Sung‐Ran Yoon - Concepedia

Author

Sung‐Ran Yoon

Kyungpook National University

Also Known As

Sung-Ran Yoon, Sung‐Ran Yoon

Publications

367

Citations

H-Index

Concepts

All Affiliations

Kyungpook National University Keimyung University Daegu TechnoPark Kyung Hee University Gyeongsangnam-do Agricultural Research and Extension Services

About

Sung‐Ran Yoon is an author at Kyungpook National University specializing in health sciences, food fermentation, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	129
2	Kinesiology	2	2	32
3	Engineering	1	1	16
4	Medicine	1	1	44
5	Biochemistry	1	1	16

Sung‐Ran Yoon

Publications

309

Citations

H-Index

Page 1

	Year	Citations
Quality attributes of Pleurotus eryngii following gamma irradiation Kashif Akram, Jae‐Jun Ahn, Sung‐Ran Yoon, Postharvest Biology and Technology Pleurotus EryngiiRadiation EffectRadiation ApplicationRadiation OncologyNuclear Medicine	2012	48
High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste) Jung-A Ryu, Eiseul Kim, Seung-Min Yang, LWT Food ChemistryFood FermentationBiotechnologyMicrobial EcologyFood Microbiology	2021	44
Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste Jung-A Ryu, Eiseul Kim, Mi‐Ju Kim, Frontiers in Microbiology	2021	36
Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng ( <i>Panax ginseng</i> C.A. Meyer) Sung‐Ran Yoon, Gee‐Dong Lee, Jung‐Hyun Park, Journal of Food Science	2010	35
Optimisation of microwave‐assisted extraction for functional properties of <i>Vitis coignetiae</i> extract by response surface methodology Hyun‐Ku Kim, Jeong‐Ryong Do, Taesoo Lim, Journal of the Science of Food and Agriculture	2012	29
Effect of nuruk and fermentation method on organic acid and volatile compounds in brown rice vinegar Su-Won Lee, Sung‐Ran Yoon, Gui‐Ran Kim, Food Science and Biotechnology Food ChemistryFood FermentationVolatile CompoundsFermentation MethodFood Preservatives	2012	26
Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate Myung‐Hee Lee, Dam Huh, Deok-Jo Jo, Journal of the Korean Society of Food Science and Nutrition Mechanical EngineeringHr으로 설정되었다Flavonoids Components㎎/G만 검출되어졌으나Phytochemical	2007	17
Effect of Nuruks and Crude Amylolytic Enzyme on Free Amino Acid and Volatile Components of Brown Rice Vinegar Prepared by Static Culture Su-Won Lee, Sung‐Ran Yoon, Gui‐Ran Kim, Korean Journal of Food Science and Technology Food ChemistryEv는 190BiosynthesisKinesiologyFood Fermentation	2011	16
Quality Characteristics of Brown Rice Vinegar by Different Yeasts and Fermentation Condition Su-Wone Lee, Joong‐Ho Kwon, Sung‐Ran Yoon, Journal of the Korean Society of Food Science and Nutrition KinesiologyFood FermentationIn Vitro FermentationFermentation Condition이상 높게 나타났다	2010	16
Physicochemical Properties of and Volatile Components in Commercial Fruit Vinegars Gui‐Ran Kim, Sung‐Ran Yoon, Jihyun Lee, Korean Journal of Food Preservation Food ChemistryAgricultural ChemistryVolatile CompoundsHealth SciencesChemical Composition	2010	16

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