| Biogenic amine formation and bacterial contribution in fish, squid and shellfish MK Kim, JH Mah, HJ Hwang Food Chemistry 116 (1), 87-95, 2009 | 301 | 2009 |
| Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture JH Mah, HJ Hwang Food Control 20 (9), 796-801, 2009 | 186 | 2009 |
| Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity R Villa-Rojas, J Tang, S Wang, M Gao, DH Kang, JH Mah, P Gray, ... Journal of food protection 76 (1), 26-32, 2013 | 178 | 2013 |
| Biogenic amines in Jeotkals, Korean salted and fermented fish products JH Mah, HK Han, YJ Oh, MG Kim, HJ Hwang Food Chemistry 79 (2), 239-243, 2002 | 178 | 2002 |
| Upstream and downstream regulation of asexual development in Aspergillus fumigatus JH Mah, JH Yu Eukaryotic cell 5 (10), 1585-1595, 2006 | 176 | 2006 |
| Microwave sterilization of sliced beef in gravy in 7-oz trays Z Tang, G Mikhaylenko, F Liu, JH Mah, R Pandit, F Younce, J Tang Journal of Food Engineering 89 (4), 375-383, 2008 | 137 | 2008 |
| Biodegradable Poly(butylene adipate‐co‐terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua L Bastarrachea, S Dhawan, SS Sablani, JH Mah, DH Kang, J Zhang, ... Journal of food science 75 (4), E215-E224, 2010 | 128 | 2010 |
| Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus) JH Mah, HJ Hwang Food Chemistry 114 (1), 168-173, 2009 | 125 | 2009 |
| Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product JH Mah, YJ Kim, HJ Hwang Food Control 20 (5), 449-454, 2009 | 121 | 2009 |
| Bacterial production and control of biogenic amines in Asian fermented soybean foods JH Mah, YK Park, YH Jin, JH Lee, HJ Hwang Foods 8 (2), 85, 2019 | 114 | 2019 |
| Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review YK Park, JH Lee, JH Mah Food chemistry 278, 1-9, 2019 | 107 | 2019 |
| Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses GI Dancer, JH Mah, MS Rhee, IG Hwang, DH Kang Journal of applied microbiology 107 (5), 1606-1614, 2009 | 107 | 2009 |
| Biogenic amine formation and bacterial contribution in Natto products B Kim, BY Byun, JH Mah Food chemistry 135 (3), 2005-2011, 2012 | 105 | 2012 |
| Growth and developmental control in the model and pathogenic aspergilli JH Yu, JH Mah, JA Seo Eukaryotic cell 5 (10), 1577-1584, 2006 | 103 | 2006 |
| Quality and mold control of enriched white bread by combined radio frequency and hot air treatment Y Liu, J Tang, Z Mao, JH Mah, S Jiao, S Wang Journal of Food Engineering 104 (4), 492-498, 2011 | 74 | 2011 |
| Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food AR Jeon, JH Lee, JH Mah LWT 92, 282-289, 2018 | 63 | 2018 |
| Antipathogenic activity and preservative effect of levan (β‐2,6‐fructan), a multifunctional polysaccharide BY Byun, SJ Lee, JH Mah International Journal of Food Science & Technology 49 (1), 238-245, 2014 | 61 | 2014 |
| Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from Kimchi JH Mah, KS Kim, JH Park, MW Byun, YB Kim Journal of microbiology and biotechnology 11 (4), 577-584, 2001 | 55 | 2001 |
| Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy JH Mah, YH Chang, HJ Hwang International journal of food microbiology 127 (3), 209-214, 2008 | 54 | 2008 |
| Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean salted and fermented anchovy JH Mah, JB Ahn, JH Park, HC Sung, HJ Hwang Journal of microbiology and biotechnology 13 (5), 692-699, 2003 | 53 | 2003 |
