Sung Hyun Kim

4PUBLICATIONS
9CO-AUTHORS
Surface water quality processes and contaminated sediment assessmentFood packaging, preservation and processingPacific Peoples diet and nutrition
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Publications (4)

|Aug 09, 2021
Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP-MS and HPLC-ICP-MS.

In Min Hwang, Hee Min Lee, Hae-Won Lee

|Aug 29, 2020
Application of commercial kits using DNA-based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredients.

Seul-Gi Jeong, Sung Hyun Kim

|Aug 21, 2019
Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food.

Ji-Hye Jung, Su-Ji Kim, Jae Yong Lee

|Apr 16, 2019
Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats.

Eun-Hye Ryu, Ji-Su Yang, Min-Jung Lee

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Frequent Collaborators

2 joint publications

Ji-Hye Jung

1 joint publications

Eun-Hye Ryu

1 joint publications

Ji-Su Yang

1 joint publications

Min-Jung Lee