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Ju-Young Lim

World Institute of Kimchi

Korea, Republic of (South Korea)

  • World Institute of Kimchi

SCHOLARLY PAPERS

4

DOWNLOADS

173

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

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 62 (942,565)

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

2.

Evaluation of Growth Behavior of Lactic Acid Bacteria Isolated from Kimchi Via Kinetic Modeling

Number of pages: 22 Posted: 13 Mar 2024
Hye In Ko, So-Rim Kim, Ju-Young Lim, Chae-Rim Jeong, Jong-Bang Eun and Tae-Woon Kim
Chonnam National University, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, Chonnam National University and World Institute of Kimchi
Downloads 53 (1,031,043)

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Kinetic model, Lactic acid bacteria, Kimchi, Temperature, Modified Gompertz model

3.

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 35 (1,249,711)

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kimchi, garlic, fermentation, Metabolites, volatile organic compounds

4.

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 23 (1,411,822)

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