Get started
Author

Seung-Wha Jo

Observed names: Jo seung-wha, Seung Wha Jo, Seung wha Jo, SeungWha Jo, Seungwha Jo
ORCID: 0000-0002-1114-868X
Observed ORCID: 0000-0002-1114-868X
OpenAlex ID: A5017246936
Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia
2014 · Ji-Hee Lim, Eun-Soo Jung, et al. · Clinical Nutrition · 52
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile
2021 · Jyoti Prakash Tamang, Souvik Das, et al. · Food Research International · 46
Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract
2021 · Sun Lee, Dong-Shin Kim, et al. · Foods · 18
PDF
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
2015 · Eun-Jung Yim, Seung-Wha Jo, et al. · Korean Journal of Food Preservation · 18
PDF
Bacillus licheniformis Isolated from Korean Traditional Food Sources Enhances the Resistance of Caenorhabditis elegans to Infection by Staphylococcus aureus
2014 · Hyun Sun Yun, Ju Hee Heo, et al. · Journal of Microbiology and Biotechnology · 15
PDF
Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area
2017 · Sung Ho Cho, Hae Suk Park, et al. · The Korean Journal of Microbiology · 10
PDF
Significance of LED lights in enhancing the production of vinegar usingAcetobacter pasteurianusAP01
2021 · Jeong-Muk Lim, Seong-Hyeon Lee, et al. · Preparative Biochemistry & Biotechnology · 9
Quality Characteristics and Functional Evaluation of Sikhye Fermented by Lactic Acid Bacteria
2020 · Byung-min Oh, Hyun-Il Jun, et al. · Journal of the Korean Society of Food Science and Nutrition · 8
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
2014 · Eun-Sil Lee, Seung-Wha Jo, et al. · Korean Journal of Food Preservation · 8
PDF
Protection against Osteoporosis by Fermented Mulberry Vinegar Supplementation via Inhibiting Osteoclastic Activity in Ovariectomized Rats and Osteoclastic Cells
2022 · Eun Jung Yim, Seung Wha Jo, et al. · Fermentation · 6
PDF
Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
2015 · Hyang-Im Baek, Su-Young Jung, et al. · Journal of Ethnic Foods · 6
PDF
Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
2022 · Seung Wha Jo, Ji-Hyun An, et al. · Molecules · 5
PDF
Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
2021 · SeungWha Jo, EunJung Yim, et al. · Korean Journal of Food Preservation · 5
PDF
Isolation of Bacillus altitudinis 5-DSW with Protease Activity from Deep-Sea Mineral Water and Preparation of Functional Active Peptide Fractions from Chia Seeds
2024 · Hao Jin, Eun-Gyo Lee, et al. · Microorganisms · 4
Quality characteristics and physiological activities of mulberry (Morus alba) vinegar
2023 · Eun Jung Yim, Seung Wha Jo, et al. · Korean Journal of Food Preservation · 4
PDF
Characteristics of brown rice Makgeolli brewed at different temperatures and mixing ratios of Nuruk
2020 · Jin-Kyeong Kim, Seung-Wha Jo, et al. · Korean Journal of Food Science and Technology · 4
Isolation and Identification of Bacillus Strains with Antagonistic Properties against Film-forming Yeasts Overgrown in Low Salted Soybean Pastes
2013 · SaeBom Jeon, MyeongSeon Ryu, et al. · The Korean Journal of Microbiology · 3
PDF
Physicochemical and functional properties of Gochujang with fermented tomato products
2020 · Eun-Jung Yim, Seung-Wha Jo, et al. · Korean Journal of Food Science and Technology · 2
Production of Apple Wine and Concentrated Apple Wine Using Apple Juice and Its Quality Characteristics
2019 · Dong-Sun Ga, Hyun-Il Jun, et al. · Journal of the Korean Society of Food Science and Nutrition · 2
Physicochemical and biological properties of Gochujang in the presence of fermented apple products
2019 · Seung-Wha Jo, Eun-Ji Kim, et al. · Korean Journal of Food Preservation · 2
PDF
An Evaluation of the Anti-oxidant Activity of Fermented Defatted Sesame Seeds
2020 · Eun-Ji Kim, Seung-Wha Jo, et al. · JoLS Journal of Life Sciences · 1
Quality Characteristics and Functional Evaluation of Cheonggukjang Added with Orostachys japonicus
2018 · Hyun-Il Jun, HyeonHwa Oh, et al. · Journal of the Korean Society of Food Science and Nutrition · 1
Isolation and characterization of a Bacillus spp. for manufacturing the feed additives in livestock
2015 · Hae Suk Park, Seung Wha Jo, et al. · The Korean Journal of Microbiology · 1
PDF
Changes in physicochemical characteristics of doenjang during ripening based on meju preparation methods
2026 · Suyeon Gu, Jeong-Ha Lee, et al. · Korean Journal of Food Science and Technology
Anti-obesity Activity of Radish Vinegar Fermented with Acetobacter pasteurianus SRCM102411 in High-Fat Diet–Fed Mice
2026 · Ha-Rim Kim, Seung-Hyeon Lee, et al. · Research Square
PDF
Works count: 39
Citation count: 230
H-index: 8
I10-index: 6
Year
Topic
Type