Hee-Don Choi - Concepedia

Author

Hee-Don Choi

Korea Food Research Institute

Also Known As

Hee-Don Choi

Publications

398

Citations

H-Index

Concepts

All Affiliations

Korea Food Research Institute

About

Hee-Don Choi is an author at Korea Food Research Institute specializing in food chemistry, agricultural economics, and sustainable agriculture.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	3	3	97
2	Public Health	3	3	42
3	Engineering	2	2	26
4	Health Sciences	2	2	24
5	Natural Sciences	1	1	16

Hee-Don Choi

Publications

336

Citations

H-Index

Page 1

	Year	Citations
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters Yun‐Sang Choi, Tae‐Kyung Kim, Hee-Don Choi, Korean Journal for Food Science of Animal Resources	2017	136
Immunostimulatory effects and characterization of a glycoprotein fraction from rice bran Ho‐Young Park, A-Reum Yu, In‐Wook Choi, International Immunopharmacology Protein GlycosylationImmunostimulatory EffectsAllergyGlycoprotein FractionImmunology	2013	49
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties In‐Wook Choi, Chang-Hwa Jung, Hommon Seog, Food Science and Biotechnology Food ChemistryBiochemistryBioanalysisChromatographyMedicine	2004	32
Molecular Structure of β-Glucans Isolated from Non-waxy and Waxy Barley Hee-Don Choi, Ho-Moon Seog, In‐Wook Choi, Food Science and Biotechnology Waxy BarleyBiosynthesisBiochemistryNatural SciencesGlycobiology	2004	16
Technological Strategy of Clean Label Meat Products Hae In Yong, Tae‐Kyung Kim, Hee-Don Choi, Food and Life	2020	16
Resistant starch-enriched brown rice exhibits prebiotic properties and enhances gut health in obese mice Miri Park, Hye‐Bin Lee, Ha Ram Kim, Food Research International NutritionDietary FibreProbioticsPrebioticsObesity	2024	16
Nutrient Components and Physicochemical Properties of New Domestic Potato Cultivars Hee-Don Choi, Hae-Chang Lee, Sung‐Soo Kim, Korean Journal of Food Science and Technology Food ChemistryNutritionEngineeringFood CompositionFood Analysis	2008	16
Comparison of Physicochemical and Sensory Characteristics of Soybean Sprouts from Different Cultivars Sung Soo Kim, Hee‐Do Hong, Jin-Yeol Lee, Applied Biological Chemistry Food ChemistryAgricultural ChemistrySoybean SproutsFood AnalysisSustainable Agriculture	2000	14
Changes in Physicochemical and Sensory Characteristics of Dandelion (Taraxacum officinale) Leaves by Roasting Treatment Hee-Don Choi, Yoon-Jeoung Koh, Yun‐Sook Kim, Korean Journal of Food Science and Technology Food ChemistryBotanyTanninFood AnalysisDandelion Leaves	2007	11
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant Tae‐Kyung Kim, Seunghee Hong, Su-Kyung Ku, Korean Journal for Food Science of Animal Resources	2017	10

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