Kee‐Jong Kim - Concepedia

Author

Kee‐Jong Kim

Rural Development Administration

Also Known As

Jae-Hwan Noh, Kee-Jong Kim, Kee-Jong, Kim, Kee‐Jong Kim, Kim

103

Publications

728

Citations

H-Index

Concepts

All Affiliations

Rural Development Administration University of Georgia

About

Kee‐Jong Kim is an author at Rural Development Administration specializing in food chemistry, health sciences, and agricultural economics.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	166
2	Engineering	3	3	60
3	Medicine	2	2	37
4	Public Health	1	1	16
5	Environmental Engineering	1	1	29

Kee‐Jong Kim

Publications

529

Citations

H-Index

Page 1

	Year	Citations
Characterization of Volatile Aroma Compounds in Cooked Black Rice Dong Yang, Kyu‐Seong Lee, O‐Young Jeong, Journal of Agricultural and Food Chemistry	2007	190
Quality of head and chalky rice and deterioration of eating quality by chalky rice Areum Chun, Jin Song, Kee‐Jong Kim, Journal of Crop Science and Biotechnology Food TextureGrain QualityFood QualityChalky RiceHealth Sciences	2009	82
Hydration and Pasting Properties of Oat (Avena sativa) Flour Induck Choi, Ok-Kyu Han, Jiyeon Chun, Preventive Nutrition and Food Science	2012	41
Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts Na Young Lee, Yang-Kil Kim, Induck Choi, Food Science and Biotechnology Biological ActivityAgricultural ChemistryHordeum Vulgare L.Agricultural EconomicsBy-product Extracts	2010	31
Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition Sang‐Hoon Lee, Youn-Ri Lee, In Guk Hwang, Korean Journal of Food Science and Technology Food ChemistryAgricultural ChemistryRough Rice TeaRoasting TemperatureEngineering	2009	29
Quality Characteristics and Antioxidant Activity of Yogurt Added with Whole Barley Floura Mi‐Ja Lee, Kyung-Soon Kim, Yang-Kil Kim, Korean Journal of Food Science and Technology Food ChemistryQuality CharacteristicsFood FunctionBiomanufacturingWhole Barley Floura	2013	25
Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars Sea‐Kwan Oh, Dae Jung Kim, Areum Chun, Journal of the Korean Society of Food Science and Nutrition Food ChemistryNutritionVitamin EPolyphenolicsDietary Exposure	2010	18
Site of Origin of Volatile Compounds in Cooked Rice Dong Yang, Kyu‐Seong Lee, Kee‐Jong Kim, Cereal Chemistry Food ChemistryVolatile CompoundsFlavoromicsChemical CompositionFood Analysis	2008	17
Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice Sea‐Kwan Oh, Pil-Seong Hwang, Kee‐Jong Kim, Preventive Nutrition and Food Science NutritionEngineeringBotanyAgricultural EconomicsCrop Physiology	2010	16
Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours Induck Choi, Mi‐Ja Lee, Jae-Sung Choi, Food Science and Biotechnology Waxy Hull-less BarleyBread QualityEngineeringHordeum Vulgare L.Crop Science	2011	15

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