Yun-jeong Choi
Gwangju, Republic of Korea
Last Updated: 09/26/2026
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Found 21 publications
Effects of adding various salted seafood (jeotgal) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation.
Journal: Food chemistry: X
Published: December 04, 2025
Effects of pre-gelatinised tapioca starch and pullulan on the fermentation dynamics, quality, and stability of kimchi seasoning during storage.
Journal: Food chemistry
Published: April 24, 2025
Controlling kimchi fermentation and juice overflow using potato starch-maltodextrin nanoparticles.
Journal: International journal of biological macromolecules
Published: December 26, 2024
Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi.
Journal: Food research international (Ottawa, Ont.)
Published: January 01, 2024
Effect of Mollusca shell extracts on inhibition of kimchi over-acidification.
Journal: Heliyon
Published: April 04, 2023
Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.
Journal: Heliyon
Published: March 29, 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
Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.
Journal: Journal of food science and technology
Published: January 19, 2023
Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.
Journal: Food research international (Ottawa, Ont.)
Published: November 21, 2022
Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates.
Journal: Heliyon
Published: November 07, 2022
Last Updated: 09/26/2026