Jun-Sang Ham - Concepedia

Author

Jun-Sang Ham

National Institute of Animal Science ORCID

Also Known As

Ham, J., J S Ham, J. Ham, J. S. Ham, J.-S. Ham, J.S. Ham, Jaehyung Ham, Jee-Young Ham, Ju-Ri Ham, Jun-Sang Ham

194

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

National Institute of Animal Science Rural Development Administration Seoul National University Chungnam National University Chung-Ang University

About

Jun-Sang Ham is an author at National Institute of Animal Science specializing in medicine, microbiology, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	18	739
2	Health Sciences	13	15	568
3	Engineering	3	3	229
4	Public Health	3	3	204
5	Education	1	1	20

Jun-Sang Ham

Publications

Citations

H-Index

Page 1

	Year	Citations
Extracellular vesicle–derived protein from Bifidobacterium longum alleviates food allergy through mast cell suppression Junghwan Kim, Eun-Ji Jeun, Chun‐Pyo Hong, Journal of Allergy and Clinical Immunology Food AllergyAllergyMast Cell DisorderPathogenesisImmunology	2015	181
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview Sujatha Kandasamy, Jayeon Yoo, Jeonghee Yun, Coatings Edible FilmFood PackagingEngineeringEdible FilmsMixed Biopolymers	2021	175
Complete Genome Sequence of Bifidobacterium longum subsp. longum KACC 91563 Jun-Sang Ham, Taeheon Lee, Mi-Jeong Byun, Journal of Bacteriology BiologyB. Longum SubspMicrobiome BiologyMicrobial SystematicsGenetics	2011	143
Novel Antioxidant Peptide Derived from the Ultrafiltrate of Ovomucin Hydrolysate Oun Ki Chang, Go Eun Ha, Gi-Sung Han, Journal of Agricultural and Food Chemistry	2013	77
Evaluation of a Dielectric Barrier Discharge Plasma System for Inactivating Pathogens on Cheese Slices Hyunjung Lee, Samooel Jung, Heesoo Jung, Journal of Animal Science and Technology	2012	64
Casein hydrolysis by Bifidobacterium longum KACC91563 and antioxidant activities of peptides derived therefrom Oun Ki Chang, Kuk‐Hwan Seol, S.-G. Jeong, Journal of Dairy Science	2013	57
In vitro Antioxidative Properties of Lactobacilli H. S. Kim, Hochang Chae, Se-Hyun Jeong, Asian-Australasian Journal of Animal Sciences	2005	56
The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages Hoa Van Ba, Hyun‐Woo Seo, Jin‐Hyoung Kim, LWT Fermented SausagesBiomanufacturingFood FermentationBiotechnologyTechnological Quality	2016	55
Edible Films on Meat and Meat Products Dong‐Heon Song, Van Ba Hoa, Hyoun Wook Kim, Coatings Edible FilmFood PackagingMeat QualityEdible FilmsFood Chemistry	2021	55
Antioxidant and anti-foodborne bacteria activities of shiitake by-product extract in fermented sausages Hoa Van Ba, Hyun‐Woo Seo, Soo‐Hyun Cho, Food Control Fermented SausagesFood FermentationAnti-foodborne Bacteria ActivitiesFood ContaminantFood Microbiology	2016	46

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