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Hee Nam Jung

ORCID: 0000-0003-4236-5641
Observed ORCID: 0000-0003-4236-5641
OpenAlex ID: A5063081883
The commodification of land and housing: the case of South Korea
2004 · Adrienne La Grange, Hee Nam Jung · Housing Studies · 47
The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves
2014 · Sung-Woo Kim, A.M. Abd El-Aty, et al. · Food Control · 34
The Physicochemical Characteristics of Rice Flour with Different Milling Degree of Rice Cultivar "Deuraechan"
2014 · Hee Nam Jung, Ok Ja Choi · 한국식품조리과학회지 · 11
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Physicochemical properties of domestic rice variety according to pregelatinization
2020 · Hee Nam Jung · Korean Journal of Food Preservation · 10
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Effects of fats and oils on the quality characteristics of rice scone
2019 · Ok Ja Choi, Hee Nam Jung · Korean Journal of Food Preservation · 8
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Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
2015 · Ok Ja Choi, Hee Nam Jung, et al. · Korean Journal of Food Preservation · 8
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Quality Characteristics of Gluten-Free Rice Bread Formulated with Soft-Type Rice Flour Mixed with Black-Rice Flour
2015 · Ok Ja Choi, Hee Nam Jung, et al. · The Korean Journal of Community Living Science · 6
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Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
2021 · Ok Ja Choi, Hee Nam Jung · Korean Journal of Food Preservation · 4
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Urban Sprawl, Reckless Development, and Smart Growth Policy: Korean Case Study on Yongin City
2007 · Hee Nam Jung · International Journal of Urban Sciences · 4
Quality Properties of Whole Wheat Flour Sourdough Bread Using Sweet Persimmon Starter
2018 · Eun Bit Ma, Hui Na Yoon, et al. · 한국식품조리과학회지 · 3
Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Culture
2022 · Hee Nam Jung, Chang Ki Huh, et al. · Journal of the Korean Society of Food Science and Nutrition · 2
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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
2020 · Hee Nam Jung · Korean Journal of Food Preservation · 2
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Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking
2014 · Cheong-Bin Kim, Chul-Ju Yang, et al. · 한국식품조리과학회지 · 2
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Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
2020 · Hee Nam Jung · Korean Journal of Food Preservation · 1
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Optimization of the Preparation of Rice Snack by Response Surface Methodology
2014 · Ok Ja Choi, Hee Nam Jung, et al. · 한국식품조리과학회지 · 1
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A study of optimization of non-fried rice snack using Baekjinju rice flour
2013 · Ok Ja Choi, Hee Nam Jung, et al. · Korean Journal of Food Preservation · 1
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Hydration and Emulsifying Properties of Cold-Pressed Seed Meal Powders
2026 · Seung-Hui Kim, Hee Nam Jung · Journal of the Korean Society of Food Science and Nutrition
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Gelatinization Properties of Black Rice Flour Fermented Using a Complex Lactic Acid Bacteria Starter Culture
2024 · Hee Nam Jung, Ki Hoon Shim · Journal of the Korean Society of Food Science and Nutrition
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쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
2021 · Choi Ok Ja, Hee Nam Jung · Food Science and Preservation
쌀 품종이 스펀지케이크의 품질에 미치는 영향
2020 · Hee Nam Jung · Food Science and Preservation
Quality Changes in Jicama (Pachyrhizus erosus) Pickle Due to Variations in Soaking Solution Temperature During Storage
2020 · Hyun Sook Jung, Hee Nam Jung · Journal of the Korean Society of Food Culture
Study on Housing Satisfaction Factors of Officetel - Focusing on the Characteristics of Resident Groups according to Demographic Variables -
2019 · Sang Jun Jin, Hee Nam Jung, et al. · 부동산학보
Physicochemical Properties of Brown Rice after Germination and Fermentation
2019 · Hee Nam Jung, Eun Song · 한국식품조리과학회지
발아와 발효처리에 따른 현미의 이화학적 특성
2019 · Hee Nam Jung, EUN SUP SONG · 한국식품조리과학회지
Comparison of Texture Properties between Organic and Conventional Rice Varieties after Cooking
2019 · Hee Nam Jung, Ok Ja Choi · 한국식품조리과학회지
Works count: 27
Citation count: 144
H-index: 6
I10-index: 4
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