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Heliyon
|
March 12, 2024
Temperature impact on microbial and metabolic profiles in kimchi fermentation
Sera Jung, In Min Hwang, Jong-Hee Lee
Journal of Food Science
|
November 20, 2020
Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry
In Min Hwang, Boyeon Park, Ji-Su Yang, et al.
ACS Omega
|
January 5, 2022
Efficient Citrus (<i>Citrus unshiu</i>) Byproduct Extract-Based Approach for <i>Lactobacillus sakei</i> WiKim31 Shelf-Life Extension
Ho Myeong Kim, Seul-Gi Jeong, In Min Hwang, et al.
Food Chemistry
|
February 4, 2019
Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS
In Min Hwang, Boyeon Park, Yun Mi Dang, et al.
International Journal of Food Microbiology
|
February 5, 2026
Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics
Daun Kim, In Min Hwang, Ho Myeong Kim, et al.
Heliyon
|
June 12, 2023
Transcriptional analysis of the molecular mechanism underlying the response of <i>Lactiplantibacillus plantarum</i> to lactic acid stress conditions
Ha-Young Jang, Min Ji Kim, Minseo Bae, et al.
Heliyon
|
February 5, 2024
Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation
Ha-Young Jang, Min Ji Kim, Ji Young Jeong, et al.
ACS Omega
|
April 14, 2025
Elemental Profiling and Safety Assessment of Four Spice Vegetables: Insights into Nutritional and Toxicological Implications
Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, et al.
Food Chemistry
|
September 11, 2025
Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS
Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, et al.
Food Chemistry: X
|
September 24, 2025
Comparative insights into the metabolite and taste discrepancies upon kimchi (<i>Mukeunji</i>) fermentation using different <i>Lactobacillaceae</i> starters
Moeun Lee, Daun Kim, Jung Hee Song, et al.
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Search research articles
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Showing results (1-10 of 41) with videos related to
Sort By:
Page
of 5
Heliyon
|
March 12, 2024
Temperature impact on microbial and metabolic profiles in kimchi fermentation
Sera Jung, In Min Hwang, Jong-Hee Lee
Journal of Food Science
|
November 20, 2020
Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry
In Min Hwang, Boyeon Park, Ji-Su Yang, et al.
ACS Omega
|
January 5, 2022
Efficient Citrus (<i>Citrus unshiu</i>) Byproduct Extract-Based Approach for <i>Lactobacillus sakei</i> WiKim31 Shelf-Life Extension
Ho Myeong Kim, Seul-Gi Jeong, In Min Hwang, et al.
Food Chemistry
|
February 4, 2019
Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS
In Min Hwang, Boyeon Park, Yun Mi Dang, et al.
International Journal of Food Microbiology
|
February 5, 2026
Psychrotrophic lactic acid bacteria enhance microbial safety in kimchi: Evidence from untargeted metabolomics
Daun Kim, In Min Hwang, Ho Myeong Kim, et al.
Heliyon
|
June 12, 2023
Transcriptional analysis of the molecular mechanism underlying the response of <i>Lactiplantibacillus plantarum</i> to lactic acid stress conditions
Ha-Young Jang, Min Ji Kim, Minseo Bae, et al.
Heliyon
|
February 5, 2024
Exploring the influence of garlic on microbial diversity and metabolite dynamics during kimchi fermentation
Ha-Young Jang, Min Ji Kim, Ji Young Jeong, et al.
ACS Omega
|
April 14, 2025
Elemental Profiling and Safety Assessment of Four Spice Vegetables: Insights into Nutritional and Toxicological Implications
Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, et al.
Food Chemistry
|
September 11, 2025
Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS
Ji Young Jeong, Min Ji Kim, Hyun-Sung Kim, et al.
Food Chemistry: X
|
September 24, 2025
Comparative insights into the metabolite and taste discrepancies upon kimchi (<i>Mukeunji</i>) fermentation using different <i>Lactobacillaceae</i> starters
Moeun Lee, Daun Kim, Jung Hee Song, et al.
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of 5