Eun Ji Choi

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 et al. · Food Control · 2018 · 121 citations

Microbial Hazard, Engineering, Microbial Contamination +14

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

Eun Ji Choi, Hae Woong Park, Young Bae Chung et al. · Meat Science · 2016 · 116 citations

Food Chemistry, Meat Packaging, Cryogenic Immersion +8

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 et al. · LWT · 2018 · 59 citations

Radio Frequency Thermal, Food Microbiology, Escherichia Coli O157 +5

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 et al. · Antioxidants · 2021 · 38 citations · Full text

Nutrition, Food Analysis, Vegetable Juice +21

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 et al. · LWT · 2021 · 28 citations

Environmental Chemistry, High Hydrostatic Pressure, Engineering +9