Chul Soo Shin
Affiliations: | Biotechnology | Yonsei University (Republic of Korea) |
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Publications
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| Choe D, Song SM, Shin CS, et al. (2020) Production and Characterization of Anti-Inflammatory Pigment Derivatives. Foods (Basel, Switzerland). 9 |
| Shin HM, Lim JW, Shin CG, et al. (2017) Comparative characteristics of rice wine fermentations using koji and rice nuruk. Food Science and Biotechnology. 26: 1349-1355 |
| Shin TS, Yu NH, Lee J, et al. (2017) Development of a Biofungicide Using a Mycoparasitic Fungus Simplicillium lamellicola BCP and Its Control Efficacy against Gray Mold Diseases of Tomato and Ginseng. The Plant Pathology Journal. 33: 337-344 |
| Seo JH, Kim HH, Jeon EY, et al. (2016) Engineering of Baeyer-Villiger monooxygenase-based Escherichia coli biocatalyst for large scale biotransformation of ricinoleic acid into (Z)-11-(heptanoyloxy)undec-9-enoic acid. Scientific Reports. 6: 28223 |
| Jo D, Choe D, Nam K, et al. (2014) Biological evaluation of novel derivatives of the orange pigments from Monascus sp. as inhibitors of melanogenesis. Biotechnology Letters. 36: 1605-13 |
| Youn SH, Park HW, Choe D, et al. (2014) Preparation of eutectic substrate mixtures for enzymatic conversion of ATC to L-cysteine at high concentration levels. Bioprocess and Biosystems Engineering. 37: 1193-200 |
| Nam K, Choe D, Shin CS. (2014) Antiobesity effect of a jelly food containing the L-tryptophan derivative of Monascus pigment in mice Journal of Functional Foods. 9: 306-314 |
| Park J, Jang M, Kang J, et al. (2012) Detailed modes of action and biochemical characterization of endo-arabinanase from Bacillus licheniformis DSM13. Journal of Microbiology. 50: 1041-1046 |
| Lim JW, Hwang HJ, Shin CS. (2012) Polyphenol compounds and anti-inflammatory activities of Korean black raspberry ( Rubus coreanus Miquel) wines produced from juice supplemented with pulp and seed. Journal of Agricultural and Food Chemistry. 60: 5121-5127 |
| Choe D, Lee J, Woo S, et al. (2012) Evaluation of the amine derivatives of Monascus pigment with anti-obesity activities Food Chemistry. 134: 315-323 |