Hyun-Ku Kim

The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)

Catherine W. Rico, Gui‐Ran Kim, Jae‐Jun Ahn et al. · Food Chemistry · 2009 · 117 citations

Food Chemistry, Comparative Effect, Environmental Engineering +10

Physicochemical and Microbiological Qualities of Steamed and Irradiated Ground Black Pepper (<i>Piper nigrum</i> L.)

Catherine Waje, Hyun-Ku Kim, Kyong‐Su Kim et al. · Journal of Agricultural and Food Chemistry · 2008 · 91 citations

Antioxidative and Nitrite-scavenging Activities of Edible Mushrooms

Gee‐Dong Lee, Hak-Gil Chang, Hyun-Ku Kim · Korean Journal of Food Science and Technology · 1997 · 57 citations

Food Chemistry, Agaricus Bisporus, Food Bioactive Compound +10

Total Polyphenol Content and Antioxidative Activity of Wild Grape (Vitis coignetiae) Extracts Depending on Ethanol Concentrations

Hyun-Jin Jeong, Seon-Bin Park, Suna Kim et al. · Journal of the Korean Society of Food Science and Nutrition · 2007 · 50 citations

Food Chemistry, Total Polyphenol Content, Physical Activity +14

Carotenoid Destruction and Nonenzymatic Browning during Red Pepper Drying as functions of Average Moisture Content and Temperature

Dong‐Sun Lee, Hyun-Ku Kim · Korean Journal of Food Science and Technology · 1989 · 31 citations

Food Chemistry, Average Moisture Content, Carotenoid +11