Dong-Hwa Shin - Concepedia

Author

Dong-Hwa Shin

Jeonbuk National University

Also Known As

Dong-Hwa Shin, Donghwa Shin, Tae-hyun Shin, 신동화

142

Publications

Citations

H-Index

Concepts

All Affiliations

Jeonbuk National University Korea Food Research Institute Jeonbuk National University Hospital

About

Dong-Hwa Shin is an author at Jeonbuk National University specializing in microbiology, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	19	556
2	Medicine	14	18	512
3	Engineering	4	4	230
4	Natural Sciences	2	2	58
5	Public Health	2	2	32

Dong-Hwa Shin

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Korean traditional fermented soybean products: Jang Dong-Hwa Shin, Do‐Youn Jeong Journal of Ethnic Foods Food ChemistryNutritionFood FunctionEngineeringFood Fermentation	2015	188
Antimicrobial Synergistic Effect of Linolenic Acid and Monoglyceride against <i>Bacillus cereus</i> and <i>Staphylococcus aureus</i> Ji‐Young Lee, Yong-Suk Kim, Dong-Hwa Shin Journal of Agricultural and Food Chemistry	2002	135
Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts Yong‐Suk Kim, Dong-Hwa Shin Food Microbiology TanninPine NeedleToxicologyPhytochemicalMicrobiology	2004	90
Volatile constituents from the leaves of Polygonum cuspidatum S. et Z. and their anti-bacterial activities Yong‐Suk Kim, Cheol-Seung Hwang, Dong-Hwa Shin Food Microbiology Polygonum Cuspidatum S.Anti-bacterial ActivitiesMedicinePhytopharmacologyPhytochemical	2004	64
Volatile Constituents from the Leaves of<i> Callicarpa japonica</i> Thunb. and Their Antibacterial Activities Yong-Suk Kim, Dong-Hwa Shin Journal of Agricultural and Food Chemistry	2004	61
Isolation and Characterization of Lactic Acid Bacteria from Feces of Newborn Baby and from <i>Dongchimi</i> Yeong-Soo Park, Ji-Young Lee, Yong-Suk Kim, Journal of Agricultural and Food Chemistry ProbioticFood FermentationLow PhMicrobial ContaminationMedicine	2002	49
Shotgun metagenomics of Cheonggukjang, a fermented soybean food of Korea: Community structure, predictive functionalities and amino acids profile Jyoti Prakash Tamang, Souvik Das, Pynhunlang Kharnaior, Food Research International Community StructureFermented Soybean FoodFood FermentationBiochemistryMedicine	2021	41
Fermented Foods of Korea and Their Functionalities Su‐Jin Jung, Soo‐Wan Chae, Dong-Hwa Shin Fermentation Food ChemistryNutritionKorean KimchiFood FermentationFood Composition	2022	36
Growth Inhibitory Effects of Kimchi (Korean Traditional Fermented Vegetable Product) against Bacillus cereus, Listeria monocytogenes, and Staphylococcus aureus Yong-Suk Kim, Zian-Bin Zheng, Dong-Hwa Shin Journal of Food Protection	2008	34
Studies on the Physicochemical Characteristics of Traditional Kochujang Dong-Hwa Shin, Dong-Han Kim, Ung Choi, Korean Journal of Food Science and Technology Food ChemistryFood FermentationBotanyChemical CompositionFood Analysis	1996	33

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