교수진

김정목

직위(직급): 교수

연구분야: 식품위생안전성

전화번호: 061-450-2427

이메일: jmkim@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3107호

교수소개

김정목

직위(직급): 교수

이메일: jmkim@mnu.ac.kr

연구분야: 식품위생안전성

전화번호: 061-450-2427

사무실: 공과대학 3호관(B20) 3107호

학력사항

경희대학교 : 식품공학(이학사)

(미)플로리다대학교 : 식품공학(이학석사)

(미)플로리다대학교 : 식품공학(이학박사)

논문실적

1) 조종락, 홍도희, 김영목, 김현중, & 김정목. (2022). 마른김 (Pyropia sp.) 가공 공정에서의 미생물 오염도 및 전기분해수의 처리 효과. 한국수산과학회지, 55(5), 662-669.

2) 홍도희, 김아현, 조종락, & 김정목. (2022). 녹차를 첨가한 감자떡의 저장 중 품질변화. 한국차학회지, 28, 46-53.

3) 권기언, 류대규, 정민철, 강은혜, 장유미, 권지영, ... & 김정목. (2018). 마른김 (Pyropia spp.) 가공 공정 경과에 따른 미생물 오염도 분석. 한국수산과학회지, 51(1), 8-14.

4) Cho, J. L., Kim, C. K., Park, J., & Kim, J. (2017). Efficacy of aerosolized chlorine dioxide in reducing pathogenic bacteria on washed carrots. Food Science and Biotechnology, 26, 1129-1136.

5) 김아현, 홍도희, 류아라, 조종락, & 김정목. (2017). 매생이 (Capsosiphon fulvescens) 를 이용한 김부각의 제조 및 품질특성 연구. 한국수산과학회지, 50(2), 139-145.

6)Grotheer, P., Valles, S., Simonne, A., Kim, J. M., & Marshall, M. R. (2012). Polyphenol oxidase inhibitor (s) from German cockroach (Blattella Germanica) extract. Journal of Food Biochemistry, 36(3), 292-300.

7) 조종락, 이승철, & 김정목. (2011). 오디를 첨가한 불고기양념의 품질 특성. 한국식품영양과학회지, 40(11), 1589-1596.

8) 이동원, 이승철, 조종락, & 김정목. (2011). 단감과 연시를 함유한 스테이크 소스의 제조 및 품질 특성. 한국식품영양과학회지, 40(9), 1347-1352.

9) Koh, S., Rhim, J. W., & Kim, J. M. (2011). Effect of freezing temperature on the rehydration properties of freeze-dried rice porridge. Korean Journal of Food Science and Technology, 43(4), 509-512.

10) Rhim, J. W., Koh, S., & Kim, J. M. (2011). Effect of freezing temperature on rehydration and water vapor adsorption characteristics of freeze-dried rice porridge. Journal of Food Engineering, 104(4), 484-491.

11)고소미, & 김정목. (2010). 생식원료 야채의 전처리공정에서 Hypochlorous Acid 의 미생물 제어 효과. 한국식품영양과학회지, 39(4), 637-642.

12) Hsu, W. Y., Simonne, A., Weissman, A., & Kim, J. M. (2010). Antimicrobial Activity of Greater Galangal[Alpinia galanga(Linn.) Swartz.] Flowers. Food Science and Biotechnology, 19(4), 873-880.

13) 김정목, 윤진호, 함경식, 김인철, & 김학렬. (2009). 천일염 생산공정에서의 위해요소와 개선방안. Safe Food, 4(4), 8-13.

14)이영재, 박정욱, 박인배, 신궁원, 조영철, 고소미, 강성국, 김정목 & 김해섭. (2009). 전복 (Haliotis discus hannai) 의 연령에 따른 육과 내장의 이화학적 특성 비교. 한국식품저장유통학회지, 16(6), 849-860.

15) 고소미, 김해섭, 조영철, 강성국, & 김정목. (2009). 고추장 숙성 전복의 제조 및 이화학적 특성. 한국식품영양과학회지, 38(6), 773-779.

16) 박정욱, 이영재, 박인배, 신궁원, 조영철, 고소미, 강성국, 김정목 & 김해섭. (2009). 건조방법에 따른 건조 전복 (Haliotis discus hannai) 의 이화학적 특성 비교. 한국식품저장유통학회지 (Korean J. Food Preserv.), 16(5), 686-698.

17) Kim, H. S., Park, J. W., Park, I. B., Lee, Y. J., Kim, J. M., & Jo, Y. C. (2009). Optimization of Antimicrobial Activity Against Food-borne Pathogens in Grapefruit Seed Extract and a Lactic Acid Mixture. Korean Journal of Food Preservation, 16(4), 472-481.

18) Kim, J. M., & Linton, R. H. (2008). Identification of a non-pathogenic surrogate organism for chlorine dioxide (ClO2) gas treatment. Food microbiology, 25(4), 597-606.

19)박양균, 강성국, 정순택, 김동환, 김선재, 박재인, ... & 김정목. (2007). 해조류 가공식품 및 부산물을 이용한 제품 개발. 한국해양바이오학회지, 2(3), 133-141.

20) 이준설, 신미진, 박양균, 안영섭, 정미남, 김학신, & 김정목. (2007). 고구마 끝순 추출물의 항균 및 항돌연변이 효과. 한국작물학회지, 52(3), 303-310.

21) 이병두, 김장호, 김정목, 김두운, 이종욱, & 은종방. (2006). 병원급식소의 HACCP 제도 적용을 위한 미생물학적 위해도 분석. 한국식품영양과학회지, 35(3), 383-387.

22) Lee, B. D., Kim, D. W., Kim, J. H., Kim, J. M., Rhee, C. O., & Eun, J. B. (2006). The microbiological safety evaluation of foodservice facilities and side dishes in elementary schools and universities in the Jeolla-do region. Food Science and Biotechnology, 15(6), 920-924.

23) 박인배, 박정욱, 김정목, 정순택, & 강성국. (2005). 연근 분말을 첨가한 된장의 품질 특성. 한국식품영양과학회지, 34(4), 519-523.

24) 박인배, 이태훈, 이수영, 정동옥, 박양균, 김정목, ... & 강성국. (2005). 알긴산을 이용한 코팅쌀의 개발 및 품질 특성. 한국식품저장유통학회지, 12(6), 546-551.

25) 강경금, 박난희 & 김정목. (2004). 황 흡착 알긴산의 Lactobacillus acidophillus 성장에 미치는 영향 및 항 돌연변이 작용. 한국식품영양과학회지, 33(4), 757-761.

26) 윤미옥, 이승철, 임종환, & 김정목. (2004). 추출조건에 따른 해조류의 알긴산 수율과 점도. 한국식품영양과학회지, 33(4), 747-752.

27) 신미진, 강성국, 김선재, & 김정목. (2004). 양파껍질 추출물이 함유된 물간법으로 굴비 제조의 최적 조건 확립. 한국식품영양과학회지, 33(8), 1385-1389.

28) Seon-Jae Kim, H. J. K., Moon, J. S., Kim, J. M., Kang, S. G., & Jung, S. T. (2004). 미역에 함유된 Fucoxanthin 색소의 추출 및 특성. J Korean Soc Food Sci Nutr, 33(5), 847-857.

29) 김선재, 문지숙, 김정목, 강성국, & 정순택. (2004). 미역귀를 이용한 잼의 제조. 한국식품영양과학회지, 33(3), 598-602.

30)김선재, 문지숙, 박정욱, 박인배, 김정목, 임종환, ... & 강성국. (2004). 다시마, 미역 및 멸치분말이 첨가된 된장의 품질 특성. 한국식품영양과학회지, 33(5), 875-879.

31) 신미진, & 김정목. (2004). 굴비의 지방산 조성과 지방산화에 마늘과 양파즙이 미치는 영향. 한국식품영양과학회지, 33(8), 1337-1342.

32) Kim, J. M. (2003). 효과적인 세척 및 소독을 위한 이론과 실제. In 2003 년 한국외식급식위생관리학회 workshop 자료집. p (Vol. 131).

33) 이주홍, 서정해, 이용호, 김만배, 손길만, & 김정목. (2002). 단감을 이용한 발효 와인의 제조 및 특성. 한국농화학회지, 45(2), 66-70.

34) Lee, S. C., Oh, J. H., Hwang, Y. I., & Kim, J. M. (2002). Use of Exo-polygalacturonase to Improve Extraction Yields of Alginic Acid from Sea Mustard (Undaria pinnatifida). Preventive Nutrition and Food Science, 7(3), 317-319.

35)Du, W. X., Lin, C. M., Huang, T., Kim, J., Marshall, M., & Wei, C. I. (2002). Potential application of the electronic nose for quality assessment of salmon fillets under various storage conditions. Journal of food science, 67(1), 307-313.

36) 강성국, 윤성원, 김정목, 김선재, & 정순택. (2001). 무화과를 이용한 속성발효 멸치액젓의 품질. 한국식품영양과학회지, 30(6), 1142-1146.

37) 배성문, 김정한, 조철우, 정태준, 김정목, & 이승철. (2001). 맥강의 항산화능에 대한 Microwave 의 영향. Applied Biological Chemistry, 44(4), 235-239.

38) 박우포, 조용범, 이승철, 김정목, & 이미정. (2001). 녹미채 첨가가 김치의 숙성중 품질에 미치는 영향. 한국식품영양과학회지, 30(5), 834-838.

39) 오정, 경은, 김정목, & 이승칠. (2001). 과즙 참가에 의한 골뱅이 내장젓갈의 제조 및 특성. J. Korean Soc. Food Sci. Nutr, 30(4), 641-645.

40) 신미진, 강성국, & 김정목. (2001). 고추장굴비의 저장성 향상에 관한 연구. 한국식품영양과학회지, 30(6), 1137-1141.

41) Du, W. X., Kim, J., Cornell, J. A., Huang, T. S., Marshall, M. R., & Wei, C. I. (2001). Microbiological, sensory, and electronic nose evaluation of yellowfin tuna under various storage conditions. Journal of food protection, 64(12), 2027-2036.

42) Lung, A. J., Lin, C. M., Kim, J. M., Marshall, M. R., Nordstedt, R., Thompson, N. P., & Wei, C. I. (2001). Destruction of Escherichia coli O157: H7 and Salmonella enteritidis in cow manure composting. Journal of food protection, 64(9), 1309-1314.

43) 김정목. (2001). [산ㆍ학ㆍ연 논단] Biocide 로서 이산화염소의 식품산업에 응용. 식품산업과 영양, 6(2), 33-39.

44)오정훈, 이경은, 김정목, & 이승철. (2001). Bromelain 첨가에 따른 골뱅이 내장 젓갈의 특성. 한국식품과학회지, 33(1), 78-83.

45) Du, W. X., Huang, T. S., Kim, J., Marshall, M. R., & Wei, C. I. (2001). Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions. Journal of Agricultural and Food Chemistry, 49(1), 527-534.

46) Lin, C. M., Kim, J., Du, W. X., & Wei, C. I. (2000). Bactericidal activity of isothiocyanate against pathogens on fresh produce. Journal of food protection, 63(1), 25-30.

47) Kim, J., Marshall, M. R., Du, W. X., Otwell, W. S., & Wei, C. I. (1999). Determination of chlorate and chlorite and mutagenicity of seafood treated with aqueous chlorine dioxide. Journal of agricultural and food chemistry, 47(9), 3586-3591.

48) KIM, J., DU, W. X., OTWELL, W. S., MARSHALL, M. R., & WEI, C. I. (1998). Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (ClO2) treatment. Journal of food science, 63(4), 629-633.

49) Kim, J., Lee, Y., O’Keefe, S. F., & Wei, C. I. (1997). Effect of chlorine dioxide treatment on lipid oxidation and fatty acid composition in salmon and red grouper fillets. Journal of the American Oil Chemists' Society, 74(5), 539-542.

50) Wei, C. I., Huang, T. S., Kim, J. M., Lin, W. F., TAMPLlN, M. L., & Bartz, J. A. (1995). Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water. Journal of Food Protection, 58(8), 829-836.

51) Kim, J., Marshall, M. R., & Wei, C. I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of agricultural and food chemistry, 43(11), 2839-2845.

52) Kim, J. M., Marshall, M. R., Cornell, J. A., III, J. P., & Wei, C. I. (1995). Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes. Journal of food science, 60(6), 1364-1368.

저서실적

1999 : Polyphenoloxidase

2004 : 전통식품위생관리학

2007 : 전통식품위생관리-식품취급장의 위생실무

2008 : 양파가공산업의 품질 및 위생관리

2008 : 전통식품위생관리-화학적위해요소와HACCP

2010 : 알기쉬운 식품위생학

2011 : Food Microbiology 식품미생물학

2017 : 식품미생물학 실험실습 COOKBOOK

2018 : 식품미생물학

2019 : 식품위생 해썹제도와 실무평가

2020 : 이해하기 쉬운 식품위생학

2022 : 식품위생학

지식재산권

2005 : 고추장굴비의 제조방법

2005 : 발아현미의 미생물 저감화 방법

2008 : 이산화염소 발생 장치 및 이를 이용한 이산화염소 발생 방법

2010 : 염전 장판 및 그 제조방법

2017 : 염전용 대파

학술활동

2007 ~ : 한국식품과학회 평의원

2007 ~ : 한국식품영양과학회 평의원

2009 ~ : 한국식품위생안전성학회 이사

2017 ~ : 한국수산과학회 이사

2012 ~ 2013 : 한국식품과학회 편집위원

2015 ~ 2015 : 한국식품영양과학회 식품안전분과위원장

2017 ~ 2017 : 한국식품영양과학회 감사

2018 ~ 2018 : 한국생명과학회 부회장

기술이전

2008 : 이산화염소 발생장치 및 이를 이용한 이산화염소 발생방법

2009 : 염전장판 및 그 제조방법

2010 : 이산화염소 발생장치 및 이를 이용한 이산화염소 발생방법

2011 : 염전용 고무래

2012 : 고추장 숙성전복 및 그 제조방법

2012 : 아염소산수를 이용한 살균방법

메일 보내기

마승진

직위(직급): 교수

연구분야: 기능성식품

전화번호: 061-450-2428

이메일: sjma@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3105호

교수소개

마승진

직위(직급): 교수

이메일: sjma@mnu.ac.kr

연구분야: 기능성식품

전화번호: 061-450-2428

사무실: 공과대학 3호관(B20) 3105호

학력사항

목포대학교 : 식품공학(공학사)
전남대학교 : 식품공학(농학석사)
(일)쿄토대학 : 응용생명과학(농학박사)

논문실적

1) Component Changes and Sensory Properties of Teas Manufactured by Gujeunggupo Method. Hyun-Jeong Lee, Chan-Mi You, Da-Gyeong Lee, Jong-Duk Kim, Seung-Jin Ma, Journal of Korean Tea Society 25(1), 39-48 (2019)

2) Anti-inflammatory effects and mechanisms of Hizikia fusiformis via Multicellular Signaling Pathways in Lipopolysaccharide-induced RAW264.7 Cells. Bhesh Raj Sharma, Chan Seon Park, Seung Jin Ma, Dong Young Rhyu, Pakistan Journal of Pharmaceutical Sciences 30(1), 43-48 (2017)

3) A Study for Tea Manufacturing Methods in Literatures of Joseon Dynasty. Hyun-Jeong Lee, Seung-Jin Ma, The journal of tea culture & industry studies. 38(1), 129-158 (2017)

4) Antioxidant, Anti-tyrosinase, and Anti-elastase Activities of Alternative Tea Materials (Mugwort, Bower Actinidia, Arrowroot) by Harvest Time and Region. Byung Jun Song, Jeong-Yong Cho, Seung-Jin Ma, Kyung Jin Park, Hag Jae Park, Gyeong Cheol Choi, Hoon Ha, Hwan Sik Na, Journal of Korean Tea Society 23(1), 65-73 (2017)

5) Monitoring of Residual Pesticides and Heavy Metals in Commercial Microbial Fermented Tea. Kyung-Jin Park, Sa-Rang Yang, Gil-Yong Cheon, Kwang-Ho Cho, Hwan-Sik Na, Hee-Yun Kim, Seung-Jin Ma, Journal of Korean Tea Society 22(2), 66-74 (2016)

6) Antioxidative, α-Glucosidase Inhibitory, and Anti-inflammation Activities of Various Teas Produced in Jeollanamdo. Jin Young Kim, Jeong-Yong Cho, Kyung Jin Park, Sook Park, Hee Moon, Yang Joon An, Hoon Ha, Soo In Yang, Seung-Jin Ma, Hwan Sik Na, Journal of Korean Tea Society 22(2), 43-49 (2016)

7) Survey of Mycotoxin on Commercial Microbial Fermented Tea. Gil-Yong Cheon, Kwang-Ho Cho, Hwan-Sik Na, Hee-Yun Kim, Seung-Jin Ma, Journal of Korean Tea Society 22(1), 66-73 (2016)

8) Characteristics of Yellow Tea Made with Korean Tea Leaves for Various Cultivars and Harvest Periods. Jong-Duk Kim, Seung-Jin Ma, Yong-Seo Park, Journal of Korean Tea Society 22(1), 48-58 (2016)

9) Properties of Green Tea Oil Prepared with Supercritical Fluid Extraction. Gil-Yong Cheon, Hwan-Sik Na, Baeg-Woo Shin, Kook-Sam Chung, Hwa-Chun Lim, Seung-Jin Ma, Journal of Korean Tea Society 21(1), 70-79 (2015)

10) Fermentation Characterization and Chemical Composition of Makgeolli Prepared by the Addition of Black Tea. Jeong-Yong Cho, Hyun-Jeong Shim, Yeo-Lyn Jo, Seung-Jin Ma, Seon-Jae Kim, Jae-Hak Moon, Keun-Hyung Park, Journal of Korean Tea Society 20(4), 79-85 (2014)

11) Manufacture and Physiochemical Properties of Tea using Leaves and Flowers of Buckwheat (Fagopyrum esculentum). Jae-Cheon Jeong, Young-Lan Son, Gi-Ang Lee, Seung-Tae Lee, Gyeong-Ae Lee, Jun-An Lee, Eun-Gyeong Park, Seung-Jin Ma, Journal of Korean Tea Society 20(2), 77-85 (2014)

12) Manufacture of Green Tea-makgeolli and Its Free Radical-scavenging Activity. Jeong-Yong Cho, Yeo Lin Jo, Gyeong Hyun Son, Seon-Jae Kim, Seung-Jin Ma, Jae-Hak Moon, Keun-Hyung Park, Journal of Korean Tea Society 20(2), 71-76 (2014)

13) Characteristics on Chemical Constituent of Ddeok Cha in Different Manufacturing Procedure. Jin Young Kang, Jeong-Yong Cho, Seon-Jae Kim, Seung-Jin Ma, Sang-Kyu Park, Ki-Ho Shin, Duwoon Kim, Keun-Hyung Park, Jae-Hak Moon, Journal of Korean Tea Society 20(1), 68-77 (2014)

14) Isolation and Identification of 5 Flavonoids from White Wine Prepared with Addition of Black Tea. Jeong-Yong Cho, Gyeong-Hyun Son, Sook-Hee Hyun, Seung-Jin Ma, Sun-Jae Kim, Jae-Hak Moon, Keun-Hyung Park, Journal of Korean Tea Society 20(1), 50-56 (2014)

15) Skin Care Effects of Aroma Extracts Prepared with Inventory Green Tea and Crude Enzyme Extracted from Camellia sinensis. Jae-Cheon Jeong, Gi-Bong Ko, Jeong-Yong Cho, Seon-Jae Kim, Jae-Hak Moon, Keun-Hyung Park, Seung-Jin Ma, Journal of Korean Tea Society 20(1), 30-38 (2014)

16) Comparison of Marine Alge Extracts using Subcritical Water Extract Method. Hwan Sik Na, Jin Young Kim, Jong Soo Park, Gyeong Cheol Choi, Soo In Yang, Ji Heon Lee, Jeong Young Cho, Seung Jin Ma, 21(1), 62-68, Korean Journal of Food Preservation (2014)

17) Fermentation Characteristics and Free Radical-Scavenging Activity of White Wine Supplemented with Black Tea Contents and Starters. Jeong-Yong Cho, Gyeong-Hyun Son, Seung-Jin Ma, Sun-Jae Kim, Jae-Hak Moon, and Keun-Hyung Park, Journal of Korean Tea Society 19(3), 104-113 (2013)

18) Comparison of Characteristics in Commercial Fermented Vinegars Made with Different Ingredients. Hwan Sik Na, Gyeong Cheol Choi, Soo In Yang, Ji Heon Lee, Jeong Young Cho, Seung Jin Ma, Jin Young Kim, Korean Journal of Food Preservation 20(4), 482-488 (2013)

19) Comparative in Vitro Analysis of Microbial Fermented Teas in Korea and China: Anti-diabetic Effect in Podocytes. Seung jin Ma, Seul Ki Lim, and Soo-Hyun Park, Journal of Korean Tea Society 19(3), 104-113 (2013)

20) Manufacture and Components of Tea using Acorus gramineus Leaves. Gil-Yong Cheon, Seong-Hwa Park, Gi-Bong Ko, Young-Lan Son, Won-Chul Jeong, and Seung-Jin Ma, Journal of Korean Tea Society 19(3), 104-113 (2013)

21) Blood Characteristics of Fed a Diet of Green Tea Mixed Fish Oil in the Obese Mouse Induced by High Fat Dietary. Si-Woo Lee, Jae-Ho Hwang, Seong-Ju Rha, Kyeong-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Duwoon Kim, Jae-Hak Moon, Keun-Hyung Park, and Seon-Jae Kim, Journal of Korean Tea Society 19(2), 104-113 (2013)

22) Behavior of Functional Compounds in Enzymatic Fermented Tea Infusion According to Different Storage Temperature. Min-A Choo, Gyeong Hyun Son, Jeong-Yong Cho, Jae-Hak Moon, Seon-Jae Kim, Seung-Jin Ma and Keun-Hyung Park, Journal of Korean Tea Society 19(2), 104-113 (2013)

23) Change of Functional Components in Green Tea Infusion According to Different Storage Temperature. Min-A Choo, Gyeong Hyun Son, Jeong-Yong Cho, Jae-Hak Moon, Seon-Jae Kim, Seung-Jin Ma, and Keun-Hyung Park, Journal of Korean Tea Society 19(1), 104-113 (2013)

24) Comparison of Characteristic Constituents and Antioxidative Activity of Ddeok Cha in Difference of Maker. Na Ra Lee, Gee An Kim, Yu Geon Lee, Da Eun Jeong, Soo Ro Kim, Jeong-Yong Cho, Seung-Jin Ma, Seon-Jae Kim, Keun-Hyung Park, and Jae-Hak Moon, Journal of Korean Tea Society 19(1), 104-113 (2013)

25) Hyperglycemia Induces Apoptosis via CB1 Activation through the Decrease of FAAH 1 in Retianl Pigment Epithelial Cells. Seul Ki Lim, Min Jung Park, Jae Cheong Lim, Jong Choon Kim, Ho Jae Han, Gye-Yeop Kim, Benjamin F. Cravatt, Chang Hoon Woo, Seung Jin Ma, Kyung Cheol Yoon, Soo Hyun Park, Journal of Cellular Physiology 227(2), 569-577 (2012)

26) Enzymatic Activities and Amounts of Aromatic Precursors Relative to Cultivar, Harvest Time, and Part of Camellia sinensis. Jae-Cheon Jeong, Jeong-Youn Choi, Moon-Hui Choi, Young-Lan Son, Jeong-Yong Cho, Seon-Jae Kim, Jae-Hak Moon, Keun-Hyung Park and Seung-Jin Ma, Journal of Korean Tea Society 18(4), 74-80 (2012)

27) Storage Stability of Seasoned-dried Filefish Products with Green Tea Extract. Jae-Ho Hwang, Si-Woo Lee, Seong-Ju Rha, Kyeong-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Duwoon Kim, Jae-Hak Moon, Jong-Bang Eun, Keun-Hyung Park, and Seon-Jae Kim, Journal of Korean Tea Society 18(4), 63-68 (2012)

28) Quality Characteristics of Gulbi upon Brine Salting with Green Tea Powder. Si-Woo Lee, Jae-Ho Hwang, Seong-Ju Rha, Kyeong-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Duwoon Kim, Jae-Hak Moon, Jong-Bang Eun, Keun-Hyung Park, and Seon-Jae Kim, Journal of Korean Tea Society 18(4), 49-54 (2012)

29) Elution Behavior of Biological Active Compounds in Enzymatic Fermented Tea Infusions Prepared under Different Infusion Conditions. Min-A Choo, Gyeong Hyun Son, Jeong-Yong Cho, Jae-Hak Moon, Seon-Jae Kim, Seung-Jin Ma, Duwoon Kim and Keun-Hyung Park, Journal of Korean Tea Society 18(3), 74-79 (2012)

30) Solation and Characterization of Antifungal Compounds Produced by Bacillus polyfermenticus CJ6 Isolated from Meju. Eun Ju Yang, Seung Jin Ma and Hae Choon Chang, Korean Journal of Microbiology and Biotechnology 40(1), 57-65 (2012)

31) An Investigation on Establishment of Index for Estimation of Quality and Preservation Period of Pu-erh Tea. Seong Hwa Park, Hyoung Jae Lee, Seung-Jin Ma, Keun-Hyung Park and Jae-Hak Moon, Journal of Korean Tea Society 18(1), 50-55 (2012)

32) e-x-p-r-e-s-s-i-o-n of the Human Soluble Epoxide Hydrolase in Escherichia coli by Auto-induction for the Study of High-throughput Inhibition Assays. Kosuke Nishi, In-Hae Kim, Seung-Jin Ma, Protein e-x-p-r-e-s-s-i-o-n and Purification 69, 3750-3757 (2011.01)

33) Analysis of Catechins from Green Tea Extract Fractions and Antimicrobial Activities on Streptococcus iniae. Jae-Ho Hwang, Seon-Jun Kim, Kyeong-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Duwoon Kim, Jae-Hak Moon, Keun-Hyung Park and Seon-Jae Kim, Journal of Korean Tea Society 17(4), 83-88 (2011)

34) Manufacture of Green Tea-White Wine and Its Free Radical-Scavenging Activity. Jeong-Yong Cho, Nam-Su Kim, Seon-Jae Kim, Seung-Jin Ma, Jae-Hak Moon and Keun-Hyung Park, Journal of Korean Tea Society 17(4), 75-82 (2011)

35) Fermentation Characteristics of Wine Prepared with Green Tea. Jeong-Yong Cho, Nam-Su Kim, Seon-Jae Kim, Seung-Jin Ma, Jae-Hak Moon and Keun-Hyung Park, Journal of Korean Tea Society 17(4), 66-74 (2011)

36) Nutritional Characteristics of Juvenile Black Rockfish (Sebastes schlegeli) Fed a Diet of Green Tea Extract. Jae-Ho Hwang, Si-Woo Lee, Sung-Ju Rha, Su-Jung Kwon, Kyeon-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Jae-Hak Moon, Keun-Hyung Park and Seon-Jae Kim, Journal of Korean Tea Society 17(4), 56-65 (2011)

37) Analysis of Biological Active Compounds and Evaluation of Antioxidant Activity of Korean Traditional Tea (Ddeok Cha) during Storage Period. Su Hee Kim, Gee An Kim, Jeong-Young Cho, Seung-Jin Ma, Seon-Jae Kim, Keun-Hyung Park and Jae-Hak Moon, Journal of Korean Tea Society 17(2), 92-99 (2011)

38) Stabilization of Tea Constituents in Development of Green Tea for Vending Machine. Seong Hwa Park, Ki Hoon Lee, Hyoung Jae Lee, Ki An Kim, Jeong-Yong Cho, Seon-Jae Kim, Seung-Jin Ma, Jong-Bang Eun, Keun-Hyung Park and Jae-Hak Moon, Journal of Korean Tea Society 17(2), 83-91 (2011)

39) Physicochemical Properties of Shinan Seomcho (Spinacia olerecea L.). Hwan Sik Na, Jin Young Kim, Hee Mun, Gyeong Cheol Choi, Seon Ho Jeong, Jeong Young Cho, Seung Jin Ma, Korean Journal of Food Preservation 17(5), 652-658 (2010)

40) Antimicrobial Activities of Green Tea Extract on Vibrio parahaemolyticus. Seon-Jun Kim, Jae-Ho Hwang, Kyeong-Ho Han, Jeong-Yong Cho, Seung-Jin Ma, Duwoon Kim, Jae-Hak Moon, Keun-Hyung Park and Seon-Jae Kim, Journal of Korean Tea Society 16(2), 82-87 (2010)

41) Chemical Changes of Microbial-Fermented Tea Manufactured with Aspergillus niger during Fermentation. Dae-Jin Kang, Sung-Hee Lee, Seung-Jin Ma and Jong-Bang Eun, Journal of Korean Tea Society 16(3), 81-83 (2010)

42) Antimicrobial Effects of Green Tea Extract on Paralichthys olivaceus Pathogenic Bacteria, Edwardsiella tarda. Seon-Jun Kim, Song-A Chae, Duwoon Kim, Jae-Ho Hwang, Kyeong-Ho Han, Myung-Ju Oh, Jeong-Yong Cho, Seung-Jin Ma, Jae-Hak Moon, Keun-Hyong Park and Seon-Jae Kim, Journal of Korean Tea Society 15(3), 85-91 (2009)

43) An Investigation on Establishment of Index for Estimation of Quality and Preservation Period of Pu-erh Tea. Seong Hwa Park, Hyoung Jae Lee, Seung-Jin Ma, Keun-Hyung Park and Jae-Hak Moon, Journal of Korean Tea Society 15(3), 59-67 (2009)

44) Characterization of the Maximum Fermented Point in Enzymatic Fermentation of Tea. Yun-Jeong Choi, Seon-Kyeng Han, Jae-Hak Moon, Seon-Jae Kim, Seung-Jin Ma, Jeong-Young Cho, Ki-Ho Shin and Keun-Hyung Park, Journal of Korean Tea Society 15(1), 85-91 (2009)

45) Aroma of Fermented Tea (II): Aroma and Gene e-x-p-r-e-s-s-i-o-n Profiling during Manufacturing Process of Oriental Beauty. Jeong-Yong Cho, Seon-Jae Kim, Jae-Hak Moon, Keun-Hyung Park and Seung-Jin Ma, Food science and industry 40(4), 49-54 (2007)

46) Aroma of Fermented Tea (II): Mechanisms of Aroma Formations on Black Tea and Oolong Tea. Jeong-Yong Cho, Jae-Hak Moon, Keun-Hyung Park, and Seung-Jin Ma, Food science and industry 40(3), 59-64 (2007)

47) The Abanones, Haliotis Discus hannai, Exhibit Potential Anticoagulant Activity in Normal Sprague Dawley Rats. Hag-Lyeol Kim, Seon-Jae Kim, Du-woon Kim, Seung-Jin Ma, Tiancheng Gao, Hua Li, Tae-Hoon Lee, In-Chul Kim, Kyung-Sik Ham, Kyung-Sik Ham, Seong-Gook Kang, Korean Journal of Food Preservation 14(4), 431-437 (2007)

48) Major Constituents and Bioactivities of Tea Products by Various Manufacturing. Kwang Ho Jo, Yu Rim Pae, Eun Jung Yang, Eun Ji Park, Sueng Jin Ma, Yong Seo Park, Dong Ok Chung and Soon Teck Jun, Korean Journal of Food Preservation 13(5), 596-602 (2006)

49) In vitro Anti-hypertensive, Antioxidant and Anticoagulant Activities of Extracts from Haliotis discus hannai. Hag-Lyeol Kim, Seong-Gook Kang, In-Chul Kim, Seon-Jae Kim, Du-woon Kim, Seung-Jin Ma, Tiancheng Gao, Hua Li, Min-Jung Kim, Tae-Hoon Lee, Kyung-Sik Ham, Journal of the Korean Society of Food Science and Nutrition 35(7), 835-840 (2006)

50) Physicochemical Properties of Shinan Seomcho (Spinacia olerecea L.). Hwan Sik Na, Jin Young Kim, Hee Mun, Gyeong Cheol Choi, Seon Ho Jeong, Jeong Young Cho, Seung Jin Ma, Korean Journal of Food Preservation 17(5), 652-658 (2010)

51) Development of Sensitive Immuno Assays for the Detection of the Glucuronide Conjugate of 3-Phenoxybenzyl Alcohol Aputative Human Urinary Biomarker for Pyrethroid Exposure. Hee-Joo Kim, Ki Chang Ahn, Seung Jin Ma, Shirley J. Gee and Bruce D. Hammock, Journal of Agricultural and food chemistry 55, 3750-3757 (2007)

52) Effects of Chronic Chitosan Salt Supplementation on Blood Pressure Plasma Component, and Lipid Profile in Healthy Male and Female. Hag-Lyeol Kim, Yeon-Hee Son, Seon-Jae Kim, Du-Woon Kim, Seung-Jin Ma, Geon-Sik Cho, In-Cheol Kim and Kyung-Sik Ham, Food science and biotechnology 16(2), 249-254 (2007)

53) Isolation and Structural Elucidation of Antimicrobial Compounds from Buckwheat Hull. Jeong-Yong Cho, Jae-Hak Moon, Hye-Kyung Kim, Seung-Jin Ma, Seon-Jae Kim, Mi-Young Jang, Kazuyoshi Kawazoe, Yoshihisa Takaishi and keun-Hyung Park, Journal of Microbiology and Biotechnology 16(4), 538-542 (2006)

54) The Cloning and Characterization of a Soluble Epoxide Hydrolase in Chicken. T.R. Harris, C. Morisseau, R.L. Walzem, S.J. Ma and B.D. Hammock, Poultry Science 85(2), 278-287 (2006)

55) An Immunoassay for a Urinary Metabolite as a Biomarker of the Human Exposure to Pyrethroid Insecticide Permethrin. Ki Chang Ahn, Seung-Jin Ma, Shirley J. Gee, and Bruce D. Hammock, Analytical and Bioanalytical Chemistry,384(3), 713-722 (2006)

56) Attenuation of Tobacco Smoke-induced Lung Inflammation by Treatment with A Soluble Epoxide Hydrolase Inhibitor. K.R. Smith, K.E. Pinkerton, T. Watanabe, T.L. Pedersen, S.-J. Ma, and B.D. Hammock, Proceedings of the National Academy of Sciences of the United States of America (PNAS), 102(6), 2186-2191 (2005)

57) Isolation and Characterization of Antioxidative Compounds from Aerial Parts of Angelica keiskei. S.J. Kim, J.Y. Cho, J.. Wee, C. Kim,Y.S. Rhim, S.C. Shin, S.J. Ma, J.H. Moon, and K.H. Park, Food Science and Biotechnology 14(1), 58-63 (2005)

58) Fermentation and Sensory Characteristics of Korean Traditional Honey Wine from the Saccaromyces sake, Saccharomyces bayanus and Nuruk. Seon Jae Kim, Soon Teck Jung, Yoon Mi Park, Kwang Ho Cho and Seung Jin Ma, Korean Journal of Food Preservation 12(2), 190-194 (2005)

59) Preparation of Jelly Using Enzyme Soluble Extracts of Sea Mustard (Undaria pinnatifida). In-Bae Park, Seon-Jae Kim, Seung-Jin Ma and Soon-Teck Jung Jae-Cheon Jeong, Journal of the Korean Society of Food Culture 20(4), 421-425 (2005)

60) Preparation and Quality Characteristics of Rice Breads. So-Joong Kim, Hang-Jung Kim, Seung-Jin Ma and Seon-Jae Kim, Journal of the Korean Society of Food Culture 20(4), 433-438 (2005)

61) Extraction and Quality Characteristics of Porphyran from Laver (Porphyra yezoensis) Waste. Seon-Jae Kim, Seung-Jin Ma and Yoon-Sen Jang, Journal of the Korean Society of Food Culture 20(4), 446-450 (2005)

62) Isolation and Identification of Lignans as Antioxidant from Leaves of Catalpa ovata G.Don. Ju-Hee Kuk, Seung-Jin Ma, Jae-Hak Monn and Keun-Hyung Park, Korean J. Biotechnol. Bioeng. 18(6), 511-516 (2003)

63) Cloning of β-Primeverosidase, A Key Enzyme in Aroma Formation from Camellia sinsesis var. sinensis cv. Yabukita. M. Mizutani, H. Nakanishi, J. Ema, S.-J. Ma, E. Noguchi, M.F. Mizutani, K. Ochiai, Y. Tanaka and K. Sakat, Plant Physiology, 130(4), 2164-2176 (2002).

64) Antibacterial and Antifungal Activity of a Naphthoquinone Derivative Isolated from the Fruits of Catalpa ovata G. Don. Kuk Ju-Hee, Seung-Jin Ma, Jae-Hak Moon, Kil-Yong Kim, Sang-Ho Choi, and Keun-Hyung Park, Journal of Microbiology and Biotechnology, 12(5), 858-863 (2002).

65) A Direct Continuous Spectrophotometric Assay for Glycosidases with 3-Nitro-2-pyridyl Glycosides by Tautomerization of 2-Hydroxy-3-nitropyridine. Seung-Jin Ma, Jun Hiratake, Yasushi Nakai, Minoru Izumi, Koichi Fukase, Shoichi Kusumoto, and Kanzo Sakata, Analytical Biochemistry, 302(2), 291-297 (2002).

66) The (3R, 9R)-3-Hydroxy-β-ionol Disaccharide Glycoside Is an Aroma Precursor in Tea Leaves. Seung-Jin Ma, Naoharu Watanabe, Akihito Yagi, and Kanzo Sakata, Phytochemistry 56(8), 819-825 (2001)

67) Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing. Seung-Jin Ma, Masaharu Mizutani, Jun Hiratake, Kentaro hayashi, Kensuke Yagi, Naoharu Watanabe, and Kanzo Sakata, Bioscience Biotechnology Biochemistry 65(12), 2719-2729 (2001).

68) β-D-Glycosylamidines: Potent, Selective, and Easily Accessible β-Glycosidase Inhibitors. Wenfei Guo, Jun Hiratake, Koichi Ogawa, Mikio Yamamoto, Seung-Jin Ma, and Kanzo Sakata, Bioorganic & Medicinal Chemistry Letters 11, 467-470 (2001)

69) Isolation and Structural determination of A Novel Antimicrobial Compound from The Root of Pulsatilla koreana. Jae-Hak Moon, Seung-Jin Ma, Hyang-Hee Lee, Naoharu Watanabe, Akihito Yagi, Kanzo Sakata, and Keun-Hyung Park, Natural Product Letters 14(4), 311-317 (2000)

70) Isolation and Identification of Azelaic Acid and 3,4-Dihydroxybenzoic Acid from Buckwheat Hull as Antimicrobial Substances. Jeong-Yong Cho, Hye-Kyoung Kim, Seung-Jin Ma, Jae-Hak Moon, and Keung-Hyung Park, Food Science and Biotechnology 9, 313-316 (2000)

저서

2024 : 차(茶)의 세계

2016 : 차의 과학과 문화의 이해 (개정판)

2014 : 차의 과학과 문화의 이해

2009 : 미생물 발효차의 이해

2008 : 전통식품가공. 전통한과와 차

2008 : 양파 가공산업의 품질 및 위생관리

2008 : 명차 만들기

2007 : 전통식품 위생관리. 전통식품 안전 위해 요소와 관리

2006 : 전통식품 위생관리. 전통식품 안전위해 요소와 관리

2005 : 전통식품 위생관리

지식재산권

-국제특허

2012 : Compositions for the treatment or prevention of hypertension

2004 : Reducing Nephropathy with Inhibitors of Soluble Epoxide Hydrolase Epoxyeicosanoids

2004 : Prevention of Tobaccomoke-Induced Acute Inflammation by Application of Epoxyeicosanoids with Soluble Epoxide Hydrolase Inhibitors

-국내특허

2020 : 차나무 잎 아임계수 추출물을 유효성분으로 포함하는 화장료 조성물

2020 : 블렌딩 차 및 이의 제조 방법

2019 : 흑미로부터 향기성분을 추출하는 방법

2018 : 감송향 추출물을 함유하는 고혈압 예방 또는 개선용 식품조성물

2017 : 천년초 추출물의 발효물을 유효성분으로 포함하는 항염증제

2017 : 꼬시래기 아임계 추출물을 이용한 연어육포의 제조방법 및 상기 제조방법에 의해 제조된 연어 육포

2016 : 미생물 발효차로부터 분리된 페니실리움 시트리늄 균주 및 그의 용도

2016 : 미생물 발효차로부터 분리된 아스퍼질러스 퓨미가터스 균주 및 그의 용도

2016 : 미생물 발효차로부터 분리된 리조푸스 스토로니퍼 균주 및 그의 용도

2016 : 검정쌀 및 해조류를 포함하는 고추장 및 이의 제조 방법

2015 : 아임계 반응 장치 및 이를 이용한 아임계 반응 방법

2015 : 미생물 발효차로부터 분리된 아스퍼질러스 속 균주 및 그의 용도

2015 : 개꼬시래기 추출물을 포함하는 비만 치료 또는 예방용 조성물

2014 : 함초 아임계 추출물을 유효성분으로 포함하는 미백 조성물

2014 : 피부 관련 기능성이 개선된 녹차 제조방법

2014 : 큰비쑥 추출물을 포함하는 구강질환 예방 또는 치료용 조성물

2014 : 젤라틴 코팅을 이용한 흑미 파스타 면의 제조 방법

2014 : 미생물발효차 발효시설

2014 : 물간법을 이용한 녹차 굴비의 제조방법

2014 : 다시마 아임계수 추출물을 유효성분으로 포함하는 화장료 조성물

2014 : 녹차추출물을 이용한 쥐치포의 제조방법

2014 : 고혈압 예방 또는 개선용 조성물

2014 : 개꼬시래기 아임계수 추출물을 유효성분으로 포함하는 항염증제

2013 : 홍차 화이트와인 제조방법

2013 : 죽염 및 파파인 효소를 포함하는 화장료 조성물

2013 : 이온교환수지를 이용해 제조된 간수를 유효성분으로 포함하는 화장료 조성물

2013 : 아임계 변환장치

2013 : 녹차를 이용한 양어용 사료

2013 : 녹차 막걸리 제조방법

2013 : 기호성이 우수한 녹차 제조방법

2012 : 효소 발효차의 발효 최고점 판단 방법

2012 : 간수를 포함하는 주름개선용 화장료 조성물

2011 : 천일염 및 꾸지뽕나무 추출물을 포함하는 항균 조성물

2011 : 기능성이 개선된 녹차 화이트와인 제조방법

2010 : 스포츠 음료 조성물

2010 : 매생이 성형틀 및 이를 이용한 매생이 건식품 제조방법 및 매생이 건식품

2009 : 지초성분을 함유한 식품 첨가물 및 그 제조방법

2009 : 지방산 분해효소를 이용한 시코닌의 추출방법, 그 추출물 및 그 추출물을 이용하는 방법

2009 : 석창포 잎을 이용한 차 및 그 제조방법

2008 : 지초로부터 유해 미생물 생육 억제제 조성물을 제조하는 방법 및 그 조성물

2008 : 감마리놀렌산 및 리놀레산의 산패방지 기능을 갖는 조성물, 그 제조방법 및 그 조성물로 이루어진 식용 첨가물 및 감마리놀렌산 및 리놀레산을 함유한 조미김

2006 : 젤라틴 코팅을 이용한 해조 샐러드의 제조방법 및 이에 의해 제조된 해조 샐러드

2005 : 4,9-디하이드록시-2,2-디메틸-3,4-디하이드로나프토[2,3-b]피란-5,10-디온의 구조를 갖는 카탈파엔피-1을 포함한 미생물생육 저해제

- 상표등록 및 디자인 출원

2015 : 차(茶)용기

2013 : 발효숨

2013 : 마루향

2013 : 띄울

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허재영

직위(직급): 부교수

연구분야: 식품공학

전화번호: 061-450-2421

이메일: jyher@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3102호

교수소개

허재영

직위(직급): 부교수

이메일: jyher@mnu.ac.kr

연구분야: 식품공학

전화번호: 061-450-2421

사무실: 공과대학 3호관(B20) 3102호

학력사항

동국대학교 : 식품공학(공학사)

동국대학교 : 식품공학(공학석사)

동국대학교 : 식품공학(공학박사)

논문실적

22) Park S.Y., Kim H.L., Her J.Y., 2024. Isolation of microcrystalline cellulose (MCC) from pistachio shells and preparation of carrageenan-based composite films. Carbohydrate Polymer Technologies and Applications. 7, 100423.

21) Shin G.Y., Kim H.L., Park S.Y., Park M.S., Kim C., Her J.Y., 2024. Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films. Korean Journal of Food Preservation 31, 126-137.

20) Her J.Y., 2021. Development of novel spray freeze-drying method for value-added coffee powder preparation. Korean Journal of Food Preservation 28, 99-106.

19) Lee, M.J., Park S.J., Choi Y.J., Lee M.A., Yun Y.R., Min S.G., Seo H.Y., Her J.Y., Park S.H., 2020. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi. Journal of Food Science and Technology 57, 4103-4110.

18) You, Y., Her, J.Y., Shafel, T., Kang, T., Jun, S., 2020. Supercooling preservation on quality of beef steak. Journal of Food Engineering 274, 1-10.

17) Her, J.Y., Kang, T., Hoptowit, R., Jun, S., 2019. Oscillating Magnetic Field (OMF) Based Supercooling Preservation of Fresh-Cut Honeydew Melon. Transactions of the ASABE 62, 779-785.

16) Kang, T., Her, J.Y., Hoptowit, R., Wall, M.M., Jun, S., 2019. Investigation of the effect of oscillating magnetic field on fresh-cut pineapple and agar gel as a model food during supercooling preservation. Transactions of the ASABE 62, 1155-1161.

15) Lee, J.Y., Kim, Y., Her, J.Y., Kim, M.K., Lee, K.G., 2018. Reduction of biogenic amine contents in fermented soybean paste using food additives. LWT 98, 470-476.

14) Jeong, D.W., Heo, S., Lee, B., Lee, H., Jeong, K., Her, J.Y., Lee, K.G., Lee, J.H., 2017. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. International Journal of Food Microbiology 262, 8-13.

13) Her, J.Y., Cho, H., Kim, M.K., Lee, K.G., 2017. Organic acids as a freshness indicator for tofu (soybean curd). Journal of food science and technology 54, 3443-3450.

12) Mok, J.H., Her, J.Y., Kang, T., Hoptowit, R., Jun, S., 2017. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts. Journal of Food Engineering 196, 27–35.

11) Her, J.Y., Lee, K.G., 2016. Effect of the Solvent Composition and Annealing Process on the Preparation of Spray Freeze-Dried Acetaminophen Powder. Drying Technology

10) Jeong, D.W., Lee, B., Her, J.Y., Lee, K.G., Lee, J.H., 2016. Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development. International Journal of Food Microbiology 236, 9–16.

9) Her, J.Y., Kim, M.S., Lee, K.G., 2015. Preparation of probiotic powder by the spray freeze-drying method. Journal of Food Engineering 150, 70–74.

8) Her, J.Y., Kim, M.S., KIM, M.K., Lee, K.G., 2015. Development of a spray freeze‐drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder. International journal of Food Science and Technology 50, 2222–2228.

7) Seok, Y.J., Her, J.Y., Kim, Y.G., Kim, M.Y., Jeong, S.Y., Kim, M.K., Lee, J.Y., Kim, C.I., Yoon, H.J., Lee, K.G., 2015. Furan in Thermally Processed Foods - A Review. Toxicological Research 31(3), 241–253.

6) Nam, Y.S., Her, J.Y., Hwang, J., Lee, K.G., 2015. Pesticide residues in yuza (Citrus junos) cultivated using ordinary and environmentally friendly cultures. Journal of Pesticide Science 40(2), 60–64.

5) Kim, M.Y., Her, J.Y., Kim, M.K., Lee, K.G., 2015. Formation and reduction of furan in a soy sauce model system. Food Chemistry 189, 114–119.

4) Lee, J., Her, J.Y., Lee, K.G., 2015. Reduction of aflatoxins (B 1, B 2, G 1, and G 2) in soybean-based model systems. Food Chemistry 189, 45–51.

3) Kim, J.S., Her, J.Y., Lee, K.G., 2015. Formation and reduction of carcinogenic furan in various model systems containing food additives. Food Chemistry 189, 108–113.

2) Her, J.Y., Song, C.S., Lee, S.J., Lee, K.G., 2010. Preparation of kanamycin powder by an optimized spray freeze-drying method. Powder Technology 199, 159–164.

1) Her, J.Y., Jang, H.W., Lee, K.G., 2009. Determination of Formaldehyde in Cigarette Smoke and Inhibitory Effect of Plant Volatile Extracts on the Formation of Formaldehyde. Food Science and Biotechnology 18, 471–474.

지식재산권

2023 : 이취가 저감화된 반건조 생선의 제조 방법

2022 : 양파 추출물을 이용한 무설탕 사탕 제조방법

2017 : 발효식품의 바이오제닉 아민 저감화 방법

2017 : 유산균 분말의 제조방법

2017 : 층상 나노 무기물 및 이의 제조 방법, 및 상기 층상 나노 무기물을 포함하는 식품 보조제

2012 : 백작약 추출물, 육계 추출물 및 오배자 추출물을 유효성분으로 함유하는 천연 식품 보존제

메일 보내기

김현중

직위(직급): 부교수

연구분야: 식품미생물

전화번호: 061-450-2423

이메일: ritwwhjk@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3101호

교수소개

김현중

직위(직급): 부교수

이메일: ritwwhjk@mnu.ac.kr

연구분야: 식품미생물

전화번호: 061-450-2423

사무실: 공과대학 3호관(B20) 3101호

학력사항

경희대학교 : (199800003322)

경희대학교대학원 : 식품생화학(20000132)

경희대학교대학원 : 농생명(20050240)

논문실적

1) Hyun-Joong Kim, Younsik Jung, Mi-Ju Kim, and Hae-Yeong Kim. Novel Heptaplex PCR-Based Diagnostics for Enteric Fever Caused by Typhoidal Salmonella Serovars and Its Applicability in Clinical Blood Culture. Journal of Microbiol and Biotechnology. 33(11): 1457–14668. (2023)

2) Kim Hyun-Joong, Yoon Hee-Won, Lee Min-A, Kim Young-Hoon, and Lee Chang Joo. Impact of UV-C irradiation on bacterial disinfection in a drinking water purification system. Journal of Microbiol and Biotechnology. 33(1): 1–8. (2023)

3) Cho Jong-Lak, Hong Do-Hee, Kim Young-Mog, Kim Hyun-Joong and Kim Jeong-Mok. Microbial contamination level and disinfection effect of electrolyzed water in the production process of dried-laver Pyropiasp. Korean Journal of Fisheries and Aquatic Sciences. 55(5): 662-669. (2022)

4) Park Ji-Eun, Lee Do-Geun, Kim Hong-Rae, Kim Mi-Ju, Kim Hae-Yeong, Kim Hyun- Joong. Development of ultrafast PCR assays for the event-specific detection of eleven approved genetically modified canola events in South Korea. Food Chemistry. 373:131419 (2022)

5) Kim Hyun-Joong, Kim Yun-Jae, Seo Se-Yeong, and Lee Chang Joo. Effect of UV-C irradiation for bacterial disinfection of drinking water. Korean Journal of Food Science and Technology 53(2): 218-222. (2021)

6) Lee Do-Geun, Park Ji-Eun, Kim Mi-Ju, Kim Hyun-Joong, Kim Hae-Yeong. Detection of GM canola MS11, DP-073496-4, and MON88302 events using multiplex PCR coupled with capillary electrophoresis, Food Science and Biotechnology. 30(4):565–570. (2021)

7) Kim Mi-Ju, Kim Hyun-Joong, Kim Hae-Yeong. Direct triplex loop-mediated isothermal amplification assay for the point-of-care molecular detection of Salmonella genus, subspecies I, and serovar Typhimurium. Food Control. 120: 107504. (2021)

8) Jung You-Jung, Kim Hyun-Joong, and Hur Moonsuk. Mesorhizobiumsoli sp. nov., a novel species isolated from soil in Jangsu, Korea. Antonie van Leeuwenhoek. 113: 1279-1287 (2020)

9) Yuan Jian, Kim Hyun-Joong, Filstrup Christopher T., Guo Baoqing, Imerman Paula, Ensley Steve, and Yoon Kyoung-Jin. Utility of a PCR-based method for rapid and specific detection of toxigenic Microcystisspp. in farm ponds. Journal of Veterinary Diagnostic Investigation. 32(3): 369-381 (2020)

10) Suh Seung-Man, Kim Mi-Ju, Kim Hee-In, Kim Hyun-Joong, and Kim Hae-Yeong. A multiplex PCR assay combined with capillary electrophoresis for the simultaneous detection of tropomyosin allergens from oyster, mussel, abalone, and clam mollusk species. Food Chemistry. 317: 126451 (2020)

11) Kim Eiseul, Kim Hyun-Joong, Yang Seung-Min, Kim Chang-Gyeom, Choo Dong-Won, Kim Hae-Yeong. Rapid identification of Staphylococcus species isolated from food samples by Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Journal of Microbiology and Biotechnology. 29(4): 548-557 (2019)

12) Kim Hyun-Joong, Jung You-Jung, Kim Hae-Yeong, and Hur Moonsuk. Isolation and characterization of 6 unrecorded Pseudomonas spp. From Korean soil. Korean Journal of Microbiology. 55(1): 39-45 (2019)

13) Kim Hyun-Joong, Shin Sang Ick, LeeSang-Jun, Moon Tae Wha,andLeeChangJoo.Screening and selection of Bifidobacteriumstrains isolated from human feces capable of utilizing resistant starch. Journal of the Science of Food and Agriculture..98(15): 5901-5907 (2018)

14) Kim Hyun-Joong, Lee Hye Jin, Lim Bora, Kim Eiseul,Kim Hae-Yeong, Suh Minhwan, and Hur Moonsuk. Lactobacillus terrae sp. nov., a novel species isolated from soil samples in the Republic of Korea. International Journal of Systematic and Evolutionary Microbiology. 68(9): 2906-2911 (2018)

15) Lee Yoonju, Cho Youngjae, Kim Eiseul, Kim Hyun-Joong, and Kim Hae-Yeong. Identification of Lactic Acid Bacteria in Galchi- and Myeolchi-Jeotgal by 16S rRNA Gene Sequencing, MALDI-TOF Mass Spectrometry, and PCR-DGGE. Journal of Microbiology and Biotechnology. 28(7): 1112-1121 (2018)

16) Lee Shin-Young, Kim Mi-Ju, Kim Hyun-Joong, Jeong KwangCheol Casey, and Kim Hea-Yeong. Simultaneous detection of four foodborne viruses in food samples using aone-step multiplex reverse transcription PCR. Journal of Microbiology and Biotechnology. 28(2): 210-217 (2018)

17) Cho Youngjae, Kim Eiseul, Han Sun-Kyung, Yang Seung, Kim Hyun-Joong, Kim Chang-Gyeom, Choo Dong-Won, Kim Young-Rok, and Kim Hae-Yeong. Rapid identification of Vibriospecies isolated from the southern coastal regions of Korea by MALDI-TOF mass spectrometry and comparison of MALDI sample preparation methods. Journal of Microbiology and Biotechnology. 27(9): 1593-1601 (2017)

18) Kim Hyun-Joong, Ryu Ji-Oh, Song Ji-Yeon, and Kim Hae-Yeong. Multiplex polymerase chain reaction for identification of shigellae and four Shigellaspecies using novel genetic markers screened using comparative genomics. Foodborne pathogens and Disease. 14(7): 400-406 (2017)

19) Kim Eiseul, Kim Jae-Hwan, Park Saet-Byul, Kim Mi-ju, Kim Hyun-Joong, Kim Chang-Gyeom ,ChooDong-Won, Kim Hae Yeong. Draft genome sequence of Pediococcus pentosaceus strain FBL2, a probiotic bacterium isolated from jogae-jeot, a salted fermented food in Korea. Genome Announcements. 5(18): e00303-17(2017)

20) Kim Eiseul, Kim Jae-Hwan, Yang Seung-Min, Suh Seung-Man, Kim Hyun-Joong, Kim Chang-Gyeom, ChooDong-Won, Kim Hae Yeong. Draft genome sequence of Tetragenococcus halophilus strainFBL3, a probiotic bacterium isolated from galchi-jeotgal (a salted guts of hairtail) in Korea. Genome Announcements. 5(18): e00304-17.(2017)

21) Kim Miju, Lee Shin-Young, Kim Hyun-Joong, Lee Jeong Su, Joo In Sun, Kwak Hyo Sun and Kim Hea-Yeong. Development of a one-step duplex RT-PCR method for the simultaneous detection of VP3/VP1 and VP1/P2B regions of the hepatitis A virus. Journal of Microbiology and Biotechnology. 26(8): 1398-1403 (2016)

22) Kim Hyun-Joong, Ryu Ji-Oh, Lee Shin-Young, Kim Ei-Seul,and Kim Hae-Yeong. Multiplex PCR for detection of the Vibrio genus and five pathogenic Vibrio species with primer sets designed using comparative genomics. BMC Microbiology. 15: 239-249 (2015)

23) Kim Hyun-Joong, and Brehm-Stecher Byron F. Design and evaluation of peptide nucleic acid probes for specific identification of Candida albicans. Journal of Clinical Microbiology. 53(2): 511-521 (2015)

24) Garrison Thomas F., Zhang Zongyu, Kim Hyun-Jung, Mitra Debjani, Xia Ying, Pfister Daniel P., Brehm-Stecher Byron F., Larock Richard C., and Kessler Michael R. Thermo-mechanical and antibacterial properties of soybean oil-based cationic polyurethane coatings: effects of amine ratio and degree of crosslinking. Macromolecular Materials and Engineering. 299(9): 1042-1051 (2014)

25) Xin Hongwei, Hayes Morgan, Ibarburu Maro A., Millman Suzanne T., Parsons Rebecca L., Brehm-Stecher Byron F., Kim Hyun-Jung, and Li Hong. A comprehensive assessment of aviary laying-hen housing system for egg production in the Midwest. Agricultural and Biosystems Engineering Project Reports. Paper 3. (2012)

26) Bisha Bledar, Kim Hyun-Joong and Brehm-Stecher Byron F. Improved DNA-FISH for cytometric detection of Candida spp. Journal of Applied Microbiology. 110(4): 881-892 (2011)

27) Park Si Hong, Kim Hyun Joong, Cho Woo Hee, Kim Jae Hwan, Oh Mi Hwa, Kim Sung Hun, Lee Bok Kwon, Ricke Steven C. and Kim Hae Yeong. Identification of Salmonella enterica subspecies I, Salmonella enterica serovars Typhimurium, Enteritidis and Typhi using multiplex PCR. FEMS Microbiology Letters 301(1): 137-146 (2009)

28) Lim Jae Hyang, Kim Hyun-Jung, Komatsu Kensei*, Ha Unhwan, Huang Yuxian, Jono Hirofumi, Kweon Soo-Mi, Lee Jiyun, Xu Xiangbin, Zhang Gen-Sheng, Shen Huahao, Kai Hirofumi, Zhang Wenhong, Xu Haidong, and Li Jian-Dong. Differential regulation of Streptococcus pneumoniae-induced human MUC5AC mucin e-x-p-r-e-s-s-i-o-n through distinct MAPK pathways. American Journal of Translational Research 1(3): 300-311 (2009)

29) Kim Hyun-Joong, Park Si-Hong, Lee Tae-Ho, Nahm Baek-Hie, Kim Young-Rok, Kim Hae-Yeong. Microarray detection of food-borne pathogens using specific probes prepared by comparative genomics. Biosensors and Bioelectronics 24(2): 238-246 (2008)

30) Ha Unhwan, Lim Jae Hyang, Kim Hyun-Joong, Wu Weihui, Jin Shouguang, Xu Haidong, and Li Jian-Dong. MKP1 regulates the induction of MUC5AC Mucin by S. pneumoniaePneumolysin by inhibiting the PAK4-JNK signaling pathway. Journal of Biological Chemistry 283(45): 30624-30631 (2008)

31) Lim Chang-Keun, Kim Hyun-Joong, Kim Hae-Yeong, Kwon Youn Jung, Paek Seung Won, Park Soo Young. DNA detection via programmed core-shell nanodot-assembly with concomitant fluorescence modulation. Journal of Photochemistry and Photobiology 196(1): 94-98 (2008)

32) Park Hee-Jin, Kim Hyun-Joong, Park Si-Hong, Shin Eun-Gyeong, Kim Jae-Hwan, and Kim Hae-Yeong. Direct and quantitative analysis of Salmonella entericaserovar Typhimurium using real-time PCR from artificially contaminated chicken meat. Journal of Microbiology and Biotechnology. 18(8): 1453-1458 (2008)

33) Park Si-Hong, Kim Hyun-Joong, Kim Jae-Hwan, and Kim Hae-Yeong. Simultaneous detection and identification of Bacillus cereusgroup bacteria using multiplex PCR. Journal of Microbiology and Biotechnology. 17(7): 1177-1182 (2007)

34) Sul Su-Yeon, Kim Hyun-Joong, Kim Tae-Woon, and Kim Hae-Yeong. Rapid identification of Lactobacillusand Bifidobacteriaumin probiotoc producs using multiplex PCR. Journal of Microbiology and Biotechnology. 17(3): 490-495 (2007)

35) Kim Hyun-Joong, Park Si-Hong, and Kim Hae-Yeong. Comparison of Salmonella enterica Serovar Typhimurium LT2 and Non-LT2 Salmonella Genomic Sequences, and Genotyping of Salmonellae by Using PCR. Applied and Environmental Microbiology. 72(9): 6142-6151 (2006)

36) Kim Hyun-Joong, Park Si-Hong, Lee Tae-Ho, Nahm Bac-Hee, Chung Yun-Hee, Seo Kun-Ho and Kim Hae-Yeong. Identification of Salmonella entericaserovar Typhimurium using specific PCR primers obtained by comparative genomics in Salmonellaserovars. Journal of Food Protection 69(7): 1653-1661 (2006)

37) Park Si-Hong, Kim Hyun-Joong, and Kim Hae-Yeong. Simultaneous detection of Yersinia enterocolitica, Staphylococcus aureus,and Shigella spp.in lettuce using multiplex PCR method. Journal of Microbiology and Biotechnology. 16(8): 1301-1305 (2006)

38) Lieu Hae-Youn, Song Hyung-Seok, Yang Seung-Nam, Kim Jae-Hwan, Kim Hyun-Joong, Park Young-Doo, Park Cheon-Seok and Kim Hae-Yeong. Identification of proteins affected by iron in Saccharomyces cerevisiaeusing proteome analysis. Journal of Microbiology and Biotechnology. 16(6): 946-951 (2006)

39) Park Si-Hong, Jung Sang-Hoon, Kim Hyun-Joong, Chung Yun-Hee, and Kim Hae-Yeong. Classification of meat-based Listeria monocytogenesusing whole-cell protein patterns and serotyping analsis. Food Science and Biotechnolog. 15(2): 324-327 (2006)

40) Kim Hyun-Joong, Park Si-Hong and Kim Hae-Yeong. Classification of Listeria monocytogenesisolates from Korean domestic foods using random amplification of polymorphic DNA and serotyping analysis. Korean Journal of Microbiology and Biotechnology. 34(1): 23-27 (2006)

41) Jung Sung-Je, Kim Hyun-Joong, and Kim Hae-Yeong. Quantitative detection of Salmonella typhimuriumcontamination in milk, using real-time PCR. Journal of Microbiology and Biotechnology. 15(6): 1353-1358 (2005)

42) Kim Hyun-Joong, Jung Sang-Hoon, Park Jong-Hyun, Ji Geun-Eog and Kim Hae-Yeong. PCR detection of Listeria monocytogenesusing specific virulence factor genes. Agric. Chem. Biotechnol. 47(2): 102-105 (2004)

43) Lee Jung-Lim, Song Hyung-Seok, Kim Hyun-Joong, Park Jong-Hwan, Chung Dae-Kyun, Park Cheon-Seok, Jeoung Dooil, and Kim Hae-Yeong. Functional e-x-p-r-e-s-s-i-o-n and production of human H-ferritin in Pichia pastoris. Biotechnology Letters 25: 1019-1023 (2003)

44) Kim Myo-Young, Kim Jae-Hwan, Kim Hyun-Joong, Park Sun-Hee, Woo Geon-Jo and Kim Hae-Yeong. Monitoring of genetically modified soybean and processed foods in Korean market using PCR. J. Korean Soc. Agric. Chem. Biotechnol. 46(4): 344-347 (2003)

45) Jung Sang-Hun, Kim Myo-Young, Kim Hyun-Joong, Kim Tae-Woon, Ryu Sang-Ryeol and Kim Hae-Yeong. Rapid detection of Salmonella species in foods using PCR. J. Korean Soc. Agric. Chem. Biotechnol. 46(3): 225-228. (2003)

46) Kim Hyun-Joong, Park Sun-Hee and Kim Hae-Yeong. Study for detection of glyphosate tolerant soybean using PCR. Korean Journal of Food Science and Technology. 33(5): 521-524 (2001)

47) Kim Hyun-Joongand Kim Hae-Yeong. Isolation and identification of Pseudomonas sp. CMC-50 producing carboxymethyl cellulase and characterization of its crude enzyme. Agric. Chem. Biotechnol. 43: 74-78 (2000)

48) Lee Jung-Lim, Kim Hyun-Joong, Kim Hae-Yeong. Ee-x-p-r-e-s-s-i-o-n of human L-ferritin in Escherichia coli. ILSR. 20: 14-17 (1999)

지식재산권

2010 : Sets of specific oligonucleotide probes for detection foodborne pathogens in Enterobacteriaceae and microarray including these probe sets

2010 : Sets of specific oligonucleotide probes for detection foodborne pathogens and microarray including these probe sets

2010 : Sets of specific oligonucleotide probes for detection foodborne pathogens in Bacillales and microarray including these probe sets

2021 : 유전자 변형 면화 검출용 멀티플랙스 PCR 프라이머 및 이의 용도

2022 : 유전자변형 카놀라 검출용 초고속 PCR 프라이머 및 이의 용도

메일 보내기

이현준

직위(직급): 조교수

연구분야: 식품생화학

전화번호: 061-450-2426

이메일: peisia33@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3103호

교수소개

이현준

직위(직급): 조교수

이메일: peisia33@mnu.ac.kr

연구분야: 식품생화학

전화번호: 061-450-2426

사무실: 공과대학 3호관(B20) 3103호

학력사항

동국대학교 식품공학과 공학사

동국대학교 식품공학과 공학석사

동국대학교 식품공학과 공학박사

논문실적

1)　Lee, M., Kim, E., Ahn, H., Son, S., & Lee, H, J. (2023). Oral intake of collagen peptide NS improves hydration, elasticity, desquamation, and wrinkling in human skin: a randomized, double-blinded, placebo-controlled study. Food & Function, 14(7), 3196-3207.

2) Lee, H, J., (2023) Study on the Mechanism of Consumer Decision-Making for Purchasing Health Functional Foods in the Post-COVID Era : Focusing on Latent Class Analysis (LCA). Journal of the Korea Academia-Industrial cooperation Society, 24(9), 610-622

3) Kim, J. H., Ahn, H., Lee, D., Lee, H, J., & Kim, W. J. (2023). Antibiofilm activity of crude bacteriocin JM01 produced by Pediococcus acidilactici against methicillin‐resistant Staphylococcus aureus (MRSA). International Journal of Food Science & Technology, 58(5), 2580-2589.

4) Kim, H., Jeon, B., Lee, H. J., & Chung, D. K. (2020). Evaluation of the skin moisturizing efficacy of a collagen peptide isolated from fish scales, using HaCaT keratinocytes. Journal of the Korean Society of Food Science and Nutrition, 49(5), 454-461.

5) Bae, I. Y., Han, Y, K., Jae, H, J., Lee, H, J., & Lee, H, K. (2020). Convergence Study on Preparation of Anti-aging Peptides from Fish Collagen Hydrolysates. Korean Convergence Society, 11(5), 61-72.

6) Lee, H. J., Jang, H. L., Ahn, D. K., Kim, H. J., Jeon, H. Y., Seo, D. B., ... & Kang, S. S. (2019). Orally administered collagen peptide protects against UVB-induced skin aging through the absorption of dipeptide forms, Gly-Pro and Pro-Hyp. Bioscience, Biotechnology, and Biochemistry, 83(6), 1146-1156.

7) Choi, C. Y., Kim, Y. H., Oh, S., Lee, H. J., Kim, J. H., Park, S. H., ... & Chun, T. (2017). Anti‐inflammatory potential of a heat‐killed Lactobacillus strain isolated from Kimchi on house dust mite‐induced atopic dermatitis in NC/Nga mice. Journal of Applied Microbiology, 123(2), 535-543.

8) Song, S., Lee, H. J., Kim, J. H., & Oh, S. (2015). Probiotic characteristics of lactic acid bacteria isolated from home-made kimchi and infant feces. Current Topics in Lactic Acid Bacteria and Probiotics, 3(2), 76-80.

9) Song, M., Park, S., Lee, H, J, Min, B., Jung, S., Kim, E., & Oh, S. (2015). Effect of Lactobacillus acidophilus NS1 on plasma cholesterol levels in diet-induced obese mice. Journal of Dairy Science, 98(3), 1492-1501.

10) Lee, H. J., & Kim, W. J. (2010). Isolation and characterization of anti-listerial and amylase sensitive enterocin producing Enterococcus faecium DB1 from Gajami-sikhae, a fermented flat fish in Korea. Food science and biotechnology, 19, 373-381.

지식재산권

1) 다이펩타이드 함량이 높은 콜라겐 가수분해물, 그 제조 방법 및 이의 응용 (2020)

2) 면역조절 기능의 유산균 사균체 및 이의 제조방법 (2017)

3) 어류 유래 저분자 콜라겐 펩타이드의 제조방법 (2016)

4) 흑마늘 엑기스의 제조방법 (2014)

5) 프로바이오틱스 활성을 가지는 신규 락토바실러스 애시도실러스 NS 및 이의 용도 (2014)

6) 현미 압출면의 제조방법 (2014)

7) 사포닌 생물전환능을 갖는 균주 및 이를 이용한 체내흡수율이 증진된 발효인삼의 제조방법 (2013)

8) 밀 단백 가수분해물의 제조방법 (2013)

9) 막걸리용 개량 누룩의 제조방법 (2013)

10) 분지쇄 아미노산 (BCAA)고함유 쌀 단백질 가수분해물의 제조방법 (2013)

11) 쌀 단백질 가수분해물의 제조 방법 (2013)

12) 식물성 단백질 가수분해물의 제조방법 (2013)

메일 보내기

박진석

직위(직급): 조교수

연구분야: 식품가공저장학

전화번호: 061-450-2425

이메일: jspark@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3104호

교수소개

박진석

직위(직급): 조교수

이메일: jspark@mnu.ac.kr

연구분야: 식품가공저장학

전화번호: 061-450-2425

사무실: 공과대학 3호관(B20) 3104호

학력사항

국립부경대학교: 식품공학과 (공학사)

국립부경대학교: 식품공학과 (공학석사)

국립부경대학교: 식품공학과 (공학박사)

경력사항

국립부경대학교 산학협력단 - 연구교수

국립부경대학교 수산과학연구원 식품연구소 – 전임연구원

국립부경대학교 식품과학부 식품공학전공 - 강사

University of Hawaii at Manoa - Visiting Researcher

논문실적 (SCIE)

Fist-author

1) Park, J. S., Roy, V. C., Han, J. M., Yoo, S. H., Kim, G. D., & Chun, B. S. (2024). Green extraction of marine phospholipids from Conger eel by-product using SC-CO2: Lipidomic profiles and biological activities. Sustainable Chemistry and Pharmacy, 42, 101742. https://doi.org/10.1016/j.scp.2024.101742

2) Park, J. S., Han, J. M., Park, S. W., Kim, J. W., Choi, M. S., Lee, S. M., ... & Chun, B. S. (2024). Subcritical Water Extraction of Undaria pinnatifida: Comparative Study of the Chemical Properties and Biological Activities across Different Parts. Marine Drugs, 22(8), 344. https://doi.org/10.3390/md22080344

3) Park, J. S., Roy, V. C., Han, J. M., & Chun, B. S. (2024). Encapsulation of Pyropia yezoensis hydrolysates by spray drying with various wall materials for application as a functional food. Journal of Applied Phycology, 36(2), 845-855. https://doi.org/10.1007/s10811-023-02999-w

4) Park, J. S., Han, J. M., Park, Y. S., Shin, Y. N., Shin, Y. R., Chun, B. S., & Lee, H. J. (2024). Optimization and evaluation of Atrina pectinata polysaccharides recovered by subcritical water extraction: A promising path to natural products. International Journal of Biological Macromolecules, 259, 129130. https://doi.org/10.1016/j.ijbiomac.2023.129130

5) Park, J. S., Han, J. M., Shin, Y. N., Park, Y. S., Shin, Y. R., Park, S. W., ... & Chun, B. S. (2023). Exploring bioactive compounds in brown seaweeds using subcritical water: A comprehensive analysis. Marine Drugs, 21(6), 328. https://doi.org/10.3390/md21060328

6) Park, J. S., Roy, V. C., Kim, S. Y., Lee, S. C., & Chun, B. S. (2022). Extraction of edible oils and amino acids from eel by-products using clean compressed solvents: An approach of complete valorization. Food Chemistry, 388, 132949. https://doi.org/10.1016/j.foodchem.2022.132949

7) Park, J. S., Nkurunziza, D., Roy, V. C., Ho, T. C., Kim, S. Y., Lee, S. C., & Chun, B. S. (2022). Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds. International Journal of Food Science and Technology, 57(8), 5090-5101. https://doi.org/10.1111/ijfs.15817

8) Park, J. S.*, Han, J. M.*, Surendhiran, D., & Chun, B. S. (2022). Physicochemical and biofunctional properties of Sargassum thunbergii extracts obtained from subcritical water extraction and conventional solvent extraction. The Journal of Supercritical Fluids, 182, 105535. (*The two authors contributed equally.) https://doi.org/10.1016/j.supflu.2022.105535

9) Park, J. S., Kim, S. Y., Lee, S. C., Jeong, Y. R., Roy, V. C., Rizkyana, A. D., & Chun, B. S. (2021). Edible oil extracted from anchovies using supercritical CO2: Availability of fat‐soluble vitamins and comparison with commercial oils. Journal of Food Processing and Preservation, 45(5), e15441. https://doi.org/10.1111/jfpp.15441

10) Ho, T. C.*, Park, J. S.*, Kim, S. Y., Lee, H., Lim, J. S., Kim, S. J., ... & Chun, B. S. (2021). Influences of molecular weights on physicochemical and biological properties of collagen-alginate scaffolds. Marine Drugs, 19(2), 85. (*The two authors contributed equally.) https://doi.org/10.3390/md19020085

11) Park, J. S., Jeong, Y. R., & Chun, B. S. (2019). Physiological activities and bioactive compound from laver (Pyropia yezoensis) hydrolysates by using subcritical water hydrolysis. The Journal of Supercritical Fluids, 148, 130-136. https://doi.org/10.1016/j.supflu.2019.03.004

Co-author (2022-현재)

1) Chamika, W. A. S., Ho, T. C., Park, J. S., Marasinghe, C. K., Je, J. Y., & Chun, B. S. (2025). Thermally optimized subcritical water hydrolysis for green extraction of bioactive compounds from sea cucumber Stichopus japonicus. Food Chemistry, 484, 144368. https://doi.org/10.1016/j.foodchem.2025.144368

2) Park, S. W., Park, J. S., Ali, M. S., Chamika, W. A. S., Kim, J. W., & Chun, B. S. (2025). Subcritical Water Treatment of Gelidium amansii for the Integrated Utilization of Agar and Non-agar Components: Physicochemical and In Vitro Bioactive Properties. Food and Bioprocess Technology, 1-15. https://doi.org/10.1007/s11947-025-03867-w

3) Haq, M., Chun, M. S., Ali, M. S., Han, J. M., Kim, J. W., Park, S. W., Choi, M. S., Lee, S. M., Park, J. S., Lee, H. J. & Chun, B. S. (2025). Molecular size reduction and functional properties of Atlantic salmon waste protein treated by subcritical water. International Journal of Biological Macromolecules, 309, 142888. https://doi.org/10.1016/j.ijbiomac.2025.142888

4) Park, Y. S., Roy, V. C., Park, J. S., Zhang, W., & Chun, B. S. (2025). Optimization of subcritical water extraction parameters of phlorotannins from brown alga (Ecklonia stolonifera): Bipotentialities and possible applications. The Journal of Supercritical Fluids, 218, 106502. https://doi.org/10.1016/j.supflu.2024.106502

5) Ali, M. S., Haq, M., Park, S. W., Han, J. M., Kim, J. W., Choi, M. S., Lee, S. M., Park, J. S., Chun, M. S., Lee, H. J. & Chun, B. S. (2024). Recent advances in recovering bioactive compounds from macroalge and microalgae using subcritical water extraction: Prospective compounds and biological activities. Food Chemistry, 142602. https://doi.org/10.1016/j.foodchem.2024.142602

6) Haq, M., Ali, M. S., Park, J. S., Kim, J. W., Zhang, W., & Chun, B. S. (2025). Atlantic salmon (Salmo salar) waste as a unique source of biofunctional protein hydrolysates: Emerging productions, promising applications, and challenges mitigation. Food Chemistry, 462, 141017. https://doi.org/10.1016/j.foodchem.2024.141017

7) Shin, Y. N., Roy, V. C., Park, J. S., Zhang, W., & Chun, B. S. (2025). Valorization of brown alga Saccharina japonica holdfasts using subcritical water hydrolysis and it's application for functional rice enhanced α-glucosidase inhibitory activity. Algal Research, 85, 103863. https://doi.org/10.1016/j.algal.2024.103863

8) Han, J. M., Park, J. S., & Chun, B. S. (2025). Eco-friendly biorefinery process optimization from Sargassum thunbergii: A sustainable approach toward zero waste. Journal of Industrial and Engineering Chemistry, 142, 651-663. https://doi.org/10.1016/j.jiec.2024.08.008

9) Ali, M. S., Ho, T. C., Park, J. S., Han, J. M., Surendhiran, D., Lee, H. J., ... & Chun, B. S. (2024). Fabrication of smart film based on fish gelatin incorporating phycoerythrin and cellulose nanofibrils to monitor fish freshness. Food Bioscience, 59, 104111. https://doi.org/10.1016/j.fbio.2024.104111

10) Roy, V. C., Haq, M., Ho, T. C., Park, J. S., Chamika, W. S., Ali, M. S., ... & Chun, B. S. (2024). Important carotenoids derived from marine biomass: Extraction, stabilization, and potentiality in food, cosmetics, and pharmaceutical application. Food Bioscience, 60, 104421. https://doi.org/10.1016/j.fbio.2024.104421

11) Ali, M. S., Roy, V. C., Park, J. S., Haque, A. R., Mok, J. H., Zhang, W., & Chun, B. S. (2024). Protein and polysaccharide recovery from shrimp wastes by natural deep eutectic solvent mediated subcritical water hydrolysis for biodegradable film. Marine Biotechnology, 26(5), 876-890. https://doi.org/10.1007/s10126-024-10321-z

12) Ho, T. C., Roy, V. C., Chamika, W. A. S., Ali, M. S., Haque, A. R., Park, J. S., ... & Chun, B. S. (2024). Subcritical water-assisted fish gelatin hydrolysis for astaxanthin-loaded fish oil emulsion stability. International Journal of Biological Macromolecules, 267, 131242. https://doi.org/10.1016/j.ijbiomac.2024.131242

13) Shin, Y. R., Roy, V. C., Park, J. S., Zhang, W., & Chun, B. S. (2024). Consecutive extraction of neutral and polar lipids from skipjack tuna (Katsuwonus pelamis) byproducts using supercritical carbon dioxide. The Journal of Supercritical Fluids, 206, 106175. https://doi.org/10.1016/j.supflu.2024.106175

14) Abeysinghe, A. M. A. K., Ho, T. C., Surendhiran, D., Roy, V. C., Park, J. S., Han, J. M., & Chun, B. S. (2024). Oil extraction and methyl esterification of fatty acids obtained from skipjack tuna by-products: antimicrobial property and preservative capability on pork sausage. Biomass Conversion and Biorefinery, 1-11. https://doi.org/10.1007/s13399-023-05252-z

15) Roy, V. C., Park, J. S., Haque, A. R., Ali, M. S., Lee, H. J., & Chun, B. S. (2024). Bio-refinery of brewery spent grain utilizing natural deep eutectic solvent-induced subcritical water. The Journal of Supercritical Fluids, 204, 106108. https://doi.org/10.1016/j.supflu.2023.106108

16) Kim, S. Y., Roy, V. C., Park, J. S., & Chun, B. S. (2024). Extraction and characterization of bioactive compounds from brown seaweed (Undaria pinnatifida) sporophyll using two sequential green extraction techniques. Algal Research, 77, 103330. https://doi.org/10.1016/j.algal.2023.103330

17) Surendhiran, D., Roy, V. C., Ho, T. C., Park, J. S., Lee, S. C., & Chun, B. S. (2023). Smart packaging film prepared from subcritical water-modified oat starch and betalain of beetroot extract reinforced with cellulose nanofibrils. Sustainable Chemistry and Pharmacy, 36, 101349. https://doi.org/10.1016/j.scp.2023.101349

18) Roy, V. C., Islam, M. R., Sadia, S., Yeasmin, M., Park, J. S., Lee, H. J., & Chun, B. S. (2023). Trash to treasure: An up-to-date understanding of the valorization of seafood by-products, targeting the major bioactive compounds. Marine Drugs, 21(9), 485. https://doi.org/10.3390/md21090485

19) Park, Y. S., Roy, V. C., Park, J. S., Han, J. M., Shin, Y. N., Shin, Y. R., ... & Chun, B. S. (2024). Bioactive compounds obtained via subcritical water hydrolysis of Ecklonia stolonifera: Characterization and potential application. Journal of Applied Phycology, 36(2), 897-905. https://doi.org/10.1007/s10811-023-03043-7

20) Haque, A. R., Park, J. S., Ho, T. C., Roy, V. C., Ali, M. S., Kiddane, A. T., ... & Chun, B. S. (2023). Characterization of oil and amino acids obtained from yellow corvina by-products using subcritical and supercritical fluids. The Journal of Supercritical Fluids, 199, 105970. https://doi.org/10.1016/j.supflu.2023.105970

21) Ali, M. S., Haq, M., Roy, V. C., Ho, T. C., Park, J. S., Han, J. M., & Chun, B. S. (2023). Development of fish gelatin/carrageenan/zein bio-nanocomposite active-films incorporated with turmeric essential oil and their application in chicken meat preservation. Colloids and Surfaces B: Biointerfaces, 226, 113320. https://doi.org/10.1016/j.colsurfb.2023.113320

22) Ali, M. S., Ho, T. C., Razack, S. A., Haq, M., Roy, V. C., Park, J. S., ... & Chun, B. S. (2023). Oligochitosan recovered from shrimp shells through subcritical water hydrolysis: Molecular size reduction and biological activities. The Journal of Supercritical Fluids, 196, 105868. https://doi.org/10.1016/j.supflu.2023.105868

23) Roy, V. C., Razzak, M. A., Ho, T. C., Surendhiran, D., Park, J. S., & Chun, B. S. (2022). Fabrication of zein and κ-carrageenan colloidal particles for encapsulation of quercetin: In-vitro digestibility and bio-potential activities. Journal of Industrial and Engineering Chemistry, 111, 272-280. https://doi.org/10.1016/j.jiec.2022.04.007

24) Chun, B. S., Lee, S. C., Ho, T. C., Micomyiza, J. B., Park, J. S., Nkurunziza, D., & Lee, H. J. (2022). Subcritical water hydrolysis of comb pen shell (Atrina pectinata) edible parts to produce high-value amino acid products. Marine Drugs, 20(6), 357. https://doi.org/10.3390/md20060357

25) Surendhiran, D., Roy, V. C., Park, J. S., & Chun, B. S. (2022). Fabrication of chitosan-based food packaging film impregnated with turmeric essential oil (TEO)-loaded magnetic-silica nanocomposites for surimi preservation. International journal of biological macromolecules, 203, 650-660. https://doi.org/10.1016/j.ijbiomac.2022.01.178

26) Ho, T. C., Kiddane, A. T., Khan, F., Cho, Y. J., Park, J. S., Lee, H. J., ... & Chun, B. S. (2022). Pressurized liquid extraction of phenolics from Pseuderanthemum palatiferum (Nees) Radlk. leaves: Optimization, characterization, and biofunctional properties. Journal of Industrial and Engineering Chemistry, 108, 418-428. https://doi.org/10.1016/j.jiec.2022.01.018

27) Roy, V. C., Park, J. S., Ho, T. C., & Chun, B. S. (2022). Lipid indexes and quality evaluation of omega-3 rich oil from the waste of Japanese spanish mackerel extracted by supercritical CO2. Marine Drugs, 20(1), 70. https://doi.org/10.3390/md20010070

28) Rizkyana, A. D., Ho, T. C., Roy, V. C., Park, J. S., Kiddane, A. T., Kim, G. D., & Chun, B. S. (2022). Sulfation and characterization of polysaccharides from Oyster mushroom (Pleurotus ostreatus) extracted using subcritical water. The Journal of Supercritical Fluids, 179, 105412. https://doi.org/10.1016/j.supflu.2021.105412

더 많은 논문은 Google Scholar

https://scholar.google.com/citations?user=FQ4_H4QAAAAJ&hl=ko

를 참고해주세요.

지식재산권

1) 개질된 귀리 전분, 베타레인 및 셀룰로스 나노섬유를 포함하는 식품 포장용 스마트 필름의 제조방법 및 이를 이용하여 제조된 식품 포장용 스마트필름 (등록, 10-2919166, 2026)

2) 아임계 수 가수분해를 이용한 갑각류 유래 올리고키토산의 제조방법, 이를 이용하여 제조된 올리고키토산 및 올리고키토산을 포함하는 약학적 조성물 (등록, 10-2906748, 2025)

3) 장어 부산물 유래 기능성 물질 추출 방법 (등록, 10-2769656, 2025)

4) 지충이 추출물을 포함하는 항균 필름 조성물 및 이의 제조방법 (등록, 10-2769618, 2025)

5) rTG 오메가 3 지방산을 함유하는 오일의 제조 방법 (등록, 10-2706066, 2024)

6) 아임계 수를 이용하여 잎새버섯으로부터 베타글루칸 함유 다당류를 수득하는 방법 (등록, 10-2459502, 2022)

7) 노니 음료의 제조방법 및 이의 방법으로 제조된 노니 음료 (등록, 10-2323115, 2021)

8) 아임계 수 추출 방법을 이용한 주방 세제 제조방법 (등록, 10-2307227, 2021)

메일 보내기

함경식

직위(직급): 명예교수

연구분야: 식품생화학

전화번호: 061-450-6274

이메일: ksham@mnu.ac.kr

사무실: 공동실험실습관(B16) 205호

교수소개

함경식

직위(직급): 명예교수

이메일: ksham@mnu.ac.kr

연구분야: 식품생화학

전화번호: 061-450-6274

사무실: 공동실험실습관(B16) 205호

학력사항

서울대 농과대학 농화학과 : 농화학 (농학사)
한국과학기술원 생물공학과 : 생물공학 (이학석사)
(미)조지아대 대학원 : 생화학 (이학박사)

논문실적

1) Tao Tong, Jingya Guo, Ying Wu, Divya Sharma, Madhuri Sangar, Neeracha Sangpreecha, Doyoung Song, Tatsuya Unno, Kyung-Sik Ham, Seong-Gook Kang (2024) Dietary supplementation of ark clams protects gut health and modifies gut microbiota in D-galactose-induced aging rats, J, Sci, Food Agric. 104, 675-685

2) Kim, Y.-M., Lubinska-Szczygeł, M., Polovoka, M., Tobolkova, B., Thobunluepop, P., Park, Y.-S., Ham, K.-S., Park, Y.-K., Kang, S.-G., Barash, D., Nemirovski, A., and Gorinstein, S. (2024) Properties of some fruit wines, Eur. Food Res. Technol., 250, 337-350

3) Han-Bum Choi, Seung-Hyun Moon, Hyang Kim, Nagaraju Guthikonda, Kyung-Sik Ham, Song-Hee Han, Sang-Ho Nam and Yong-Hoon Lee (2023) A Simple Laser-Induced Breakdown Spectroscopy Method for Quanti？cation and Classi？cation of Edible Sea Salts Assisted by Surface-Hydrophilicity-Enhanced Silicon Wafer Substrates, Sensors, 23, 9280

Doyoung Song, Neeracha Sangpreecha, Saoraya Chanmuang, Yang-Kyun Park and Kyung-Sik Ham (2023) Protective Effect of Fermented Glasswort (Salicornia herbacea L.) on Aged Gut induced by D-galactose. Applied Sciences, 13, 8386

4) Sangpreecha, N., Chanmuang, S., Park, K. H., Sangar, M., Sharma, D., Song, D., ... & Ham, K. S. (2023). Effects of Fermented Onion on Gut Health in Dextran Sodium Sulfate (DSS)-Induced Inflammatory Bowel Disease (IBD) Rats. Applied Sciences, 13(3), 1590.

5) Lee, T. H., Jeong, H. Y., An, D. Y., Kim, H., Cho, J. Y., Hwang, D. Y., Lee, H. J., Ham, K. S., & Moon, J. H. (2022). Bamboo Salt and Triple Therapy Synergistically Inhibit Helicobacter pylori-Induced Gastritis In Vivo: A Preliminary Study. International Journal of Molecular Sciences, 23(22), 13997.

6) Sharma, D., Sangar, M., Park, J. L., Kang, S. G., & Ham, K. S. (2022). Roasted garlic protects against leaky gut syndrome in dextran sodium sulfate-induced colitis mice. Food Science and Biotechnology, 31(10), 1335-1342.

7) Chanmuang, S., Kim, B. M., Gu, S. Y., Son, Y. J., Le, H. G., Nam, Y. D., Song, E. J., Ham, K. S., & Kim, H. J.(2022). Effects of sea salt intake on metabolites, steroid hormones, and gut microbiota in rats. Plos One, 17(8)

8) Kyung-Sik Ham (2022). Salts, In Overview of Korean Jang (Fermented soybean products) Manufacturing, Dong-Wha Shin, Dae-Young Kwon, Yun-Ki Nam, Do-Yeon Chung, eds., Korean Jang Association, Seoul, Korea, Part 2, Chapter 4, pp 115-136

9) Doyoung Song, Do-Young Hwang, Kyung-Hee Park, Jeom-Leon Park, Seong-Gook Kang, Kyung-Sik Ham (2022) Quality characteristics of fermented garlic by various lactic acid bacteria, Korean Journal of Food Preservation, 29(2), 254-262

10) Kim, Y.-M.; Abas, F.; Park, Y.-S.; Park, Y.-K.; Ham, K.-S.; Kang, S.-G.; Lubinska-Szczygeł, M.; Ezra, A.; Gorinstein, S. (2021) Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon. Molecules, 26, 4405

11) Sandeep Kumar, Van Tho Ngo, Jeong Park, Kyung-Sik Ham, Vivek K. Singh, Sang-Ho Nam, and Yonghoon Lee (2021) Improving Analytical Performance of Laser-induced Breakdown Spectroscopy for Strontium, the Minor Impurity Element, in Salts Using Multiple Filter-Paper Sampling, Bull. Korean Chem. Soc.

12) Gyu-Yeon Oh, Young-Seung Lee, Tae-Il Jeon, Kyung-Sik Ham, Jae-Hak Moon, Jeong-Yong Cho (2021) Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica, Korean J. Food Preserv. 28(4), 489-500 (2021)

13) Hwan Seong Choi, Jeong-Yong Cho, Seon-Jae Kim, Kyung-Sik Ham & Jae-Hak Moon (2020) New lignan tyramide, phenolics, megastigmanes, and their glucosides from aerial parts of New Zealand spinach, Tetragonia tetragonoides, Food Science and Biotechnology, 29:599-608

14) Chanmuang, S., Meemalai, O., Promyo, K., Park, K. H., Pongworn, S., Gong, D. S., ... & Ham, K. S. (2020). Ameliorative effects of ark clams (Scapharca subcrenata and Tegillarca granosa) on endothelial dysfunction induced by a high-fat diet. Applied Biological Chemistry, 63(1), 1-7.

15) Young Mo Kim, Yong Seo Park, Yang-Kyun Park, Kyung-Sik Ham, Seong-Gook Kang, Raja Mohamed Beema Shafreen, Selvaraj Alagu Lakshmi and Shela Gorinstein (2020) Characterization of Bioactive Ligands with Antioxidant Properties of Kiwifruit and Persimmon Cultivars Using In Vitro and in Silico Studies, Applied Sciences, 10(12) 4218

16) Young Mo Kim, Yong Seo Park, Kyung Sik Ham, Seong Gook Kang, Dinorah Barasch, Alina Nemirovski, Shela Gorinstein (2020) Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities, European Food Research and Technology, p.1259-1268

17) Jeong-Yong Cho, Kyung-Hee Park, Do-Young Hwang, Su Yeon, Lee, Jae-Hak Moon, YoungJu Lee, Ki Deok Park & Kyung-Sik Ham (2019) Three new decenynol glucosides from Artemisia scoparia (Asteraceae), Journal of Asian Natural Products Research, 22(9) 795-802

18) Jeong-Yong Cho, Lily Jaiswal, Kyung-Sik Ham (2018), Beneficial Effects of Cheonilyeom (a mineral-rich solar sea salt) on Health and Fermentation, In: Korean Functional Foods, Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park, eds. CRC Press, Boca Raton, USA, Chapter 14, p.341-358

19) Kitipong Promyo, Jeong-Yong Cho, Kyung-Hee Park, Lily Jaiswal, Sun-Young Park, Kyung-Sik Ham (2017) Artemisia Scoparia attenuates amyloid β accumulation and tau hyperphosphorylation in spontaneously hypertensive rats, Food Science and Biotechnology 26(3)

20) Dong Wook Kim, Bo-Min-Kim, Hyeon-Jeong Lee, Gwang-Ju Jang, Seong Hwa Song, Jae-In Lee, Sang Bong Lee, Jae Min Shim, Kang Wook Lee, Jeong Hwan Kim, Kyung-Sik Ham, Feng Chen, and Hyun-Jin Kim (2017) Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi. Jouunal of Food Science, 82(5) 1124-1130

21) Yeong-Ju Bae, Sukin Jeong, Nam-Il Kim, Kyung-Sik Ham, Sang-Jin Lee (2017). Reaction Behavior of High-purity Mullite Container with Melted Solar Salts. Korean J. Met. Mater., 55(3), 173-178.

22) Jeong-Yong Cho, Seung-Jea Jeong, Hee La Lee, Kyung-Hee Park, Do Young Hwang, Sun-Young Park, Yu Geon Lee, Jea-Hak Moon, and Kyung-Sik Ham (2016) Sesquiterpene lactones and scopoletins from Artemisia scoparia Waldst& kit. And their angiotensin I-converting enzyme inhibiotry activities, Food Science and Biotechnology. 25(6) 1701-1708

23) Jeong-Yong Cho, Jin Young Kim, Yu Geon Lee, Hyoung Jae Lee, Hyun Jeong Shim, Ji Hye Lee, Seon-Jae Kim, Kyung-Sik Ham, and Jae-Hak Moon (2016) Four New Dicaffeoylquinic Acid Derivatives from Glasswort(Salicornia herbacea L.) and Their Antioxidative Activity, Molecules. 21, 1097

24) Hwan Seong Choi, Jeong-Yong Cho, Mi Rim Jin, Yu Geon Lee, Sun-Jae Kim, Kyung-Sik Ham, Jae-Hak Moon (2016) Phenolics, Acyl Galactopyranosyl Glycerol, and Lignan Amides from Tetragonia tetragonioides (Pall.) Kuntze, Food Science and Biotechnology. 25(5) 1275-1281

25) Martin Polovka, Yong Seo Park, Kyung-Sik Ham, Yang-Kyun Park, Suchada Vearasilp, Pawel Pasko, Fernando Toledo, Patricia Arancibia-Avila, Shela Gorinstein (2016) Impact of Cultivation Conditions, Ethylene Treatment, and Postharvest Storage n Selected Quality and Bioactivity Parameters of Kiwifruit "Hayward"Evaluated by Analytical and Chemometric Methods, Journal of AOAC International. 99(5),1310-1320

26) Martin Polovka, Yong Seo Park, Kyung-Sik Ham, Yang-Kyun Park, Suchada Vearasilp, Pawel Pasko, Fernando Toledo, Patricia Arancibia-Avila, Shela Gorinstein (2016) Ethylene Treated Kiwi Fruits During Storage. Part I:Postharvest Bioactive, Antioxidant And Binding Properties, Journal of Food Processing and Preservation. 41

27) S. Shankar, L. Jaiswal, P. R. Selvakannan, K. S. Ham, J. W. Rhim (2016) Gelatin-based dissolvable antibacterial films reinforced with metallic nanoparticles, Royal Sociey Of Chemistry. 71: 67340-67352

28) Xiaoming Liu, Jae Min Shim, Zhuang Yao, Jae Yong Lee, Kang Wook Lee, Hyun-Jin Kim, Kyung-Sik Ham, Jeong Hwan Kim (2016) Properties of Antimicrobial Substances Produced by Bacillus amyloliquefaciens CJW15 and Bacillus amyloliquefaciens SSD8, Microbiology and Biotechnology Letters. 44: 9-18

29) Yong Seo Park, Kyung-Sik Ham, Yang-Kyun Park, Hanna Leontowicz, Maria Leontowicz, Jacek Namieśnik, Elena Katrich, Shela Gorinstein (2016) The effects of treatment on qualiy parameters of smoothie-type'Hayward' kiwi fruit bevares, Food Control. 70:221-228

30) Jae Yong Lee, Jae Min Shim, Zhuang Yao, Xiaoming Liu, Kang Wook Lee, Hyun-Jin Kim, Kyung-Sik Ham, Jeong Hwan Kim (2016) Antimicrobial Activity of Bacillus amyloliquefaciens EMD17 Isolated from Cheonggukjang and Potential Use as a Starter for Fermented Soy Foods, Food Science and Biotechnology. 25: 525-532

31) Yong Hoon Lee, Sang-Ho Nam, Kyung-Sik Ham, Jhanis Gonzalez, Derrick Quarles Jr., Jong Hyun Yoo, Richard E. Russo (2016) Multivariate classification of edible saits: Simultaneous Laser-Induced Breakdown Spectroscopy and Laser-Ablation Inductively Coupled Plasma Mass Spectrometry Analysis, Spectrochimica Acta Part B. 118: 102-111

32)Kang Wook Lee, Jae Min Shim, Seon-Kyung Park, Ho-Jin Heo, Hyun-Jin Kim, Kyung-Sik Ham, Jeong Hwan Kim (2016) Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable, LWT - Food Science and Technology. 71: 130-137

33) Jeong-Yong Cho, Min-Su Kim, Yu Geon Lee, Hang Yeon Jeong, Hyoung Jae Lee, Kyung-Sik Ham, Jae-Hak Moon (2016) A Phenyl Lipid Alkaloid and Flavone C-Diglucosides from Spergularia marina, Food Science and Biotechnology. 25: 63-69

34) Ki Min Nam, Kyung Hee Oh, Kyung-Sik Ham (2016) Controlled Synthesis of HollowManganese Oxide Nanocrystals, Journal of Nanoscience and Nanotechnology. 16: 1863-1866

35) Hyun-Jin Kim, Seong-Gook Kang,Lily Jaiswal,Jinglei Li,Ju-Hee Choi,Sang-Mi Moon,Jeong-Yong Cho, Kyung-Sik Ham (2016) Identification of four new angiotensin I-converting enzyme inhibitory peptides from fermented anchovy sauce, Applied Biological Chemistry. 59:25-31

36) Gwang-Ju Jung, Dong-Wook Kim, Eun-Ji, Seong-Hwa Song, Jae-In Lee, Sang-Bong Lee, Jeong-Hwan Kim, Kyung-Sik Ham, Hyun-Jin Kim (2015) GC/MS-based metabolomic analysis of the Radish Water Kimchi, dongchimi, with different salts, Food Science and Biotechnology. 24: 1967-1972

37) Tao Tong, Du-Ok Ko, Bo-sup Kim, Kyung-Sik Ham, Seong-Gook Kang (2015) Beneficial Effect of Seaweed on High-fat Diet-induced Oxidative Stress and Insulin Resistance in Rats, Food Science and Biotechnology. 24: 2185-2191

38) Tian-Cheng Gao, Jeong-Yong Cho, Ling-Yun Feng, Saoraya Chamuang, Suthipong Pongworn, LILY JAISWAL, Chung-Kyoon Auh, Tong-Kun Pai, Kyung-Sik Ham (2015) Heat-Treated Solar sea salt has antioxidant activity in vitro and produces less oxidative stress in rats compared with untreated solar sea salt, Journal of Food Biochemistry, 39: 631-776

39) Jeong-Yong Cho, Kyung-Hee Park, Do Young Hwang, Saoraya Chanmuang, Lily Jaiswa, Yang-Kyun Park, Sun-Young Park, So-Young Kim, Haeng-Ran Kim, Jae-Hak Moon, Kyung-Sik Ham (2015) Antihypertensive Effects of Artemisia scoparia Waldst in Spontaneously Hypertensive Rats and Identification of Angiotensin I Converting Enzyme Inhibitors, Molecules. 20: 19789-19804

40) Yong-Seo Park, Martin Polovka, Milan Suhaj, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Patricia Arancibia-Avila, Fernando Toledo, Maribel Robles Sánchez, Shela Gorinstein (2015) The postharvest performance of kiwi fruit after long cold storage, European Food Research and Technology. 241: 601-613

41) Yong-Seo Park, Milean Cvikrova, Olga Martincova, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Jac Namiesnik, Adamo Domenico Rombola, Zenon Jastrzebski, Shela Gorinatein (2015) In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruit, Food Research International. 74: 37-47

42) Park Yong Seo, Leontowicz Maria, Leontowicz Hanna, Ham Kyung-Sik, Kang Seong-Gook, Park Yang Kyun, Rombola Adamo Donmenico, Katrich Elena, Gorinstein Shela (2015) Fluorescence and Ultraviolet Spectroscopic Evaluation of Phenolic Compounds, Antioxidant and Binding Activities in Some Kiwi fruit Cultivars, Spectroscopy Letters. 48: 586-592

43) Gisang Park, Hyerim Yoo, Yongduk Gong, Sheng Cui, Sang-Ho Nam, Kyung-Sik Ham, Jonghyun Yoo, Song-Hee Han, and Yonghoon Lee (2015) Feasibility of Rapid Classification of Edible Salt by a Compact Low-Cost Laser-induced Breakdown Spectroscopy Device, Bulletin of the Korean Chemical Society. 36: 189-197

44) Gil Ho Ro, Song Sun Kang, Bok Rye Kim, Hyun Ja Kim, Yu Jeong Na, Jung A Moon, Kyung-Hee Park, Yu Geon Lee, Jae-Hak Moon, Jeong-Yong Cho, Kyung-Sik Ham (2015) Bioactive Compounds and Biological Activities of Green Tea Prepared Using Wounding and Anaerobic Stress-treated Tea Leaves, J.Kor.Tea Soc. 21: 53-62

45) Tao Tong, Jinglei Li, Du-Ok Ko, Bo-Sup Kim, Chengmei Zhang, Kyung-Sik Ham, Seong-Gook Kang (2014) In vitro Antioxidant Potential and Inhibitory Effect of Seaweed on Enzymes Relevant for Hyperglycemia. Food Science and Biotechnology. 23: 2037-2044

46) Yong Seo Parka, Myang Hee Imb, Jin-Ho Choic, Han-Chan Leec, Kyung-Sik Ham, Seong-Gook Kangd, Yang-Kyun Parkd, Milan Suhaje, Jacek Namiesnikf & Shela Gorinsteing (2014) Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars. CyTA-Journal of Food. 12: 360-368

47) Yong Seo Park, Alma Leticia Martinez-Ayala, Gustavo A. Gonzalez-Aguilar, Martin Polovka, Kyung-Sik Ham, Seong-Gook Kang, Yang Kyun Park, Buk-Gu Hea, Shela Gorinstein (2014) Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin. Journal of Luminescence. 160: 71-77

48) Yonghoon Lee, Kyung-Sik Ham, Song-Hee Han, Jonghyun Yoo, Sungho Jeong (2014) Revealing discriminating power of the elements in edible sea salts: Line-intensity correlation analysis from laser-induced plasma emission spectra. Spectrochimica Acta Part B. 101: 57-67

49) Jacek Namiesnik, Kann Vearasilp, Hanna Leontowicz, Maria Leontowicz, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Patricia Arancibia-Avila, Fernando Toledo, Shela (2014) Comparative assessment of two extraction procedures for determination of bioactive compound in some berries used for daily food consumption. international journal of food science and technology. 49: 337-346

50) Jacek Namiesnik, Kann Vearasilp, Hanna Leontowicz, Maria Leontowicz, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Patricia Arancibia-Avila, Fernando Toledo, Shela (2014) Comparative assessment of two extraction procedures for determination of bioactive compound in some berries used for daily food consumption. international journal of food science and technology. 49: 337-346

51) Kim, J,-Y., Cho, J,-Y., Lee, K,-D., Choi, G,-C., Kim, S,-J., Ham, K,-S., Park, K,-H., Moon, J,-H. (2014) Change of phenylpropanoic acid and flavonol contents in different growth stage of glasswort (Salicornia herbacea L.). Food Science and Biotechnology. 23: 685-691

52) Gao, T,-C., Cho, J,-Y., Feng, L,-Y., Saoraya, C., Park, S,-Y., Auh, C,-K., Pai, T,-K., Ham, K,-S. (2014) Mineral-rich Solar Sea Salt Generates Less Oxidative Stress in Rats than Mineral-deficient Salt. Food Science and Biotechnology. 23: 951-956

53) Cho, J,-Y., Huang, Z., Park, S,-Y., Park, K,-H., Pai, T,-K., Kim, S,-Y., Kim, H,-R., Ham, K,-S. (2014) The Effect of Several Halophytes on Insulin Resistance in Otsuka Long-evans Tokushima Fatty Rats. Korean J. Food Sci. Technol. 46: 100-107

54) Cho, J,-Y., Yang, X., Park, K,-H., Park, H,-J., Park, S,-Y., Moon, J,-H., Ham, K,-S. (2013) Isolation and Identification of Antioxidative Compounds and Their activities from Suaeda japonica. Food Science and Biotechnology. 22: 1547-1557

55) Jacek Namiesnik, Kann Vearasilp, Magdalena Kupska, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Dinorah Barasch, Alina Nemirovski, Shela Gorinstein. (2013) Antioxidant activities and bioactive components in some berries. EUROPEAN FOOD RESEARCH AND TECHNOLOGY 237:819-829

56) Cho, J,-Y., Lee, K,-D., Park, S,-Y., Jeong, W,-C., Moon, J,-H., Ham, K,-S. (2013) Isolation and Identification of α-Glucosidase Inhibitors from the Stem Bark of the Nutgall Tree (Rhus javanica Linne). Appl Biol Chem 56: 547-553

57) Gorinstein, S., Avila, P,-A., Toledo, F., Namiesmik, J., Leontowicz, H., Leontowicz, M., Ham, K,-S., Kang, S.-G., Vearasilp, K., Suhaj, M. (2013) Application of analytical methods for the determination of bioactive compounds in some berries. Food Analytical Methods. 6: 432-444

58) Park, Y.-S., Im, M,-H., Ham, K,-S., Kang, S.-G., Park, Y,-K., Namiesnik, J., Leontowicz, H., Leontowicz M., Katrich, E., and Gorinstein, S. (2013) Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit. Plant Foods for Human Nutrition. 68: 57-64

59) Park, Y.-S., Heo, B,-G., Ham, K,-S., Kang, S.-G., Park, Y,-K., Leontowicz, H., Leontowicz, M., Nemirovski, A., Tashma, Z., and Gorinstein, S. (2012) Analytical Determination of Bioactive Compounds as an Indication of Fruit Quality. Journal of AOAC International. 95: 1725-1732

60) Park, Y.-S., Ham, K,-S., Kang, S.-G., Park, Y,-K., Namiesnik, J., Leontowicz, M., Ezra, A., Trakhtenberg, S., and Gorinstein, S. (2012) Organic and Conventional Kiwifruit, Myths versus Reality: Antioxidant, Antiproliferative, and Health Effects. Journal of Agricultural and Food Chemistry. 60: 6984-6993

61) Tan, M,-M., Cui, S., Yoo, J,-H., Han, S,-H., Ham, K,-S., Nam, S,-H., and Lee, Y,-H. (2012) Feasibility of Laser-Induced Breakdown Spectroscopy (LIBS) for Classification of Sea Salts. Applied Spectroscopy. 66: 262-271

62) Im, M,-H., Park, Y.-S., Ham, K.-S., Kang, S.-G., Heo, B.-K., Leontowicz, H., Leontowicz, M., Namiesnik, J., Najman, K., and Gorinstein, S. (2012) Effects of cooking on the bioactivity of lotus roots and white onions. International Journal of Food Properties. 15: 49-59

63) Namiesnik, J., Szefer, P., Moncheva, S., Ham, K,-S., Kang, S.-G., Avila, P,-A., Toledo, F., Goshev, I., and Gorinstein, S. (2012) Characterization of Rapana thomasiana as an indicator of environmental quality of the Black Sea coast of Bulgaria. Environmental Technology. 33: 201-209

64) Gorinstein, S., Leontowicz, H., Leontowicz, M., Najman, K., Bielecki, W., Ham, K,-S., Kang, S.-G., Lopez, O,-P., Ayala, A,-L., and Trakhtenberg, S. (2011) Aorta and Liver Changes in Rats Fed Cholesterol-Containing and Raw Vegetable-Supplemented Diets: Experiments in Vitro and in Vivo. Journal of Agricultural and Food Chemistry. 59: 7441-7451

65) Kim, J,-Y., Cho, J,-Y., Ma, Y,-K., Park, K,-Y., Lee, S,-H., Ham, K,-S., Lee, H,-J., Park, K,-H., and Moon, J,-H. (2011) Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort (Salicornia herbacea L.) and their antioxidative activity. Food Chemistry. 125: 55-62

66) Im, M,-H., Park, Y.-S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Ham, K.-S., Kang, S.-G., Najman, K., and Gorinstein, S. (2011) The thermostability bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro. LWT-Food Science and Technology. 44: 92-99

67) Gorinstein, S., Leontowicz, H., Leontowicz, M., Jesion, I., Najman, K., Drzewiecki, J., Park, Y.-S., Ham, K.-S., Giordani, E., and Trakhtenberg, S. (2011) Influence of two cultivars of persimmon on atherosclerosis indices in rats fed cholesterol-containing diets: Investigation in vitro and in vivo. Nutrition. 27: 838-846

68) Kim, S,-Y., Kim, J,-B., Kim, H,-W., Kim, S,-N., Kim, S,-Y., Cho, Y,-S., Kim, J,-H., Weon, H,-Y., Ham, K,-S. (2011) Variation of Fatty acid Composition and Content in Domestic and Imported Solar-Salt by GC-MS. Korean J Environ Agric 30: 419-423

69) Park, S,-Y., Cho, J,-Y., Chung, D,-O., and Ham, K,-S. (2011) Physicochemical Characteristics and Physiological Activities of Naturally Fermented Glasswort Salicornia herbacea L.) Juice. J Korean Soc Food Sci Nutr 40: 1493-150

70) Choi, J,-H., Kim, H,-J., Park, S,-Y., and Ham, K,-S. (2011) Purification and Characterization of Polyphenol Oxidase from Oyster Mushroom (Pleurotus ostreatus). J Korean Soc Food Sci Nutr 40: 1447-1452

71) Namiesnik, J., Szefer, P., Sliwka-Kaszynska, M., Moncheva, S., Arancibia-Avila, P., Toledo, F., Ham, K,-S., Kang, S.-G., and Gorinstein, S. (2010) Determination of PAHs PCBs Minerals Trace Elements and Fatty Acids in Rapana thomasiana as an Indication of Pollution. Journal of AOAC International. 93: 1600-1608

72) Park, Y.-S., Lee, M.-K., Heo, B.-K., Ham, K.-S., Kang, S.-G., Cho, J.-Y., and Gorinstein, S. (2010) Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas. Plant Foods for Human Nutrition. 65: 186-191

73) Cho, J,-Y., Park, S,-Y., Shin, M,-J., Gao, T,-C., Moon, J,-H., Ham, K,-S. (2010) Isolation and Identification of Antioxidative Compounds in Fermented Glasswort (Salicornia herbacea L.) Juice. J Korean Soc Food Sci Nutr 39: 1137-1142

74) Gorinstein, S., Haruenkit, R., Poovarodom, S., Park, Y.-S., Vearasilp, S., Suhaj, M., Ham, K.-S., Heo, B.-G., Cho, J.-Y., Jang, H.-G. (2009) The comparative characteristics of snake and kiwi fruits. Food and Chemical Toxicology 47: 1884-1891

75) Rhim, J.-W., Xi, Y., Jeong, W.-C., Ham, K.-S., Chung, H.-S., Kim, E.-S. (2009) Effect of Drying Method on Antioxidant Activity of Jiwhang (Rehmannia glutinosa). Food Science and Biotechnology 6: 1464-1469

76) Park, Y.-S., Towantakawanit, K., Kowalska, T., Jung, S.-T., Ham, K.-S., Heo, B.-G., Cho, J.-Y., Yun, J.-G., Kim, H.-J., Gorinstein, S. (2009) Bioactive compounds and Antioxidant and Antiproliferative Activities of Korean White Lotus Cultivars. Journal of Medicinal Food 12: 1057-1064

77) Gorinstein, S., Park, Y.-S., Heo, B.-G., Namiesnik, J., Leontowicz, H., Leontowicz, M., Ham, K.-S., Cho, J.-Y., Kang, S.-G. (2009) A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables. Eur Food Res Technol 228: 903-911

78) Jeong, B.-J., Kim, Y., Kim, C.-D., Hyun, S.-C., Ham, K.-S. (2009) Crystallographical Characteristics of Solar Salts Produced from Jeonnam Area by X-Ray Diffraction Technique. J Korean Soc Food Sci Nutr 38: 1284-1288

79) Namiesnik, J., Moncheva, S., Park, Y.-S., Ham, K.-S., Heo, B.-G., Tashma, Z., Katrich, E., Gorinstein, S. (2008) Concentration of bioactive compounds in mussels Mytilus galloprovincialis as an indicator of pollution. Chemosphere, 73: 938-994

80) Gorinstein, S., Leontowicz, M., Leontowicz, H., Namiensnik, J., Jastrzebski, Z., Drzewiecki, J., Park, Y.-S., Ham, K.-S., Heo, B.-K., Trakhtenberg, S. (2008) Influence of mussels (Mytilus galloprovincialis) from polluted and non polluted areas on some artherosclerosis indices in rats fed cholesterol. Food Chemistry, 111, 381-386

81) Li, H., Cho, J.-Y., Gao, T.-C., Choi, C.-R., Lee, K.-D., Cho, J.-E., Cho, G.-S., and Ham, K.-S. (2008) Increment of physiologically active compounds in germinated brown rice treated with chitosan and its effect on obesity of rat fed a high fat diet, J. Korean Soc. Food Sci. Nutr. 37: 985-991

82) Lee, K.-D., Choi, C.-R., Cho, J.-Y., Kim, H.-L, and Ham, K.-S. (2008) Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts, J. Korean Soc. Food Sci. Nutr. 37: 53-59

83) Kim, H.-L. Kim, S.-J., Kim, D.-W., Ma, S.-J., Gao, T., Li, H. Lee, T.-H., Kim, I.-C., Ham, K.-S. and Kang, S.-G. (2007) The abalones, Haliotis discus hannai, exhibit potential anticoagulant activity in normal Sprague Dawley rats, Korean J. Food Preserv. 14: 431-437

84) Lee, K.-D., Park, J.-W., Choi, C.-R., Song, H.-W, Yun, S.-K., Yang, H.-C., and Ham, K.-S. (2007) Salinity and heavy metal contents of solar salt produced in Jeollanamdo province of Korea. J. Korean Soc. Food Sci. Nutr. 36: 753-758

85) Yang, H.C., Park, J.S., Choi, G.C., Ahn, Y.J., Yoon, K.B., Park, P.J., Heo, N.C, Jeong, S.H., and Ham, K.-S. (2007) Physiocochemical properties of solar salt in Jeollanamdo. Report of Health and Environment Research, 18: 31-49

86) Oh, B.-Y., Park, B.-H., and Ham, K.-S. (2007) Effects of chitosan treatment on changes of soyasaponin contents in soybean sprouts. J. Korean Soc. Food Sci. Nutr. 36: 584-588

87) Kim, H.-L., Son, Y.-H., Kim, S.-J., Kim, D.-W., Ma, S.-J., Cho, G.-S., Kim, I.-C., and Ham, K.-S. (2007) Effects of chronic chitosan salt supplementation on blood pressure, plasma component, and lipid profile in healthy male and female adults. Food Sci. Biotechnol. 16: 249-254

88) Kim, H., Choi, C.-R., and Ham, K.-S. (2007) Quality characteristics of white pan breads prepared with various salts. J. Korean Soc. Food Sci. Nutr. 36: 72-80

89) Kim, H.-L., Kang, S.-G., Kim, I.-C., Kim, S.-J., Kim, D.-W., Ma, S.-J., Gao, T., Li, H., Kim, M.-J., Lee, T.-H., and Ham, K.-S. (2006) In vitro antihypertensive, antioxidant and anticoagulant activities of extracts from Haliotis discus hannai. J. Korean Soc. Food Sci. Nutr. 35: 835-840

90) Cho, J.-E., Cho, G.-S., Park, S.-H., Cho, I.-S., Kim, M.-J., Lee, H., and Ham, K.-S. (2006) Effect of elicitor (chitosan, chitin okigosaccharide, etc.) treatment on the contents of biologically active substances of germinated brown rice. Advances in chitin science and technology 7: 369-371 (Proceedings of the 7th Asia-Pacific chitin and chitosan symposium, Busan, Korea, April 23-26)

91) Kim, S.-J., Kim, H.-L., and Ham, K.-S. (2005) Characterization of Kimchi fermentation prepared with various salts. Korean J. Food Preserv. 12: 395-401

92) Kyung-Sik Ham (2005) Production of soybean sprouts containing higher contents of isoflavonoids that have anticancer and antiosteoporesis activities, Bean Sprout Industry 16: 12-17

93) Ham, K.-S. (2003) Utilization of chitosan as a regulatory molecule to increase health-beneficial substances and shelf-life of agricultural products. Food Industry and Nutrition 8: 23-27

94) Oh, B.-Y., Park, B.-H., and Ham, K.-S. (2003) Changes of soyasaponin during the cultivation of soybean sprout. Korean J. Food Sci. Technol. 35: 1039-1044

95) Ham, K.-S. (2003) Biology of fresh-cut produce. In: Postharvest technology of fresh produce for Asean countries. Kim, D.-M. ed. Korea Food Research Institute, Seongnam, Korea, pp. 469-480

96) Moon, S.-M., Kim, H.-J., and Ham, K.-S. (2003) Purification and characterization of polyphenol oxidase from lotus root (Nelumbo nucifera G.). Korean J. Food Sci. Technol. 35: 791-796

97) Rhim, J.-W., Oh, B.-Y., Kim, D.-H., and Ham, K.-S. (2003) Effect of freezing on hydration rate and sprouting characteristics of soybeans. Korean J. Food Sci. Technol. 35: 660-665

98) Kim, H.-J., Moon, S.-M., Shin, J.-A., and Ham, K.-S. (2003) Effects of chitosan treatment on the cultivation of laver. J. Chitin and Chitosan, 8: 111-114

99) Ham, K.-S. (2002) Biology of fresh-cut produce. In: Postharvest technology of fresh produce for Asean countries. Kim, D.-M. ed. Korea Food Research Institute, Seongnam, Korea, pp. 549-562

100) Cho, J.-E., Oh, S.-W., Kim, S.-Y., and Ham, K.-S. (2002) Changes in characteristics of chitosan-treated Kimchi during fermentation, J. Chitin and Chitosan, 7: 104-108

101) Rose, J.K.C., Ham, K.-S., Darvill, A.G., and Albersheim, P. (2002) Molecular cloning and characterization of glucanase inhibitor proteins: Coevolution of a counterdefense mechanism by plant pathogens. Plant Cell, 14: 1329-1345

102) Kang, S.-G., Park, S.-H., Kim, H.-J., and Ham, K.-S. (2001) Chitosan treatment during the preparation of dried laver affects microbial growth and quality, J. Chitin and Chitosan, 6: 150-154

103) Park, J.-W., Park, S.-M., Ham, K.-S. (2000) Effects of chitosan coating on the quality of apples during storage, Research of Natural Resorces 3: 17-28

104) Rhim, J.-W., Ham, K.-S., and Park, S.-Y. (2000) Molecular weight of chitosan affects characteristics of chitosan filims, J. Korean Soc. Packaging Sci. & Technol. 6: 24-30

105) Lee, J.-W., Kee, H.-J., Park, Y.-K., Rhim, J.-W., Jung, S.-T., Ham, K.-S., Kim, I.-C., and Kang, S.-G. (2000) Preparation of Noodle with laver powder and its characteristics, Korean J. Food Sci. Technol. 32: 298-305

106) Rose, J., Ham, K.-S., Wu, S.-C., Darvill, A.G., and Albersheim, P. (2000) Cell wall hydrolases and their inhibitor proteins: key elements in the battle between plants and their pathogens. Biochem. Biotechnol. 12, in press

107) Jung, S.-T., Park, Y.-K., and Ham, K.-S. (1999) Quality properties of cucumber pickle made in mayonnaise. Proceedings of Engineering Reserch of Mokpo National University, 9: 47-58

108) Lee, H.-H., Lee, J.-W., Rhim, J.-W., Jung, S.-T., Park, Y.-K., Ham, K.-S., Kim, I.-C., and Kang, S.-G. (1999) Preparation of laver powder and its characteristics, Korean J. Food Sci. Technol. 31: 1283-1288

109) Ham, K.-S., Oh, S.-W., Park, S.-Y., Jung, S.-T., and Cho, G.-S. (1999) Application of chitosan in the cultivation of soybean sprouts. In: International symposium on the utilization of chitin and chitosan (held at Mokpo National University, Korea on Sept. 10-11, 1999). Ham, K.-S. and Yoon, S.H., eds. Mokpo, Korea, pp. 100-111

110) Park, J.-W., Kang, S.-G., Oh, S.-W., Park, S.-Y., Jung, S.-T., Park, Y.-K., Rhim, J.-W., and Ham, K.-S. (1999) Effect of chitosan treatment on the quality of dried lavers. Korean J. Food Sci. Technol. 31: 1115-1119

111) Hwang, K.T., Park, H.J., Jung, S.T., Ham, K.-S., Yoo, Y.K., and Cho, G.S. (1999) Controlling of molecular weight and degree of deacetylation of chitosan and its characteristics in film formation. J. Korean Soc. Packaging Sci. & Technol. 5: 47-55

112) Ham, K.-S., and Rhee, J.-S. (1998) Property characterization and lipid-compositional analysis of lipid granules isolated from an oleaginous yeast Rhodotorula glutinis. J. Food Sci. Nutr. 3: 211-215

113) Rhim, J.-W., Weller, C. L., and Ham, K.-S. (1998) Characteristics of chitosan films as affected by type of solvent acid. Food Sci. Biotechnol. 7: 263-268

114) Park, Y.-K., Lee, S.-T., Rho, I.-W., Ham, K.-S. (1998) Physicochemical Characteristics of Functional Noodle containing Onion, Proceedings of Mokpo National University. 19: 295-304

115) Kyung-Sik Ham (1998) Fluoride Distribution in Antarctic Krill. Proceedings of Mokpo National University, 19: 305-311

116) Cote, F., Ham, K.-S., Hahn, M.G., and Bergmann, C. (1998) Oligosaccharide elicitors in host-pathogen interactions: Generation, perception, and signal transduction. In: Subcellular biochemistry: plant microbe interactions. Biswas, B.B. and Das, H.K., eds. Plenum Publishing Co. London, UK. Vol. 29, Chapter 13, pp 385-432

117) Wu, S.-C., Ham, K.-S., Darvill, A.G., and Albersheim, P. (1997) Deletion of two endo-b -1,4-xylanase genes reveals additional xylanases secreted by the rice blast fungus. Mol. Plant-Microbe Interact 10: 700-708

118) Ham, K.-S., Wu, S.-C., Darvill, A.G., and Albersheim, P. (1997) Fungal pathogens secrete a protein that distinguishes isoforms of plant pathogenesis-related endo- b-1,3-glucanases. The Plant Journal 11: 169-179

119) Ham, K.-S., Albersheim, P., and Darvill, A.G. (1995) Generation of b-glucan elicitors by plant enzymes and inhibition of the enzymes by a fungal protein. Can. J. Bot. 73 (Suppl. 1): S1100-1103

120) Darvill, A., Bergmann, C., Cervone, F., De Lorenzo, G., Ham, K.-S., Spiro, M., York, W.S., and Albersheim, P. (1994) Oligosaccharins involved in plant growth and host-pathogen interactions. Biochem. Soc. Symp. 60: 89-94

121) Albersheim, P., An, J., Freshour, G., Fuller, M., Guillen, R., Ham, K.-S., Hahn, M., Huang, J., O'Neill, M., Whitcombe, A., Williams, M.V., York, W.S., and Darvill, A. (1994) Structure and function studies of plant cell wall polysaccharides. Biochem. Soc. Trans. 22: 374-378

122) Ham, K.-S., Kauffmann, S., Albersheim, P., and Darvill, A.G. (1991) Host-pathogen interactions XXXIX. A soybean pathogenesis-related protein with b-1,3-glucanase activity releases phytoalexin elicitor-active heat-stable fragments from fungal walls. Mol. Plant-Microbe Interact. 4: 545-552

123) Park, H.-J., Ham, K.-S., Kim, D.-M., and Kim, K.-H. (1988) Decrease of fluoride content of Antarctic Krill. Korean J. Food Sci. Technol. 20: 19-22

124) Ham, K.-S. and Kim, K.-H. (1986) Culture condition and cell composition of a hydrogen bacterium Alcaligenes eutrophus ATCC 17697. Korean J. Food Sci. Technol. 18: 210-214

125) Ham, K.-S. and Kim, K.-H. (1984) Distribution of the fluoride ion in Antarctic Krill. Symposium on Antarctic ocean, pp. 51-61, Fisheries Research and Development Agency, Busan, Korea

저서 실적

2002 : Postharvest technology of fresh produce for Asean countries

2008 : 우리 몸 살리는 천연미네랄 소금 이야기

2010 : 한국의 간척지 염생식물

2021 : 한국장류제조총람

메일 보내기

박양균

직위(직급): 명예교수

연구분야: 식품화학

전화번호: 061-450-2422

이메일: ykpark@mnu.ac.kr

사무실: 공과대학 3호관(B20) 3106호

교수소개

박양균

직위(직급): 명예교수

이메일: ykpark@mnu.ac.kr

연구분야: 식품화학

전화번호: 061-450-2422

사무실: 공과대학 3호관(B20) 3106호

학력사항

전남대 식품가공학과 : 식품가공학 (농학사)

전남대 대학원 식품가공학과 : 식품가공학 (농학석사)

전남대 대학원 식품가공학과 : 식품공학 (농학박사)

논문실적

1) Kim, Y. M., Park, Y. S., Park, Y. K., Ham, K. S., Kang, S. G., Shafreen, R. M. B., ... & Gorinstein, S. (2020). Characterization of bioactive ligands with antioxidant properties of kiwifruit and persimmon cultivars using in vitro and in silico studies. Applied Sciences, 10(12), 4218.

2) Yang, Y. R., & Park, Y. K. (2011). Comparison of antioxidant activities of black onion extracts. Korean Journal of Food Preservation, 18(6), 954-960.

3) 양아여, & 박양균. (2011). 추출용매에 따른 흑양파의 항산화 활성 비교. 한국식품저장유통학회지, 18(6), 954-960.

4) 양아여, & 박양균. (2011). 갈변반응을 이용한 흑양파의 제조 및 물 추출물의 항산화 효과. 한국식품저장유통학회지, 18(3), 310-318.

5) Ha, D. M., & Park, Y. K. (2011). Quality characteristics of noodles added with domestic germinated barley. Korean Journal of Food Preservation, 18(2), 131-142.

6) 강성국, 박난희, 고두옥, 이정뢰, 김보섭, & 박양균. (2011). 고추장굴비의 품질과 저장성에 미치는 초고압처리와 감마선 조사 효과. 한국식품저장유통학회지, 18(1), 1-6.

7) Towantakavanit, K., Park, Y. K., & Park, Y. S. (2010). Quality changes in'Hayward'kiwifruit wine fermented by different yeast strains. Korean Journal of Food Preservation, 17(2), 174-181.

8) 강성국, 양은정, 조광호, 박양균, & 정순택. (2008). 한국 전통포도주의 제조와 품질특성. 한국식품영양과학회지, 37(8), 1030-1036.

9) Yang, Y. R., Kim, H. L., & Park, Y. K. (2008). Effects of onion kimchi extract supplementation on blood glucose and serum lipid contents in streptozotocin-induced diabetic rats. Journal of the Korean Society of Food Science and Nutrition, 37(4), 445-451.

10) 박양균, 강성국, 정순택, 김동환, 김선재, 박재인, ... & 김정목. (2007). 해조류 가공식품 및 부산물을 이용한 제품 개발. 한국해양바이오학회지, 2(3), 133-141.

11) 강성국, & 박양균. (2007). 양파김치 분말을 첨가한 쌀 압출팽화물의 이화학적 특성. 한국식품저장유통학회지, 14(5), 504-510.

12) 이준설, 박양균, 안영섭, 김학신, 정미남, 정병춘, & 방진기. (2007). 고구마 끝순 추출물의 항산화 및 생리활성. 한국작물학회지, 52(2), 228-238.

13) 이준설, 신미진, 박양균, 안영섭, 정미남, 김학신, & 김정목. (2007). 고구마 끝순 추출물의 항균 및 항돌연변이 효과. 한국작물학회지, 52(3), 303-310.

14) 천경선, 강성국, 강성구, 정순택, & 박양균. (2005). 주정을 첨가한 양파식초 제조에서 Flavonoids 의 함량변화. 한국식품저장유통학회지 (Korean J. Food Preserv.), 12(6), 650-655.

15) 박인배, 이태훈, 이수영, 정동옥, 박양균, 김정목, ... & 강성국. (2005). 알긴산을 이용한 코팅쌀의 개발 및 품질 특성. 한국식품저장유통학회지, 12(6), 546-551.

16) 김의형, 국승욱, 정순택, & 박양균. (2005). 다시마 분말을 첨가한 쌀 압출팽화물의 특성. 한국식품저장유통학회지 (Korean J. Food Preserv.), 12(3), 241-246.

17) 박양균, 김현주, & 김명희. (2004). 양파 에탄올 추출물을 첨가한 튀김어묵의 품질 특성. 한국식품영양과학회지, 33(6), 1049-1055.

18) 문지숙, 김선재, 박윤미, 황인식, 김의형, 박정욱, ... & 정순택. (2004). 약용식물 추출물에 대한 항미생물 활성 검색과 폴리페놀 함량. 한국식품저장유통학회지, 11(2), 207-213.

19) 문지숙, 김선재, 박윤미, 황인식, 김의형, 박정욱, ... & 강성국. (2004). 약용식물 추출물에 대한 항산화성과 알코올 탈수소효소 저해성 연구. 한국식품저장유통학회지 (Korean J. Food Preserv.), 11(2), 201-206.

20) 김혁필, 기해진, & 이수태. (2000). 현미찹쌀가루와 향현미찹쌀가루를 첨가한 우리밀국수의 제조 및 품질특성. 한국식품과학회지, 32(4), 799-805.

21) 기해진, & 박양균. (2000). 양파착즙박과 양파를 이용한 압출스낵의 제조 및 품질특성. 한국식품과학회지, 32(3), 578-583.

22) 김인철, 정순택, 박양균, 임종환, 강성국, 기해진, & 함경식. (2000). 김분말을 이용한 국수의 제조 및 특성. 한국식품과학회지, 32(2), 298-305.

23) 기해진, 류기형, & 박양균. (2001). 건조양파착즙박과 건조양파를 이용한 압출스낵의 물리적 특성. 한국식품영양과학회지, 30(1), 64-69.

24) 박양균, & 허웅. (2000). 갈변억제제가 건조양파의 갈변과 품질에 미치는 영향. 한국식품과학회지, 32(5), 979-984.

25) 김혁필, 정욱진, 기해진, & 정동옥. (2000). Anticaking agents 처리가 분말양파의 덩어리 형성억제에 미치는 영향. 한국식품과학회지, 32(3), 629-633.

26) 기해진, & 박양균. (1999). 해조류 및 흡착제의 첨가가 양파즙의 냄새에 미치는 영향. 한국식품과학회지, 31(6), 1477-1483.

27) 정순택, & 박양균. (1999). 즙장의 전통적 유형과 제조방법의 고찰. 한국식생활문화학회지, 14(2), 103-113.

28) 최차란, 임종환, & 박양균. (2000). 자색고구마 전분의 이화학적 특성. 한국식품영양과학회지, 29(1), 1-5.

29) 정동옥, & 박양균. (1999). 양파음료의 제조 및 기능성 식품화에 관한 연구. 한국식품조리과학회지, 15(2), 158-162.

30) 정순택, 박양균, 임종환, 강성국, 이향희, 함경식, & 김인원. (1999). 김분말의 제조와 특성. Korean Journal of Food Science and Technology, 31(5), 1283-1288.

31) 박정욱, 강성국, 오시원, 박선영, 정순택, 박양균, ... & 함경식. (1999). 건조김 제조시 키토산처리가 품질에 미치는 영향. 한국식품과학회지, 31(4), 1115-1119.

32) 황금택, 김영순, 정순택, 이계한, 임종환, & 박정욱. (1998). 옥수수단백/카라기난 적충필름의 다진 고등어육의 포장특성. 한국식품과학회지, 30(6), 1381-1387.

33) 강성구, 김용두, 현규환, 김영환, 서재신, & 박양균. (1998). 양파의 Quercetin 관련 물질의 분리 기술 개발-2. 양파의 Quercetin 물질의 최적 추출조건. 한국식품영양과학회지, 27(4), 687-692.

34) 이용현, 이계한, & 김관. (1995). 찹쌀의 침지시간을 달리하여 제조한 찹쌀떡의 노화속도. Korean Journal of Food Science and Technology, 27(2), 264-265.

35) 박양균, 김성곤, & 김관. (1993). 산처리에 의한 찹쌀 전분의 성질 변화. 한국식품영양과학회지, 22(5), 596-602.

저서실적

1998 : 식품화학

1999 : 농산물저장 유통기술 핸드북

2000 : 식품영양실험핸드북

2005 : 전통식품가공학 II

2006 : 농산가공

2007 : 농산가공

2007 : 식품화학

2008 : 양파가공산업의 품질 및 위생관리

2010 : (신제) 식품가공학

2010 : 농산식품가공

2010 : 식품화학

2023 : 식품공학의 세계

지식재산권

2021 : 열처리 가공염을 포함하는 뇌신경세포의 사멸을 수반하는 질환의 개선용 조성물

실기연구

2021 : 뇌 신경 세포 보호 효과를 갖는 가공염의 개발

학술활동

2021 ~ 현재 : 한국식품저장유통학회

수상사항

2018 : 농림축산식품부 장관 표창

기술이전

2020 : 장 건강 개선 효과를 위한 함초 제품 품질 개선

메일 보내기

강성국

직위(직급): 명예교수

연구분야: 발효 및 전통식품학

전화번호: 061-450-2429

이메일: sgkang@mnu.ac.kr

사무실: 공동실험실습관(B16) 208호

교수소개

강성국

직위(직급): 명예교수

이메일: sgkang@mnu.ac.kr

연구분야: 발효 및 전통식품학

전화번호: 061-450-2429

사무실: 공동실험실습관(B16) 208호

학력사항

전남대학교 식품가공학과 : 식품가공학(농학사)

전남대학교 식품공학과 : 식품공학(농학석사)

전남대학교 식품공학과 : 식품공학(농학박사)

논문실적

1) Sharma, D., Sangar, M., Park, J. L., Kang, S. G., & Ham, K. S. (2022). Roasted garlic protects against leaky gut syndrome in dextran sodium sulfate-induced colitis mice. Food Science and Biotechnology, 31(10), 1335-1342.

2) Tong, T., Wang, Y., Kang, S. G., & Huang, K. (2021). Ectopic odorant receptor responding to flavor compounds: Versatile roles in health and disease. Pharmaceutics, 13(8), 1314.

3) Kim, Y. M., Abas, F., Park, Y. S., Park, Y. K., Ham, K. S., Kang, S. G., ... & Gorinstein, S. (2021). Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon. Molecules, 26(15), 4405.

4) Wang, Y., Liu, Q., Kang, S. G., Huang, K., & Tong, T. (2021). Dietary bioactive ingredients modulating the cAMP signaling in diabetes treatment. Nutrients, 13(9), 3038.

5) Tong, T., Wang, Y. N., Zhang, C. M., & Kang, S. G. (2021). In vitro and in vivo antihypertensive and antioxidant activities of fermented roots of Allium hookeri. Chinese Herbal Medicines, 13(4), 541-548.

6) Kim, Y. M., Park, Y. S., Park, Y. K., Ham, K. S., Kang, S. G., Barasch, D., ... & Gorinstein, S. (2020). Phytochemical analysis of two main varieties of persimmon and kiwifruit and their antioxidative and quenching capacities. European Food Research and Technology, 246, 1259-1268.

7) Chanmuang, S., Meemalai, O., Promyo, K., Park, K. H., Pongworn, S., Gong, D. S., ... & Ham, K. S. (2020). Ameliorative effects of ark clams (Scapharca subcrenata and Tegillarca granosa) on endothelial dysfunction induced by a high-fat diet. Applied Biological Chemistry, 63(1), 1-7.

8) Tong, T., Liu, Y. J., Zhang, P., & Kang, S. G. (2020). Antioxidant, anti-inflammatory, and α-amylase inhibitory activities of Ulva lactuca extract. Korean Journal of Food Preservation, 27(4), 513-521.

9) Kim, Y. M., Park, Y. S., Park, Y. K., Ham, K. S., Kang, S. G., Shafreen, R. M. B., ... & Gorinstein, S. (2020). Characterization of bioactive ligands with antioxidant properties of kiwifruit and persimmon cultivars using in vitro and in silico studies. Applied Sciences, 10(12), 4218.

10) Tong, T., Liu, Y. J., Kang, J., Zhang, C. M., & Kang, S. G. (2019). Antioxidant activity and main chemical components of a novel fermented tea. Molecules, 24(16), 2917.

11) Kim, H. J., Kang, S. G., Jaiswal, L., Li, J., Choi, J. H., Moon, S. M., ... & Ham, K. S. (2016). Identification of four new angiotensin I-converting enzyme inhibitory peptides from fermented anchovy sauce. Applied Biological Chemistry, 59, 25-31.

12) Park, Y. S., Polovka, M., Martinez-Ayala, A. L., González-Aguilar, G. A., Ham, K. S., Kang, S. G., ... & Gorinstein, S. (2015). Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin. Journal of Luminescence, 160, 71-77.

13) Park, Y. S., Cvikrová, M., Martincová, O., Ham, K. S., Kang, S. G., Park, Y. K., ... & Gorinstein, S. (2015). In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits. Food Research International, 74, 37-47.

14) Park, Y. S., Polovka, M., Suhaj, M., Ham, K. S., Kang, S. G., Park, Y. K., ... & Gorinstein, S. (2015). The postharvest performance of kiwi fruit after long cold storage. European Food Research and Technology, 241, 601-613.

15) 장성매, 통타오, 김총경, 서혁준, 김보섭, & 강성국. (2015). 삼채 (Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성. 한국식품저장유통학회지, 22(6), 867-877.

16) Tong, T., Ko, D. O., Kim, B. S., Ham, K. S., & Kang, S. G. (2015). Beneficial effect of seaweed on high-fat diet-induced oxidative stress and insulin resistance in rats. Food science and biotechnology, 24, 2185-2191.

17) Tong, T., Zhang, C., Ko, D. O., Kim, S. B., Jung, K. J., & Kang, S. G. (2014). Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract. Korean Journal of Food Preservation, 21(4), 460-467.

18) Tong, T., Li, J., Ko, D. O., Kim, B. S., Zhang, C., Ham, K. S., & Kang, S. G. (2014). In vitro antioxidant potential and inhibitory effect of seaweed on enzymes relevant for hyperglycemia. Food Science and Biotechnology, 23, 2037-2044.

19) Namiesnik, J., Vearasilp, K., Leontowicz, H., Leontowicz, M., Ham, K. S., Kang, S. G., ... & Gorinstein, S. (2014). Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption. International Journal of Food Science & Technology, 49(2), 337-346.

20) Li, J., Kim, B. S., & Kang, S. G. (2014). Preparation and characteristics of Haliotis Discus Hannai Ino (abalone) viscera Jeotgal, a Korean fermented seafood. Korean Journal of Food Preservation, 21(1), 1-8.

21) Park, Y. S., Im, M. H., Choi, J. H., Lee, H. C., Ham, K. S., Kang, S. G., ... & Gorinstein, S. (2014). Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars. CyTA-Journal of Food, 12(4), 360-368.

22) Li, J., Tong, T., Ko, D. O., & Kang, S. G. (2013). Antithrombotic potential of extracts from abalone, Haliotis Discus Hannai Ino: In vitro and animal studies. Food Science and Biotechnology, 22, 471-476.

23) Park, Y. S., Im, M. H., Ham, K. S., Kang, S. G., Park, Y. K., Namiesnik, J., ... & Gorinstein, S. (2013). Nutritional and pharmaceutical properties of bioactive compounds in organic and conventional growing kiwifruit. Plant Foods for Human Nutrition, 68(1), 57-64.

24) Li, J., Tong, T., Ko, D. O., & Kang, S. G. (2013). Antithrombotic potential of extracts from abalone, Haliotis Discus Hannai Ino: In vitro and animal studies. Food Science and Biotechnology, 22, 471-476.

25) Li, J., Kim, B. S., & Kang, S. G. (2013). Analysis and comparison of general compositions, amino acids, fatty acids and collagen of abalone harvested in three different regions in Korea. Korean Journal of Food Preservation, 20(4), 441-450.

26) Namiesnik, J., Vearasilp, K., Kupska, M., Ham, K. S., Kang, S. G., Park, Y. K., ... & Gorinstein, S. (2013). Antioxidant activities and bioactive components in some berries. European food research and technology, 237, 819-829.

27) Park, Y. S., Heo, B. G., Ham, K. S., Kang, S. G., Park, Y. K., Nemirovski, A., ... & Leontowicz, M. (2012). Analytical determination of bioactive compounds as an indication of fruit quality. Journal of AOAC International, 95(6), 1725-1732.

28) Park, Y. S., Ham, K. S., Kang, S. G., Park, Y. K., Namiesnik, J., Leontowicz, H., ... & Gorinstein, S. (2012). Organic and conventional kiwifruit, myths versus reality: antioxidant, antiproliferative, and health effects. Journal of agricultural and food chemistry, 60(28), 6984-6993.

29) Li, J., Tong, T., Ko, D. O., Chung, D. O., Jeong, W. C., Kim, J. E., & Kang, S. G. (2012). Anti-oxidant and anti-skin-aging effects of abalone viscera extracts in human dermal fibroblasts. Korean Journal of Food Preservation, 19(4), 463-469.

30) Gorinstein, S., Leontowicz, H., Leontowicz, M., Najman, K., Bielecki, W., Ham, K. S., ... & Trakhtenberg, S. (2011). Aorta and liver changes in rats fed cholesterol-containing and raw vegetable-supplemented diets: experiments in vitro and in vivo. Journal of agricultural and food chemistry, 59(13), 7441-7451.

31) Namiesnik, J., Szefer, P., Moncheva, S., Ham, K. S., Kang, S. G., Arancibia-Avila, P., ... & Gorinstein, S. (2012). Characterization of Rapana thomasiana as an indicator of environmental quality of the Black Sea coast of Bulgaria. Environmental technology, 33(2), 201-209.

32) Park, Y. S., Lee, M. K., Heo, B. G., Ham, K. S., Kang, S. G., Cho, J. Y., & Gorinstein, S. (2010). Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas. Plant foods for human nutrition, 65, 186-191.

33) Moncheva, S., Namiesnik, J., Apak, R., Arancibia-Avila, P., Toledo, F., Kang, S. G., ... & Gorinstein, S. (2011). Rapana venosa as a bioindicator of environmental pollution. Chemistry and Ecology, 27(1), 31-41.

34) Im, M. H., Park, Y. S., Leontowicz, H., Leontowicz, M., Namiesnik, J., Ham, K. S., ... & Gorinstein, S. (2011). The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro. LWT-Food Science and Technology, 44(1), 92-99.

35) 강성국, 박난희, 고두옥, 이정뢰, 김보섭, & 박양균. (2011). 고추장굴비의 품질과 저장성에 미치는 초고압처리와 감마선 조사 효과. 한국식품저장유통학회지, 18(1), 1-6.

36) Gorinstein, S., Park, Y. S., Heo, B. G., Namiesnik, J., Leontowicz, H., Leontowicz, M., ... & Kang, S. G. (2009). A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables. European Food Research and Technology, 228, 903-911.

37) Namiesnik, J., Szefer, P., Sliwka-Kaszynska, M., Moncheva, S., Arancibia-Avila, P., Toledo, F., ... & Gorinstein, S. (2010). Determination of PAHs, PCBs, minerals, trace elements, and fatty acids in Rapana thomasiana as an indication of pollution. Journal of AOAC International, 93(5), 1600-1608.

38) Koh, S. M., Kim, H. S., Cho, Y. C., Kang, S. G., & Kim, J. M. (2009). Preparation and physicochemical characteristics of abalone meat aged in Kochujang. Journal of the Korean Society of Food Science and Nutrition, 38(6), 773-779.

39) PARK, Y. S., JUNG, S. T., KANG, S. G., Heo, B. G., LEE, S. H., Toledo, F., ... & Gorinstein, S. (2009). Radical scavenging capacity of ethylene‐treated kiwifruit. Journal of food biochemistry, 33(5), 674-692.

40) 박정욱, 이영재, 박인배, 신궁원, 조영철, 고소미, ... & 김해섭. (2009). 건조방법에 따른 건조 전복 (Haliotis discus hannai) 의 이화학적 특성 비교. 한국식품저장유통학회지 (Korean J. Food Preserv.), 16(5), 686-698.

41) 고소미, 김해섭, 조영철, 강성국, & 김정목. (2009). 고추장 숙성 전복의 제조 및 이화학적 특성. 한국식품영양과학회지, 38(6), 773-779.

42) 이영재, 박정욱, 박인배, 신궁원, 조영철, 고소미, ... & 김해섭. (2009). 전복 (Haliotis discus hannai) 의 연령에 따른 육과 내장의 이화학적 특성 비교. 한국식품저장유통학회지, 16(6), 849-860.

43) Arancibia-Avila, P., Toledo, F., Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., ... & Gorinstein, S. (2008). Antioxidant properties of durian fruit as influenced by ripening. LWT-food Science and Technology, 41(10), 2118-2125.

44) Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. G., Arancibia-Avila, P., Toledo, F., ... & Gorinstein, S. (2008). Antioxidants and proteins in ethylene-treated kiwifruits. Food Chemistry, 107(2), 640-648.

45) Toledo, F., Arancibia-Avila, P., Park, Y. S., Jung, S. T., Kang, S. G., Gu Heo, B., ... & Gorinstein, S. (2008). Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars. International Journal of Food Sciences and Nutrition, 59(5), 415-427.

46) 강성국, 양은정, 조광호, 박양균, & 정순택. (2008). 한국 전통포도주의 제조와 품질특성. 한국식품영양과학회지, 37(8), 1030-1036.

47) Kim, H. L., Kim, S. J., Kim, D. W., Ma, S. J., Gao, T., Li, H., ... & Kang, S. G. (2007). The Abanones, Haliotis discus hannai, exhibit potential anticoagulant activity in Normal Sprague Dawley rats. Korean Journal of Food Preservation, 14(4), 431-437.

48) 박양균, 강성국, 정순택, 김동환, 김선재, 박재인, ... & 김정목. (2007). 해조류 가공식품 및 부산물을 이용한 제품 개발. 한국해양바이오학회지, 2(3), 133-141.

저서실적

2010 : 동아시아 식품산업 발전을 위한 Symposium

2010 : 신안함초 향토자원화사업 활성화를 위한 워크샵 프로시딩

2012 : 동아시아 식품산업 발전을 위한 국제심포지엄 프로시딩

2013 : 2013신안함초향토자원화사업활성화를 위한 교육 및 워크샵 프로시딩

2013 : 농특산식품가공

2022 : 신안군 섬음식 백서

지식재산권

2005 : 훈제전복의 제조방법 및 그에 의해 제조된 훈제전복

2005 : 전복 내장 젓갈의 제조방법 및 그에 의해 제조된 전복 내장젓갈

2008 : 스포츠 음료 조성물

2012 : 다시마 아임계수 추출물을 유효성분으로 포함하는 화장료 조성물

2012 : 개꼬시래기 아임계수 추출물을 유효성분으로 포함하는 항염증제

2012 : 매생이와 개꼬시래기를 이용한 겔화 제품의 제조방법과 그에 의한 겔화제품

2012 : 전복내장을 이용한 항혈전 조성물과 그의 제조방법

2009 : 간수를 포함하는 화장료 조성물

2010 : 표고버섯이 함유된 천연조미료의 제조방법

2013 : 해조류를 이용한 식이섬유 및 미네랄 강화 영양바의 제조 방법과 그에 의한 영양바

2013 : 매생이 추출물을 유효성분으로 포함하는 퇴행성 뇌질환 치료 또는 예방용 조성물

2013 : 개꼬시래기 추출물을 포함하는 비만 치료 또는 예방용 조성물

2013 : 해조추출물을 함유한 건강음료 제조방법 및 상기 방법에 의해 제조된 건강음료

2014 : 삼채를 이용한 건강 기능이 강화된 야채수 제조 방법 및 이방법에 의하여 제조된 야채수

2015 : 꼬막을 포함하는 알츠하이머 예방용 식품 조성물

2016 : 꼬막 패각 소성 분말을 이용한 천연 비료 조성물 및 그 제조방법

2016 : 꼬막 건조포의 제조방법

2016 : 꼬막 함유 소스용 식품 조성물

2016 : 꼬막 된장 통조림의 제조방법

2016 : 꼬막 고추장 통조림의 제조방법

2016 : 꼬막 함유 토핑요 식품 조성물

2016 : 패각을 이용한 수질 및 저질 개선제 제조방법

2016 : 꼬막 패각 소성 분말을 이용한 천연 항균성 세척제 조성물 및 그 제조방법

2016 : 식품 포장용 라벨 1 ~ 2

2016 : 포장용 파우치 1 ~ 5

2016 : 식품 포장용 라벨 1 ~ 2

2016 : 김치 제조용 배합 액젓의 제조방법 및 이에 의하여 제조된 김치 제조용 배합 액젓

2016 : 삼잎국화 및 꾸지뽕 추출액을 이요한 발효식포의 제조방법

2016 : 일반상표1 ~ 5

2017 : 젖산발효를 이용한 완전혼합발효 사료의 제조 방법

2018 : 지충이 추출물을 유효성분으로 포함하는 장 건강 개선용 조성물

2019 : 열처리 가공염을 포함하는 장건강 개선용 조성물

2020 : 반추동물용 사료 조성물의 제조방법 및 이에 따른 반추동물용 사료 조성물

2020 : 꼬막 분말 또는 꼬막 증숙액을 유효성분으로 함유하는 장건강 개선용 조성물

2020 : 열처리 가공염을 포함하는 구강내 균총 개선용 조성물

2020 : 체내 황화수소를 생성하는 물질이 증가된 기능성 발효마늘의 제조방법 및 이에 따라 제조된 기능성 발효마늘

2021 : 구운마늘을 유효성분으로 함유하는 염증성 장질환 또는 장누수 증후군의 예방, 개선 및 치료용 조성물

2021 : 분말 접착소재를 이용한 김스낵의 제조방법 및 이에 따라 제조된 김스낵

2022 : 액상 접착소재를 이용한 김스낵의 제조방법 및 이에 따라 제조된 김스낵

2022 : 마늘 발효물을 유효성분으로 함유하는 뇌신경세포의 손상을 수반하는 질환의 개선용 조성물

실기연구

2002 : 타조뼈 액기스의 영향학적 특성 및 이를 이용 가능한 식품 개발

2003 : 연근. 간 된장 상품 개발

2003 : 한과의 저장성 향상 기술

2003 : 전복으로부터 퇴행성 관절염. 고혈압 치료효능 물질의 검색(1차)

2003 : 전남 해양식품 첨단화산업화단지 조성을 위한 연구

2004 : 참다래청제품의 열처리에 따른 품질분석

2004 : 염국내산 천일염. 수입염. 정제염 및 세척탈수염의 특성분석 및 이를 이용한 가공식품의 차이점 규명

2004 : 김장아찌. 무말랭이 장아찌 및 참치를 이용한 대중성 Fusion Food의 품질개선. 참치부산물로부터 기능성분 탐색 및 이용

2004 : 전복의 기능성 규명 연구 용역

2004 : 전복으로부터 퇴행성 관절염. 고혈압 치료효능 물질의 검색(2차)

2004 : 백련을 이용한 가공식품 및 제재 개발 연구용역

2006 : 초고압을 이용한 식품의 보존성 향상 기술 개발

2006 : 영광굴비 통조림 가공상품화 개발(1차)

2006 : 천일염과 건강에 관한 국제심포지엄 행사 개최

2007 : 함초 발효추출물로부터 기능성 검증

2007 : 해양생물 가공산업화 연구용역

2007 : 해조류 및 전복의 기호식품 개발에 관한 연구용역

2008 : 천일염사업 타당성조사 학술연구용역

2008 : 전복내장의 성분분석 및 기능성 검증

2008 : 설도 젓갈유통타운 조성사업 타당성 조사 및 기본계획에 대한 연구용역

2008 : 천일염 이용한 고창특산가공소금개발 연구용역

2008 : 천일염 가공·유통관련 국제심포지엄 행사

2008 : 지역협력단 자문컨설팅 및 과제 용역

2009 : 남도 맛 산업육성 5개년계획 수립용역

2009 : 매생이를 이용한 즉석 soup과 생면의 제품화 및 소재검색

2010 : 해조류를 이용한 한과제품의 개발

2010 : 천일염생산자·소비자 직거래체계 운영지원 사업

2010 : 담양한과 신제품 개발관련 제품검사 및 관능평가

2010 : 함초식초 개발에 관한 연구용역

2010 : 신안함초향토자원화사업 활성화를 위한 워크샵 개최 대행

2011 : 지역혁신센터(RIC) 성과활용사업

2011 : 3SPIN 서남권 지역산업 실무인재양성을 위한 공학교육 혁신체계 구축(5차)

2011 : 장흥 해조류자원의 파워브랜드화와 수산식품 클러스터 조성

2011 : 신안군 4대 농특산물(마늘, 양파, 대파, 참깨)의 비교분석 연구

2011 : 천일염 공동브랜드 구축 및 유통 활성화 지원사업

2011 : 검정쌀 가공제품 품평회

2011 : 진도 검정쌀 명품화 방안 세미나 개최

2011 : 신안함초향토자원화사업 활성화를 위한 워크샵 개최 대행

2012 : 지역혁신센터(RIC) 성과활용사업

2012 : 식품산업지역혁신센터

2012 : 장흥 해조류자원의 파워브랜드화와 수산식품 클러스터 조성

2012 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업

2012 : 천일염 공동브랜드 구축 및 유통 활성화 지원사업

2012 : 전복 부산물을 이용한 혈류개선 효능 파우치 음료의 상품화

2013 : 식품분석연구 및 기업지원사업

2013 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업

2013 : [2013 연구소] 천일염 국제네트워크 구축 및 산업화 지원

2013 : 장흥 해조류자원의 파워브랜드화와 수산식품 클러스터 조성[3차년도]

2013 : 미역귀, 톳, 매생이의 식이섬유와 미네랄강화, 항산화 및 혈당강하 기능을 부가한 야채수 건강음료의 개발 및 상품화

2013 : 삼채를 이용한 야채수의 기능강화 제품개발

2013 : 새우젓을 이용한 고부가가치 제품화 기술개발 및 상품화

2013 : 수산웰빙식품산업 기술지원 및 인력양성 사업-저염산발표식품, 천일염과 가공소금 및 전복가공산업 중심으로-

2013 : 신안 함초향토자원화사업 활성화를 위한 워크샵 개최 대행

2013 : 신안 함초향토자원화사업 활성화를 위한 생산농가 교육 및 현장 견학 대행

2013 : 고구마 막걸리의 당화 최적화, 주질개선 및 유통기한 연장 기술개발

2013 : 네트워크를 통한 한국산 천일염 사업의 경쟁력 강화 연구

2013 : 득량만키조개다변화산업 키조개 관자·조갯살 가공제품 개발

2014 : 수산웰빙식품산업 기술지원 및 인력양성 사업-저염수산발효식품, 천일염과 가공소금 및 전복가공산업 중심으로

2015 : 수출용 꼬막가공식품 제품 개발

2015 : 기능성 건강보조식품 제품 개발

2015 : 지역기반 특화지원사업 보조사업자 운영비

2015 : 새우젓을 이용한 김치제조용 배합액젓 개발과 표준화

2015 : 2016년 진도군농산물가공지원센터 건립 사업성검토 및 방향설정 연구사업

2016 : 삼잎국화와 꾸지뽕 추출물을 이용한 기능성 식초 및 응용제품개발

2016 : (2핵심) 천일염연구센터

2016 : 신안 갯벌 스낵김 제품개발용역

2016 : 맥주박, 복분자주박 및 당박을 이용한 TMF 배합사료용 젖산발효 원료 생산을 위한 간편 대량생산기술 개발

2016 : 보성군 어촌자원 복합산업화사업(2017-2019) 타당성 및 기본계획 수립 용역

2017 : 모자반류를 이용한 뇌 건강 개선 기능성식품 소재 개발

2017 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업(2단계 6차년도)

2017 : (2핵심) 천일염의 우수성을 기반으로 한 응용제품 개발

2017 : 어촌자원복합사업화 지원사업 기본설계용역

2018 : 고창 특화 열처리가공염 개발 및 천일염 복합산업화 타당성 조사 용역

2018 : (2핵심) 천일염의 우수성을 기반으로 한 응용제품 개발

2018 : 학제간 융합연구 지원] 스마트 아쿠아팜 융합연구센터 설립 및 스마트양식장 빅데이터 기술 개발

2018 : [학제간 융합연구 지원] 4차 산업혁명 기반 차세대 해양수산 시스템 기획 연구

2018 : 벌교꼬막 가공식품 개발 연구용역

2019 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업(2단계 8차년도)

2019 : 미세먼지 대응, 완도해조류 활용 및 산업화 방안 연구용역

2019 : [대규모 융복합 연구회 지원(그룹)] 지능형 양식장 자동제어와 생태환경 빅데이터 수집 및 처리 기술

2019 : (2핵심) 천일염의 우수성을 기반으로 한 응용제품 개발

2019 : 보릿대와 맥주효모를 이용한 소먹이용 혐기적 젓산발효 사료 개발

2019 : 1004섬 맛의 예술섬 마스터 플랜 수립 연구

2019 : 신안군 섬음식 백서발간 연구 용역

2020 : [대규모 융복합 연구회 지원(그룹)] 수산양식 정보의 디지털화를 통한 빅데이터 관리 기술

2020 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업(2단계 9차년도)

2020 : 뇌 신경 세포 보호를 위한 발효 마늘 제품 개발 및 사업화

2020 : 지역특산물인 마늘을 이용한 장누수증후군 예방 식품의 개발

2021 : 뇌 신경 세포 보호를 위한 발효 마늘 제품 개발 및 사업화

2021 : 김스낵 중간소재 국산화 기술 개발

2021 : 창의융합형 글로컬 공학인재 육성을 위한 공학교육혁신사업(2단계 10차년도)

2022 : 국가소재산업을 선도할 창의·융합기반 가치창출형 공학인재 양성

학술활동

2008 : (사)한국식품영양과학회 정보간사

2011 : (사)한국식품영양과학회 대외협력위원회 위원

2016 : (사)한국식품저장유통학회 총무간사

2018 : (사)한국식품저장유통학회 간사장

2019 : (사)한국식품과학회 호남지부장

2021 : (사)한국식품저장유통학회 수상심의위원회 위원장

2023 : (사)한국식품저장유통학회 부회장

수상사항

2013 : 목포대학교 LINC사업 산학협력 장려상

2014 : 전라남도 산학연협력기술개발사업 공로 표창장

2014 : 목포대학교 LINC사업 산학협력 우수상

2014 : (사)한국식품저장유통학회 우수논문상

2015 : 목포대학교 LINC사업 산학협력 우수상

2016 : (사)한국식품저장유통학회 우수논문상

2017 : (사)한국식품저장유통학회 우수논문상

2017 : 중소벤처부장관상 (산학연협력)

메일 보내기

조옥현

직위(직급): 특임교수

연구분야: 기능성식품

전화번호: 010-3671-0487

이메일: johani200@naver.com

사무실

교수소개

조옥현

직위(직급): 특임교수

이메일: johani200@naver.com

연구분야: 기능성식품

전화번호: 010-3671-0487

사무실

학력사항

- 원광대학교 한의과대학원 박사

- 국립목포대학교 행정학 석사

- 국립목포대학교 행정학박사 수료

논문실적

1) 柴胡疎肝散加味方이 子宮頸部癌細胞(HeLa Cell)에 미치는 影響

2) 側柏樗皮丸의 抗炎 및 免疫反應에 대한 實驗的硏究

메일 보내기

교수진

인물소개 리스트

학력사항

경희대학교 : 식품공학(이학사) (미)플로리다대학교 : 식품공학(이학석사) (미)플로리다대학교 : 식품공학(이학박사)

논문실적

저서실적

지식재산권

2005 : 고추장굴비의 제조방법 2005 : 발아현미의 미생물 저감화 방법 2008 : 이산화염소 발생 장치 및 이를 이용한 이산화염소 발생 방법 2010 : 염전 장판 및 그 제조방법 2017 : 염전용 대파

학술활동

기술이전

학력사항

논문실적

저서

지식재산권

-국제특허

-국내특허

- 상표등록 및 디자인 출원

학력사항

동국대학교 : 식품공학(공학사) 동국대학교 : 식품공학(공학석사) 동국대학교 : 식품공학(공학박사)

논문실적

지식재산권

학력사항

논문실적

학력사항

전남대 식품가공학과 : 식품가공학 (농학사) 전남대 대학원 식품가공학과 : 식품가공학 (농학석사) 전남대 대학원 식품가공학과 : 식품공학 (농학박사)

논문실적

학력사항

전남대학교 식품가공학과 : 식품가공학(농학사) 전남대학교 식품공학과 : 식품공학(농학석사) 전남대학교 식품공학과 : 식품공학(농학박사)

논문실적

저서실적

지식재산권

실기연구

학술활동

수상사항

학력사항

논문실적

경희대학교 : 식품공학(이학사)

(미)플로리다대학교 : 식품공학(이학석사)

(미)플로리다대학교 : 식품공학(이학박사)

2005 : 고추장굴비의 제조방법

2005 : 발아현미의 미생물 저감화 방법

2008 : 이산화염소 발생 장치 및 이를 이용한 이산화염소 발생 방법

2010 : 염전 장판 및 그 제조방법

2017 : 염전용 대파

동국대학교 : 식품공학(공학사)

동국대학교 : 식품공학(공학석사)

동국대학교 : 식품공학(공학박사)

전남대 식품가공학과 : 식품가공학 (농학사)

전남대 대학원 식품가공학과 : 식품가공학 (농학석사)

전남대 대학원 식품가공학과 : 식품공학 (농학박사)

전남대학교 식품가공학과 : 식품가공학(농학사)

전남대학교 식품공학과 : 식품공학(농학석사)

전남대학교 식품공학과 : 식품공학(농학박사)