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Dive into the research topics where Hong-Sik Cheigh is active.

Publication


Featured researches published by Hong-Sik Cheigh.


Korean Journal of Food Science and Technology | 1987

Antioxidative Characteristics of Soybean Sauce in Lipid Oxidation Process

Gap-Soon Moon; Hong-Sik Cheigh


Korean Journal of Food Science and Technology | 1978

Kinetic Studies on Cooking of Rice of Various Polishing Degrees

Hong-Sik Cheigh; Sung-Kon Kim; Yu-Ryang Pyun; Tai-Wan Kwon


Korean Journal of Food Science and Technology | 1976

Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours

Hong-Sik Cheigh; Chung-Hee Ryu; Tai-Wan Kwon


Korean Journal of Food Science and Technology | 1986

Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat

Gab-Soon Moon; Hong-Sik Cheigh


Korean Journal of Food Science and Technology | 1979

Radial Distribution of Calcium, Phosphorus, Iron, Thiamine and Riboflavin in the Degermed Brown Rice Kernel

Sung-Kon Kim; Hong-Sik Cheigh


Korean Journal of Food Science and Technology | 1980

Fractionation of Rice Bran Lipid and Storage Effects on Bran Lipid Composition

Chung-Hee Ryu; Hong-Sik Cheigh


Korean Journal of Food Science and Technology | 1978

Rheological and Baking Studies of Composite Flour from Wheat and Naked Barley

Sung-Kon Kim; Hong-Sik Cheigh; Tai-Wan Kwon; B.L. D'Appolonai; P.E. Marston


Korean Journal of Food Science and Technology | 1976

Some Nutritional Composition of Barley Flours

Hong-Sik Cheigh; Nam-Sook Lee; Tai-Wan Kwon


Korean Journal of Food Science and Technology | 1975

Studies on Soong-Neung Flavor 2. Identification of Some Volatile Pyrazine and Carbonyl Compounds of Soong-Neung (extract of cooked and roasted rice)

Hong-Sik Cheigh; Joo-Hyung Nam; Taeck-Jae Kim; Tai-Wan Kwon


Korean Journal of Food Science and Technology | 1975

Rheological and Milling Characteristics of Naked and Covered Barley Varieties

Hong-Sik Cheigh; Harry E. Snyder; Tai-Wan Kwon

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Jong-Whan Rhim

Mokpo National University

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