224 results on '"Lee, Byong H."'
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2. Angiotensin 1-Converting Enzyme Inhibitory Postbiotics from Fermented Soybean
3. Effects of exopolysaccharides from Antrodia cinnamomea on inflammation and intestinal microbiota disturbance induced by antibiotics in mice
4. The current strategies and parameters for the enhanced microbial production of 2,3-butanediol
5. Bioinformatic mapping of a more precise Aspergillus niger degradome
6. Human microbiome restoration and safety
7. Novel angiotensin I-converting enzyme inhibitory peptides from soybean protein isolates fermented by Pediococcus pentosaceus SDL1409
8. Metataxonomic Analysis of Bacterial Diversity in Pigeon Pea after Soaking in Water
9. Hurdle technology: A novel approach for enhanced food quality and safety – A review
10. Current Trends and Future Perspectives on Functional Foods and Nutraceuticals
11. Safety of Probiotics in Health and Disease
12. List of Contributors
13. New perspectives on probiotics in health and disease
14. Current Perspectives on Antihypertensive Probiotics
15. Current Status and New Perspectives on Chitin and Chitosan as Functional Biopolymers
16. Development of highly sensitive electrochemical genosensor based on multiwalled carbon nanotubes–chitosan–bismuth and lead sulfide nanoparticles for the detection of pathogenic Aeromonas
17. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
18. Expression and characterization of an extremely thermostable β-glycosidase (mannosidase) from the hyperthermophilic archaeon Pyrococcus furiosus DSM3638
19. Enhanced conidial thermotolerance and field efficacy of Beauveria bassiana by saccharides
20. Purification and characterization of hydrolytic and transgalactosyl α-galactosidase from Lactobacillus helveticus ATCC 10797
21. Enhanced production techniques, properties and uses of coenzyme Q10
22. Fundamentals of Food Biotechnology
23. Cholesterol-lowering Effects of Probiotics and Prebiotics
24. Current Trends and Future Perspectives on Functional Foods and Nutraceuticals
25. Advanced Fermentation and Cell Technology
26. The perspective on cholesterol-lowering mechanisms of probiotics
27. Genetic and functional aspects of linoleate isomerase in Lactobacillus acidophilus
28. Cloning and characterization of a bile salt hydrolase (bsh) from Bifidobacterium adolescentis
29. Biotechnology and its Impact on Food Security and Safety
30. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
31. Challenges and Perspective in Integrated Multi-Omics in Gut Microbiota Studies
32. Molecular and biochemical analysis of two beta-galactosidases from Bifidobacterium infantis HL96
33. A simple program to calculate codon bias index
34. Cloning and expression of β-galactosidase gene from Bifidobacterium infantis into Escherichia coli
35. Oligosaccharides extracted from cell walls of Kluyveromyces marxianus grown on whey
36. Expression of a cold-adapted fish trypsin in Pichia pastoris
37. Purification of Glucoamylase from Lactobacillus amylovorus ATCC 33621
38. Characterization of glucoamylase from Lactobacillus amylovorus ATCC 33621
39. Cloning and expression of a glucoamylase gene from Lactobacillus amylovorus ATCC 33621 in Escherichia coli
40. Chapter 35 - Safety of Probiotics in Health and Disease
41. Expression of a β-galactosidase gene from Lactobacillus sake in Escherichia coli
42. Cloning and expression of β-galactosidase from psychotrophic Bacillus subtilis KL88 into Escherichia coli
43. Cloning and expression of β-galactosidase gene from Streptococcus thermophilus in Saccharomyces cerevisiae
44. Growth of Lactobacillus paracasei ssp. paracasei on tofu whey
45. Transformation system for Schwanniomyces occidentalis
46. Influence of fermented soy protein consumption on hypertension and gut microbial modulation in spontaneous hypertensive rats
47. Bile salt hydrolases: Structure and function, substrate preference, and inhibitor development
48. Bile salt hydrolases: Structure and function, substrate preference, and inhibitor development
49. Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
50. Current trends and perspectives of bioactive peptides
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