Min Jung Kim

Umami–bitter interactions: The suppression of bitterness by umami peptides via human bitter taste receptor

Min Jung Kim, Hee Jin Son, Yiseul Kim et al. · Biochemical and Biophysical Research Communications · 2014 · 182 citations

Biochemistry, Medicine, Umami–bitter Interactions +4

Korean diet: Characteristics and historical background

Soon Hee Kim, Myung‐Sunny Kim, Myoungsook Lee et al. · Journal of Ethnic Foods · 2016 · 163 citations · Full text

Nutrition, Novel Food, Food Analysis +17

Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro

Dae Young Kwon, Sang Mee Hong, Il Sung Ahn et al. · Nutrition · 2010 · 119 citations

Metabolic Syndrome, Exert Insulinotropic Effects, Medicine +11

Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )

Min Jung Kim, Han Sub Kwak, Hee Yeon Jung et al. · Food Research International · 2016 · 102 citations

Nutrition, Sensory Attributes, Food Fermentation +11

LDL-Antioxidant Pterocarpans from Roots of <i>Glycine max</i> (L.) Merr.

Jin Hwan Lee, Byong Won Lee, Jin‐Hyo Kim et al. · Journal of Agricultural and Food Chemistry · 2006 · 58 citations

Food Chemistry, Bioorganic Chemistry, Biochemistry +11