Sung Hyun Kim

发表

Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi

Sang-Hyun Kim, Sung Hyun Kim, K. Kang, 2017 .

Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP–MS and HPLC–ICP–MS

I. Hwang, Sung Hyun Kim, N. Khan, 2021, ACS omega.

Pretreatment with propidium monoazide/sodium lauroyl sarcosinate improves discrimination of infectious waterborne virus by RT-qPCR combined with magnetic separation.

Ji-Hyoung Ha, Sung Hyun Kim, Hee-Min Lee, 2018, Environmental pollution.

Determination of Aflatoxins in Red Pepper and Kimchi by Ultra-High-Performance Liquid Chromatography with Fluorescence Detection

Hye-Young Seo, Sung Hyun Kim, Su-ji Kim, 2020 .

Evaluation of Heavy Metals Concentration in Various Type of Korean Cabbage Kimchi

Sung Hee Park, Ji-Su Yang, In Min Hwang, 2014 .

Use of RT-qPCR with combined intercalating dye and sodium lauroyl sarcosinate pretreatment to evaluate the virucidal activity of halophyte extracts against norovirus

Ji-Hyoung Ha, Sung Hyun Kim, Hee-Min Lee, 2019, Food Control.

Orostachys japonicus exerts antipancreatic cancer activity through induction of apoptosis and cell cycle arrest in PANC‐1 cells

J. Kim, Sung Hyun Kim, D. Ryu, 2019, Food science & nutrition.

Inactivation of Pectobacterium carotovorum subsp. carotovorum on Chinese cabbage (Brassica rapa L. subsp. pekinensis) by wash treatments with phenolic compounds

Miran Kang, Ji-Hyoung Ha, Sung Hyun Kim, 2018, LWT.

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

Hye-Young Seo, Min-Jung Lee, Sung Hyun Kim, 2019, Nutrition research and practice.

Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

I. Hwang, Sung Hyun Kim, Ji-Su Yang, 2017 .

Antioxidant activity of premature mandarin vinegar according to harvest period and raw material conditions

Boyeon Park, Sung Hyun Kim, Ji-Hye Jung, 2020 .

Simultaneous Determination of Preservatives, Artificial Sweeteners, and Synthetic Dyes in Kimchi by Ultra-Performance Liquid Chromatography Electrospray Ionization Tandem Mass Spectrometry (UPLC-ESI-MS/MS)

Ji-Hyoung Ha, I. Hwang, Sung Hyun Kim, 2019, Analytical Letters.

Elemental Analysis of Sea, Rock, and Bamboo Salts by Inductively Coupled Plasma-Optical Emission and Mass Spectrometry

Nargis Jamila, Hye-Young Seo, I. Hwang, 2016 .

Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi

Soo-Jung Lee, N. Sung, Sang-Hyun Kim, 2017, Food Science and Biotechnology.

Effectiveness of Periodic Treatment of Quercetin against Influenza A Virus H1N1 through Modulation of Protein Expression.

I. Kim, J. Kwon, Duwoon Kim, 2016, Journal of agricultural and food chemistry.

Efficacy of Combination Treatment with Sodium Metasilicate and Sodium Hypochlorite for Inactivation of Norovirus on Fresh Vegetables.

Ji-Hyoung Ha, Sung Hyun Kim, Su-ji Kim, 2017, Foodborne pathogens and disease.

Exploration of the metal coordination region of concanavalin A for its interaction with human norovirus

Dongkyun Kim, Jong-Soon Choi, J. Kwon, 2017, Biomaterials.

Recovery of intact human norovirus from cabbage Kimchi stored at 4 °C and 10 °C during fermentation

Ji-Hyun Lee, Ji-Hyoung Ha, J. Eun, 2017 .

Application of commercial kits using DNA-based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredients.

Sung Hyun Kim, Seul-Gi Jeong, 2020, Journal of food science.

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Sung Hyun Kim, Su-ji Kim, Ji-Hye Jung, 2019, Food science & nutrition.

Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy

Nargis Jamila, Ji-Hyoung Ha, I. Hwang, 2018, Analytical Letters.

Dietary intake assessment of macro, trace and toxic elements via consumption of kimchi in South Korea.

Nargis Jamila, Hye-Young Seo, I. Hwang, 2019, Journal of the science of food and agriculture.

Immunomagnetic separation combined with RT-qPCR for evaluating the effect of disinfectant treatments against norovirus on food contact surfaces

Ji-Hyoung Ha, Sung Hyun Kim, Su-ji Kim, 2018, LWT.

Lactic acid bacteria directly degrade N-nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

N. Sung, Sang-Hyun Kim, Sung Hyun Kim, 2017 .

Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

Ji-Hyun Lee, Ji-Hyoung Ha, Sung Hyun Kim, 2017 .

Effects of high hydrostatic pressure on the inactivation of norovirus and quality of cabbage Kimchi

S. Ha, Ji-Hyoung Ha, Sung Hyun Kim, 2017 .

Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity

K. Kwon, Sung Hyun Kim, K. Kang, 2015 .

Validation and Determination of Quinolizidine Alkaloids (QAs) in Lupin Products by Gas Chromatography with Flame Ionization Detection (GC-FID)

Hye-Young Seo, I. Hwang, Sung Hyun Kim, 2020, Analytical Letters.

Quality Characteristics and Consumer Perception of Dacquoise with Rice Bran Dietary Fiber

Sung Hyun Kim, S. Chun, K. Choi, 2017 .

Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation

Hye-Young Seo, Sung Hyun Kim, Su-ji Kim, 2015 .

Effect of Hangover Drink using Peanut(Arachis hypogaea) Sprout Extract on Antioxidant and Alcohol-degrading enzyme activity

Sung Hyun Kim, D. Jin, 2016 .

Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC–MS/MS

Hye-Young Seo, I. Hwang, Y. Chung, 2020, ACS omega.

Analysis of Microbiological Contamination in Kimchi and Its Ingredients

Ji-Hyun Lee, Ji-Hyoung Ha, Sung Hyun Kim, 2018 .

Complete physical mapping of IL6 reveals a new marker associated with chronic periodontitis

M. Olandoski, Sung Hyun Kim, P. Trevilatto, 2017, Journal of periodontal research.