics:4||Cronobacter sakazakii:3||Salmonella:3||Postbiotics:2||Listeria monocytogenes:2||intestinal microbiota:2||pterostilbene:2||Whey:2||Probiotics:2||Selective media:2||antiobesity:2||milk:2||competing flora:2||hamster:2||Staphylococcus aureus:2||60 day ripening:2||Clostridium perfringens:2||human health:2||Polyphenol:2||Lactobacillus kefiri:2||Fat:1||Fatty acid oxidation:1||Fatty liver disease:1||Feces:1||Filtration:1||Flavonoids:1||Food:1||Food safety controls:1||GinsengGintoninLPA receptor[Ca2+](i) transientDopamineNeurotransmitter release:1||Glucose intolerance:1||Gold nanoparticles:1||Gouda cheese:1||Grape seed:1||Grape seed flour:1||Grip strength:1||HACCP:1||HACCP (Hazard Analysis Critical Control Point):1||Halal products:1||Heat killed lactic acid bacteria:1||Hesperetin:1||High fat diet:1||Identification:1||Inactivation:1||Inflammation:1||Insulin resistance:1||Intestinal microbiota:1||Intestinal mycobiota:1||Isolation:1||Japan:1||Kaempferia parviflorar:1||Kefir fermentation:1||Korea:1||Korean dairy industry:1||Lactobacillus kefiranofaciens:1||Legume:1||MALDITOF MS:1||MYPA:1||Mandatory certification:1||Meat:1||Meat alternative:1||Mentha piperita&apos:1||Metagenomics:1||Microbial growth:1||Mitochondrial DNA markers:1||Modified polymyxinegg yolkmannitolbromothymol blue agar:1||Monte Carlo simulation:1||Multipledrug resistance:1||PCR:1||PGC1?:1||PPARalpha:1||PPAR?:1||PRIMERSLACTOBACILLUSPOPULATIONSQUANTIFICATIONIDENTIFICATIONPRODUCTSCULTUREFLORA:1||Pathogenic microbial foodborne diseases:1||Plantbased:1||Porcine gelatin:1||Powdered infant formula:1||Predictive microbiology:1||Prevalence:1||Probiotic yeast:1||Processed food:1||Produce:1||Quantitative microbial risk assessment:1||R&:1||REALTIME PCRENTEROBACTERSAKAZAKIIFERMENTED MILKGRAINS:1||Rapid detection:1||Rapid enumeration:1||Raw milk:1||Realtime PCR:1||Retail meat:1||Rimando:1||Ripening:1||Slayer proteins:1||Saccharomyces unisporus:1||Salmonella Enteritidis:1||Salmonella spp.contaminated raw milk:1||Sarcopenia:1||Sensory evaluation:1||Sodium reduction:1||Street food vendor:1||Surface layer protein:1||Syringe filter:1||Tazobactam:1||Torrymeter:1||Toxintyping:1||Trimethoprim:1||UCP1:1||VITEK 2:1||Vibrio parahaemolyticus:1||Virulence:1||Yeast:1||alkaline phosphatase:1||animal models:1||anthocyanin:1||antibacterial activity:1||antibesity:1||antibiotic resistance:1||antibioticfree poultry:1||anticancer:1||antimicrobial effect:1||antimicrobial resistance:1||antiobesity:1||atty acids:1||beef:1||betaglucan:1||bioactive:1||bioactive peptide:1||blueberry:1||broiler breast fillet:1||calcium:1||catechin:1||cefuroxime:1||chicken:1||cholesterol:1||color:1||conventional milk:1||cow’s milk composition:1||dairy foods:1||dental:1||detection:1||diet:1||disinfectants:1||epidemiology:1||exopolysaccharides:1||extendedspectrum betalactamase:1||fermentation time:1||fishtank water:1||food:1||foodborne pathogen:1||foodborne pathogens:1||freshness:1||functional yoghurt:1||gastrointestinal environment:1||grape seed:1||grape seed extracts:1||grapeseed flour:1||gut microbiota:1||gut mycobiota:1||health:1||heatkilled lactic acid bacteria:1||hepatic steatosis:1||high fat:1||highperformance liquid chromatography:1||hygienic indicator bacteria:1||hyperlipidemia:1||improvement:1||in vitro:1||in vivo:1||inflammatory response:1||kefir grains:1||kefir lactic acid bacteria:1||kefir yeast:1||kefir’s production:1||lactase:1||meat market:1||meat market type:1||membrane filter:1||miRNA biomarker:1||microbial safety:1||multilocus sequence typing:1||next generation sequencing:1||nutritional value:1||omega diet:1||omega3 fatty acids:1||omega6 fatty acids:1||omics:1||organic milk:1||pH:1||paraprobiotics:1||pasteurization:1||postbiotic lactic acid bacteria:1||predictive microbiology:1||prevalence:1||prevention:1||processing condition:1||procyanidins:1||qPCR:1||quality evaluation methods:1||quantitative criteria:1||quantitative microbial risk assessment:1||quaternary ammonium compounds:1||raw milk:1||raw milk Gouda cheese:1||realtime PCR:1||resveratrol:1||risk analysis:1||s (peppermint) oil:1||sensory evaluation:1||sodium hypochlorite:1||spectrophotometer:1||spores:1||sprout:1||stilbene:1||supernatant (cell free fraction of kefir):1||surface layer protein:1||survivability:1||syringe filter:1||toxin typing:1||virulence:1||whole grape seed flour:1||wine grape seed flour:1||16S rRNA:1||yeast:1||Acetic acid bacteria:1||Akkermansia:1||Anti obesity:1||Antimicrobial activity:1||Antimicrobial resistance:1||Antioxidant activity:1||Aptamer:1||Aronia melanocarpa (black chokeberry):1||B. cereus:1||Bacillus anthracis surrogate:1||Blood:1||Bolton broth:1||Campylobacter jejuni:1||Cefotetan:1||Cefoxitin:1||Cell adhesion:1||Cheddar cheese:1||Cholesterol:1||Cholesterol reduction:1||Competing microbiota:1||Competing microflora:1||Cronobacter:1||Culture:1||Culture method:1||Dloop:1||DFI agar:1||Dairy farms:1||ESBL:1||Enterococcus:1||Escherichia coli O157:H7:1||Exopolysaccharide:1||Exopolysaccharide, grape seed:1||F agar:1||FXR:1||

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