Concepedia

Author

Suk-Hyun Choi

Western Regional Research Center

Also Known As

Suk-Hyun Choi

30

Publications

445

Citations

8

H-Index

17

Concepts

All Affiliations

Western Regional Research CenterSeowon UniversityKeimyung UniversityUnited States Department of AgricultureUiduk University
SC

About

Suk-Hyun Choi is an author at Western Regional Research Center specializing in food chemistry, biomolecular engineering, and plant physiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

1

1

26

2

Medicine

1

1

78

3

Biochemistry

1

1

26

4

Biomolecular Engineering

1

1

26

5

Chemistry

1

1

33

Suk-Hyun Choi

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8

Publications

405

Citations

8

H-Index

YearCitations

Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Suk-Hyun Choi, Sang-Hwa Lee, Hyun‐Jeong Kim,

Journal of Agricultural and Food Chemistry

2010

88

Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes

Mendel Friedman, Nobuyuki Kozukue, Hyun‐Jeong Kim,

Journal of Food Composition and Analysis

2017

88

Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)

Suk-Hyun Choi, Nobuyuki Kozukue, Hyun‐Jeong Kim,

Journal of Food Composition and Analysis

2016

78

Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Suk-Hyun Choi, Bong-Soon Suh, Etsuko Kozukue,

Journal of Agricultural and Food Chemistry

2006

64

The effects of particle size on the physicochemical properties of optimized astaxanthin-rich Xanthophyllomyces dendrorhous-loaded microparticles

Sunah Park, Jun‐Bae Ahn, Suk-Hyun Choi,

LWT

2013

33

Low-temperature storage of cucumbers induces changes in the organic acid content and in citrate synthase activity

Hironobu Tsuchida, Nobuyuki Kozukue, Gyeong-Phil Han,

Postharvest Biology and Technology

2010

26

Quality Characteristics of Madeleine with Peach(Prunus persica L. Batsch) Juice

Yun-Teag Lim, Dongho Kim, Jun‐Bae Ahn,

The Korean Journal of Food And Nutrition

2012

16

Effect of Oyster Shell Powder on Quality Properties and Storage Stability of Emulsion-type Pork Sausages

Jae‐Joon Lee, Sung Hyun Park, Jung-Soek Choi,

Korean Journal for Food Science of Animal Resources

2011

12

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