Ji-hee Yang
Gwangju, Republic of Korea
Last Updated: 09/26/2026
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Found 9 publications
Chemometrics for estimating the fermentation and quality properties of kimchi based on hyperspectral image analysis.
Journal: Food research international (Ottawa, Ont.)
Published: August 21, 2024
Effect of Mollusca shell extracts on inhibition of kimchi over-acidification.
Journal: Heliyon
Published: April 04, 2023
Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.
Journal: Journal of food science and technology
Published: March 26, 2023
Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.
Journal: Journal of food science
Published: July 12, 2022
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.
Journal: Food science and biotechnology
Published: January 22, 2018
Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation.
Journal: Food science and biotechnology
Published: January 04, 2018
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.
Journal: Journal of microbiology and biotechnology
Published: February 25, 2016
Showing 1-9 of 9
Last Updated: 09/26/2026