Jee‐Young Imm - Concepedia

Author

Jee‐Young Imm

Also Known As

Imm, Jee-Young, J IMM, J. Y. Imm, J.-Y. Imm, J.Y. IMM, J.Y. Imm, JEE‐YOUNG IMM, Jee-Young Imm, Jeeyoung Imm, Jee‐Young Imm

111

Publications

Citations

H-Index

Concepts

All Affiliations

Kookmin University Korea University Chonnam National University Korea Food Research Institute University of Rhode Island

About

Jee‐Young Imm is an author at Kookmin University specializing in medicine, health sciences, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	15	18	619
2	Health Sciences	14	14	509
3	Engineering	8	8	287
4	Natural Sciences	4	4	114
5	Education	1	1	37

Jee‐Young Imm

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans Ji Hye Lee, Ji Kyeong Jeon, Seong Gyu Kim, International Journal of Food Science & Technology Food ChemistryNutritionSoy BeanPolyphenolicsFood Bioactive Compound	2011	122
Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa Jae Hwan Kim, Hyun Jung Lee, Hyun-Sun Lee, LWT Sensory CharacteristicsFibre-enriched Sponge CakesOpuntia Humifusa	2012	99
Effects of a Lactobacillus casei 393 fermented milk product on bone metabolism in ovariectomised rats Jong Gun Kim, Eungsuk Lee, Sae Hun Kim, International Dairy Journal NutritionProbioticFood FermentationAnimal NutritionBone Metabolism	2009	62
Microbial contamination of food products consumed by infants and babies in Korea S.A. Kim, Se‐Wook Oh, Yejin Lee, Letters in Applied Microbiology	2011	60
Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk Powder Jee‐Young Imm, Peizhi Lian, C.M. Lee Journal of Food Science Food ChemistryElastic NetworkBiopolymer GelTgase InactivationEngineering	2000	58
Production of Seafood Flavor from Red Hake (<i>Urophycis chuss</i>) by Enzymatic Hydrolysis Jee‐Young Imm, Cindy M. Lee Journal of Agricultural and Food Chemistry	1999	55
Changes in microbial contamination levels of porcine carcasses and fresh pork in slaughterhouses, processing lines, retail outlets, and local markets by commercial distribution Young Min Choi, H.J. Park, Hye-In Jang, Research in Veterinary Science Commercial DistributionPorcine CarcassesAgricultural EconomicsFood ControlFood Microbiology	2012	54
Microencapsulation of <i>Lactobacillus acidophilus</i> ATCC 43121 with prebiotic substrates using a hybridisation system Eun Y. Ann, Younghoon Kim, Sejong Oh, International Journal of Food Science & Technology Food PackagingPrebiotic SubstratesProlonged AcidAnaerobic CulturingLactic Acid Bacteria	2007	53
One-step separation of lysozyme by reverse micelles formed by the cationic surfactant, cetyldimethylammonium bromide Kyung-Hyun Noh, Jee‐Young Imm Food Chemistry EngineeringMicelleAmphiphilic SystemOne-step SeparationCetyldimethylammonium Bromide	2004	51
Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans Jee-Yeon Lim, Jung Jee Kim, Dong Sub Lee, Food Chemistry Food ChemistryBiomanufacturingFood FermentationAnimal NutritionPhysicochemical Characteristics	2009	46

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