Seung Mi Kim

发表

Production of Tube-Filled Type Doenjang (CJS-Doenjang) Fermented with Galactomyces geotrichum SJM-59 and its Quality

Chang Keun Sung, Chang Jin Oh, Ran Kim, 2011 .

Physicochemical Characteristics of Sponge Cake Replacing for Fructooligosaccharide

Seung Mi Kim, Eun Kyoung Mo, Sung A Jegal, 2012 .

[P8-244] Investigation of Fermentable Condition of Functional Chungkookjang made with Bacillus subtilis SLL-2

Chang Keun Sung, Seung Mi Kim, Eun Kyoung Mo, 2007 .

Efficacy of Acipimox in Comparison with Fenofibrate for Hypertriglyceridemia

Seung Mi Kim, Hyunah Kim, J. Oh, 2012 .

Identification of d-friedoolean-13-en-3-one (Taraxerone) as an antioxidant compound from sedom (Sedum sarmentosum)

Seung Mi Kim, S. Kang, C. Sung, 2012, Food Science and Biotechnology.

Quality Characteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level

Seung Mi Kim, Sung A Jegal, C. Sung, 2013 .

Assessment of antioxidant capacity of sedum (Sedum sarmentosum) as a valuable natural antioxidant source

Seung Mi Kim, C. Sung, Sun-Ah Yang, 2011 .

In vitro Comparision of Biological Activities of Solvent Fraction Extracts from Orostachys japonicus

Seung Mi Kim, H. Boo, Jeong-Hun Park, 2017 .

Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder

Seung Mi Kim, Sung A Jegal, C. Sung, 2012, Preventive nutrition and food science.

Production of Sedum Extract Adding Jelly and Assessment of Its Physicochemical Properties

Seung Mi Kim, H. Jo, C. Sung, 2007 .