Gwi-Jung Han

Properties of Wet Noodle Changed by the Addition of Sanghwang Mushroom (Phellinus linteus) Powder and Extract

Haeng-Ran Kim, Jin-Sun Hong, Jeong-Sil Choi et al. · Korean Journal of Food Science and Technology · 2005 · 37 citations

Agriculture, Food Science, Nutritional Sciences +9

Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality

Gwi-Jung Han, Sun‐Mi Lee, Eunji Lee et al. · Journal of the Korean Society of Food Science and Nutrition · 2011 · 34 citations

Agriculture, Agronomy, Food Science +15

Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt

Gwi-Jung Han, Sun‐Mi Lee, Kun‐Young Park · Journal of the Korean Society of Food Science and Nutrition · 2009 · 32 citations

Agriculture, Food Science, Food Analysis +7

Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature

Young-Hee Park, Soo‐Jin Park, Gwi-Jung Han et al. · Journal of the Korean Society of Food Science and Nutrition · 2012 · 21 citations

Agriculture, Food Science, Food Preservation +16

Anti-Wrinkle Effects of Korean Rice Wine Cake on Human Fibroblast

Jung-Min Yoo, Yeo-Jin Kang, Hyeong-Bae Pyo et al. · Journal of Life Science · 2010 · 20 citations

Agriculture, Biochemistry, Food Science +17