Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
Choi, Yun-Jeong, Lee, Hae-Won, Yang, Ji-Hee, Hong, Sung-Wook, Park, Sung-Hee, Lee, Mi-Ai
Published in Food science and biotechnology (01.08.2018)
Published in Food science and biotechnology (01.08.2018)
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병원간호사의 셀프리더십, 전문직 자아개념, 감정노동이 전문직 삶의 질에 미치는 영향
견유영(Kyun, Yu-Yeong), 이미애(Lee, Mi-Aie)
Published in Kanho Haengjŏng Hakhoe chi = The journal of Korean Nursing Administration Academic Society (01.12.2020)
Published in Kanho Haengjŏng Hakhoe chi = The journal of Korean Nursing Administration Academic Society (01.12.2020)
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종합병원 간호사의 간호전문직관, 간호근무환경과 환자안전간호활동 간의 관계
이미애, 강선주, 현혜순
Published in Kanho Haengjŏng Hakhoe chi = The journal of Korean Nursing Administration Academic Society (01.09.2019)
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Published in Kanho Haengjŏng Hakhoe chi = The journal of Korean Nursing Administration Academic Society (01.09.2019)
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Salicibibacter kimchii gen. nov., sp. nov., a moderately halophilic and alkalitolerant bacterium in the family Bacillaceae, isolated from kimchi
Jang, Ja-Young, Oh, Young Joon, Lim, Seul Ki, Park, Hyo Kyeong, Lee, Changsu, Kim, Joon Yong, Lee, Mi-Ai, Choi, Hak-Jong
Published in The journal of microbiology (01.12.2018)
Published in The journal of microbiology (01.12.2018)
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Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food
Yun, Ye-Rang, Oh, Su-Jin, Lee, Min-Jung, Choi, Yun-Jung, Park, Sung Jin, Lee, Mi-Ai, Min, Sung-Gi, Seo, Hye-Young, Park, Sung-Hee
Published in Food science and biotechnology (01.11.2020)
Published in Food science and biotechnology (01.11.2020)
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Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite
Hwang, Hyelyeon, Lee, Ho Jae, Lee, Mi-Ai, Sohn, Hyejin, Chang, You Hyun, Han, Sung Gu, Jeong, Jong Youn, Lee, Sung Ho, Hong, Sung Wook
Published in Food science of animal resources (01.07.2020)
Published in Food science of animal resources (01.07.2020)
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