Ji‐Young Oh

Comparison of the Quality Characteristics between Spring Cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)

Kwanghee Lee, Han-Seup Kuack, Jiwon Jung et al. · Korean Journal of Food Preservation · 2013 · 22 citations

Materials Science, Quality Characteristics, K-파워 품종이 2.82 +10

changes in Physicochemical Characteristics of Low-salted Kochujang with Natural Preservatives during Fermentation

Ji‐Young Oh, Yong-Suk Kim, Dong-Hwa Shin · Korean Journal of Food Science and Technology · 2002 · 22 citations

Sodium Chloride, Nutrition, Salt Concentration +16

Fermentation Characteristics of Kochujang Containing Horseradish or Mustard

Dong-Hwa Shin, E. Ahn, Yong-Suk Kim et al. · Korean Journal of Food Science and Technology · 2000 · 19 citations

Food Chemistry, Food Fermentation, In Vitro Fermentation +9

Characteristics of Low-Salt Kimchi Prepared with Salt Replacement during Fermentation

Young-Sook Hahn, Ji‐Young Oh, Yeong-Jin Kim · Korean Journal of Food Science and Technology · 2002 · 13 citations

Food Chemistry, Prepared Kimchi, Food Fermentation +12

Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration

Ji‐Young Oh, Young Suk Kim, Dong-Hwa Shin · Food Science and Biotechnology · 2006 · 12 citations

Agricultural Chemistry, Engineering, Food Fermentation +8