Hyun-Chae Chung

Agricultural and Biological Sciences · Life Sciences

6h-index86citations28works0.02yr avg
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Research Topics

Food Quality and Safety Studies(16), Nutrition, Health and Food Behavior(8), Phytoestrogen effects and research(6), GABA and Rice Research(4), Agriculture, Soil, Plant Science(4)

Publications28 total

Characteristics Quality of Yellow Layer Cakes with Added Buckwheat Flour
The Journal of the Korea Contents Association·2021Open Access
Behavioral Dynamics of Pedestrians Crossing between Two Moving Vehicles
Applied Sciences·2020· 5 citedOpen Access
A Study on the Meal Kit Product Selection Attributes on Purchasing Behavior and Satisfaction
The Journal of the Korea Contents Association·2020· 7 citedOpen Access
Use of Rice Bran for Preparation of GABA (γ-aminobutyric acid)-rich Sourdough
Food Science and Technology Research·2019· 7 citedOpen Access
Perception of Affordance in Children and Adults While Crossing Road between Moving Vehicles
Psychology·2017· 7 citedOpen Access
Characteristics of Sigumjang, fermented barley bran paste, usually consumed in Gyeongsang-do Area of South Korea and Isolation of its useful Strains
Emirates Journal of Food and Agriculture·2016· 3 citedOpen Access
The Influence of Support Surface Rigidity and Visual Information on Postural Control in Children with Developmental Coordination Disorder
Journal of Sport and Leisure Studies·2015· 1 cited
Extracts of oyster mushroom (Pleurotus ostreatus) grown on wheat ameliorate hepatotoxicity induced by carbon tetrachloride in rats
Food Science and Biotechnology·2012· 2 cited
Optimum conditions for combined application of Leuconostoc sp. and Saccharomyces sp. to sourdough
Food Science and Biotechnology·2011· 7 cited
Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder
Korean Journal of Food and Cookery Science·2010· 7 cited
Studies on Prevalence of Meat Allergy and Potential Beef Allergens
Korean Journal for Food Science of Animal Resources·2009· 1 citedOpen Access
Properties of Sourdough-added Bread
Korean Journal of Food Science and Technology·2008· 6 cited
Perception and Using Behavior by Age of Tofu(Soybean Curd)
Journal of the Korean Society of Food Culture·2007· 1 cited
Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste
Food Science and Biotechnology·2004· 10 cited
Effect of Grape Seed Extract on Methylcellulose Film Characteristics
Food Engineering Progress·2003Open Access
Effects of Flow Rate of Feed Kanjang and Volume Reduction Ratio of Retentate on the Permeate Flux and Rejection of Microbes Cells and Components in Kanjang during Ultrafiltration Operations
Korean Journal of Food Science and Technology·2003
Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems
Korean Journal of Food Science and Technology·2003· 2 cited
Duodenal Tuberculosis Presenting with Recurrent Duodenal Bleeding
Korean Journal of Gastroenterology·2002Open Access
Heat resistance of Bacillus subtilis var. globigii (G8) in the Kanjang Medium and Changes in the Compositions and Viable Cell Counts of Microorganisms during Sterilization of Kanjang
Food Engineering Progress·2000Open Access
Effects of Molecular Weight Cut-off Size of Membrane on the Flux and Quality of Permeate during Ultrafiltration of Korean Conventional Soy Sauce
Food Engineering Progress·2000Open Access
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Frequent Co-authors

Moo‐Hyeog Im(11), Jong-Dong Choi(11), Kwang-Soo Choi(9), Cheong Choi(8), Kwang‐Il Kwon(7), Gi Dong Han(4), Young-Ji Kim(4), Kiju Kim(3), Gyoojae Choi(2), Young Ho Kim(2), Choon‐Woo Lee(2), Choeng Choi(2), Jung-Sik Seo(2), Jong-Gu Lee(2), Kwang-Soo Choi(2), Maeng-Ja Yoo(1), Muhammad Azam(1), Bo Young Jeong(1), Chan-Woo Kim(1), Sook‐Young Kim(1)