Lee MA - Search Results

1

Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi.

Lee MJ, Park SJ, Choi YJ, Lee MA, Yun YR, Min SG, Seo HY, Her JY, Park SH. Lee MJ, et al. Among authors: lee ma. J Food Sci Technol. 2020 Nov;57(11):4103-4110. doi: 10.1007/s13197-020-04446-x. Epub 2020 Apr 21. J Food Sci Technol. 2020. PMID: 33071331 Free PMC article.

2

Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel Electrophoresis.

Hong SW, Choi YJ, Lee HW, Yang JH, Lee MA. Hong SW, et al. Among authors: lee ma, lee hw. J Microbiol Biotechnol. 2016 Jun 28;26(6):1057-62. doi: 10.4014/jmb.1512.12035. J Microbiol Biotechnol. 2016. PMID: 26907755 Free article.

3

Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation.

Choi YJ, Jang MS, Lee MA. Choi YJ, et al. Among authors: lee ma. Food Sci Biotechnol. 2016 Oct 31;25(5):1369-1377. doi: 10.1007/s10068-016-0214-4. eCollection 2016. Food Sci Biotechnol. 2016. PMID: 30263418 Free PMC article.

4

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation.

Choi YJ, Lee HW, Yang JH, Hong SW, Park SH, Lee MA. Choi YJ, et al. Among authors: lee ma, lee hw. Food Sci Biotechnol. 2018 Mar 26;27(4):1145-1155. doi: 10.1007/s10068-018-0349-6. eCollection 2018 Aug. Food Sci Biotechnol. 2018. PMID: 30263845 Free PMC article.

5

Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability.

Kim MK, Lee MA, Lee KG. Kim MK, et al. Among authors: lee ma, lee kg. Food Sci Biotechnol. 2018 Jun 1;27(5):1265-1273. doi: 10.1007/s10068-018-0387-0. eCollection 2018 Oct. Food Sci Biotechnol. 2018. PMID: 30319834 Free PMC article.

6

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.

Lee MA, Kim TK, Hwang KE, Choi YJ, Park SH, Kim CJ, Choi YS. Lee MA, et al. J Sci Food Agric. 2019 Apr;99(6):2735-2742. doi: 10.1002/jsfa.9441. Epub 2019 Jan 24. J Sci Food Agric. 2019. PMID: 30350316

7

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder.

Park JY, Yang JH, Lee MA, Jeong S, Yoo S. Park JY, et al. Among authors: lee ma. Food Sci Biotechnol. 2018 Dec 8;28(3):711-720. doi: 10.1007/s10068-018-0526-7. eCollection 2019 Jun. Food Sci Biotechnol. 2018. PMID: 31093428 Free PMC article.

8

Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.

Lee JJ, Choi YJ, Lee MJ, Park SJ, Oh SJ, Yun YR, Min SG, Seo HY, Park SH, Lee MA. Lee JJ, et al. Among authors: lee ma, lee mj. Food Res Int. 2020 Oct;136:109591. doi: 10.1016/j.foodres.2020.109591. Epub 2020 Jul 28. Food Res Int. 2020. PMID: 32846617

9

Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food.

Yun YR, Oh SJ, Lee MJ, Choi YJ, Park SJ, Lee MA, Min SG, Seo HY, Park SH. Yun YR, et al. Among authors: lee ma, lee mj. Food Sci Biotechnol. 2020 Sep 5;29(11):1563-1571. doi: 10.1007/s10068-020-00820-9. eCollection 2020 Nov. Food Sci Biotechnol. 2020. PMID: 33088605 Free PMC article.

10

Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi.

Lee HJ, Lee MJ, Choi YJ, Park SJ, Lee MA, Min SG, Park SH, Seo HY, Yun YR. Lee HJ, et al. Among authors: lee ma, lee mj. Foods. 2021 Feb 15;10(2):423. doi: 10.3390/foods10020423. Foods. 2021. PMID: 33671949 Free PMC article.

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