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Meat Science|November 9, 2013
Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli leesYun-Sang Choi, Hyun-Wook Kim, Ko-Eun Hwang, et al.
Journal of Food Science|March 16, 2023
Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydrationHae-Il Yang, Sung-Gi Min, Seong Youl Lee, et al.
Heliyon|February 2, 2024
Metabolic shift during fermentation in kimchi according to capsaicinoid concentrationYoung Bae Chung, Sung Jin Park, Yun-Jeong Choi, et al.
Meat Science|April 9, 2010
The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidationMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Meat Science|April 9, 2010
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurtersYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Meat Science|June 4, 2011
Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked porkMi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi, et al.
Food Chemistry|September 26, 2025
Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storageMiran Kang, Minji Kim, Min Jung Lee, et al.
Food Science of Animal Resources|August 1, 2020
Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted NitriteHyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, et al.
ACS Omega|December 25, 2023
Investigation of Metabolite Differences in Salted Shrimp Varieties during FermentationJu-Young Lim, Yun-Jeong Choi, Hyejin Yu, et al.
Food Science and Biotechnology|October 22, 2020
Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in foodYe-Rang Yun, Su-Jin Oh, Min-Jung Lee, et al.
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