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International Journal of Biological Macromolecules|July 7, 2025
Controlling kimchi fermentation and juice overflow using potato starch-maltodextrin nanoparticlesSung Jin Park, Mi-Ai Lee, Yun-Jeong Choi, et al.Journal of the Science of Food and Agriculture|October 24, 2018
Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storageMi-Ai Lee, Tae-Kyung Kim, Ko-Eun Hwang, et al.Food Research International (Ottawa, Ont.)|December 6, 2024
Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysisJi-Young Choi, Minjung Lee, Minji Kim, et al.Journal of Microbiology (Seoul, Korea)|October 27, 2018
Salicibibacter kimchii gen. nov., sp. nov., a moderately halophilic and alkalitolerant bacterium in the family Bacillaceae, isolated from kimchiJa-Young Jang, Young Joon Oh, Seul Ki Lim, et al.Korean Journal for Food Science of Animal Resources|January 14, 2016
Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken NuggetsKo-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, et al.Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.Meat Science|January 10, 2012
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork pattiesYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.Meat Science|April 27, 2010
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiberYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.ACS Omega|March 13, 2023
Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming YeastsSeong Youl Lee, Eun Hae Kim, Tae-Woon Kim, et al.ACS Omega|August 26, 2024
Microbial Dynamics and Metabolite Profiles in Different Types of Salted Seafood (Jeotgal) During FermentationJu-Young Lim, Yun-Jeong Choi, Ji-Young Choi, et al.Pageof 5