UNDER THE HAWTHORN TREE / by Mi, Ai, author, Holmwood, Anna, translator

Bactericidal Effect of Underwater Plasma Treatment on Waste Brine from Kimchi Production Process and the Evaluation of Reusability of Plasma-Treated Waste Brine in Salting Kimchi C... by Junghyun Lim, Eun Jeong Hong, Seong Bong Kim, Mi-Ai Lee, Seungmin Ryu

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The Role of Gli1⁺ Mesenchymal Stem Cells in Osteogenesis of Craniofacial Bone by Laidi Wu, Zhixin Liu, Li Xiao, Mi Ai, Yingguang Cao, Jing Mao, Ke Song

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Effects of sweetener on the quality characteristics of radish kimchi during fermentation by Yun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, Sung-Hee Park, Mi-Ai Lee

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Metabolic shift during fermentation in kimchi according to capsaicinoid concentration by Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo

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Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation by Ju-Young Lim, Yun-Jeong Choi, Hyejin Yu, Ji-Young Choi, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min, Mi-Ai Lee

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Free Amino Acid and Volatile Compound Profiles of <i>Jeotgal</i> Alternatives and Its Application to Kimchi by Hye Jin Lee, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Mi-Ai Lee, Sung Gi Min, Sung-Hee Park, Hye-Young Seo, Ye-Rang Yun

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Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks by Hae-Il Yang, Sung-Gi Min, Hye-Young Seo, Seong Youl Lee, Ji-Hee Yang, Mi-Ai Lee, Sung-Hee Park, Jong-Bang Eun, Young Bae Chung

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Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates by Sung Jin Park, Min Jung Lee, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Gi Min, Hye-Young Seo, Dong Hyeon Park, Sung Hee Park

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Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties by Yun-Jeong Choi, Ju-Young Lim, Min-Jung Kang, Ji-Young Choi, Ji-Hee Yang, Young Bae Chung, Sung Hee Park, Sung Gi Min, Mi-Ai Lee

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Effects of salt type on the metabolites and microbial community in kimchi fermentation by Mi-Ai Lee, Yun-Jeong Choi, Ye-Sol Kim, Seo-Yeong Chon, Young Bae Chung, Sung-Hee Park, Ye-Rang Yun, Sung Gi Min, Ho-Chul Yang, Hye-Young Seo

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Effect of Mollusca shell extracts on inhibition of kimchi over-acidification by Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye-Rang Yun, Yun-Jeong Choi, Eun Hae Kim, Mi-Ai Lee, Sung Gi Min, Ji-Hee Yang, Young Bae Chung, Sung Hee Park

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Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi by Mi-Ai Lee, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, Lee-Seung Kwon, Hye-Young Seo

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Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot) by Ju-Young Lim, Yun-Jeong Choi, Seong Youl Lee, Min Jung Lee, Hae-Il Yang, Eun-Hae Kim, Sung Jin Park, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min, Mi-Ai Lee

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