Shim KB - Search Results

1

Quantitative analysis of Alaska pollock in seafood products by droplet digital PCR.

Noh ES, Park YJ, Kim EM, Park JY, Shim KB, Choi TJ, Kim KH, Kang JH. Noh ES, et al. Among authors: shim kb. Food Chem. 2019 Mar 1;275:638-643. doi: 10.1016/j.foodchem.2018.09.093. Epub 2018 Sep 15. Food Chem. 2019. PMID: 30724244

2

Concentrations and Risk Assessment of Heavy Metals in Tissues of Walleye Pollock (Gadus chalcogrammus) Captured from the Northeastern Coast of Korea.

Hwang DW, Shim K, Lee CI. Hwang DW, et al. J Food Prot. 2019 May;82(5):903-909. doi: 10.4315/0362-028X.JFP-18-379. J Food Prot. 2019. PMID: 31021667 Free article.

3

Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce.

Shim KB, In JJ, Lee JB, Han HG, Son SA, Lee WJ, Bae YJ, Kwon GY, An BK. Shim KB, et al. Food Chem. 2024 Jun 15;443:138399. doi: 10.1016/j.foodchem.2024.138399. Epub 2024 Jan 13. Food Chem. 2024. PMID: 38280364

4

Effect of activated carbon-based two-stage adsorption on biogenic amine reduction and quality of anchovy fish sauce at industrial scale.

In JJ, Shim KB, Lee JB, Bae YJ, Kwon GY, Lee HR, Park S, Sohn SK. In JJ, et al. Among authors: shim kb. Food Chem. 2024 Nov 15;458:140169. doi: 10.1016/j.foodchem.2024.140169. Epub 2024 Jun 21. Food Chem. 2024. PMID: 38968713

5

Distribution of heavy metals in muscles and internal organs of Korean cephalopods and crustaceans: risk assessment for human health.

Mok JS, Kwon JY, Son KT, Choi WS, Shim KB, Lee TS, Kim JH. Mok JS, et al. Among authors: shim kb. J Food Prot. 2014 Dec;77(12):2168-75. doi: 10.4315/0362-028X.JFP-14-317. J Food Prot. 2014. PMID: 25474068 Free article.

6

Estimating Postmortem Interval by Bioluminescent Determination of ATP Content in the Muscle of Olive Flounder ( Paralichthys olivaceus).

Shim K. Shim K. J Food Prot. 2019 Apr;82(4):703-709. doi: 10.4315/0362-028X.JFP-18-440. J Food Prot. 2019. PMID: 30917036 Free article.

7

Freshness Evaluation in Chub Mackerel (Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content.

Shim K, Jeong Y. Shim K, et al. J Food Prot. 2019 May;82(5):768-774. doi: 10.4315/0362-028X.JFP-18-529. J Food Prot. 2019. PMID: 30978109 Free article.

8

Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness.

Shim K, Mok JS, Jeong Y, Park K, Jang MS. Shim K, et al. J Food Sci Technol. 2022 Feb;59(2):703-714. doi: 10.1007/s13197-021-05065-w. Epub 2021 Mar 19. J Food Sci Technol. 2022. PMID: 35185186 Free PMC article.

9

Abundance, antimicrobial resistance, and virulence of pathogenic Vibrio strains from molluscan shellfish farms along the Korean coast.

Mok JS, Ryu A, Kwon JY, Park K, Shim KB. Mok JS, et al. Among authors: shim kb. Mar Pollut Bull. 2019 Dec;149:110559. doi: 10.1016/j.marpolbul.2019.110559. Epub 2019 Sep 5. Mar Pollut Bull. 2019. PMID: 31543492

10

Concentrations of trace metals in tissues of Chionoecetes crabs (Chionoecetes japonicus and Chionoecetes opilio) caught from the East/Japan Sea waters and potential risk assessment.

Hwang DW, Choi M, Lee IS, Shim KB, Kim TH. Hwang DW, et al. Among authors: shim kb. Environ Sci Pollut Res Int. 2017 Apr;24(12):11309-11318. doi: 10.1007/s11356-017-8769-z. Epub 2017 Mar 16. Environ Sci Pollut Res Int. 2017. PMID: 28303537

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