Kyung‐Sik Ham

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

Kang Wook Lee, Jae Min Shim, Seon-Kyung Park et al. · LWT · 2016 · 133 citations

Probiotic, Food Fermentation, Health Sciences +7

Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort (Salicornia herbacea L.) and their antioxidative activity

Jin Young Kim, Jeong‐Yong Cho, Young-Kyu Ma et al. · Food Chemistry · 2010 · 127 citations

Dicaffeoylquinic Acid Derivatives, Bioorganic Chemistry, Botany +9

A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables

Shela Gorinstein, Yong‐Seo Park, Buk‐Gu Heo et al. · European Food Research and Technology · 2009 · 94 citations

Food Chemistry, Nutrition, Phenolic Compounds +7

The comparative characteristics of snake and kiwi fruits

Shela Gorinstein, Ratiporn Haruenkit, Sumitra Poovarodom et al. · Food and Chemical Toxicology · 2009 · 77 citations

Biology, Botany, Natural Sciences +4

Fungal pathogens secrete an inhibitor protein that distinguishes isoforms of plant pathogenesis‐related endo‐β‐1,3‐glucanases

Kyung‐Sik Ham, Sheng‐Cheng Wu, Alan G. Darvill et al. · The Plant Journal · 1997 · 72 citations · Full text

Biology, Fungal Pathogens, Biosynthesis +15