Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration von Yang, Hae‐Il, Min, Sung‐Gi, Lee, Seong Youl, Yang, Ji‐Hee, Lee, Mi‐Ai, Park, Sung‐Hee, Eun, Jong‐Bang, Chung, Young‐Bae

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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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Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi von Lee, Mi-Ai, Choi, Yun-Jeong, Lee, Hyojung, Hwang, Sojeong, Lee, Hye Jin, Park, Sung Jin, Chung, Young Bae, Yun, Ye-Rang, Park, Sung-Hee, Min, Sunggi, Kwon, Lee-Seung, Seo, Hye-Young

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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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Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks von Yang, Hae-Il, Min, Sung-Gi, Seo, Hye-Young, Lee, Seong Youl, Yang, Ji-Hee, Lee, Mi-Ai, Park, Sung-Hee, Eun, Jong-Bang, Chung, Young Bae

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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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Effects of sweetener on the quality characteristics of radish kimchi during fermentation von Choi, Yun-Jeong, Lee, Hae-Won, Yang, Ji-Hee, Park, Sung-Hee, Lee, Mi-Ai

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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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Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation von Choi, Yun-Jeong, Lee, Hae-Won, Yang, Ji-Hee, Hong, Sung-Wook, Park, Sung-Hee, Lee, Mi-Ai

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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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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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Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability von Kim, Mina K., Lee, Mi-Ai, Lee, Kwang-Geun

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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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Metabolic shift during fermentation in kimchi according to capsaicinoid concentration von Chung, Young Bae, Park, Sung Jin, Choi, Yun-Jeong, Yun, Ye-Rang, Lee, Mi-Ai, Park, Sung Hee, Min, Sung Gi, Seo, Hye-Young

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Effect of Mollusca shell extracts on inhibition of kimchi over-acidification von Lee, Min Jung, Park, Sung Jin, Oh, Su Jin, Yun, Ye-Rang, Choi, Yun-Jeong, Kim, Eun Hae, Lee, Mi-Ai, Min, Sung Gi, Yang, Ji-Hee, Chung, Young Bae, Park, Sung Hee

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Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi von Lee, Min Jung, Park, Sung Jin, Choi, Yun-Jeong, Lee, Mi-Ai, Yun, Ye-Rang, Min, Sung Gi, Seo, Hye-Young, Her, Jae-Young, Park, Sung Hee

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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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Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties von Choi, Yun-Jeong, Lim, Ju-Young, Kang, Min-Jung, Choi, Ji-Young, Yang, Ji-Hee, Chung, Young Bae, Park, Sung Hee, Min, Sung Gi, Lee, Mi-Ai

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Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria von Choi, Yun-Jeong, Yong, Sojin, Lee, Min Jung, Park, Sung Jin, Yun, Ye-Rang, Park, Sung-Hee, Lee, Mi-Ai

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Salicibibacter kimchii gen. nov., sp. nov., a moderately halophilic and alkalitolerant bacterium in the family Bacillaceae, isolated from kimchi von Jang, Ja-Young, Oh, Young Joon, Lim, Seul Ki, Park, Hyo Kyeong, Lee, Changsu, Kim, Joon Yong, Lee, Mi-Ai, Choi, Hak-Jong

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