Min SG - Search Results

1

Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

Yu HJ, Park SH, Kim EH, Choi YJ, Min SG. Yu HJ, et al. Among authors: min sg. J Food Sci Technol. 2023 Oct;60(10):2695-2703. doi: 10.1007/s13197-023-05795-z. Epub 2023 Jul 28. J Food Sci Technol. 2023. PMID: 37599852 Free PMC article.

2

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: min sg. Food Res Int. 2020 Oct;136:109591. doi: 10.1016/j.foodres.2020.109591. Epub 2020 Jul 28. Food Res Int. 2020. PMID: 32846617

3

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: min sg. 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.

4

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: min sg. Foods. 2021 Feb 15;10(2):423. doi: 10.3390/foods10020423. Foods. 2021. PMID: 33671949 Free PMC article.

5

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: min sg. Foods. 2021 Oct 18;10(10):2488. doi: 10.3390/foods10102488. Foods. 2021. PMID: 34681538 Free PMC article.

6

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.

Min SG, Kim MJ, Jeon JY, Kim HY, Han ES. Min SG, et al. Food Sci Biotechnol. 2022 Jan 25;31(2):221-229. doi: 10.1007/s10068-021-01019-2. eCollection 2022 Feb. Food Sci Biotechnol. 2022. PMID: 35186352 Free PMC article.

7

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: min sg. Heliyon. 2022 Nov 2;8(11):e11360. doi: 10.1016/j.heliyon.2022.e11360. eCollection 2022 Nov. Heliyon. 2022. PMID: 36387467 Free PMC article.

8

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: min sg. 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.

9

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics.

Lee DY, Park SH, Park SE, Kim EJ, Kim HW, Seo SH, Cho KM, Kwon SJ, Whon TW, Min SG, Choi YJ, Roh SW, Seo HY, Son HS. Lee DY, et al. Among authors: min sg. Food Res Int. 2023 Apr;166:112614. doi: 10.1016/j.foodres.2023.112614. Epub 2023 Feb 17. Food Res Int. 2023. PMID: 36914329

10

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.

Yang HI, Min SG, Lee SY, Yang JH, Lee MA, Park SH, Eun JB, Chung YB. Yang HI, et al. Among authors: min sg. J Food Sci. 2023 Apr;88(4):1610-1622. doi: 10.1111/1750-3841.16514. Epub 2023 Mar 15. J Food Sci. 2023. PMID: 36922723

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