Inmyoung Park

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Professor

Inje University - Busan Campus

South Korea

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About

Inmyoung Park is a Professor at Youngsan University - Busan Campus, South Korea. His research primarily focuses on food science, specifically the roles of microbial communities and metabolites in health, the impact of chemical components on food properties, and the utilization of agri-food waste. His recent publications explore various aspects of fermented foods, gut microbiota, and the biochemical analysis of traditional Korean food products.

Recent Grants

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Elucidated of starch amylolysis

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Articles (10)

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2025

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2024

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2024

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2024

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2023

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2022

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2021

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2021

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2021

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2021

Collaborators (6)

Myunghee Yoon

National University Hospital

SOUTH KOREA

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Mohamed Mannaa

Pusan National University

SOUTH KOREA

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Sunmin Lee

Konkuk University

SOUTH KOREA

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Jaeho Cha

Professor

Pusan National University

SOUTH KOREA

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Hyeyoung Lee

Dong-A University

SOUTH KOREA

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Jeong Nam Kim

Associate Professor

Pusan National University

SOUTH KOREA

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Inmyoung Park

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (10)

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang)

Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch

Insect-based agri-food waste valorization: Agricultural applications and roles of insect gut microbiota

Recruitment of the rhizo-microbiome army: assembly determinants and engineering of the rhizosphere microbiome as a key to unlocking plant potential

Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography

Anticancer Activity of Continentalic Acid in B-Cell Lymphoma

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Microbial composition of fermented korean soy paste (Doenjang) prepared by adding different herbs during fermentation

Effects of the addition of herbs on the properties of doenjang

Collaborators (6)

Myunghee Yoon

Mohamed Mannaa

Sunmin Lee

Jaeho Cha

Hyeyoung Lee

Jeong Nam Kim

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