Mi-Ran Kim
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Explore the profile of Mi-Ran Kim including associated specialties, affiliations and a list of published articles.
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65
Citations
554
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Recent Articles
1.
Hong J, Kim M, Choi Y, Lee I, Chun Y, Jang H, et al.
J Texture Stud
. 2024 Aug;
55(4):e12857.
PMID: 39107967
The tribological properties of 19 commercial food products, grouped into six categories (yogurt, dressings, spreads, porridges, emulsified sauces, and syrups) were investigated in relation to their rheological (dynamic oscillatory shear...
2.
Cha J, Han J, Heo J, Yu H, Kim Y, Jang H, et al.
Food Chem
. 2024 May;
452:139480.
PMID: 38703738
This study aimed to investigate the correlation between the composition of volatile compounds, consumer acceptance, and drivers of (dis)liking of Protaetia brevitarsis larvae fermented using lactic acid bacteria and yeast....
3.
Lee S, Oh H, Jung J, Jeong E, Kim M
Food Sci Biotechnol
. 2024 Mar;
33(5):1093-1101.
PMID: 38440687
Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01416-9.
4.
Kim M, Lee K
Gerontol Geriatr Med
. 2023 Dec;
9:23337214231218796.
PMID: 38146456
In response to the growing need for effective policy implementation strategies for older adults in South Korea, we propose the establishment of a user-centered institution tightly integrated with policies, termed,...
5.
Heo J, Kim S, Kim M, Kwak H
Foods
. 2023 Apr;
12(8).
PMID: 37107374
Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present...
6.
Yoon J, Kwak H, Kim M, Chung S
Foods
. 2023 Feb;
12(3).
PMID: 36766160
The present study investigated the effects of the evaluation environment and sample number on liking ratings within the same testing session. It comprised two experiments that determined consumer taste ratings...
7.
Kim H, Kim M, Ryu A, Bae J, Choi Y, Lee G, et al.
Food Sci Biotechnol
. 2023 Jan;
32(2):193-202.
PMID: 36647528
The properties of wheat dough according to salt level and type of mixer were investigated, and parameters derived from each analysis were comprehensively compared. Mixolab analysis showed that water absorption...
8.
Cha J, Lee M, Yong H, Kim T, Choi H, Kim M, et al.
Poult Sci
. 2022 Feb;
101(3):101694.
PMID: 35101684
We investigated the physicochemical and rheological properties of black pudding prepared with duck blood using various combinations of cereal fiber sources: oat, buckwheat, quinoa, amaranth, and sorghum. The processing yield...
9.
Kim M, Heo J, Kim S, Shin E, Boo C, Kwak H
Foods
. 2021 Aug;
10(8).
PMID: 34441735
This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting sensory perception and consumer acceptability. Ultrafiltration (UF), CSM-ultrafiltration (CU),...
10.
Vitamin D Status in Distinct Types of Ichthyosis: Importance of Genetic Type and Severity of Scaling
Kim M, Oji V, Valentin F, Traupe H, Nofer J, Hausser I, et al.
Acta Derm Venereol
. 2021 Aug;
101(9):adv00546.
PMID: 34396419
Data on vitamin D status of patients with inherited ichthyosis in Europe is scarce and unspecific concerning the genetic subtype. This study determined serum levels of 25-hydroxyvitamin D3 (25(OH)D3) in...