Chi Heung Cho - Concepedia

Author

Chi Heung Cho

Korea Food Research Institute ORCID

Also Known As

Chi Heung Cho, Chi-Heung Cho, Chiheung Cho, Chi‐Heung Cho

Publications

498

Citations

H-Index

Concepts

All Affiliations

Korea Food Research Institute Kyung Hee University Korea University of Science and Technology World Institute of Kimchi Gyeongsang National University

About

Chi Heung Cho is an author at Korea Food Research Institute specializing in medicine, pharmacology, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	5	5	121
2	Engineering	2	2	39
3	Biochemistry	2	2	85
4	Health Sciences	1	1	12
5	Public Health	1	1	31

Chi Heung Cho

Publications

438

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Effects of Turmeric Leaf Extract against Hydrogen Peroxide-Induced Oxidative Stress In Vitro in Vero Cells and In Vivo in Zebrafish Sera Kim, Mingyeong Kim, Min‐Cheol Kang, Antioxidants	2021	69
Antioxidant capacity of 12 major soybean isoflavones and their bioavailability under simulated digestion and in human intestinal Caco-2 cells Mi-Seon Kim, Young Sung Jung, Davin Jang, Food Chemistry Major Soybean IsoflavonesNutritionBiochemistryMedicinePhysiology	2021	54
Sea Buckthorn (Hippophae rhamnoides L.) Leaf Extracts Protect Neuronal PC-12 Cells from Oxidative Stress Chi Heung Cho, Holim Jang, Mi‐Gi Lee, Journal of Microbiology and Biotechnology	2017	50
Enzymatic synthesis of α-flavone glucoside via regioselective transglucosylation by amylosucrase from Deinococcus geothermalis Se-Won Jang, Chi Heung Cho, Young Sung Jung, PLoS ONE	2018	33
Therapeutic Potential of Seaweed-Derived Bioactive Compounds for Cardiovascular Disease Treatment Chi Heung Cho, Yu Lu, Mingyeong Kim, Applied Sciences PolyphenolicsFood Bioactive CompoundCardiovascular Disease TreatmentBiochemistryCardiovascular Disease	2022	31
Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications Suyeon Jeong, Hyun-Gyu Lee, Chi Heung Cho, Food Packaging and Shelf Life Materials ScienceChemical EngineeringEdible FilmFood PackagingEngineering	2020	27
Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.) Jeong-Seung Hwang, Chi Heung Cho, Moo‐Yeol Baik, Food Science and Biotechnology Various CultivarsFood PreservationPost-harvest PhysiologyPhytochemicalActinidia Spp	2017	25
Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality Jung‐Soo Lee, Suyeon Jeong, Hyun‐Gyu Lee, Journal of Food Science	2018	25
Use of Gold Nanoparticle Fertilizer Enhances the Ginsenoside Contents and Anti-Inflammatory Effects of Red Ginseng Hee Kang, Yun-Gu Hwang, Taek-Guen Lee, Journal of Microbiology and Biotechnology	2016	24
pH‐adjusted solvent extraction and reversed‐phase HPLC quantification of isoflavones from soybean ( <i>Glycine max</i> (L.) Merr.) Chi Heung Cho, Young Sung Jung, Tae Gyu Nam, Journal of Food Science	2020	19

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