Concepedia

Kyung‐Hyung Ku

KK

Statistics

Publications

20

Citations

480

H-Index

13

Active since

1981

Affiliations

Korea Food Research Institute(Current)

Chung-Ang University

Kyung‐Hyung Ku is an author at Korea Food Research Institute specializing in food quality, food chemistry, and nutrition.

Top concepts

Food QualityFood ChemistryHealthNutritionMedicineBotanyEngineeringFood SafetyFood ProcessingFood Technology

Publications per year

1981–2020

20

Publications

20

Development of a hollow‐fiber system for large‐scale culture of mammalian cells

Kyung‐Hyung Ku, M. J. Kuo, Jacques Delente et al. · Biotechnology and Bioengineering · 1981 · 95 citations

Tissue Engineering, Engineering, Biofabrication +20

Improved Dispersibility of Green Tea Powder by Microparticulation and Formulation

D.J. Park, Jee‐Young Imm, Kyung‐Hyung Ku · Journal of Food Science · 2001 · 38 citations

Biomanufacturing, Green Chemistry, Glucose Particles +6

Characteristics of Color and Pungency in the Red pepper for Kimchi

Kyung‐Hyung Ku, Nayoung Kim, Wan‐Su Park · Korean Journal of Food Science and Technology · 2001 · 38 citations

Food Chemistry, Nutrition, Red Pepper +10

A comparison of the chemical composition and antioxidant activity of several new early‐ to mid‐season apple cultivars for a warmer climate with traditional cultivars

Inhwan Kim, Kyung‐Hyung Ku, Moon‐Cheol Jeong et al. · Journal of the Science of Food and Agriculture · 2019 · 34 citations

Chemical, physical, and sensory properties of 1-MCP-treated Fuji apple (Malus domestica Borkh.) fruits after long-term cold storage

Jihyun Lee, Moon-Cheol Jeong, Kyung‐Hyung Ku · Applied Biological Chemistry · 2017 · 30 citations · Full text

Engineering, Flavoromics, Food Analysis +18

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