Sung Hyun Kim

Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

Su‐Yeon You, Jisu Yang, Sung Hyun Kim et al. · Journal of Food Quality · 2017 · 61 citations · Full text

Engineering, Food Analysis, Organic Acid Content +16

Identification of microbial communities, with a focus on foodborne pathogens, during kimchi manufacturing process using culture-independent and -dependent analyses

Hae‐Won Lee, So‐Ra Yoon, Suji Kim et al. · LWT · 2017 · 40 citations

-Dependent Analyses, Pathogenic Microbiology, Microbial Contamination +8

Elemental Analysis of Sea, Rock, and Bamboo Salts by Inductively Coupled Plasma-Optical Emission and Mass Spectrometry

In Min Hwang, Jisu Yang, Sung Hyun Kim et al. · Analytical Letters · 2016 · 35 citations

Engineering, Marine Chemistry, Chemistry +20

Determination of Toxic Elements and Arsenic Species in Salted Foods and Sea Salt by ICP–MS and HPLC–ICP–MS

In Min Hwang, Hee Min Lee, Hae‐Won Lee et al. · ACS Omega · 2021 · 31 citations · Full text

World Health Organization, Engineering, Sea Salt +20

Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in <i>Lupinus angustifolius</i> L. and Its Processed Foods by UPLC–MS/MS

In Min Hwang, Hae‐Won Lee, Hee Min Lee et al. · ACS Omega · 2020 · 27 citations · Full text