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 · 110 citations · Full text

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

Da Eun Lee, Sunmin Lee, Eun‐Hee Jang et al. · Molecules · 2016 · 100 citations · Full text

Aspergillus Oryzae, Metabolomic Profiling, Rice Koji +20

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

Tissue Engineering, Full-thickness Skin Defect, Cutaneous Biology +11

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

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 · 56 citations

Food Chemistry, Nutrition, Amino Acids +10