1. Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot). Issue 1 (31st December 2022) Authors: 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 Journal: International journal of food properties Issue: Volume 25:Issue 1(2022) Page Start: 2332 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. (May 2019) Authors: Choi, Yun-Jeong; Yong, Sojin; Lee, Min Jung; Park, Sung Jin; Yun, Ye-Rang; Park, Sung-Hee; Lee, Mi-Ai Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 105(2019) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts. (September 2021) Authors: Hwang, Ko-Eun; Ham, Youn-Kyung; Song, Dong-Heon; Kim, Hyun-Wook; Lee, Mi-Ai; Jeong, Jong-Yeon; Choi, Yun-Sang Journal: Radiation physics and chemistry Issue: Volume 186(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation. (October 2020) Authors: Lee, Jae-Jun; Choi, Yun-Jeong; Lee, Min Jung; Park, Sung Jin; Oh, Su Jin; Yun, Ye-Rang; Min, Sung Gi; Seo, Hye-Young; Park, Sung-Hee; Lee, Mi-Ai Journal: Food research international Issue: Volume 136(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of salt type on the metabolites and microbial community in kimchi fermentation. Issue 11 (November 2022) Authors: 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 Journal: Heliyon Issue: Volume 8:Issue 11(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Improvement of sulfur compounds in broccoli sprouts by methionine loaded polyvinyl alcohol-sodium alginate hydrogels for application in Kimchi. (January 2020) Authors: Park, Sung Jin; Lee, Min Jung; Choi, Yun-Jeong; Yun, Ye-Rang; Lee, Mi-Ai; Oh, Su Jin; Park, Sung Hee Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 118(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Quality characteristics of pork loin cured with green nitrite source and some organic acids. (June 2019) Authors: Kim, Tae-Kyung; Hwang, Ko-Eun; Lee, Mi-Ai; Paik, Hyun-Dong; Kim, Young-Boong; Choi, Yun-Sang Journal: Meat science Issue: Volume 152(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. (November 2016) Authors: Lee, Hae-Won; Choi, Yun-Jeong; Hwang, In Min; Hong, Sung Wook; Lee, Mi-Ai Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot. (November 2016) Authors: Lee, Hae-Won; Choi, Yun-Jeong; Hwang, In Min; Hong, Sung Wook; Lee, Mi-Ai Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 73(2016) Page Start: 251 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗