Concepedia

Author

Eun Ji Choi

World Institute of KimchiORCID

Also Known As

Eun Ji Choi

24

Publications

486

Citations

11

H-Index

30

Concepts

All Affiliations

World Institute of KimchiChungnam National UniversityNational Academy of Agricultural Science
EJ

About

Eun Ji Choi is an author at World Institute of Kimchi specializing in food safety, microbiology, and food microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

3

3

77

2

Public Health

3

3

149

3

Engineering

2

2

149

4

Health Sciences

2

2

154

5

Biochemistry

1

1

38

Eun Ji Choi

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11

Publications

453

Citations

11

H-Index

YearCitations

Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

Eun Ji Choi, Hae Woong Park, Sung Bong Kim,

Food Control

2018

121

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Eun Ji Choi, Hae Woong Park, Young Bae Chung,

Meat Science

2016

116

Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments

Eun Ji Choi, Hui Yang, Hae Woong Park,

LWT

2018

59

UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Moeun Lee, Jung Hee Song, Eun Ji Choi,

Antioxidants

2021

38

Effect of high hydrostatic pressure (HHP) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi: Modelling of microbial activity and preservation of physicochemical properties

Jeong Hyeon Lee, Eun Ji Choi, Ji Yoon Chang,

LWT

2021

28

Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea

Eun Ji Choi, Hyunwoo Ahn, Min‐Ji Kim,

Journal of the Institute of Brewing

2015

25

Effects of combined treatment with ultraviolet-C irradiation and grape seed extract followed by supercooled storage on microbial inactivation and quality of dongchimi

Eun Ji Choi, Hae Woong Park, Hui Yang,

LWT

2017

17

Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control

Jin Yong Kang, Moeun Lee, Jung Hee Song,

Heliyon

2024

15

Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice

Ye‐Rang Yun, Moeun Lee, Jung Hee Song,

Journal of Functional Foods

2022

12

Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce

Jeong Hyeon Lee, Kyung Bin Song, Eun Ji Choi,

LWT

2019

11

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