Hae‐Kyung Chung

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Mi-Ai Lee, Ji-Hun Choi, Yun-Sang Choi et al. · Meat Science · 2009 · 111 citations

Food Chemistry, Mustard Leaf, Food Bioactive Compound +7

Inflammatory potential of diet is associated with cognitive function in an older adult Korean population

Dayeon Shin, Simona C. Kwon, Mi Hye Kim et al. · Nutrition · 2018 · 67 citations · Full text

Nutrition, Aging, Cognitive Performance +9

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

Mi-Ai Lee, Ji-Hun Choi, Sang-Yun Choi et al. · Meat Science · 2011 · 32 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +10

Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets

Ko‐Eun Hwang, Sang-Yun Choi, Ji-Hun Choi et al. · Food Science and Biotechnology · 2011 · 28 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +6

Identifying Dietary Patterns Associated with Mild Cognitive Impairment in Older Korean Adults Using Reduced Rank Regression

Dayeon Shin, Kyung Won Lee, Mi-Hye Kim et al. · International Journal of Environmental Research and Public Health · 2018 · 25 citations · Full text