Ji‐Hyoung Ha - Concepedia

Author

Ji‐Hyoung Ha

World Institute of Kimchi ORCID

Also Known As

J. K. Ha, J. KIM HA, J. KIM. HA, J. Kim Ha, J.K. HA, JI-HYOUNG HA, JI‐HYOUNG HA, Jeong-Su Ha, Ji-Hyoung Ha, Ji-Hyun Lee

116

Publications

Citations

H-Index

103

Concepts

All Affiliations

World Institute of Kimchi Chung-Ang University University of Wisconsin–Madison Kyung Hee University University of Wisconsin System

About

Ji‐Hyoung Ha is an author at World Institute of Kimchi specializing in microbiology, medicine, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	15	23	577
2	Health Sciences	13	19	610
3	Engineering	10	10	263
4	Public Health	6	6	145
5	Natural Sciences	1	1	20

Ji‐Hyoung Ha

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED‐CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS<sup>1</sup> Charlotte Brennand, Ji‐Hyoung Ha, Robert C. Lindsay Journal of Sensory Studies Food ChemistryLipid AnalysisBiochemistryFlavoromicsAnimal Nutrition	1989	171
Release of Volatile Branched-Chain and Other Fatty Acids from Ruminant Milk Fats by Various Lipases Ji‐Hyoung Ha, R.C. Lindsay Journal of Dairy Science	1993	147
Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses Ji‐Hyoung Ha, R.C. Lindsay Journal of Dairy Science	1991	119
Method for the Quantitative Analysis of Volatile Free and Total Branched-Chain Fatty Acids in Cheese and Milk Fat Ji‐Hyoung Ha, R.C. Lindsay Journal of Dairy Science	1990	99
Volatile Alkylphenols and Thiophenol in Species‐related Characterizing Flavors of Red Meats Ji‐Hyoung Ha, R.C. Lindsay Journal of Food Science Food ChemistryFlavoromicsBiochemistryAnimal NutritionFood Analysis	1991	94
Volatile Branched‐chain Fatty Acids and Phenolic Compounds in Aged Italian Cheese Flavors Ji‐Hyoung Ha, R.C. Lindsay Journal of Food Science Food ChemistryPhenolic CompoundsMilk Romano CheeseFood PreservativesRomano Cheese	1991	76
Pretreatment with propidium monoazide/sodium lauroyl sarcosinate improves discrimination of infectious waterborne virus by RT-qPCR combined with magnetic separation Hae-Won Lee, Hee-Min Lee, So‐Ra Yoon, Environmental Pollution EngineeringViral DiagnosticsWater PurificationVirologyAnalytical Chemistry	2017	66
Photocatalytic inactivation of viral particles of human norovirus by Cu-doped TiO2 non-woven fabric under UVA-LED wavelengths Eun Woo Moon, Hae‐Won Lee, Jeong Hee Rok, The Science of The Total Environment Materials ScienceHuman NorovirusChemical EngineeringEngineeringGreen Nanotechnology	2020	51
Distribution of volatile branched-chain fatty acids in perinephric fats of various red meat species. Ji‐Hyoung Ha, R.C. Lindsay LWT	1990	42
Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses Hae‐Won Lee, So‐Ra Yoon, Suji Kim, LWT -Dependent AnalysesPathogenic MicrobiologyMicrobial ContaminationFoodborne PathogensMicrobial Communities	2017	40

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