Is this you? Create Your Porfile
Avatar

Hyun-Chae Chung

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Explore More

Hotspot

Dive into the research topics where Hyun-Chae Chung is active.

Explore More

Publication

Featured researches published by Hyun-Chae Chung.

Korean Journal of Food Science and Technology | 1998

Improvement of Meju preparation method for the production of Korean traditional kanjang (Soy sauce)

Moo-Hyeog Im; Jong-Dong Choi; Hyun-Chae Chung; Seon-Ho Lee; Coon-Woo Lee; Cheong Choi; Kwang-Soo Choi

Korean Journal of Food Science and Technology | 2008

Properties of Sourdough-added Bread

Hyun-Chae Chung

Korean journal of food and cookery science | 2010

Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder

Ki-Ju Kim; Hyun-Chae Chung

Applied Biological Chemistry | 1997

Antimicrobial Activity and Distilled Components of Garlic(Allium sativum L.) and Ginger(Zingiber officinale Roscoe)

Won-Dae Ji; Min-Seon Jeong; Hyun-Chae Chung; Suk-Jeong Lee; Yung-Gun Chung

Korean Journal of Food Science and Technology | 2003

Alcoholic Fermentation of Traditional Kanjang by Semi-pilot Scale Bioreactor Systems

Kwang-Il Kwon; Jong-Gu Lee; Jong-Dong Choi; Hyun-Chae Chung; Mun-Kyun Ryu; Moo-Hyeog Im; Ki-Ju Kim; Yong-Hoon Choi; Young-Ji Kim; Cheong Choi; Kwang-Soo Choi

Applied Biological Chemistry | 2000

The Effects of Maturing Temperature of Kanjang Mash on the Distributions of Compositions and Sensory Characteristics of Kanjang

Hyun-Chae Chung; Jong-Dong Choi; Kwang-Il Kwon; Min-Sun Jung; Moo-Hyeog Im; Cheong Choi; Kwang-Soo Choi

Applied Biological Chemistry | 1998

The Effects of Soybean Boiling Waste Liquor on the Enhancement of Lactic Acid Fermentation during Korean Traditional kanjang Mash Maturing

Cheong Choi; Moo-Hyeog Im; Jong-Dong Choi; Hyun-Chae Chung; Young Ho Kim; Choon-Woo Lee; Kwang-Soo Choi

Applied Biological Chemistry | 1999

Effects of Meju Manufacturing Periods on the Fermentation Characteristics of Kanjang, Korean Traditional Soy Sauce

Hyun-Chae Chung; Jong-Dong Choi; Kwang-Il Kwon; Moo-Hyeog Im; Young-Ji Kim; Jung-Sik Seo; Kwang-Soo Choi

Korean Journal of Food Science and Technology | 2003

Effects of Flow Rate of Feed Kanjang and Volume Reduction Ratio of Retentate on the Permeate Flux and Rejection of Microbes Cells and Components in Kanjang during Ultrafiltration Operations

Kwang-Il Kwon; Jong-Gu Lee; Jong-Dong Choi; Hyun-Chae Chung; Moo-Hyeog Im; Ki-Ju Kim; Woo-Seong Kim; Jun-Hyun Sung; O-Jun Kwon; Young-Ji Kim; Chung-Sik Suh; Cheong Choi; Kwang-Soo Choi

Applied Biological Chemistry | 1999

Quality Characteristics of Kanjang Prepared with Meju Cultivated on Different Soybean Cultivars with Bacillus subtilis var. globigii Seed Culture

Cheong Choi; Jong-Dong Choi; Hyun-Chae Chung; Kwang-Il Kwon; Moo-Hyeog Im; Young-Ji Kim; Jung-Sik Seo; Kwang-Soo Choi

Explore More

Collaboration

Dive into the Hyun-Chae Chung's collaboration.

Top Co-Authors
Avatar

Young Ho Kim

Seoul National University

View shared research outputs
Top Co-Authors
Avatar

Seon-Ho Lee

Sungkyunkwan University

View shared research outputs
Explore More
Researchain Logo
Decentralizing Knowledge