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Jin Song

Quality of head and chalky rice and deterioration of eating quality by chalky rice
2009 · Areum Chun, Jin Song, et al. · Journal of Crop Science and Biotechnology · 87
Antioxidant activities and oxidative stress inhibitory effects of ethanol extracts from Cornus officinalis on raw 264.7 cells
2016 · Kyung-A Hwang, Yu-Jin Hwang, et al. · BMC Complementary and Alternative Medicine · 71
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Isolation and Identification of an Antiproliferative Compound from Fructose–Tryptophan Maillard Reaction Products
2016 · Sang Hoon Lee, Su Jeong Jeong, et al. · Journal of Agricultural and Food Chemistry · 41
Platycodon grandiflorum Extract Reduces High-Fat Diet-Induced Obesity Through Regulation of Adipogenesis and Lipogenesis Pathways in Mice
2019 · Kyung-A Hwang, Yu-Jin Hwang, et al. · Journal of Medicinal Food · 34
Changes in the Physiological Activities of Four Sweet Potato Varieties by Cooking Condition
2012 · Young Min Lee, Ji Hyun Bae, et al. · Journal of Nutrition and Health · 34
Phenolic acid, carotenoid composition, and antioxidant activity of bitter melon ( Momordica charantia L.) at different maturation stages
2016 · Sang Hoon Lee, Yun Sook Jeong, et al. · International Journal of Food Properties · 33
Anti-oxidative and Neuroprotective Activities of Pig Skin Gelatin Hydrolysates
2013 · Dong Wook Kim, Kimoon Park, et al. · Korean Journal for Food Science of Animal Resources · 21
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Quality Changes in Doenjang upon Fermentation with Two Different Bacillus subtilis Strains
2016 · Kyung-Ha Lee, Hye-Sun Choi, et al. · Journal of the East Asian Society of Dietary Life · 18
Functional beverage from fermented soymilk with improved amino nitrogen, β-glucosidase activity and aglycone content using Bacillus subtilis starter
2016 · Kyung Ha Lee, Sae Hun Kim, et al. · Food Science and Biotechnology · 17
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Cholesterol-lowering effect of astringent persimmon fruits (Diospyros kaki Thunb.) extracts
2017 · Kyung-A Hwang, Yu-Jin Hwang, et al. · Food Science and Biotechnology · 13
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
2014 · Hyuk-Jin Kwon, Hwa-Sun Kim, et al. · Korean Journal of Food Preservation · 13
The Quality Characteristics of Commercial Deonjang Certified for Traditional Foods
2013 · Ji-Eun Kang, Hye-Sun Choi, et al. · The Korean Journal of Community Living Science · 13
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Cholesterol-lowering effect of Aralia elata (Miq.) Seem via the activation of SREBP-2 and the LDL receptor
2017 · Kyung- A. Hwang, Yu-Jin Hwang, et al. · Journal of the Chinese Medical Association · 12
Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
2015 · Kyung Ha Lee, Eun Ju Kim, et al. · Korean Journal of Food Preservation · 11
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Quality Characteristics of Commercial Korean Types of Fermented Soybean Sauces in China
2013 · Sun Young Lee, Soo Hwa Baik, et al. · Korean Journal of Food Science and Technology · 11
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Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
2016 · Na-Young Gil, Jin Song, et al. · Korean Journal of Food Preservation · 10
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Changes in Isoflavone Content and Quality Characteristics of Cheonggukjang Prepared by Some Different Strains
2015 · Kyung Ha Lee, Hye Sun Choi, et al. · Journal of the Korean Society of International Agriculture · 10
Rhizobacterial Communities and Red Pepper (Capsicum annum) Yield under Different Cropping Systems
2015 · Byung Kwon Jung, Sang-Dal Kim, et al. · International Journal of Agriculture and Biology · 10
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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
2014 · Yeon-Jeong Jang, Eun-Ju Kim, et al. · Korean Journal of Food Preservation · 8
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
2014 · Kyung ha Lee, Hye Sun Choi, et al. · Korean Journal of Food Preservation · 8
Changes in Biological Qualities of Soy Grits Cheonggukjang by Fermentation with β-Glucosidase-Producing Bacillus Strains
2016 · Kyung Ha Lee, Hye Sun Choi, et al. · Journal of the Korean Society of Food Science and Nutrition · 6
Oxidative Stress Inhibitory Effects of Low Temperature-Aged Garlic (Allium sativum L.) Extracts through Free Radical Scavenging Activity
2016 · Kyung-A Hwang, Ga Ram Kim, et al. · Journal of the Korean Society of Food Science and Nutrition · 6
Chemical Composition and Physiological Activity of Opuntia ficus-indica depending on Different Cultivation Regions
2016 · Sang Hoon Lee, Yun Sook Jeong, et al. · The Korean Journal of Food And Nutrition · 5
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Effects of the Aging Conditions on the Quality Characteristics of Garlic
2015 · Yun Sook Jeong, Kyung-A Hwang, et al. · The Korean Journal of Food And Nutrition · 5
Characteristics and Yield of Jochung Processed by Different Preparation Methods
2014 · Yoon-Hee Choi, Ji-Eun Baek, et al. · The Korean Journal of Food And Nutrition · 5
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Works count: 52
Citation count: 522
H-index: 12
I10-index: 18
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