Hyunwoo Ahn - Concepedia

Author

Hyunwoo Ahn

Dongguk University ORCID

Also Known As

Hyunwoo Ahn

Publications

242

Citations

H-Index

Concepts

All Affiliations

Dongguk University

About

Hyunwoo Ahn is an author at Dongguk University specializing in health sciences, food chemistry, and food fermentation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	110
2	Engineering	2	2	29
3	Public Health	1	1	62
4	Biochemistry	1	1	19
5	Environmental Engineering	1	1	14

Hyunwoo Ahn

Publications

223

Citations

H-Index

Page 1

	Year	Citations
Isolation and characterization of bacteriocin-producing Pediococcus acidilactici HW01 from malt and its potential to control beer spoilage lactic acid bacteria Hyunwoo Ahn, Jin-Seon Kim, Wang June Kim Food Control Microbial InactivationFood FermentationLactic Acid BacteriaBacteriologyFood Microbiology	2017	62
Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods Jeong-Eun Kwon, Hyunwoo Ahn, Kwang‐Geun Lee Food Chemistry Organic ChemistryBrewing Methodsα-Dicarbonyl Compounds	2020	38
Oral intake of collagen peptide NS improves hydration, elasticity, desquamation, and wrinkling in human skin: a randomized, double-blinded, placebo-controlled study Miyeong Lee, Eunjoung Kim, Hyunwoo Ahn, Food & Function	2023	28
Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea Eun Ji Choi, Hyunwoo Ahn, Min‐Ji Kim, Journal of the Institute of Brewing	2015	25
Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce Yuri Kim, Hyunwoo Ahn, Kwang‐Geun Lee Food Science and Biotechnology Food ChemistryAgricultural ChemistryBiochemistryFood AnalysisSoy Sauce	2021	19
Characteristics of beer produced from Korean six-row barley with the addition of adjuncts Hojong Han, Jin-Seon Kim, Eun‐Ji Choi, Journal of the Institute of Brewing Food ChemistryEngineeringFood FermentationIn Vitro FermentationFood Composition	2016	15
Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction Eunji Han, Hyunwoo Ahn, Seongho Lee, Chemical and Biological Technologies in Agriculture Food ChemistryAgricultural ChemistrySolvent ExtractionEngineeringVolatile Compounds	2022	14
Evaluation of probiotic and anti-inflammatory properties of bacteriocinogenic Pediococcus acidilactici HW01 and Leuconostoc citreum HW02 from malted barley Hyunwoo Ahn, G.G. Lee, Woorin Lee, Chemical and Biological Technologies in Agriculture	2023	12
Isolation and characterisation of the bacteriocin‐producing <i>Leuconostoc citreum</i> <scp>HW02</scp> from malts Hyunwoo Ahn, Daehyeop Lee, Seongho Lee, International Journal of Food Science & Technology	2022	10

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