Gui‐Ran Kim

The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

Catherine W. Rico, Gui‐Ran Kim, Jae‐Jun Ahn et al. · Food Chemistry · 2009 · 117 citations

Food Chemistry, Comparative Effect, Environmental Engineering +10

Quality attributes of Pleurotus eryngii following gamma irradiation

Kashif Akram, Jae‐Jun Ahn, Sung‐Ran Yoon et al. · Postharvest Biology and Technology · 2012 · 48 citations

Pleurotus Eryngii, Radiation Effect, Radiation Application +2

Improved Extraction and Quality Characterization of Water‐Soluble Polysaccharide from Gamma‐Irradiated <i>Lentinus edodes</i>

Kashif Akram, Hafiz Muhammad Shahbaz, Gui‐Ran Kim et al. · Journal of Food Science · 2017 · 47 citations

Food Chemistry, Engineering, Environmental Engineering +14

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Doekjo Jo, Gui‐Ran Kim, Soo‐Hwan Yeo et al. · Food Science and Biotechnology · 2013 · 33 citations

Food Chemistry, Flavoromics, Aroma Compounds +6

Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar

Su-Won Lee, Sung‐Ran Yoon, Gui‐Ran Kim et al. · Food Science and Biotechnology · 2012 · 26 citations

Food Chemistry, Food Fermentation, Volatile Compounds +4