연구실적

[논문게재]

1. Mi Jeong Kim, Guo Chen, Gabriel L. Sica, Xingming Deng (2020) Epigenetic modulation of FBW7/Mcl-1 pathway for lung cancer therapy. Cancer Biology & Therapy 2020 (SCIE, IF=3.659)

2. Bo Ram Kim, Seung Soo Park, Geum-Joung Youn, Yeon Ju Kwak, Mi Jeong Kim (2020) Characteristics of Sunsik, a cereal-based ready-to-drink Korean beverage, with added germinated wheat and herbal plant extract. Foods 9(11). (SCIE, IF = 4.092)

3. Sang sook Kim, Han Sub Kwak, Mi Jeong Kim (2020) The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste. Food Chemistry, 328. (SCIE, IF = 6.306)

4. Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak (2020) Influence of wheat flour milling yield on physicochemical, microbial, and antioxidant properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). Journal of Food Quality, 2020 (SCIE, IF=1.736)

5. Dabeen Lee, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim (2020) Characteristics of bread made of various substitution ratios of bran pulverized by hammer mill or jet mill. Foods, 9(1). (SCIE, IF = 4.092)

6. Han Sub Kwak, Mi Jeong Kim, Sang Sook Kim (2019) Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour. Journal of Sensory Studies, 10487. (SCIE, IF = 2.780)

7. Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Snag Sook Kim (2019) Effects of milling methods and cultivars on physicochemical properties of whole-wheat flour. Journal of Food Quality, 1. (SCIE, IF = 1.736)

8. Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim (2018) Effects of germination on protein, γ-aminobutyric acid, phenolic acids, and antioxidant capacity in wheat. Molecules, 23(9). (SCIE, IF = 3.267)

9. Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim (2018) Effects of Salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang). Food Chemistry, 245. (SCIE, IF = 6.306)

10. Mina K. Kim, Han Sub Kwak, Mi Jeong Kim, Sang Sook Kim (2018) Identification of sensory characteristics that drive consumer preferences of commercially mass-produced doenjang in Korea. Journal of Sensory Studies, 33(2). (SCIE, IF = 2.780)

11. Han Sub Kwak, Mi Jeong Kim, Jeong Ae Heo, Min Jung Kim, Jaewon Shim, Oui-Woung Kim, Hoon Kim, Snag Sook Kim (2018) Comparison of physicochemical, microbial and antioxidant properties in domestic and imported wheat kernels for bread making. Korean J. Food Nutri, 31(1). (KCI)

12. Jeong Ae Heo, Han Sub Kwak, Mi Jeong Kim, Min Jung Kim, Yoonsook Kim, Min-Sun Chang, Sang Sook Kim (2018) A comparison of flavor and taste of the doenjang solution by instrumental measurements and sensory evaluation based on serving temperature. Korean J. Food Nutri. 31(2). (KCI)

13. Han Sub Kwak, Hee Yeon Jung, Mi Jeong Kim, Sang Sook Kim (2017) Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and order consumers by blind and informed tests. Journal of Sensory Studies. 32(6). (SCIE, IF = 2.780)

14. Mi Jeong Kim, Han Sub Kwak, Min Jung Lee, Sang Sook Kim (2017) Quality predictive models for whole immature wheat flour during storage and consumer acceptance on its baked product. LWT-Food Science and Technology, 83. (SCIE, IF = 4.006)

15. Mi Jeong Kim, Sang Sook Kim (2017) Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chemistry, 232. (SCIE, IF = 6.306 )

16. Mi Jeong Kim, Han Sub Kwak, Hee Yeon Jung, Min Jung Lee, Oui-Woung Kim, Hoon Kim, Sang Sook Kim (2017) Consumer perception of bread depending on wheat origin in relation to physicochemical characteristics of wheat flour. Emirate Journal of Food and Agriculture, 29(5). (SCIE, IF = 1.008)

17. Min Jung Lee, Mi Jeong Kim, Han Sub Kwak, Seung-Taik Lim, Sang Sook Kim (2017) Effect of ozone treatment on physicochemical properties of Korean wheat flour. Food Science and Biotechnology, 26(2). (SCIE, IF = 1.513)

18. Hee Yeon Jung, Han Sub Kwak, Mi Jeong Kim, Yoonsook Kim, Kwan-Ok Kim, Sang Sook Kim (2017) Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang). Journal of Sensory Studies, 32(5). (SCIE, IF = 2.780)

19. Han Sub Kwak, Mi Jeong Kim, Oui-Woung Kim, Sang Sook Kim (2017) Quality characteristics of domestic strong wheat flour. J Korean Soc Food Sci Nutr, 46(5). (SCOPUS, KCI)

20. Han Sub Kwak, Mi Jeong Kim, Hoon Kim, Sang Sook Kim (2017) Quality characteristics of domestic and imported commercial plain wheat flour. Korean J. Food Sci. Technol. 49(3). (SCOPUS, KCI)

21. Han Sub Kwak, Tae Jong Kim, Eun Young Joo, Jang Hun Cha, Ah Jin Kim, Mi Jeong Kim, Sang Sook Kim (2017) Quality variation of domestic wheat compared to imported wheat depending on harvest year. J Korean Soc Food Sci Nutr. (SCOPUS, KCI)

22. Han Sub Kwak, Inyong Kim, Maoyuan Yin, Yunbum Lee, Mi Jeong Kim, Youngseung Lee, Misook Kim, Yoonhwa Jeong (2017) Effect of alcohol content on the consumer acceptance and sensory characteristics of makgeolli with Chinese Matrimony Vine. Korean J. Food Ntru. 30(4). (KCI)

23. Mi Jeong Kim, Won-Jin Yoon, Sang Sook Kim (2016) Physicochemical compositions of immature wheat bran, and its antioxidant capacity, cell growth inhibition, and apoptosis induction through tumor suppressor gene. Molecules, 21. (SCIE, IF = 3.267)

24. Mi Jeong Kim, Sang Sook Kim (2016) Determination of optimum mixture of transglutaminase, L-ascorbic acid and xylanase for the quality and consumer acceptability of bread using response surface methodology. Food Science and Technology, 25(S). (SCIE, IF = 1.513)

25. Mi Jeong Kim, Sang Sook Kim (2016) Antioxidant and antiproliferative activities in immature and mature wheat kernels. Food Chemistry, 196. (SCIE, IF = 6.306)

26. Mi Jeong Kim, Yen-Con Hung (2014) Effect of alkaline electrolyzed water on polyphenol oxidase and color change in red delicious apples. Journal of Food Biochemistry, 38(6). (SCIE, IF = 1.662)

27. Mi Jeong Kim, Joan G. Fischer, Yen-Con Hung (2012) Anti-cancer properties of reconstituted apple juice with alkaline electrolyzed(EO) water in HT-29 human colorectal carcinoma cells. Journal of Food and Drug Analysis, 20(S1). (SCIE, IF = 4.272)

28. Choon Young Kim, Mi Jeong Kim, Inshik Park (2007) Inhibition of polyphenol oxidase and peach juice browning by onion extract. Food Science and Biotechnology, 16(3). (SCIE, IF = 1.513)

29. Mi Jeong Kim, Choon Young Kim, Inshik Park (2005) Prevention of enzymatic browning of pear by onion extract. Food Chemistry, 89. (SCIE, IF = 6.306)

30. Min-Kyung Lee, Mi Jeong Kim, Inshik Park (2004) Biochemical changes in sugars and cell wall degrading enzymes during ripening of banana. J. Korean Soc. Food Sci. Nutr. 9(1). (KCI)

[저서]

1. 재미있는 식품과 조리원리 (2020) 수학사

[특허]

1. 청밀 추출물을 유효성분으로 함유하는 항산화 또는 항암활성을 가지는 약학조성물 및 건강기능식품. (등록번호 : 제 10-16811466)

2. 비체적을 향상시키는 빵 반죽 조성물 및 이를 이용하여 제조된 빵. (등록번호 : 제 10-1981308)

3. 저온발아방식으로 발아된 새싹 발아 곡물을 포함한 선식 제조 방법. (출원번호 : 10-2019-0136067)