Concepedia

Author

Ki-Hyun Kwon

Korea Food Research Institute

Also Known As

Ki-Hyun Kwon

48

Publications

217

Citations

8

H-Index

25

Concepts

All Affiliations

Korea Food Research InstituteKookmin University
KK

About

Ki-Hyun Kwon is an author at Korea Food Research Institute specializing in engineering, mechanical engineering, and food preservation.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Engineering

4

4

74

2

Mechanical Engineering

3

3

48

3

Public Health

2

2

36

4

Medicine

1

1

38

5

Environmental Engineering

1

1

16

Ki-Hyun Kwon

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7

Publications

132

Citations

7

H-Index

YearCitations

Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in Tofu

Da-Young Lee, Ki-Hyun Kwon, Changhoon Chai,

LWT

2016

38

Quality Characteristics of Frozen Doraji (Platycodon grandiflorum) according to Various Blanching Treatment Conditions

Young Ju Lee, Hye-Ok Lee, Ji-Young Kim,

Korean Journal of Food Preservation

2011

22

Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce

Jinhee Kim, Ki-Hyun Kwon, Se‐Wook Oh

Food Science and Biotechnology

2016

20

Changes in the quality of frozen vegetables during storage

Hye-Ok Lee, Young Ju Lee, Jiyoung Kim,

Korean Journal of Food Preservation

2013

16

Effect of washing treatments on pesticide residues and antioxidant compounds in Yuja (Citrus junos Sieb ex Tanaka)

Jung-Min Sung, Ki-Hyun Kwon, Jong‐Hoon Kim,

Food Science and Biotechnology

2011

16

Effects of the Initial Storage Temperature of a PA Film-packaged Muskmelon (Cucumismelo L.) during Its Storage

Hwan-Soo Cha, Seon-Ah Lee, Ki-Hyun Kwon,

Korean Journal of Food Preservation

2013

10

The antimicrobial effect of thiamine dilauryl sulfate in tofu inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes and Bacillus cereus

Eun-Jeong Koo, Ki-Hyun Kwon, Se‐Wook Oh

Food Science and Biotechnology

2017

10

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