Cheong-Tae Kim - Concepedia

Author

Cheong-Tae Kim

Also Known As

Cheong-Tae Kim

Publications

251

Citations

H-Index

Concepts

All Affiliations

Cheong-Tae Kim is an author at Kyonggi University specializing in engineering, mass spectrometry, and analytical chemistry.

#	Concept	H-Index	Publications	Citations
1	Engineering	1	1	31
2	Medicine	1	1	31
3	Environmental Chemistry	1	1	31
4	Mass Spectrometry	1	1	31
5	Analytical Chemistry	1	1	31

Cheong-Tae Kim

Publications

237

Citations

H-Index

Page 1

	Year	Citations
Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food Do‐Won Jeong, Hyerim Kim, Gwangsick Jung, Journal of Microbiology and Biotechnology	2014	94
Effects of Starter Candidates and NaCl on the Production of Volatile Compounds during Soybean Fermentation Do‐Won Jeong, Hyundong Lee, Keuncheol Jeong, Journal of Microbiology and Biotechnology	2019	32
Determination of arsenic species in rice grains using HPLC-ICP-MS Jiyoung Kim, Won-Il Kim, Anitha Kunhikrishnan, Food Science and Biotechnology Environmental ChemistryEngineeringMetalloid ContaminationMass SpectrometryArsenic Species	2013	31
Effects of Enterococcus faecium and Staphylococcus succinus starters on the production of volatile compounds during doenjang fermentation Do‐Won Jeong, Keuncheol Jeong, Hyundong Lee, LWT	2019	27
Genetic Background Behind the Amino Acid Profiles of Fermented Soybeans Produced by Four <i>Bacillus</i> spp. Mihyun Jang, Do‐Won Jeong, Ganghun Heo, Journal of Microbiology and Biotechnology	2021	24
Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis Byeong-Keun Kim, Kashif Akram, Cheong-Tae Kim, Radiation Physics and Chemistry Food ChemistryLuminescence AnalysisLow AmountGinger Powder	2012	17
Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.) Soo-Jeong Mun, Ji-Yoon Lee, Da-Som Nam, LWT	2023	12

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