Publications [SCI(E) level]
| 1 | Kim, D., Y. H. Jin, and J. -H. Mah*. 2023. Biogenic amine reduction by vasoactive amine-degrading Bacillus licheniformis CH7P22 in Enterococcus faecium-contaminated Cheonggukjang, Korean fermented soybean paste. Food Control, 153, 109956. |
|---|---|
| 2 | Park, J., K. Kim, D. Ryu, J. -H. Whang, and J. -H. Mah*. 2023. GC-MS/MS method for determination of polycyclic aromatic hydrocarbons in herbal medicines. Molecules, 28(9), 3853. |
| 3 | Xu, H., J. H. Hong, D. Kim, Y. H. Jin, A. M. Pawluk, and J. -H. Mah*. 2022. Evaluation of bioactive compounds and antioxidative activity of fermented green tea produced via one- and two-step fermentation. Antioxidants, 11(8), 1425. |
| 4 | Mah, J. -H.* and C. Ruiz-Capillas. 2022. Editorial: The microbiological functionality and safety of fermented foods. Frontiers in Microbiology, 13, 979329. |
| 5 | Pawluk, A. M., D. Kim, Y. H. Jin, K. C. C. Jeong, and J. -H. Mah*. 2022. Biofilm-associated heat resistance of Bacillus cereus spores in vitro and in a food model, Cheonggukjang jjigae. International Journal of Food Microbiology, 363, 109505. |
| 6 | Jin, Y. H., J. Lee, A. M. Pawluk, and J. -H. Mah*. 2022. Inhibitory effects of nicotinic acid, glycine, and other food additives on biogenic amine formation in Baechu kimchi fermentation. LWT-Food Science and Technology, 155, 112921. |
| 7 | Lee, J., Y. H. Jin, A. M. Pawluk, and J. -H. Mah*. 2021. Reduction in biogenic amine content in Baechu (napa cabbage) kimchi by biogenic amine-degrading lactic acid bacteria. Microorganisms, 9(12), 2570. |
| 8 | Sinnelä, M. T., A. M. Pawluk, Y. H. Jin, D. Kim, and J. -H. Mah*. 2021. Effect of calcium and manganese supplementation on heat resistance of spores of Bacillus species associated with food poisoning, spoilage, and fermentation. Frontiers in Microbiology, 12, 744953. |
| 9 | Kim, Y. -C., J. Lee, J. -H. Park, J. -H. Mah, S. -Y. Kim and Y. -W. Kim. 2021. Development of a colorimetric enzymatic assay method for aromatic biogenic monoamine-producing decarboxylases. Food Science and Biotechnology, 30(7), 971-977 |
| 10 | Jin, Y. H., J. H. Hong, J. -H. Lee, H. Yoon, A. M. Pawluk, S. J. Yun and J. -H. Mah*. 2021. Lactic acid fermented green tea with Levilactobacillus brevis capable of producing γ-aminobutyric acid. Fermentation, 7(3), 110. |
| 11 | Jin, Y. H., A. R. Jeon and J. -H. Mah*. 2020. Tyrosinase inhibitory activity of soybeans fermented with Bacillus subtilis capable of producing a phenolic glycoside, arbutin. Antioxidants, 9(12), 1301. |
| 12 | Park, Y. K., Y. H. Jin, J. -H. Lee, B. Y. Byun, J. Lee, K. C. Jeong and J. -H. Mah*. 2020. The role of Enterococcus faecium as a key producer and fermentation condition as an influencing factor in tyramine accumulation in Cheonggukjang. Foods, 9(7), 915. |
| 13 | Park, Y. K., J. H. Lee and J. -H. Mah*. 2019. Occurrence and reduction of biogenic amines in kimchi and Korean fermented seafood products. Foods, 8(11), 547. |
| 14 | Sinnelä, M. T., Y. K. Park, J. H. Lee, K. C. Jeong, Y. -W. Kim, H. -J. Hwang and J. -H. Mah*. 2019. Effects of calcium and manganese on sporulation of Bacillus species involved in food poisoning and spoilage. Foods, 8(4), 119. |
| 15 | Lee, J. -H., Y. H. Jin, Y. K. Park, S. J. Yun and J. -H. Mah*. 2019. Formation of biogenic amines in Pa (green onion) kimchi and Gat (mustard leaf) kimchi. Foods, 8(3), 109. |
| 16 | Mah, J. -H.*, Y. K. Park, Y. H. Jin, J. -H. Lee and H. -J. Hwang. 2019. Bacterial production and control of biogenic amines in Asian fermented soybean foods. Foods, 8(2), 85. |
| 17 | Jin, Y. H., J. H. Lee, Y. K. Park, J. -H. Lee and J. -H. Mah*. 2019. The occurrence of biogenic amines and determination of biogenic amine-producing lactic acid bacteria in Kkakdugi and Chonggak kimchi. Foods, 8(2), 73. |
| 18 | Markland, S., T. A. Weppelmann, Z. Ma, S. Lee, R. A. Mir, L. Teng, A. Ginn, C. Lee, M. Ukhanova, S. Galindo, C. Carr, N. DiLorenzo, S. Ahn, J. -H. Mah, H. -Y. Kim, V. Mai, M. Ray, J. G. Morris and K. C. C. Jeong. 2019. High prevalence of cefotaxime resistant bacteria in grazing beef cattle: A cross sectional study. Frontiers in Microbiology, 10, 176. |
| 19 | Park, Y. K., J. H. Lee and J. -H. Mah*. 2019. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review. Food Chemistry, 278, 1-9. |
| 20 | Jeon, A. R., J. H. Lee and J. -H. Mah*. 2018. Biogenic amine formation and bacterial contribution in Cheonggukjang, a Korean traditional fermented soybean food. LWT-Food Science and Technology, 92, 282-289. |
| 21 | Park, J., S. Choi, D. Oh and J. -H. Mah*. 2018. Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography. Food Science and Biotechnology, 27(1), 291-298. |
| 22 | Kang, H. -R., H. -S. Kim, J. -H. Mah, Y. -W. Kim, H. -J. Hwang. 2018. Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang. Food Science and Biotechnology, 27(1), 87-93. |
| 23 | Yoon, H., J. H. Park, A. Choi, H. -J. Hwang and J. -H. Mah*. 2015. Validation of an HPLC analytical method for determination of biogenic amines in agricultural products and monitoring of biogenic amines in Korean fermented agricultural products. Toxicological Research, 31(3), 299-305. |
| 24 | Brown, N. A., T. F. dos Reis, L. N. A. Reis, C. Caldana, J. -H. Mah, J. -H. Yu, J. M. Macdonald and G. H. Goldman. 2015. G-protein coupled receptor mediated nutrientsensing and developmental control in Aspergillus nidulans. Molecular Microbiology, 98(3), 420-439. |
| 25 | Bai, X., I. B. Park, H. -J. Hwang and J. -H. Mah*. 2015. The ability of Schisandra chinensis fruit to inhibit the growth of foodborne pathogenic bacteria and the viability and heat resistance of Bacillus cereus spores. International Journal of Food Science and Technology, 50 (10), 2193-2200. |
| 26 | Mah, J. -H*. 2015. Fermented soybean foods: Significance of biogenic amines. Austin Journal of Nutrition and Food Sciences, 3(1), id1058, 1-3. |
| 27 | Byun, B. Y., S. -J. Lee and J. -H. Mah*. 2014. Antipathogenic activity and preservative effect of levan (β-2,6-fructan), a multi-functional polysaccharide. International Journal of Food Science and Technology, 49(1), 238-245. |
| 28 | Byun, B. Y., X. Bai and J. -H. Mah*. 2013. Bacterial contribution to histamine and other biogenic amine contents in Juk (Korean traditional congee) cooked with seafood. Food Science and Biotechnology, 22(6), 1675-1681. |
| 29 | Bai, X., B. Y. Byun and J. -H. Mah*. 2013. Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chemistry, 141(2), 1026-1031. |
| 30 | Byun, B. Y., X. Bai and J. -H. Mah*. 2013. Occurrence of biogenic amines in Doubanjiang and Tofu. Food Science and Biotechnology, 22(1), 55-62. |
| 31 | Villa-Rojas, R., J. Tang, S. Wang, M. Gao, D. -H. Kang, J. -H. Mah, P. Gray, M. E. Sosa-Morales and A. López-Malo. 2013. Thermal inactivation of Salmonella Enteritidis PT 30 in almond kernels as influenced by water activity. Journal of Food Protection, 76(1), 26-32. |
| 32 | Byun, B. Y. and J. -H. Mah*. 2012. Occurrence of biogenic amines in Miso, Japanese traditional fermented soybean paste. Journal of Food Science, 77(12), T216-T223. |
| 33 | Oh, S. -J., J. -H. Mah, J. -H. Kim, Y. -W. Kim and H. -J. Hwang. 2012. Reduction of tyramine by addition of Schizandra chinensis Baillon in Cheonggukjang. Journal of Medicinal Food, 15(12), 1109-1115. |
| 34 | Kim, B., B. Y. Byun and J. -H. Mah*. 2012. Biogenic amine formation and bacterial contribution in Natto products. Food Chemistry, 135(3), 2005-2011. |
| 35 | Peng, J., J. -H. Mah, R. Somavat, H. Mohamed, S. Sastry and J. Tang. 2012. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. Journal of Food Protection, 75(7), 1236-1242. |
| 36 | Kim, T. -K., J. -I. Lee, J. -H. Kim, J. -H. Mah, H. -J. Hwang and Y. -W. Kim. 2011. Comparison of ELISA and HPLC methods for the determination of biogenic amines in commercial Doenjang and Gochujang. Food Science and Biotechnology, 20(6), 1747-1750. |
| 37 | Lee, A. J., B. Y. Byun, D. -H. Kang, J. Tang, Y. -W. Kim, H. -J. Hwang and J. -H. Mah*. 2011. The ability of zinc to inhibit the sporulation and viability of Clostridium sporogenes and growth of other bacteria. International Journal of Food Science and Technology, 46(7), 1494-1501. |
| 38 | Byun, B. Y., Y. Liu, J. Tang, D. -H. Kang, H. -Y. Cho, H. -J. Hwang and J. -H. Mah*. 2011. Optimization and evaluation of heat-shock condition for spore enumeration being used in thermal-process verification: Differential responses of spores and vegetative cells of Clostridium sporogenes to heat shock. Food Science and Biotechnology, 20(3), 751-757. |
| 39 | Liu, Y., J. Tang, Z. Mao, J. -H. Mah, S. Jiao and S. Wang. 2011. Quality and mold control of enriched white bread by combined radio frequency and hot air treatment. Journal of Food Engineering, 104(4), 492-498. |
| 40 | Kim, S. -Y., H. -G. Sagong, S. Ryu, J. -H. Mah and D. -H. Kang. 2011. Development of oscillation method for reducing foodborne pathogens on lettuce and spinach. International Journal of Food Microbiology, 145(1), 273-278. |
| 41 | Park, J. -G., B. -S. Song, J. -H. Kim, J. -N. Park, I. -J. Han, H. -J. Hwang, M. -W. Byun, H. -Y. Cho, Y. -W. Kim, J. -H. Mah and J. -W. Lee. 2010. Effect of autoclaving and irradiation on microbiological safety and quality of ready-to-eat Bulgogi. Korean Journal for Food Science of Animal Resourses, 30(5), 780-786. |
| 42 | Bastarrachea, L., S. Dhawan, S. S. Sablani, J. -H. Mah, D. -H. Kang, J. Zhang and J. Tang. 2010. Biodegradable poly(butylene adipate-co-terephthalate) films incorporated with nisin: characterization and effectiveness against Listeria innocua. Journal of Food Science, 75(4), E215-E224. |
| 43 | Dancer, G. I., J. -H. Mah, M. -S. Rhee, I. -G. Hwang and D. -H. Kang. 2009. Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses. Journal of Applied Microbiology, 107(5), 1606-1614. |
| 44 | Mah, J. -H. and H. -J. Hwang. 2009. Inhibition of biogenic amine formation in a salted and fermented anchovy by Staphylococcus xylosus as a protective culture. Food Control, 20(9), 796-801. |
| 45 | Kim, M. -K., J. -H. Mah and H. -J. Hwang. 2009. Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116(1), 87-95. |
| 46 | Liu, Y., J. Tang, Z. Mao, J. -H. Mah and S. Wang. 2009. Comparison between combined radio frequency and hot air treatment and hot air treatment on bread fresh-keeping. Transactions of the CSAE, 25(9), 323-328. (in Chinese with English abstract) |
| 47 | Dancer, G. I., J. -H. Mah and D. -H. Kang. 2009. Influences of milk components on biofilm formation of Cronobacter spp. (Enterobacter sakazakii). Letters in Applied Microbiology, 48(6), 718-725. |
| 48 | Mah, J. -H., Y. J. Kim and H. -J. Hwang. 2009. Inhibitory effects of garlic and other spices on biogenic amine production in Myeolchi-jeot, Korean salted and fermented anchovy product. Food Control, 20(5), 449-454. |
| 49 | Mah, J. -H. and H. -J. Hwang. 2009. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chemistry, 114(1), 168-173. |
| 50 | Mah, J. -H., D. -H. Kang and J. Tang. 2009. Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperatures. Journal of Food Science, 74(1), M23-M27. |
| 51 | Mah, J. -H., D. -H. Kang and J. Tang. 2008. Effects of minerals on sporulation and heat resistance of Clostridium sporogenes. International Journal of Food Microbiology, 128(2), 385-389. |
| 52 | Tang, Z., G. Mikhaylenko, F. Liu, J. -H. Mah, R. Pandit, F. Younce and J. Tang. 2008. Microwave sterilization of sliced beef in gravy in 7-oz trays. Journal of Food Engineering, 89(4), 375-383. |
| 53 | Mah, J. -H., Y. -H. Chang and H. -J. Hwang. 2008. Paenibacillus tyraminigenes sp. nov. isolated from Myeolchi-jeotgal, a traditional Korean salted and fermented anchovy. International Journal of Food Microbiology, 127(3), 209-214. |
| 54 | Mah, J. -H., D. -H. Kang and J. Tang. 2008. Morphological study of heat-sensitive and heat-resistant spores of Clostridium sporogenes, using transmission electron microscopy. Journal of Food Protection, 71(5), 953-958. |
| 55 | Suh, S. H., S. Rheem, J. -H. Mah, W. Lee, M. -W. Byun and H. -J. Hwang. 2007. Optimization of production of monacolin K from γ-irradiated Monascus mutant by use of response surface methodology. Journal of Medicinal Food, 10(3), 408-415. |
| 56 | Mah, J. -H. and J. -H. Yu. 2006. Upstream and downstream regulation of asexual development in Aspergillus fumigatus. Eukaryotic Cell, 5(10), 1585-1595. |
| 57 | Yu, J. -H., J. -H. Mah and J. -A. Seo. 2006. Growth and developmental control in the model and pathogenic aspergilli. Eukaryotic Cell, 5(10), 1577-1584. (Invited Review) |
| 58 | Mah, J. -H., M. -Y. Yoon, G. -S. Cha, M. -W. Byun and H. -J. Hwang. 2005. Influence of curing and heating on formation of N-nitrosamines from biogenic amines in food model system using Korean traditional fermented fish product. Food Science and Biotechnology, 14(1), 168-170. |
| 59 | Mah, J. -H., Y. J. Kim, H. -K. No and H. -J. Hwang. 2004. Determination of biogenic amines in kimchi, Korean traditional fermented vegetable products. Food Science and Biotechnology, 13(6), 826-829. |
| 60 | Mah, J. -H., J. -B. Ahn, J. -H. Park, H. -C. Sung and H. -J. Hwang. 2003. Characterization of biogenic amine-producing microorganisms isolated from Myeolchi-Jeot, Korean salted and fermented anchovy. Journal of Microbiology and Biotechnology, 13(5), 692-699. |
| 61 | Mah, J. -H., H. -K. Han, Y. -J. Oh, M. -G. Kim and H. -J. Hwang. 2002. Biogenic amines in Jeotkals, Korean salted and fermented fish products. Food Chemistry, 79(2), 239-243. |
| 62 | Mah, J. -H., K. -S. Kim, J. -H. Park, M. -W. Byun, Y. -B. Kim and H. -J. Hwang. 2001. Bacteriocin with a broad antimicrobial spectrum, produced by Bacillus sp. isolated from kimchi. Journal of Microbiology and Biotechnology, 11(4), 577-584. |
| 63 | Mah, J. -H., S. -Y. Shin, H. -S. Lee, H. -Y. Cho and H. -J. Hwang. 2001. Improvement of decarboxylating agar medium for screening of biogenic amine-producing bacteria in kimchi. Journal of Microbiology and Biotechnology, 11(3), 491-496. |
| 64 | Park, S. -Y., J. -H. Mah, Y. -I. Choi, D. -H. Kim and H. -J. Hwang. 1999. Optimization of red pigmentation and effect of the metabolites produced by Monascus strains on microbial inhibition and colorization in processed ham. Korean Journal of Applied Microbiology and Biotechnology, 27(2), 172-178. (in Korean with English abstract) |
| 65 | Mah, J. -H. and H. -J. Hwang. 1998. Microflora during cabbage-kimchi fermentation. Journal of Science and Technology, Korea University, 16, 173-187. (in Korean with English abstract) |
| 66 | Mah, J. -H. and H. -J. Hwang. 1996. Screening of Monascus strains for antimicrobial activity and effect of change of nutrients and incubation conditions on antimicrobial activity. Journal of the Korean Society of Food Science and Nutrition, 25(6), 1080-1086. (in Korean with English abstract) |