Park SH - 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: park sj, park sh. 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

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: park sh. 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.

3

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. Among authors: park sh. 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

4

Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3-L1 adipocytes.

Yun YR, Park SH, Kim IH. Yun YR, et al. Among authors: park sh. Food Sci Nutr. 2019 Jul 15;7(8):2740-2746. doi: 10.1002/fsn3.1138. eCollection 2019 Aug. Food Sci Nutr. 2019. PMID: 31428362 Free PMC article.

5

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: park sj, park sh. Food Res Int. 2020 Oct;136:109591. doi: 10.1016/j.foodres.2020.109591. Epub 2020 Jul 28. Food Res Int. 2020. PMID: 32846617

6

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: park sj, park sh. 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.

7

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: park sj, park sh. Foods. 2021 Feb 15;10(2):423. doi: 10.3390/foods10020423. Foods. 2021. PMID: 33671949 Free PMC article.

8

Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.

Yun YR, Lee JJ, Lee HJ, Choi YJ, Lee JH, Park SJ, Park SH, Seo HY, Min SG. Yun YR, et al. Among authors: park sj, park sh. Foods. 2021 Oct 18;10(10):2488. doi: 10.3390/foods10102488. Foods. 2021. PMID: 34681538 Free PMC article.

9

Effects of salt type on the metabolites and microbial community in kimchi fermentation.

Lee MA, Choi YJ, Kim YS, Chon SY, Chung YB, Park SH, Yun YR, Min SG, Yang HC, Seo HY. Lee MA, et al. Among authors: park sh. Heliyon. 2022 Nov 2;8(11):e11360. doi: 10.1016/j.heliyon.2022.e11360. eCollection 2022 Nov. Heliyon. 2022. PMID: 36387467 Free PMC article.

10

Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts.

Lee SY, Kim EH, Kim TW, Chung YB, Yang JH, Park SH, Lee MA, Min SG. Lee SY, et al. Among authors: park sh. ACS Omega. 2023 Feb 21;8(9):8256-8262. doi: 10.1021/acsomega.2c06323. eCollection 2023 Mar 7. ACS Omega. 2023. PMID: 36910935 Free PMC article.

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