Hyun Suk Kim

Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

H. Paik, D. Ahn, S. Moon, 2020, Food science of animal resources.

Characterization Analysis of Functional Gochujang including Grain Syrup with Tomato Puree

Min-Jeong Seo, Y. Jeong, Byoung-won Kang, 2012 .

Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells

H. Paik, P. Chang, S. Choi, 2017, Food Science and Biotechnology.

Anti‐inflammatory and cytotoxic effects of ginseng extract bioconverted by Leuconostoc mesenteroides KCCM 12010P isolated from kimchi

H. Paik, Kee-Tae Kim, Ji-eun Hwang, 2018 .

Antioxidant and anticancer effects of functional peptides from ovotransferrin hydrolysates.

H. Paik, D. Ahn, S. Moon, 2017, Journal of the science of food and agriculture.

Characterization and Study on Fragmentation Pathways of a Novel Nerve Agent, ‘Novichok (A234)’, in Aqueous Solution by Liquid Chromatography–Tandem Mass Spectrometry

Jin Young Lee, K. Lim, Hyun Suk Kim, 2021, Molecules.

Food Science of Animal Resources

H. Paik, D. Ahn, Jae Hoon Lee, 2020 .

Immune‐enhancing activity of phosvitin by stimulating the production of pro‐inflammatory mediator

H. Paik, D. Ahn, H. Kim, 2017, Poultry science.