Ye-Rang Yun

5PUBLICATIONS
2CO-AUTHORS
Oenology and viticultureFood packaging, preservation and processingHorticultural crop improvement (incl. selection and breeding)Food chemistry and food sensory scienceHorticultural crop protection (incl. pests, diseases and weeds)
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Publications (5)

|Nov 27, 2021
UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential.

Moeun Lee, Jung Hee Song, Eun Ji Choi

|Oct 23, 2021
Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.

Ye-Rang Yun, Jin Ju Lee, Hye Jin Lee

|Jul 02, 2021
Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar.

Ye-Rang Yun, Bo-Yeon Park, Sung-Hyun Kim

|Mar 06, 2021
Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi.

Hye Jin Lee, Min Jung Lee, Yun-Jeong Choi

|Aug 21, 2019
Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3-L1 adipocytes.

Ye-Rang Yun, Sung-Hee Park, In-Hwan Kim

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Frequent Collaborators

1 joint publications

Sung-Hee Park

1 joint publications

Ji-Hye Jung