Ministry of Food and Drug Safety — South Korea
Agricultural and Biological Sciences · Life Sciences
3h-index43citations16works0.02yr avg
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Research Topics
Food Quality and Safety Studies(14), Nutrition, Health and Food Behavior(5), Phytoestrogen effects and research(4), Fermentation and Sensory Analysis(3), GABA and Rice Research(3)
Publications16 total
Journal of Applied Biological Chemistry·2010Open Access
Establishment of Viscosity Measuring Conditions and Threshold Values for Identifying Irradiated Starches
Korean Journal of Food Science and Technology·2004· 2 cited
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
Effects of Methods of Adding Barley Malt in the Production of Kanjang (Korean traditional soy sauce) on it's Chemical Compositions and Sensory Characteristics
Applied Biological Chemistry·2003· 1 cited
Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems
Korean Journal of Food Science and Technology·2003· 2 cited
Food Engineering Progress·2000Open Access
The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang
Applied Biological Chemistry·2000· 2 cited
Quality Characteristics of Kanjang Prepared with Meju Cultivated on Different Soybean Cultivars with Bacillus subtilis var. globigii Seed Culture
Applied Biological Chemistry·1999· 2 cited
Effects of Meju Manufacturing Periods on the Fermentation Characteristics of Kanjang, Korean Traditional Soy Sauce
Applied Biological Chemistry·1999· 3 cited
The Effects of Soybean Boiling Waste Liquor on the Enhancement of Lactic Acid Fermentation during Korean Traditional kanjang Mash Maturing
Applied Biological Chemistry·1998· 3 cited
Optimum Soaking Condition of Raw Soybean for Meju Preparation
Journal of the Korean Society of Food Science and Nutrition·1998· 3 cited
Lactic acid and alcoholic fermentation of low-salted raw kanjang digestion liquor made from Bacillus subtilis var. globigii and Scopulariopsis brevicaulis inoculated meju
Applied Biological Chemistry·1998
The Effects of Mashing and Maturing Conditions on The Quality of Korean Traditional Kanjang(Soysauce)
Applied Biological Chemistry·1997· 2 cited
The Oxidation Stability and Flavor Acceptability of Oil from Roasted Soybean
Applied Biological Chemistry·1995· 10 cited
The effect of schizandrae fructus extract on alcohol fermentation and enzyme activities of Saccharomyces cerevisiae
Applied Biological Chemistry·1995· 13 cited
Frequent Co-authors
Moo‐Hyeog Im(14), Kwang-Soo Choi(11), Hyun-Chae Chung(11), Kwang‐Il Kwon(9), Cheong Choi(8), Young-Ji Kim(4), Jong-Gu Lee(3), Kiju Kim(3), Young Ho Kim(2), Choon‐Woo Lee(2), Choeng Choi(2), Jung-Sik Seo(2), Mun-Kyun Ryu(2), Kwang-Soo Choi(2), Hyun-Kyu Joo(1), S.K. Lee(1), Min–Sun Jung(1), Kyung‐A An(1), Hyun-Ku Kim(1), Joong‐Ho Kwon(1)