Sang-Pil Hong - Concepedia

Author

Sang-Pil Hong

Korea Food Research Institute

Also Known As

Sang-Pil Hong, Sang-pil Hong, SangPil Hong, Sangpil Hong

Publications

346

Citations

H-Index

Concepts

All Affiliations

Korea Food Research Institute Konkuk University

About

Sang-Pil Hong is an author at Korea Food Research Institute specializing in microbiology, food safety, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	105
2	Public Health	3	3	49
3	Engineering	2	2	61
4	Medicine	2	2	44
5	Management	1	1	12

Sang-Pil Hong

Publications

257

Citations

H-Index

Page 1

	Year	Citations
Comparative Study on the Characteristics of Weissella cibaria CMU and Probiotic Strains for Oral Care Hyejin Jang, Mi‐Sun Kang, Sung-Hun Yi, Molecules	2016	69
Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang) Sung-Hun Yi, Sang-Pil Hong Molecules EngineeringFood AnalysisBiosynthesisFood MicrobiologyBacterial Strains	2021	32
Production of β-glucan, glutathione, and glutathione derivatives by probiotic Saccharomyces cerevisiae isolated from cucumber jangajji Ji-Young Hong, Sung-Ho Son, Sang-Pil Hong, LWT Industrial MycologyBiosynthesisEngineeringCucumber JangajjiBiochemistry	2018	29
Short communication: Physicochemical features and microbial community of milk kefir using a potential probiotic Saccharomyces cerevisiae KU200284 Ji-Young Hong, Na‐Kyoung Lee, Sung-Hun Yi, Journal of Dairy Science Food AnalysisMicrobial CommunityFood ChemistryShort CommunicationRrna Reads	2019	28
Bioactive compounds of probiotic Saccharomyces cerevisiae strains isolated from cucumber jangajji Na‐Kyoung Lee, Ji-Young Hong, Sung-Hun Yi, Journal of Functional Foods Industrial MycologyCucumber JangajjiBiochemistryBioassay-guided IsolationBiotechnology	2019	24
Microbial Contamination of the Food Materials for Manufacturing Korean Laver Roll (Kimbab) and the Effect of Gamma Irradiation Cheorun Jo, Na-Young Lee, Sang-Pil Hong, Preventive Nutrition and Food Science Food PackagingFood AnalysisFood MaterialsFood ContaminantFood Preservation	2004	19
Radio-sensitivity of pathogens in inoculated prepared foods of animal origin Cheorun Jo, Na Young Lee, Ho-Jin Kang, Food Microbiology Pathogen DetectionFoodborne PathogensFoodborne IllnessAnimal OriginFood Microbiology	2004	16
Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang) Sun‐Young Park, Seulki Kim, Sang-Pil Hong, Korean Journal of Food and Cookery Science Food ChemistryNutritionQuality CharacteristicsProximate CompositionsFood Composition	2017	14
Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties Yang Soo Byeon, JeongAe Heo, Kwon Park, Foods	2023	14
Sensory Evaluation of Korean Traditional Foods for Americans Sang-Pil Hong, Min A Lee, Eun-Mi Kim, Journal of the Korean Society of Food Culture NutritionNovel FoodSeasoned VegetablesConsumer ResearchKorean Dishes	2007	12

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