Concepedia

Woo-Po Park

WP

6

Publications

78

Citations

6

H-Index

1991

Active since

Affiliations

Kyungnam University(Current)

Woo-Po Park is an author at Kyungnam University specializing in health sciences, food quality, and food fermentation.

Top concepts

HealthFood QualityFood SafetyMicrobiologyFood ChemistryFood FermentationMedicineNutritionMetabolismFood Processing

Publications per year

1991–2014

6

Publications

6

Quality ofenoki mushrooms as affected by packaging conditions

Jun‐Soo Kang, Woo-Po Park, Dong‐Sun Lee · Journal of the Science of Food and Agriculture · 2000 · 20 citations

Shelf Life, Food Packaging, Engineering +17

Effects of Powder and Concentrates of Prnus mume on the Quality of Doenjang During Fermentation

Woo-Po Park, Nam-Dae Kim, Seung‐Chul Lee et al. · Korean Journal of Food Preservation · 2006 · 14 citations

Food Chemistry, Nutrition, Food Fermentation +14

Quality characteristics of noodles added with Houttuynia cordata Thunb. powder

Woo-Po Park · Korean Journal of Food Preservation · 2014 · 12 citations · Full text

Food Chemistry, Nutrition, Quality Characteristics +12

The effect of salt concentration on Kimchi fermentation

Woo-Po Park, Ze-Uk Kim · Applied Biological Chemistry · 1991 · 11 citations

Salt Concentration, Food Fermentation, Food Microbiology +4

Comparison of Quality Characteristics of Whole and Sliced Kimchi at Different Fermentation Temperatures

Woo-Po Park, Duck-Soon Ahn, Dong‐Sun Lee · Korean Journal of Food Science and Technology · 1997 · 11 citations

Quality Characteristics, Mat Kimchi, Food Fermentation +12

Rows per page

1–5 of 6