Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS
Hwang, In Min, Park, Boyeon, Dang, Yun Mi, Kim, Su-Yeon, Seo, Hye Young
Published in Food chemistry (01.06.2019)
Published in Food chemistry (01.06.2019)
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Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis
Song, Hyeyeon, Yoon, So-Ra, Dang, Yun-Mi, Yang, Ji-Su, Hwang, In Min, Ha, Ji-Hyoung
Published in Scientific reports (29.08.2022)
Published in Scientific reports (29.08.2022)
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Journal Article
Evaluation of Virucidal Efficacy of Human Norovirus Using Combined Sprayed Slightly Acidic Electrolyzed Water and Ultraviolet C-Light-Emitting Diode Irradiation Treatment Based on Optimized Capture Assay for Quantitative RT-qPCR
Song, Hyeyeon, Dang, Yun-Mi, Ha, Sanghyun, Ha, Ji-Hyoung
Published in Frontiers in microbiology (25.04.2022)
Published in Frontiers in microbiology (25.04.2022)
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Journal Article
Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi
Lee, Hae-Won, Yoon, So-Ra, Dang, Yun-Mi, Yun, Ji-Hyun, Jeong, Hoibin, Kim, Kil-Nam, Bae, Jin-Woo, Ha, Ji-Hyoung
Published in Frontiers in microbiology (05.10.2022)
Published in Frontiers in microbiology (05.10.2022)
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Presence of an ultra-small microbiome in fermented cabbages
Lee, Hae-Won, Yoon, So-Ra, Dang, Yun-Mi, Kang, Miran, Lee, Kwangho, Ha, Ji-Hyung, Bae, Jin-Woo
Published in PeerJ (San Francisco, CA) (17.07.2023)
Published in PeerJ (San Francisco, CA) (17.07.2023)
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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation
Kim, Su-Ji, Ha, Sanghyun, Dang, Yun-Mi, Chang, Ji Yoon, Mun, So Yeong, Ha, Ji-Hyoung
Published in Journal of microbiology and biotechnology (28.03.2024)
Published in Journal of microbiology and biotechnology (28.03.2024)
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Journal Article
Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness
Yoon, So-Ra, Dang, Yun-Mi, Kim, Su-Yeon, You, Su-Yeon, Kim, Mina K., Ha, Ji-Hyoung
Published in Foods (01.01.2021)
Published in Foods (01.01.2021)
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Journal Article
Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness
Yoon, So-Ra, Dang, Yun-Mi, Kim, Su-Yeon, You, Su-Yeon, Kim, Mina K, Ha, Ji-Hyoung
Published in Foods (04.01.2021)
Published in Foods (04.01.2021)
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포기김치와 맛김치의 미생물학적 및 이화학적 품질 특성 비교
문은우, 김수연, 당윤미, 박보연, 박은진, 송혜연, 양지수, 윤소라, 서혜영, 하지형, Eun Woo Moon, Su-Yeon Kim, Yun-Mi Dang, Boyeon Park, Eun Jin Park, Hye Yeon Song, Jisu Yang, So Ra Yoon, Hye-Young Seo, Ji-Hyoung Ha
Published in Journal of the Korean Society of Food Culture (30.04.2019)
Published in Journal of the Korean Society of Food Culture (30.04.2019)
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Journal Article
Surface dielectric barrier discharge plasma inactivates white colony-forming yeast in kimchi seasoning
Song, Hyeyeon, Dang, Yun-Mi, Ki, Se Hoon, Park, Seungil, Ha, Ji-Hyoung
Published in Food science & technology (01.09.2024)
Published in Food science & technology (01.09.2024)
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Identification Markers of Adulteration in Korean Red Ginseng (Panax Ginseng) Products Using High-Performance Liquid Chromatography (HPLC) and Liquid Chromatography-Mass Spectrometry (LC-MS)
Choi, Ji Yeon, Hong, Joon Ho, Dang, Yun Mi, Jamila, Nargis, Khan, Naeem, Jo, Cheon Ho, Chun, Hyang Sook, Kim, Kyong Su
Published in Analytical letters (02.11.2018)
Published in Analytical letters (02.11.2018)
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