Kyung Soo - Concepedia

Author

Kyung Soo

Daegu Technical University

Also Known As

K Z Soo, K.L. Soo, KYUNG SOO RA, Kyung Soo, Kyung Soo Cha, Kyung Soo Do, Kyung Soo RA, Kyung Soo Ra, Kyung-Soo Ra

Publications

509

Citations

H-Index

Concepts

All Affiliations

Daegu Technical University Korea University Daegu University Kyonggi University Korea National University of Transportation

About

Kyung Soo is an author at Daegu Technical University specializing in biotechnology, microbiology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	73
2	Engineering	2	2	52
3	Medicine	2	2	61
4	Biochemistry	2	2	52
5	Business	1	1	93

Kyung Soo

Publications

470

Citations

H-Index

Page 1

	Year	Citations
Dynamic impacts of high oil prices on the bioethanol and feedstock markets Kyung Soo, Jeong Hwan Bae Energy Policy Feedstock MarketsEconomicsHigh Oil PricesDynamic ImpactsPrice	2010	93
Glucose Tolerance and Antioxidant Activity of Spent Brewer's Yeast Hydrolysate with a High Content of Cyclo‐His‐Pro (CHP) Eun Young Jung, Hyun‐Sun Lee, Jang Won Choi, Journal of Food Science	2011	56
Novel Tripeptides with α-Glucosidase Inhibitory Activity Isolated from Silk Cocoon Hydrolysate Hyun Jung Lee, Hyun-Sun Lee, Jang Won Choi, Journal of Agricultural and Food Chemistry	2011	51
Enhanced production of exopolysaccharides by fed-batch culture of Ganoderma resinaceum DG-6556. Tae Hyun Kim, Soon-Young Paik, Kyung Soo, PubMed	2006	49
Mucilage removal from cactus cladodes (Opuntia humifusa Raf.) by enzymatic treatment to improve extraction efficiency and radical scavenging activity Jae Hwan Kim, Hyun‐Jung Lee, Yooheon Park, LWT EngineeringGlycobiologyPolysaccharideFood ChemistryMucilage Removal	2012	37
Hepatoprotective effect of extracellular polymer produced by submerged culture of Ganoderma lucidum WK-003 Chulho Song, Byung Keun Yang, Kyung Soo, Journal of Microbiology and Biotechnology	1998	30
Kombucha fermentation using commercial kombucha pellicle and culture broth as starter Kyu Ri Lee, Kyungae Jo, Kyung Soo, Food Science and Technology Acetic Acid BacteriaFood FermentationIn Vitro FermentationCulture BrothHealth Sciences	2021	24
Fermentation of Korean Red Ginseng by Lactobacillus plantarum M-2 and Its Immunological Activities Bong-Gwan Kim, Kwang-Soon Shin, Taek Joon Yoon, Applied Biochemistry and Biotechnology Immunological ActivitiesProbioticFood FermentationIn Vitro FermentationKorean Red Ginseng	2011	22
Enhancement of anti-complementary and radical scavenging activities in the submerged culture of Cordyceps sinensis by addition of citrus peel Jang Won Choi, Kyung Soo, Seong Yeong Kim, Bioresource Technology Cordyceps SinensisRadical Scavenging ActivitiesBiotechnologyCitrus PeelPhytochemical	2010	19
Characteristics of fermentation and bioavailability of isoflavones in Korean soybean paste (<i>doenjang</i>) with application of <i>Bacillus</i> sp. KH‐15 Yang Mun Choi, Yoon Sook Kim, Kyung Soo, International Journal of Food Science & Technology Food ChemistryTotal NitrogenBiosynthesisFibrinolytic ActivityFood Fermentation	2007	15

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