Concepedia

Byung Hee Chun

BH

39

Publications

1.5K

Citations

25

H-Index

2002

Active since

Affiliations

Chung-Ang University(Current)

Korea University

World Institute of Kimchi

National Institute of Agricultural Science and Technology

Konkuk University

Byung Hee Chun is an author at Chung-Ang University specializing in microbiology, medicine, and biology.

ORCID

Top concepts

Publications per year

2002–2023

39

Publications

39

The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

Byung Hee Chun, Kyung Hyun Kim, Sang Eun Jeong et al. · Food Microbiology · 2019 · 134 citations

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Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation

Byung Hee Chun, Kyung Hyun Kim, Hye Hee Jeon et al. · Scientific Reports · 2017 · 89 citations · Full text

Tetragenococcus halophilus MJ4 as a starter culture for repressing biogenic amine (cadaverine) formation during saeu-jeot (salted shrimp) fermentation

Kyung Hyun Kim, Se Hee Lee, Byung Hee Chun et al. · Food Microbiology · 2019 · 84 citations

, , +8

Enhancement of Chlorine Resistance in Carbon Nanotube Based Nanocomposite Reverse Osmosis Membranes

Junwoo Park, Wansuk Choi, Sung Hyun Kim et al. · Desalination and Water Treatment · 2010 · 78 citations

Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation

Dong Min Han, Byung Hee Chun, Che Ok Jeon · Food Research International · 2021 · 71 citations

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