J. Her

发表

Comparison of ISO-GUM and Monte Carlo Method for Evaluation of Measurement Uncertainty

Young-Cheol Ha, Jae-Young Her, Young-Cheol Ha, 2014 .

Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi

Sung Hee Park, Mi-Ai Lee, Yun-Jeong Choi, 2020, Journal of Food Science and Technology.

A Numerical Study of the Effect of a High Aerosol Concentration on Impactor Performance

S. S. Kim, J. Her, 1991 .

Furan in Thermally Processed Foods - A Review

Cho-il Kim, Kwang-geun Lee, H. Yoon, 2015, Toxicological Research.

Formation and reduction of carcinogenic furan in various model systems containing food additives.

Kwang-geun Lee, J. Her, Jin-Sil Kim, 2015, Food chemistry.

Organic acids as a freshness indicator for tofu (soybean curd)

Kwang-geun Lee, J. Her, Mina K. Kim, 2017, Journal of Food Science and Technology.

Formation and reduction of furan in a soy sauce model system.

Kwang-geun Lee, J. Her, Mina K. Kim, 2015, Food chemistry.

Effect of the solvent composition and annealing process on the preparation of spray freeze-dried acetaminophen powder

Kwang-geun Lee, J. Her, 2017 .

Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems.

Jong-Ik Lee, Kwang-geun Lee, J. Her, 2015, Food chemistry.

Preparation of kanamycin powder by an optimized spray freeze-drying method

Seung Ju Lee, Kwang-geun Lee, J. Her, 2010 .

Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder

Kwang-geun Lee, J. Her, Mina K. Kim, 2015 .

Preparation of probiotic powder by the spray freeze-drying method

Kwang-geun Lee, J. Her, Min Suk Kim, 2015 .

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.

Hyundong Lee, Do-Won Jeong, Jong-Hoon Lee, 2017, International journal of food microbiology.

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.

Do-Won Jeong, Jong-Hoon Lee, Kwang-geun Lee, 2016, International journal of food microbiology.

Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts

S. Jun, T. Kang, J. Her, 2017 .

Supercooling preservation on quality of beef steak

S. Jun, T. Kang, J. Her, 2020 .

Reduction of biogenic amine contents in fermented soybean paste using food additives

Mina Kim, Kwang-geun Lee, J. Her, 2018, LWT.

Development of novel spray freeze-drying method for value-added coffee powder preparation

J. Her, 2021 .

Pesticide residues in yuza (Citrus junos) cultivated using ordinary and environmentally friendly cultures

Kwang-geun Lee, J. Her, Junho Hwang, 2015 .

[Not Available].

Cho-il Kim, Kwang-geun Lee, H. Yoon, 2015, Toxicological research.

Experimental Study of Vapor Deposition and Dew Points in Combustion Gases by Interferometric Technique

J. Her, Y. Song, Sang S. Kim, 1988 .

Numerical Study on the Effects of Velocity Profile Distortion and Swirl on Pressure Difference of Orifice Flowmeter Due to Pipe structure

Kwang‐Yong Kim, J. Her, Hong-Min Kim, 2003 .

Evaluation of Critical Flow Function by Using Helmholtz Free Energy for Natural Gas Flow Measurement

Young-Cheol Ha, J. Her, 2013 .

Investigation of the Effect of Oscillating Magnetic Field on Fresh-Cut Pineapple and Agar Gel as a Model Food During Supercooling Preservation

S. Jun, M. Wall, T. Kang, 2019, Transactions of the ASABE.