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Food Science and Biotechnology|September 29, 2018
Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentationYun-Jeong Choi, Mi-Soon Jang, Mi-Ai Lee
Food Science and Biotechnology|October 16, 2018
Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptabilityMina K Kim, Mi-Ai Lee, Kwang-Geun Lee
Food Science and Biotechnology|May 17, 2019
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powderJi Yeong Park, Ji-Hee Yang, Mi-Ai Lee, et al.
Foods (Basel, Switzerland)|February 25, 2023
Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi CabbageJunghyun Lim, Eun Jeong Hong, Seong Bong Kim, et al.
Journal of Microbiology and Biotechnology|February 25, 2016
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel ElectrophoresisSung Wook Hong, Yun-Jeong Choi, Hae-Won Lee, et al.
Food Chemistry: X|April 20, 2026
Effects of adding various salted seafood (jeotgal) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentationJu Young Lim, Yun-Jeong Choi, Ji-Young Choi, et al.
Meat Science|March 5, 2019
Quality characteristics of pork loin cured with green nitrite source and some organic acidsTae-Kyung Kim, Ko-Eun Hwang, Mi-Ai Lee, et al.
Food Science and Biotechnology|September 29, 2018
Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentationYun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, et al.
Asian-Australasian Journal of Animal Sciences|February 13, 2019
Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loinTae-Kyung Kim, Mi-Ai Lee, Jung-Min Sung, et al.
Meat Science|June 26, 2013
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggetsKo-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, et al.
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