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Mi-Ai Lee

World Institute of Kimchi - Research and Development Division Kimchi

SCHOLARLY PAPERS

8

DOWNLOADS

457

TOTAL CITATIONS

1

Scholarly Papers (8)

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1.

Potential of Oyster and Snail Waste as Alternative Calcium Supplements in Kimchi

Number of pages: 15 Posted: 25 Apr 2023
Su Jin Oh, Min Jung Lee, Sung Jin Park, Ye-Rang Yun, Yun-Jung Choi, Eun Hae Kim, Mi-Ai Lee, Sung Gi Min, Ji-Hee Yang, Young Bae Chung and Sung-Hee Park
World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 88 (765,566)

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Bio-calcium, Fortified-calcium, Oyster shell, Snail shell, bioavailability, kimchi

2.

Effect of Capsaicinoids Content of Chili Powder on Microbial Diversity and Metabolite Changes During Kimchi Fermentation

Number of pages: 25 Posted: 13 Apr 2023
Young Bae Chung, Sung Jin Park, Yun-Jung Choi, Ye-Rang Yun, Mi-Ai Lee, Sung-Hee Park, Sung Gi Min and Hye-Young Seo
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 85 (783,685)

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chili powder, kimchi, capsaicinoids, lactic acid bacterium, fermentation

3.

Optimization of Extraction and Nanoencapsulation of Kimchi Cabbage By-Products to Enhance the Simulated in Vitro Digestion of Glucosinolates

Number of pages: 18 Posted: 22 Dec 2022
Sung Jin Park, Min Jung Lee, Yun-Jung Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Gi Min, Hye-Young Seo and Sung-Hee Park
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 78 (830,555)

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Kimchi cabbage by-products, glucosinolates, chitosan-lipid nanoparticles, simulated in vitro digestion, release

4.

Changes in Bacterial Composition and Metabolite Profiles During Kimchi Fermentation with Different Garlic Varieties

Number of pages: 24 Posted: 21 Jul 2023
Yun-Jung Choi, Ju-Young Lim, Min-Jung Kang, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min and Mi-Ai Lee
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, Namhae Garlic Research Institute, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 63 (942,565)

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Kimchi, Garlic, Metabolites, Microbial community, Lactic acid bacteria

5.

Non-Destructive Monitoring of Qualitative Properties of Salted Cabbage Using Hyperspectral Image Analysis

Number of pages: 34 Posted: 17 Feb 2024
Ji-Young Choi, Min Jung Lee, Da Uhm Lee, Jeong Hee Choi, Mi-Ai Lee, Sung Gi Min and Sung-Hee Park
World Institute of Kimchi, World Institute of Kimchi, Korea Food Research Institute, Korea Food Research Institute, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 54 (1,031,043)
Citation 1

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Non-destructive, Salting process, Hyperspectral imaging, CHEMOMETRICS, Visualization

6.

Effects of Pretreated Garlic on Bacterial Composition and Metabolite Profiles During Kimchi Fermentation

Number of pages: 29 Posted: 19 Nov 2023
Yun-Jung Choi, Ju-Young Lim, Da-Yeong Ko, Kang-Mo Ku, Min Jung Lee, Sung Jin Park, Ji-Hee Yang, Young Bae Bae Chung, Sung-Hee Park, Sung Gi Min and Mi-Ai Lee
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, Korea University, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 36 (1,249,711)

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kimchi, garlic, fermentation, Metabolites, volatile organic compounds

7.

Optimization of industrial-scale kimchi cabbage salting via an automatic brine circulation system

Number of pages: 36 Posted: 30 Mar 2026
Sung Jin Park, Mi-Ai Lee, Yun-Jung Choi, Min Jung Lee, MinJi Kim, Ji-Young Choi, Young Bae Chung, Sung Gi Min and Sung-Hee Park
World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, affiliation not provided to SSRN, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 28 (1,385,945)

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kimchi cabbage, brining, automatic brine circulation system, brine tank, large-scale kimchi production

8.

Effects of Fermented Anchovy Sauce Addition and Thermal Treatment on the Microbial and Metabolic Profiles of Kimchi

Number of pages: 38 Posted: 17 Jun 2025
Hong-Seok Son, Soobin Bae, Ju-Young Lim, Seong-Eun Park, Gayoun Lee, Juhan Pak, Gi Dae Kim, Mi-Ai Lee and Sung Gi Min
Korea University, Korea University, World Institute of Kimchi, Korea University, Korea University, Korea University, affiliation not provided to SSRN, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 25 (1,411,822)

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kimchi, fermented anchovy sauce, thermal processing, microbiota, metabolite