Author

Sun‐Young Park

Observed names: Park, Sun-Young;Kim, Byung-Joo;So, Hun-Young;Kim, Yeong-Joon;Kim, Jeong-Kwon;, Sun-Young PARK, Sun-Young Park, Sunyoung Park, Sun‑Young Park, 박선영

Institution: Semyung University

Observed institutions: University of Hawaiʻi at Mānoa, Mokpo National University, Ewha Womans University, George Mason University, Hokkaido University, Korea Research Institute of Standards and Science, Kyung Hee University, Semyung University, Korea Food Research Institute, World Institute of Kimchi, Dankook University

ORCID: 0000-0001-8250-1383

Observed ORCID: 0000-0001-8250-1383

OpenAlex ID: A5100399023

Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein

2021 · Tae-Kyung Kim, Hae In Yong, et al. · Food Chemistry · 72

Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli

2011 · Sang-Jin Lee, Ji-Hye Kim, et al. · Korean Journal of Food Science and Technology · 67

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A Study on the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder

2005 · Bock-Hee Park, Hee-Sook Cho, et al. · 한국식품조리과학회지 · 57

The probiotic characteristics and GABA production of Lactobacillus plantarum K154 isolated from kimchi

2014 · Sun-Young Park, Ji-Won Lee, et al. · Food Science and Biotechnology · 55

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

2023 · Jae Hoon Lee, Tae-Kyung Kim, et al. · Food Science of Animal Resources · 39

Development of a certified reference material for the determination of acrylamide in potato chips

2010 · Byungjoo Kim, Sunyoung Park, et al. · Analytical and Bioanalytical Chemistry · 39

Isolation and identification of antioxidative compounds and their activities from Suaeda japonica

2013 · Jeong-Yong Cho, Xing Yang, et al. · Food Science and Biotechnology · 32

Production of benzoic acid as a natural compound in fermented skim milk using commercial cheese starter

2017 · Sun-Young Park, Mi-Young Yoo, et al. · Journal of Dairy Science · 27

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Evaluation of Antioxidant Activity in Pork Patties Containing Bokbunja (Rubus coreanus) Extract

2007 · Sun-Young Park, Koo-Bok Chin · Korean Journal for Food Science of Animal Resources · 26

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Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters

2016 · Noori Han, Sun-Young Park, et al. · Journal of Dairy Science · 23

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Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli

2015 · Yeo-Ul Park, Myo-Deok Kim, et al. · Food Science and Biotechnology · 21

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

2016 · Sun-Young Park, Noori Han, et al. · Korean Journal for Food Science of Animal Resources · 17

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Physiological Characteristics and GABA Production of Lactobacillus plantarum K255 Isolated from Kimchi

2013 · Sun-Young Park, Kee-Sung Kim, et al. · Korean Journal for Food Science of Animal Resources · 17

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Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)

2017 · Sun-Young Park, Seulki Kim, et al. · 한국식품조리과학회지 · 15

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Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

2016 · Sunyoung Park, Han Sub Kwak, et al. · Applied Biological Chemistry · 14

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Physiological Characteristics and Production of Folic Acid of Lactobacillus plantarum JA71 Isolated from Jeotgal, a Traditional Korean Fermented Seafood

2014 · Sun-Young Park, Jeong-Ryong Do, et al. · Korean Journal for Food Science of Animal Resources · 12

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Development of Isotope Dilution-Liquid Chromatography/Tandem Mass Spectrometry as a Candidate Reference Method for the Determination of Acrylamide in Potato Chips

2007 · Park, Sun-Young;Kim, Byung-Joo;So, Hun-Young;Kim, Yeong-Joon;Kim, Jeong-Kwon; · Bulletin of the Korean Chemical Society · 12

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Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)

2017 · Seulki Kim, Sun-Young Park, et al. · 한국식품조리과학회지 · 11

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Analysis of Quality Characteristics of Regional Traditional and Commercial Soybean Pastes (Doenjang)

2016 · Sun-Young Park, Seulki Kim, et al. · 한국식품조리과학회지 · 10

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Diversity of Lactic Acid Bacteria (LAB) in Makgeolli and Their Production of γ-Aminobutyric Acid

2015 · Hye-Lim Lee, Ki-Won Kang, et al. · Korean Journal of Food Science and Technology · 8

Effects of Thiosulfinates Isolated from Allium tuberosum L. on the Growth of Human Cancer Cells

2009 · Sun-Young Park, Jae-Yong Kim, et al. · Journal of the Korean Society of Food Science and Nutrition · 8

Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics

2023 · Juyong Choi, Sun-Young Park, et al. · Food Science and Biotechnology · 7

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Diversity analysis of Saccharomyces cerevisiae isolated from natural sources by multilocus sequence typing (MLST)

2018 · You-Jung Eeom, Su-Yeong Son, et al. · Food Science and Biotechnology · 7

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Assessing Effects of Calcium Chloride (CaCl2) Deicing Salt on Salt Tolerance of Miscanthus sinensis and Leachate Characterizations

2019 · Jin-Hee Ju, Ji Yang, et al. · Journal of the Korean Institute of Landscape Architecture · 6

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Effects of Companion Planting with Tagetes patula on the Growth and Pest Control of Brassica campestris in Rooftop Urban Agriculture

2022 · Sun-Young Park, Kyung-Min Min, et al. · Journal of Environmental Science International · 3

Works count: 64

Citation count: 628

H-index: 14

I10-index: 19