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Author

Su-Hwan Kim

ORCID: 0000-0002-5163-9061
Observed ORCID: 0000-0002-5163-9061
OpenAlex ID: A5020357242
Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production
2023 · Dong-Hun Lee, Su-Hwan Kim, et al. · Fermentation · 29
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Isolation and Identification of Fisetin: An Antioxidative Compound Obtained from Rhus verniciflua Seeds
2022 · Su-Hwan Kim, Chang-Ki Huh · Molecules · 15
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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
2022 · Su-Hwan Kim, Hyo-Gyeong Woo, et al. · Korean Journal of Food Preservation · 9
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Enhancing the quality, characteristics, and antioxidant activity of Korean soy sauce made using lactic acid bacteria fermentation-based onion extract
2023 · Jae-Hee Jeong, Chae-Mi Lee, et al. · Korean Journal of Food Science and Technology · 6
Separation and Identification of an Antimicrobial Substance from Schisandra chinensis Extract against Streptococcus mutans KCCM 40105 Strain
2023 · Jae-Hee Jeong, Su-Hwan Kim, et al. · Molecules · 5
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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
2022 · Chae-Mi Lee, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 3
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Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
2022 · Su-Hwan Kim, Chang-Ki Huh · Korean Journal of Food Preservation · 3
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Changes in fermentation characteristics of commercial Kombucha determined by time of inoculation of a mixed culture of bacteria and yeast—Gluconobacter oxydans SFT-27, Acetobacter pasteurianus SFT-18, Leuconostoc mesenteroides SFT-45, and Saccharomyces cerevisiae SFT-71
2025 · Byung-kuk Choi, Su-Hwan Kim, et al. · Italian Journal of Food Science · 1
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Comparative physicochemical characteristics of lactic acid bacteria-fermented extracts of Cordyceps militaris using a mixed medium of brown rice and seven edible insects
2024 · Won-Hee Lee, Chang-Ki Huh, et al. · Korean Journal of Food Science and Technology · 1
Quality characteristics and antioxidant activity of seasoning according to the addition ratio of onion soy sauce powder
2023 · Chae-Yun Lee, Jae-Hee Jeong, et al. · Korean Journal of Food Science and Technology · 1
Antioxidant activity and hepatoprotective effect of extracts from different parts of Hovenia dulcis Thunbergii
2023 · Su-Hwan Kim, Jung-Won Lee, et al. · Journal of Food Measurement & Characterization · 1
Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
2023 · Yu-Ri Choi, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 1
Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii
2023 · Su-Hwan Kim, Jung-Won Lee, et al. · Korean Journal of Food Preservation · 1
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Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
2022 · Jae-Hee Jeong, Su-Hwan Kim, et al. · Korean Journal of Food Preservation · 1
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Works count: 14
Citation count: 77
H-index: 5
I10-index: 2
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