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Chul-Hwan Oh

Kongju National University

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Publication

Featured researches published by Chul-Hwan Oh.

Korean Journal of Food Science and Technology | 2013

Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59

Hye-Yoon Jang; Chul-Hwan Oh; Nam-Soon Oh

The glutathione contents of the selected mutants were investigated and found to be 6.1-15.8 mg/g-DCW. The glutathione content positively correlated with the antioxidant activity of the mutant strains (

Food Science and Biotechnology | 2012

Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw

Joo-Hee Yang; In-Su Kim; Chul-Hwan Oh; Nam-Soon Oh

Bacillus strains were isolated from the rice straw of 7 districts in Korea, and almost all were identified as either B. amyloliquefaciens, B. pumilus, or B. subtilis. The correlation between the protease activity and γ-glutamyltranspeptidase activity produced by the identified Bacillus spp. was positively correlated (R2rF0.747). Statistically, the B. subtilis species might be the most potent producer of protease and γ-glutamyltranspeptidase of 3 identified Bacillus strains.

Journal of The Korean Society of Food Science and Nutrition | 2008

Characteristics of Rice Sourdough for Jeungpyun Prepared by Mixed Culture of Saccharomyces cerevisiae and Leuconostoc mesenteroides Strains

Chul-Hwan Oh; Man-Jin In; Nam-Soon Oh

Journal of The Korean Society of Food Science and Nutrition | 2009

Quality Characteristics of Jeungpyun Prepared by Rice Sourdough

Chul-Hwan Oh; Nam-Soon Oh

Journal of The Korean Society of Food Science and Nutrition | 2007

Quality Characteristics of Fermented Beef-Rib Sauce Prepared by Zygosaccharomyces rouxii Cultivation

Yong-Moon Kim; Chul-Hwan Oh; Man-Jin In; Nam-Soon Oh

Food Engineering Progress | 2013

Changes in Quality Characteristics of Maengjong Bamboo (Phyllostachys pubescens) Shoot Pickles

Chul-Hwan Oh; Nam-Soon Oh; Sun Im Won; Man-Jin In; Dong Chung Kim

Journal of The Korean Society of Food Science and Nutrition | 2018

Changes in Mycelial Growth and Antioxidant Activities of Basidiomycetous Strains Added with Hydrolysates of Spent Coffee Grounds as a Substrate

Nam-Soon Oh; Nak-Yun Sung; Eui-Hong Byun; Yi-Eun Kim; Eun-Ji Cho; Chul-Hwan Oh

Korean Journal of Organic Agricultue | 2016

Quality Characteristics of Apple Jangachi according to Cultivar during Storage

Chul-Hwan Oh; Chang-Soo Kang

Korean Journal of Organic Agricultue | 2016

Quality Characteristics of Apple Jangachi Cured with Different Types of Traditional Korean Sauces

Chul-Hwan Oh; Nam-Soon Oh

Journal of The Korean Society of Food Science and Nutrition | 2013

Effects of Red Pepper Powder Addition Times on Ethanol Production from Apple Gochujang Mash

Chul-Hwan Oh; Nam-Soon Oh

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Nam-Soon Oh

Kongju National University

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Dong Chung Kim

Sungkyunkwan University

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Eun-Ji Cho

Kongju National University

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In-Su Kim

Kongju National University

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Joo-Hee Yang

Kongju National University

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Nak-Yun Sung

KAERI

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Yi-Eun Kim

Kongju National University

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Eui-Hong Byun

Kyushu University

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