Youn‐Kyung Ham - Concepedia

Author

Youn‐Kyung Ham

Konkuk University ORCID

Also Known As

Y Ham, Y.-K. Ham, Y.K. Ham, Yehyun Ham, Youn-Kyung Ham, Youn‐Kyung Ham

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Konkuk University Korea Food Research Institute Gyeongnam National University of Science and Technology Purdue University West Lafayette Chonnam National University

About

Youn‐Kyung Ham is an author at Konkuk University specializing in health sciences, food quality, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	11	12	357
2	Medicine	4	4	87
3	Biochemistry	2	2	38
4	Metabolism	2	2	38
5	Public Health	1	1	15

Youn‐Kyung Ham

Publications

940

Citations

H-Index

Page 1

	Year	Citations
Effects of irradiation source and dose level on quality characteristics of processed meat products Youn‐Kyung Ham, Hyun‐Wook Kim, Ko‐Eun Hwang, Radiation Physics and Chemistry Dose LevelMeat PackagingFood IrradiationAgricultural EconomicsProcessed Meat Products	2016	73
Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages Yun‐Sang Choi, Young-Boong Kim, Ko‐Eun Hwang, Poultry Science Pork Fat LevelNutritionReduced-fat Chicken SausagesPork FatFood Composition	2016	67
Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield Tae‐Kyung Kim, Youn‐Kyung Ham, Dong‐Min Shin, Poultry Science	2019	52
Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters Hyun‐Wook Kim, Ko‐Eun Hwang, Dong‐Heon Song, Meat Science BotanyFood QualitySalicornia Herbacea L.PhytochemistryCrop Quality	2014	49
Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages Youn‐Kyung Ham, Ko‐Eun Hwang, Hyun‐Wook Kim, International Journal of Food Science & Technology NutritionFood AnalysisSmall CalibreDietary FibreMeat Quality	2015	48
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics Youn‐Kyung Ham, Ko‐Eun Hwang, Dong‐Heon Song, Korean Journal for Food Science of Animal Resources	2017	48
Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin Tae‐Kyung Kim, Ko‐Eun Hwang, Dong‐Heon Song, Asian-Australasian Journal of Animal Sciences	2019	42
Effect of Ginger Extract and Citric Acid on the Tenderness of Duck Breast Muscles Fu-Yi He, Hyun‐Wook Kim, Ko‐Eun Hwang, Korean Journal for Food Science of Animal Resources	2015	41
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea Youn‐Kyung Ham, Sam Woong Kim, Dong‐Heon Song, Food Science of Animal Resources	2021	37
Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky Sung-Jin Jang, Hyun‐Wook Kim, Ko‐Eun Hwang, Korean Journal for Food Science of Animal Resources	2015	33

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