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

Journal of food science, 2023-04, Vol.88 (4), p.1610-1622

2023

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Flexible vertical-channel thin-film transistors using In-Ga-Zn-O active channel and polyimide spacer on poly(ethylene naphthalate) substrate

Journal of vacuum science and technology. B, Nanotechnology & microelectronics, 2019-01, Vol.37 (1)

2019

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Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks

International journal of food properties, 2023-12, Vol.26 (2), p.2924-2938

2023

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Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)

International journal of food properties, 2022-12, Vol.25 (1), p.2332-2347

2022

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Effects of sweetener on the quality characteristics of radish kimchi during fermentation

Cogent food & agriculture, 2023-12, Vol.9 (2)

2023

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Factors Influencing the Size of a Non-Traumatic Full-Thickness Rotator Cuff Tear: Focusing on Socioeconomic Factors

International journal of environmental research and public health, 2022-05, Vol.19 (10), p.6137

2022

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Influence of Residence Area and Basic Livelihood Conditions on the Prevalence and Diagnosis Experience of Osteoporosis in Postmenopausal Women Aged over 50 Years: Evaluation Using Korea National Health and Nutrition Examination Survey Data

International journal of environmental research and public health, 2021-09, Vol.18 (18), p.9478

2021

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Introduction of lithography-compatible conducting polymer as flexible electrode for oxide-based charge-trap memory transistors on plastic poly(ethylene naphthalate) substrates

Solid-state electronics, 2018-12, Vol.150, p.35-40

2018

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Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation

Food Science and Biotechnology, 2018, 27(4), , pp.1145-1155

2018

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Effect of Mollusca shell extracts on inhibition of kimchi over-acidification

Heliyon, 2024-03, Vol.10 (6), p.e28164-e28164, Article e28164

2024

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Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties

Heliyon, 2024-01, Vol.10 (2), p.e24283-e24283, Article e24283

2024

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Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

Food Science and Biotechnology, 2019, 28(3), , pp.711-720

2019

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Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation

ACS omega, 2023-12, Vol.8 (50), p.47735-47745

2023

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Investigations on the effects of electrode materials on the device characteristics of ferroelectric memory thin film transistors fabricated on flexible substrates

Japanese Journal of Applied Physics, 2018-03, Vol.57 (3S1), p.3

2018

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The Detection of Plant Viruses in Korean Ginseng (Panax ginseng) through RNA Sequencing

The plant pathology journal, 2020-12, Vol.36 (6), p.643-650

2020

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Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage

Food science & technology, 2024-03, Vol.196, p.115872, Article 115872

2024

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A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision

Journal of food engineering, 2024-10, Vol.378, p.112126, Article 112126

2024

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Mechanically Robust and Highly Flexible Nonvolatile Charge‐Trap Memory Transistors Using Conducting‐Polymer Electrodes and Oxide Semiconductors on Ultrathin Polyimide Film Substrates

Advanced materials technologies, 2019-10, Vol.4 (10), p.n/a

2019

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Developing a predictive model of salted kimchi cabbage shelf-life using the general stability index

Food science & technology, 2024-01, Vol.191, p.115670, Article 115670

2024

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Prevalence and diagnosis experience of osteoporosis in postmenopausal women over 50: Focusing on socioeconomic factors

PloS one, 2021-03, Vol.16 (3), p.e0248020-e0248020

2021

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Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage

Journal of food engineering, 2024-01, Vol.361, p.111742, Article 111742

2024

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First Report of Strawberry Polerovirus 1 in Strawberry in South Korea

Plant disease, 2024-03, Vol.108 (3), p.826

2024

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Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation

Food science & technology, 2024-02, Vol.193, p.115772, Article 115772

2024

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Protective effect and mechanism of phosphatidylserine in UVB-induced human dermal fibroblasts

European journal of lipid science and technology, 2013-07, Vol.115 (7), p.783-790

2013

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Improvement in bias-stress and long-term stabilities for in-Ga-Zn-O thin-film transistors using solution-process-compatible polymeric gate insulator

Organic electronics, 2019-08, Vol.71, p.7-13

2019

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

Flexible vertical-channel thin-film transistors using In-Ga-Zn-O active channel and polyimide spacer on poly(ethylene naphthalate) substrate

Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks

Bacteria compositions and metabolites of kimchi as affected by salted shrimp (saeujeot)

Effects of sweetener on the quality characteristics of radish kimchi during fermentation

Factors Influencing the Size of a Non-Traumatic Full-Thickness Rotator Cuff Tear: Focusing on Socioeconomic Factors

Influence of Residence Area and Basic Livelihood Conditions on the Prevalence and Diagnosis Experience of Osteoporosis in Postmenopausal Women Aged over 50 Years: Evaluation Using Korea National Health and Nutrition Examination Survey Data

Introduction of lithography-compatible conducting polymer as flexible electrode for oxide-based charge-trap memory transistors on plastic poly(ethylene naphthalate) substrates

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification

Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

Investigation of Metabolite Differences in Salted Shrimp Varieties during Fermentation

Investigations on the effects of electrode materials on the device characteristics of ferroelectric memory thin film transistors fabricated on flexible substrates

The Detection of Plant Viruses in Korean Ginseng (Panax ginseng) through RNA Sequencing

Comparative assessment of post-salting treatments for shelf-life extension of salted kimchi cabbage

A novel hybrid-view technique for accurate mass estimation of kimchi cabbage using computer vision

Mechanically Robust and Highly Flexible Nonvolatile Charge‐Trap Memory Transistors Using Conducting‐Polymer Electrodes and Oxide Semiconductors on Ultrathin Polyimide Film Substrates

Developing a predictive model of salted kimchi cabbage shelf-life using the general stability index

Prevalence and diagnosis experience of osteoporosis in postmenopausal women over 50: Focusing on socioeconomic factors

Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage

First Report of Strawberry Polerovirus 1 in Strawberry in South Korea

Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation

Protective effect and mechanism of phosphatidylserine in UVB-induced human dermal fibroblasts

Improvement in bias-stress and long-term stabilities for in-Ga-Zn-O thin-film transistors using solution-process-compatible polymeric gate insulator

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