Chan-Ick Cheigh
Chan-Ick Cheigh
Professor of Food and Food Service Industry, Kyungpook National University의 이메일 확인됨
Influence of growth conditions on the production of a nisin-like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from kimchi
CI Cheigh, HJ Choi, H Park, SB Kim, MC Kook, TS Kim, JK Hwang, ...
Journal of Biotechnology 95 (3), 225-235, 2002
Subcritical water extraction of flavonol quercetin from onion skin
MJ Ko, CI Cheigh, SW Cho, MS Chung
Journal of Food Engineering 102 (4), 327-333, 2011
Nisin biosynthesis and its properties
CI Cheigh, YR Pyun
Biotechnology letters 27 (21), 1641-1648, 2005
Antagonism of Helicobacter pylori by bacteriocins of lactic acid bacteria
TS Kim, JW Hur, MA Yu, CI Cheigh, KN Kim, JK Hwang, YR Pyun
Journal of food protection 66 (1), 3-12, 2003
Production of a nisin‐like bacteriocin by Lactococcus lactis subsp. lactis A164 isolated from Kimchi
HJ Choi, CI Cheigh, SB Kim, YR Pyun
Journal of Applied Microbiology 88 (4), 563-571, 2000
Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water
CI Cheigh, EY Chung, MS Chung
Journal of Food Engineering 110 (3), 472-477, 2012
Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.
HJ Choi, CI Cheigh, SB Kim, JC Lee, DW Lee, SW Choi, JM Park, ...
International Journal of Systematic and Evolutionary Microbiology 52 (2 …, 2002
Relationship analysis between flavonoids structure and subcritical water extraction (SWE)
MJ Ko, CI Cheigh, MS Chung
Food chemistry 143, 147-155, 2014
Purification and characterization of a fibrinolytic subtilisin-like protease of Bacillus subtilis TP-6 from an Indonesian fermented soybean, Tempeh
SB Kim, DW Lee, CI Cheigh, EA Choe, SJ Lee, YH Hong, HJ Choi, ...
Journal of Industrial Microbiology and Biotechnology 33 (6), 436-444, 2006
Comparison of intense pulsed light-and ultraviolet (UVC)-induced cell damage in Listeria monocytogenes and Escherichia coli O157: H7
CI Cheigh, MH Park, MS Chung, JK Shin, YS Park
Food Control 25 (2), 654-659, 2012
Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment
MS Choi, CI Cheigh, EA Jeong, JK Shin, MS Chung
Journal of Food Engineering 97 (4), 504-509, 2010
Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods
CI Cheigh, HJ Hwang, MS Chung
Food Research International 54 (1), 745-752, 2013
Enhanced production of gamma-aminobutyric acid using rice bran extracts by Lactobacillus sakei B2-16
MC Kook, MJ Seo, CI Cheigh, YR Pyun, SC Cho, H Park
J Microbiol Biotechnol 20 (4), 763-766, 2010
Enhanced nisin production by increasing genes involved in nisin Z biosynthesis in Lactococcus lactis subsp. lactis A164
CI Cheigh, H Park, HJ Choi, YR Pyun
Biotechnology letters 27 (3), 155-160, 2005
Production of D-tagatose at high temperatures using immobilized Escherichia coli cells expressing L-arabinose isomerase from Thermotoga neapolitana
YH Hong, DW Lee, SJ Lee, EA Choe, SB Kim, YH Lee, CI Cheigh, ...
Biotechnology letters 29 (4), 569-574, 2007
Simple one-step purification of nisin Z from unclarified culture broth of Lactococcus lactis subsp. lactis A164 using expanded bed ion exchange chromatography
CI Cheigh, MC Kook, SB Kim, YH Hong, YR Pyun
Biotechnology letters 26 (17), 1341-1345, 2004
Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols
CI Cheigh, SY Yoo, MJ Ko, PS Chang, MS Chung
Food chemistry 168, 21-26, 2015
Enhancement of γ-amminobutyric acid production by Lactobacillus sakei B2–16 expressing glutamate decarboxylase from Lactobacillus plantarum ATCC 14917
MC Kook, MJ Seo, CI Cheigh, SJ Lee, YR Pyun, H Park
Journal of the Korean Society for Applied Biological Chemistry 53 (6), 816-820, 2010
Preparation and properties of polypropylene/clay nanocomposites for food packaging
RN Choi, CI Cheigh, SY Lee, MS Chung
Journal of food science 76 (8), N62-N67, 2011
Optimization of subcritical water extraction of flavanols from green tea leaves
MJ Ko, CI Cheigh, MS Chung
Journal of agricultural and food chemistry 62 (28), 6828-6833, 2014
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학술자료 1–20