Author

So Hyeon Choi

Observed names: S.H. Choi, Seol-Hui Choi

Institution: Chosun University

Observed institution: Chosun University

ORCID: 0009-0002-3597-7236

Observed ORCID: 0009-0002-3597-7236

OpenAlex ID: A5087639752

Processing conditions of low salt fermented squid and its flavor components-(1)-Volatile flavor components of low salt fermented squid

1995 · S.H. Choi, Sung-Kyung Im, et al. · 4

Basswood-anode soil microbial fuel cell-based biosensor for self-sustained and wide-ranged heavy metal detection

2026 · Syed Zaghum Abbas, So Hyeon Choi, et al. · Bioresource Technology · 3

Effect of Pretreatment of Anaerobic Acid Fermentation Sludge from Mixed Swine Wastewater and Food Waste Leachate on Biohydrogen Generation

2024 · So Hyeon Choi, Hwiseo Jeon, et al. · 대한환경공학회지 · 2

Enhanced Biohydrogen Production with Increasing Ammonia Nitrogen during Co-digestion of Swine Wastewater and Food Waste leachate

2025 · So Hyeon Choi, Jae Kyung Jang, et al. · 대한환경공학회지

Quality Characteristics of Erythritol Muffins with Added Tempeh

2024 · So-Hyeon Kim, Yu-Ri Jeong, et al. · Culinary Science & Hospitality Research

Processing conditions of low-salt fermented squid and its flavor components-(2)-Effects of temperature, salinity and pH on the growth of bacteria from isolated low salt fermented squid

1995 · Y.M. Kim, S.H. Choi, et al.

Works count: 6

Citation count: 9

H-index: 2

I10-index: