Hae Won Jang - Concepedia

Author

Hae Won Jang

Korea Food Research Institute ORCID

Also Known As

H. W. Jang, H.W. Jang, HAE WON JANG, Hae Won Jang, Hae won Jang, Hae-Won Jang, Haewon Jang

127

Publications

2.2K

Citations

H-Index

Concepts

All Affiliations

Korea Food Research Institute Sungshin Women's University Korea University of Science and Technology University of California, Davis Dongguk University

About

Hae Won Jang is an author at Korea Food Research Institute specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	12	14	695
2	Medicine	12	12	397
3	Engineering	7	7	498
4	Public Health	3	3	169
5	Natural Sciences	1	1	28

Hae Won Jang

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Optimizing the ultrasound-assisted deep eutectic solvent extraction of flavonoids in common buckwheat sprouts Ahmad Rois Mansur, Nho‐Eul Song, Hae Won Jang, Food Chemistry Food ChemistrySolvent ExtractionEngineeringFood AnalysisCommon Buckwheat Sprouts	2019	178
Determination of 60 pesticides in hen eggs using the QuEChERS procedure followed by LC-MS/MS and GC-MS/MS Nho‐Eul Song, Jun Young Lee, Ahmad Rois Mansur, Food Chemistry Hen EggsEngineeringPesticide-residue AnalysisCrop ProtectionPest Control	2019	133
Role of Degradation Products of Chlorogenic Acid in the Antioxidant Activity of Roasted Coffee Masumi Kamiyama, Joon‐Kwan Moon, Hae Won Jang, Journal of Agricultural and Food Chemistry Food ChemistryFood Bioactive CompoundEnvironmental EngineeringRoasted CoffeeMedicine	2015	101
Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce Nho‐Eul Song, Jun‐Young Lee, Yunyeol Lee, Applied Biological Chemistry	2019	67
Formation of 4(5)-Methylimidazole and Its Precursors, α-Dicarbonyl Compounds, in Maillard Model Systems Hae Won Jang, Yaping Jiang, Matt J. Hengel, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisFood BiophysicsGlycobiologyOrganic Chemistry	2013	62
Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems Tae‐Kyung Kim, Min Hyeock Lee, Hae In Yong, Food Chemistry Food ColloidMeat Emulsion SystemsRheologyFat TypesFood Engineering	2020	61
Comparison of Anti‐Inflammatory Effects of Flavonoid‐Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide‐Stimulated RAW 264.7 and Peritoneal Macrophages Tae Gyu Nam, Tae‐Gyu Lim, Bong Han Lee, Oxidative Medicine and Cellular Longevity	2017	56
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
Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods Mina K. Kim, Hae Won Jang, Kwang‐Geun Lee Food Chemistry Food ChemistrySensory Science (Food Sensory Science)Health SciencesFood AnalysisSensory Science	2017	48
Antioxidant Activities of Extracts from Teas Prepared from Medicinal Plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata, and Their Volatile Components Sanghae Nam, Hae Won Jang, Takayuki Shibamoto Journal of Agricultural and Food Chemistry Food ChemistryCamellia Sinensis L.Food PreservativesFood Bioactive CompoundAntioxidant Assays	2012	47

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