Kinetic Modeling of Slightly Acidic Electrolyzed Water Decay Characteristics in Fresh Cabbage Disinfection Against Human Norovirus

by Miran Kang, Boyeon Park, Ji-Hyoung Ha
Published 2021-07-01

Application of Response Surface Methodology Based on a Box-Behnken Design to Determine Optimal Parameters to Produce Brined Cabbage Used in Kimchi

by Hyeyeon Song, Eun-woo Moon, Ji-Hyoung Ha
Published 2021-08-01

A novel method to rapidly distinguish the geographical origin of traditional fermented-salted vegetables by mass fingerprinting.

by So-Ra Yoon, Sung Hyun Kim, Hae-Won Lee, Ji-Hyoung Ha
Published 2017-01-01

Correlating Capsaicinoid Levels and Physicochemical Properties of Kimchi and Its Perceived Spiciness

by So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha
Published 2021-01-01