Changes of amino acid composition and protein technical functionality of edible insects by extracting steps von Kim, Tae-Kyung, Yong, Hae In, Chun, Ho Hyun, Lee, Mi-Ai, Kim, Young-Boong, Choi, Yun-Sang

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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage von Lee, Mi‐Ai, Kim, Tae‐Kyung, Hwang, Ko‐Eun, Choi, Yun‐Jeong, Park, Sung‐Hee, Kim, Cheon‐Jei, Choi, Yun‐Sang

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Quality characteristics of pork loin cured with green nitrite source and some organic acids von Kim, Tae-Kyung, Hwang, Ko-Eun, Lee, Mi-Ai, Paik, Hyun-Dong, Kim, Young-Boong, Choi, Yun-Sang

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Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life von Jeong, Chang Hee, Ko, Hye In, Lee, Mo Eun, Min, Sung-Gi, Lee, Mi-Ai, Kim, Tae-Woon

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Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot) von Lim, Ju-Young, Choi, Yun-Jeong, Lee, Seong Youl, Lee, Min Jung, Yang, Hae-Il, Kim, Eun-Hae, Park, Sung Jin, Yang, Ji-Hee, Chung, Young Bae, Park, Sung-Hee, Min, Sung Gi, Lee, Mi-Ai

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Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage von Park, Dong Hyeon, Kim, MinJi, Park, Sung Jin, Lee, Mi-Ai, Choi, Yun-Jeong, Choi, Mi-Jung, Park, Sung Hee

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Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei

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Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Kim, Hyun-Wook, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei

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Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage von Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Hwang, Ko-Eun, Song, Dong-Heon, Lee, Soo-Yoen, Lee, Mi-Ai, Kim, Cheon-Jei

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Tenderization effect of soy sauce on beef M. biceps femoris von Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Lee, Mi-Ai, Hwang, Ko-Eun, Song, Dong-Heon, Lim, Yun-Bin, Kim, Cheon-Jei

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Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Lee, Ju-Woon, Chung, Hai-Jung, Kim, Cheon-Jei

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Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Jeong, Jong-Youn, Chung, Hai-Jung, Kim, Cheon-Jei

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Impact of high hydrostatic pressure and thermal processing on the quality of kimchi juice von Yun-Jeong Choi, Hee Eun Kim, Min Jung Lee, Sung Jin Park, Sung Hee Park, Mi-Ai Lee

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Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees von Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Ji-Hun, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei

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Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system von Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei

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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 C... von Lim, Junghyun, Hong, Eun Jeong, Kim, Seong Bong, Lee, Mi-Ai, Ryu, Seungmin

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Antioxidant and anti-inflammatory effects of solar salt brined kimchi von Yun, Ye-Rang, Choi, Yun-Jeong, Kim, Ye-Sol, Chon, Seo-Young, Lee, Mi-Ai, Chung, Young Bae, Park, Sung-Hee, Min, Sung-Gi, Yang, Ho-Chul, Seo, Hye-Young

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The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation von Lee, Mi-Ai, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Shim, So-Yeon, Chung, Hae-Kyung, Kim, Cheon-Jei

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Effects of salt type on the metabolites and microbial community in kimchi fermentation von Lee, Mi-Ai, Choi, Yun-Jeong, Kim, Ye-Sol, Chon, Seo-Yeong, Chung, Young Bae, Park, Sung-Hee, Yun, Ye-Rang, Min, Sung Gi, Yang, Ho-Chul, Seo, Hye-Young

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Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts von Hwang, Ko-Eun, Ham, Youn-Kyung, Song, Dong-Heon, Kim, Hyun-Wook, Lee, Mi-Ai, Jeong, Jong-Yeon, Choi, Yun-Sang

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