Comparison of the quality characteristics between spring cultivars of kimchi cabbage (Brassica rapa L. ssp. pekinensis)
KH Lee, HS Kuack, JW Jung, EJ Lee, DM Jeong, KY Kang, KI Chae, SH Yun, M Jang, SD Cho, GH Kim, JY Oh
Korean J. Food Preserv.
42
Comparison of the Antidepressant Activity of Cirsii herbal Extracts Collected from 5 Different Regions of Korea Determining the Optimal Herbal Preparation.
HL Lee, SY Yoon, SM Kim, E Hong, YS Lee, M Jang, GH Kim, JH Cheong
YAKHAK HOEJI, 2013
43
Antibacterial effects of natural volatile essential oil from Zanthoxylum piperitum A.P. DC. against foodborne pathogens.
JH LEE, M Jang, J Seo, GH Kim
Journal of Food Biochemistry, 2012
44
Effects of storage condition on the bioactive compound contents of Korean cabbage.
ES Hwang, M Jang, GH Kim
Food Science and Biotechnology, 2012
45
Antioxidative components and activity of domestic Cirsium japonicum extract.
M Jang, E Hong, GH Kim
J Korean Soc Food Sci Nutr, 2012
46
Evaluation for antibacterial effects of volatile flavors from Chrysanthemum indicum against food‐borne pathogens and food spoilage bacteria.
JH Lee, M Jang, J Seo, GH Kim
Journal of Food Safety, 2011
47
Evaluation of Antibacterial Activity of 3‐Butenyl, 4‐Pentenyl, 2‐Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables.
M Jang, E Hong, GH Kim
Journal of food science, 2010
48
Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanthemum morifolium flower.
M Jang, JE Seo, JH Lee, GH Kim
The Korean Journal of Food And Nutrition, 2010
49
Antibacterial Activity of Ethanol Extract and Fraction of Sasa borealis.
M Jang, DU Lee, GH Kim
Korean J Food Cookery Sci, 2010
50
Antibacterial activities of essential oil from Zanthoxylum schinifolium against food-borne pathogens.