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Author: Sun Hee Kim
9 Articles are founded.
Immunomodulatory effects of six Acetobacter pasteurianus strains in RAW-Blue macrophage
Sun Hee Kim 
, Woo Soo Jeong , So-Young Kim , Soo-Hwan Yeo
, Woo Soo Jeong , So-Young Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2023;30(1):65-77.
https://doi.org/10.11002/kjfp.2023.30.1.65
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https://doi.org/10.11002/kjfp.2023.30.1.65
Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk
전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성
전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성
A Ra Kim , Sun Hee Kim , Woo Soo Jeong , So Young Kim , Myung-Kon Kim , Soo-Hwan Yeo
, Sun Hee Kim , Woo Soo Jeong , So Young Kim , Myung-Kon Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2022;29(3):482-493.
https://doi.org/10.11002/kjfp.2022.29.3.482
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https://doi.org/10.11002/kjfp.2022.29.3.482
Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명
Sun Hee Kim , Joo-Yeon Kim , Woo Soo Jeong , Hee-Min Gwon , So Young Kim , Soo-Hwan Yeo
, Joo-Yeon Kim , Woo Soo Jeong , Hee-Min Gwon , So Young Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2022;29(1):142-156.
https://doi.org/10.11002/kjfp.2022.29.1.142
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https://doi.org/10.11002/kjfp.2022.29.1.142
Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
Su Jeong Lee , Sun Hee Kim , Hee-Min Gwon , So-Young Kim , Soo-Hwan Yeo
, Sun Hee Kim , Hee-Min Gwon , So-Young Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820
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https://doi.org/10.11002/kjfp.2021.28.6.820
Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
고문헌에 수록된 곡류식초 재현을 통한 품질 특성
고문헌에 수록된 곡류식초 재현을 통한 품질 특성
Sun Hee Kim , Joo-Yeon Kim , Hee-min Gwon , So Young Kim , Soo-Hwan Yeo
, Joo-Yeon Kim , Hee-min Gwon , So Young Kim , Soo-Hwan Yeo
Korean J. Food Preserv. 2020;27(7):859-871.
https://doi.org/10.11002/kjfp.2020.27.7.859
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https://doi.org/10.11002/kjfp.2020.27.7.859
Quality characteristics of Kujippong (Cudrania tricuspidata) vinegar fermented by various acetic acid bacteria
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
초산균 종류에 따른 꾸지뽕 발효식초의 품질 특성
Korean J Food Preserv 2019;26(7):766-776.
https://doi.org/10.11002/kjfp.2019.26.7.766
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https://doi.org/10.11002/kjfp.2019.26.7.766
Quality characteristics of barley-Makgeolli fermented from yeast Y204 with different fermented agents
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성
Korean J Food Preserv 2019;26(6):631-641.
https://doi.org/10.11002/kjfp.2019.26.6.631
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https://doi.org/10.11002/kjfp.2019.26.6.631
Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성
Korean J Food Preserv 2018;25(7):874-884.
https://doi.org/10.11002/kjfp.2018.25.7.874
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https://doi.org/10.11002/kjfp.2018.25.7.874
Effect of heat treatment on physicochemical properties of soybean
열처리 방법에 따른 대두의 이화학적 특성 변화
열처리 방법에 따른 대두의 이화학적 특성 변화
Sun Hee Kim , Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
, Eun Suk Jung , So Young Kim , Shin Young Park , Yong Sik Cho
Korean J Food Preserv 2017;24(6):820-826.
https://doi.org/10.11002/kjfp.2017.24.6.820
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https://doi.org/10.11002/kjfp.2017.24.6.820
