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Seung-Mee Shin

Observed name: Seung-Mee 신승미Shin
OpenAlex ID: A5113528039
Quality Characteristics of Sulgidduk Containing Added Red Ginseng Powder
2009 · Seung-Mee Shin, Jung-Suk Jung, et al. · 한국식품조리과학회지 · 18
Quality Characteristics of Seolgiddeok Prepared with Added Paecilomyces japonica Powder
2008 · Seung-Mee Shin, Ae‐Jung Kim, et al. · The Korean Journal of Food And Nutrition · 16
Quality Characteristics of Sulgidduk with Adenophora remotiflora Powder
2010 · Jung-Suk Jung, Seung-Mee Shin, et al. · The Korean Journal of Food And Nutrition · 12
A Study on the Quality Characteristics of Kimchi with Mulberry Leaf Powder
2007 · Sun-Hwa La, Mi‐Kyeong Choi, et al. · The Korean Journal of Food And Nutrition · 12
Quality Characteristics of Chungpomook using black garlic extract
2011 · Ae-Jung Kim, Kyung-Hee Joung, et al. · Journal of the Korea Academia-Industrial cooperation Society · 8
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Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province
2013 · Sung Wook Hong, In Kyu Lim, et al. · Korean Journal of Food Science and Technology · 7
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Quality Characteristics of Jeung-pyun Added with Turmeric powder
2018 · Seung-Mee Shin, Kyung-Hee Joung · Journal of the Korea Academia-Industrial cooperation Society · 6
Quality Characteristics of Chungpomook using black ginseng extract
2011 · Ae-Jung Kim, Seung-Mee Shin, et al. · Journal of the Korea Academia-Industrial cooperation Society · 4
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Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant
2012 · Seung-Seok Hong, Won-Jong Park, et al. · Journal of the Korea Academia-Industrial cooperation Society · 3
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Quality Characteristics of Muffins added with Garlic Paste
2010 · Ae-Jung Kim, Seung-Mee Shin, et al. · Journal of the Korea Academia-Industrial cooperation Society · 3
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Quality Characteristics of Cookies with Garlic Paste
2010 · Ae-Jung Kim, Kyung-Hee Joung, et al. · Journal of the Korea Academia-Industrial cooperation Society · 3
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A Study on the Development of a Korean Traditional Food Data Integration System
2008 · Seung-Mee Shin · The Korean Journal of Food And Nutrition · 3
A Study on the Korean Local Foods for the Construction of a Traditional Korean Food Data Integration System
2008 · Seung-Mee Shin, Kyung-Hee Joung · The Korean Journal of Food And Nutrition · 3
Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder
2019 · Seung-Mee Shin · Journal of the Korea Academia-Industrial cooperation Society · 1
Quality Characteristics of Sulgidduk Added with Black Ginseng Extracts
2010 · Ae‐Jung Kim, Seung-Mee Shin, et al. · The Korean Journal of Food And Nutrition · 1
A Study on the Traditional Korean Rites Foods for the Construction of a Traditional Korean Food Data Integration System
2008 · Seung-Mee Shin, Jung-Woo Sohn · The Korean Journal of Food And Nutrition · 1
사과 농축액을 첨가한 사과한천젤리의 품질특성
2015 · Seung-Mee 신승미Shin · 관광산업연구
A Study on the Attributes of Menu Choice and Customer Satisfaction in Korean Restaurants -Centering on foreign tourists-
2014 · Seung-Mee Shin, Hyang-Ju Yoo, et al. · Journal of the Korea Academia-Industrial cooperation Society
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[P8-57] The Chemopreventive Potential and Anti-inflammatory Activities of Korean Black Ginseng in Colon26-M3.1 Carcinoma Cells and a Macrophage Cell Line
2009 · Ae‐Jung Kim, Myung-Ryun Han, et al. · 한국식품영양과학회 산업심포지움발표집
[P8-56] The Antioxidant and Chemopreventive Potential Activities of Mosidae (Adenophora remotiflora) Leaves
2009 · Ae‐Jung Kim, Myung-Ryun Han, et al. · 한국식품영양과학회 산업심포지움발표집
Works count: 20
Citation count: 101
H-index: 6
I10-index: 4
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