| # | Title | Journal | Year | Citations |
|---|
| 1 | Antioxidant activities of enzymatic extracts from brown seaweeds | Bioresource Technology | 2005 | 525 |
| 2 | Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans | Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis | 2003 | 123 |
| 3 | A coating for use as an antimicrobial and antioxidative packaging material incorporating nisin and α-tocopherol | Journal of Food Engineering | 2004 | 112 |
| 4 | Multilayered antimicrobial polyethylene films applied to the packaging of ground beef | Packaging Technology and Science | 2001 | 101 |
| 5 | Wide-spectrum antimicrobial packaging materials incorporating nisin and chitosan in the coating | Packaging Technology and Science | 2003 | 90 |
| 6 | Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film | LWT - Food Science and Technology | 2005 | 80 |
| 7 | Antioxidant activity of enzymatic extracts from a brown seaweed Ecklonia cava by electron spin resonance spectrometry and comet assay | European Food Research and Technology | 2005 | 79 |
| 8 | Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film | Journal of the Science of Food and Agriculture | 2002 | 78 |
| 9 | Partial characterization of polyfermenticin SCD, a newly identified bacteriocin of Bacillus polyfermenticus | Letters in Applied Microbiology | 2001 | 68 |
| 10 | Properties of nisin-incorporated polymer coatings as antimicrobial packaging materials | Packaging Technology and Science | 2002 | 63 |
| 11 | Partial characterization of lacticin NK24, a newly identified bacteriocin of Lactococcus lactis NK24 isolated from Jeot-gal | Food Microbiology | 2001 | 62 |
| 12 | Influence of antimicrobial packaging on kinetics of spoilage microbial growth in milk and orange juice | Journal of Food Engineering | 2004 | 49 |
| 13 | The use of physical carbon dioxide absorbents to control pressure buildup and volume expansion of kimchi packages | Journal of Food Engineering | 2001 | 46 |
| 14 | Migration of surrogate contaminants in paper and paperboard into water through polyethylene coating layer | Food Additives and Contaminants | 2002 | 45 |
| 15 | Stabilization of Retinol through Incorporation into Liposomes | BMB Reports | 2002 | 37 |
| 16 | Characterization of Bacillus cereus Isolates from Raw Soybean Sprouts | Journal of Food Protection | 2004 | 29 |
| 17 | The use of Na2CO3-based CO2 absorbent systems to alleviate pressure buildup and volume expansion of kimchi packages | Journal of Food Engineering | 2002 | 27 |
| 18 | Identification and Partial Characterization of Lacticin BH5, a Bacteriocin Produced by Lactococcus lactis BH5 Isolated from Kimchi | Journal of Food Protection | 2000 | 24 |
| 19 | Stabilization of retinol through incorporation into liposomes | Journal of Biochemistry and Molecular Biology | 2002 | 20 |
| 20 | Molecular cloning, expression, and characterization of the Cu,Zn superoxide dismutase (SOD1) gene from the entomopathogenic fungus Cordyceps militaris | Mycologia | 2005 | 17 |
| 21 | The Neuroprotective and Neurotrophic Effects ofTremella fuciformisin PC12h Cells | Mycobiology | 2007 | 16 |
| 22 | Quality ofenoki mushrooms as affected by packaging conditions | Journal of the Science of Food and Agriculture | 2001 | 15 |
| 23 | Improvement of temperature uniformity in microwave-reheated rice by optimizing heat/hold cycle | Journal of Foodservice | 2002 | 11 |
| 24 | Determination of Amino Acids in Foods by Reversed-Phase HPLC with New Precolumn Derivatives, Butylthiocarbamyl, and Benzylthiocarbamyl Derivatives Compared to the Phenylthiocarbamyl Derivative and Ion Exchange Chromatography | Molecular Biotechnology | 2003 | 10 |
| 25 | The effects of using packaging films with different permeabilities on the quality of Korean fermented red pepper paste | International Journal of Food Science and Technology | 2002 | 9 |
| 26 | Modified atmosphere packaging as a means to alleviate package expansion of Korean fermented red pepper paste | International Journal of Food Science and Technology | 2003 | 8 |
| 27 | Sous vide processing of seasoned spinach soup | Journal of Foodservice | 2002 | 7 |
| 28 | Effect of package size and temperature on the volume expansion of flexible permeable packages of Kimchi, a Korean fermented vegetable | Packaging Technology and Science | 2001 | 6 |
| 29 | Characterization and enhanced production of enterocin HJ35 byEnterococcus faecium HJ35 isolated from human skin | Biotechnology and Bioprocess Engineering | 2005 | 6 |
| 30 | Molecular cloning, expression, and characterization of the Cu,Zn superoxide dismutase (SOD1) gene from the entomopathogenic fungusCordyceps militaris | Mycologia | 2005 | 5 |
| 31 | Ultrastructural observations on the Sperm of two Apodemus species,Apodemus agrarius coreae and Apodemus speciosus peninsulae,in Korea | Journal of the Faculty of Agriculture, Kyushu University | 2006 | 4 |
| 32 | Quality changes during the storage of sous vide processed soybean sprouts soup | Journal of Foodservice | 2003 | 0 |
| 33 | Quality of enoki mushrooms as affected by packaging conditions | Journal of the Science of Food and Agriculture | 2001 | 0 |
| 34 | Effect of package size and temperature on the volume expansion of flexible permeable packages of Kimchi, a Korean fermented vegetable | Packaging Technology and Science | 2001 | 0 |
