Concepedia

Su Kyung Ku

SK

Statistics

Publications

5

Citations

116

H-Index

5

Active since

2009

Affiliations

Korea Food Research Institute(Current)

Su Kyung Ku is an author at Korea Food Research Institute specializing in flavoromics, oxidative stress, and food chemistry.

Top concepts

Publications per year

2009–2014

5

Publications

5

Effects of Various Thawing Methods on the Quality Characteristics of Frozen Beef

Young Boong Kim, Ji Yun Jeong, Su Kyung Ku et al. · Korean Journal for Food Science of Animal Resources · 2013 · 31 citations · Full text

Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing

Young Boong Kim, Sung Min Woo, Ji Yun Jeong et al. · Korean Journal for Food Science of Animal Resources · 2013 · 30 citations · Full text

Antioxidant Activity and Quality Characteristics of Red Ginseng Sweet jelly (Yanggaeng)

Su Kyung Ku, Hae-Yeon Choi · Korean Journal of Food and Cookery Science · 2009 · 24 citations

, , +14

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Su Kyung Ku, Ji Yun Jeong, Jong Dae Park et al. · Korean Journal for Food Science of Animal Resources · 2014 · 21 citations · Full text

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives

Su Kyung Ku, Jong Dae Park, Nam Hyuck Lee et al. · Korean Journal for Food Science of Animal Resources · 2013 · 10 citations · Full text

1–5 of 5