Multifactorial Risk Based Prioritization of Foreign Matters in Food
Kim, H.J., Korea Food Research Institute, Sungnam, Republic of Korea, Choi, S.W., Korea Food Research Institute, Sungnam, Republic of Korea, Chun, H.S., Korea Food Research Institute, Sungnam, Republic of Korea
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.03.2013)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.03.2013)
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Trends in Researches of Fusarium Mycotoxins, T-2 toxin and HT-2 toxin in Domestic and Foreign Countries
Lee, S.J., Korea Food Research Institute, Sungnam, Republic of Korea, Kim, M.H., National Institute of Food and Drug Safety Evaluation, Cheongwon, Republic of Korea, Oh, S.S., Ewha Womans University, Seoul, Republic of Korea, Chun, H.S., Korea Food Research Institute, Sungnam, Republic of Korea
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.03.2012)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.03.2012)
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Trends in Rapid Detection Methods for Food-borne pathogenic Microorganisms by Using New Technologies
Kim, H.J., Chung-Ang University, Ansung, Republic of Korea, Kim, Y.S., Korea Health Industry Development Institute, Cheongwon, Republic of Korea, Chung, M.S., Korea Health Industry Development Institute, Cheongwon, Republic of Korea, Oh, D.H., Kangwon National University, Chuncheon, Republic of Korea, Chun, H.S., Korea Food Research Institute, Sungnam, Republic of Korea, Ha, S.D., Chung-Ang University, Ansung, Republic of Korea
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2010)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2010)
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Dietary Exposure to 3-Monochloropropane-1,2-diol from Sauces and Instant Fried Noodle (Ramyun) Seasoning
Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hjkim@kfri.re.kr, Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Ha, J.H. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2007)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2007)
Journal Article
Effects of Corn Syrup with Different Dextrose Equivalent on Quality Attributes of Black Sesame Dasik, a Korean Traditional Snack
Kim, H.J.;Chun, H.S.(Korea Food Research Institute, Sungnam, Republic of Korea)E-mail:hjkim@kfri.re.kr, Kim, H.Y.(Yongin University, Yongin, Republic of Korea)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi
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Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi
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Co-occurrence of Deoxynivalenol and Zearalenone in Cereals and their Products
Ok, H.E. (Korea Food Research Institute, Sungnam, Republic of Korea), Chang, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Choi, S.W. (Korea Food Research Institute, Sungnam, Republic of Korea), Lee, N.R. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Koo, M.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hschun@kfri.re.kr
Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2007)
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Published in Han'gug sigpum wi'saeng anjeonseong haghoeji (01.12.2007)
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Aflatoxins in Foods -Analytical methods and Reduction of Toxicity by Physicochemical Processes
Hwang, J.H. (Dongguk University, Seoul, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Lee, K.G. (Dongguk University, Seoul, Republic of Korea), E-mail: kwglee@dongguk.edu
Published in Hanʼguk Ŭngyong Saengmyŏng Hwahakhoe chi (01.03.2004)
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Published in Hanʼguk Ŭngyong Saengmyŏng Hwahakhoe chi (01.03.2004)
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Isolation and Identification of Fungi from a Meju Contaminated with Aflatoxins
Jung, Y.J., Kongju National University, Yesan, Republic of Korea, Chung, S.H., Korea University, Seoul, Republic of Korea, Lee, H.K., Kongju National University, Yesan, Republic of Korea, Chun, H.S., Korea Food Research Institute, Sungnam, Republic of Korea, Hong, S.B., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
Published in Journal of microbiology and biotechnology (01.12.2012)
Published in Journal of microbiology and biotechnology (01.12.2012)
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Monitoring of Aflatoxin B₁ in Livestock Feeds Using ELISA and HPLC
Han, E.M. (Konkuk University, Seoul, Republic of Korea), Park, H.R. (National Institute of Toxicological Research, Seoul, Republic of Korea), Hu, S.J. (National Institute of Toxicological Research, Seoul, Republic of Korea), Kwon, K.S. (National Institute of Toxicological Research, Seoul, Republic of Korea), Lee, H.M. (National Institute of Toxicological Research, Seoul, Republic of Korea), Ha, M.S. (Konkuk University, Seoul, Republic of Korea), Kim, K.M. (Konkuk University, Seoul, Republic of Korea), Ko, E.J. (Konkuk University, Seoul, Republic of Korea), Ha, S.D. (Chung-Ang University, Ansung, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Chung, D.H. (Gyeongsang National University, Jinju, Republic of Korea), Bae, D.H. (Konkuk University, Seoul, Republic of Korea), E-mail: donghoya@konkuk.ac.kr
Published in Journal of microbiology and biotechnology (01.04.2006)
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Published in Journal of microbiology and biotechnology (01.04.2006)
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Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hjkim@kfri.re.kr, Ha, J.H. (Korea Food Research Institute, Sungnam, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), Cho, E.J. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Food science and biotechnology (01.10.2006)
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Published in Food science and biotechnology (01.10.2006)
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Mixed-type Inhibition of Human Hepatic Cytochrome P450 1-Catalyzed Ethoxyresorurm O-deethylation by Volatile Allyl Sulfides
Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hschun@kfri.re.kr
Published in Food science and biotechnology (01.04.2005)
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Published in Food science and biotechnology (01.04.2005)
Journal Article
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake
Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, H.Y. (Yongin University, Yongin, Republic of Korea), E-mail: hjkim@kfri.re.kr, Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
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Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
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Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Chun, H.S. (Korea Food Research Institute, Sungnam, Republic of Korea), E-mail: hschun@kfri.re.kr, Lee, M.K. (Korea Food Research Institute, Sungnam, Republic of Korea), Kim, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea), Chang, H.J. (Korea Food Research Institute, Sungnam, Republic of Korea)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
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Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.06.2004)
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