Hye Won Shin

Comparison of Fermented Soybean Paste ( <i>Doenjang</i> ) Prepared by Different Methods Based on Profiling of Volatile Compounds

Ye‐Jin Jo, In Hee Cho, Chi Kwang Song et al. · Journal of Food Science · 2011 · 112 citations · Full text

Agriculture, Food Science, Food Analysis +16

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

Da Eun Lee, Sunmin Lee, Eun‐Hee Jang et al. · Molecules · 2016 · 107 citations · Full text

Life Sciences, Food Science, Fermentation Science +16

Preparation of porcine small intestinal submucosa sponge and their application as a wound dressing in full-thickness skin defect of rat

Moon Suk Kim, Keum Duck Hong, Hye Won Shin et al. · International Journal of Biological Macromolecules · 2005 · 89 citations

Veterinary Medicine, Surgery, Veterinary Surgery +7

Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste ( <i>Doenjang</i> )

H.G. Kim, Jae‐Hee Hong, Chi Kwang Song et al. · Journal of Food Science · 2010 · 83 citations

Agriculture, Food Science, Food Analysis +16

Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)

Da Eun Lee, Gi Ru Shin, Sunmin Lee et al. · Food Research International · 2016 · 58 citations

Life Sciences, Biochemistry, Food Science +17