Ku KH - Search Results

1

Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang).

Byeon YS, Oh J, Ku KH, Kim MJ, Kim SS. Byeon YS, et al. Among authors: ku kh. Foods. 2024 Oct 20;13(20):3326. doi: 10.3390/foods13203326. Foods. 2024. PMID: 39456388 Free PMC article.

2

Comparative ¹H NMR-Based Metabolomics of Traditional Landrace and Disease-Resistant Chili Peppers (Capsicum annuum L.).

Seong GU, Yun DY, Shin DH, Cho JS, Lee G, Choi JH, Park KJ, Ku KH, Lim JH. Seong GU, et al. Among authors: ku kh. Foods. 2024 Jun 21;13(13):1966. doi: 10.3390/foods13131966. Foods. 2024. PMID: 38998472 Free PMC article.

3

Physicochemical properties and sensory evaluation for the heat level (hot taste) of korean red pepper powder.

Ku KH, Lee KA, Park JB. Ku KH, et al. Prev Nutr Food Sci. 2012 Mar;17(1):29-35. doi: 10.3746/pnf.2012.17.1.029. Prev Nutr Food Sci. 2012. PMID: 24471060 Free PMC article.

4

Metabolite Profiling and Antioxidant Activity of 10 New Early- to Mid-Season Apple Cultivars and 14 Traditional Cultivars.

Kim I, Ku KH, Jeong MC, Kwon SI, Lee J. Kim I, et al. Among authors: ku kh. Antioxidants (Basel). 2020 May 20;9(5):443. doi: 10.3390/antiox9050443. Antioxidants (Basel). 2020. PMID: 32443874 Free PMC article.

5

Effect of Pre-treatment and Storage Conditions on the Quality Characteristics of Ginger Paste.

Choi EJ, Lee KA, Kim BS, Ku KH. Choi EJ, et al. Among authors: ku kh. Prev Nutr Food Sci. 2012 Mar;17(1):46-52. doi: 10.3746/pnf.2012.17.1.046. Prev Nutr Food Sci. 2012. PMID: 24471062 Free PMC article.

6

A comparison of the chemical composition and antioxidant activity of several new early- to mid-season apple cultivars for a warmer climate with traditional cultivars.

Kim I, Ku KH, Jeong MC, Kim SS, Mitchell AE, Lee J. Kim I, et al. Among authors: ku kh. J Sci Food Agric. 2019 Aug 15;99(10):4712-4724. doi: 10.1002/jsfa.9712. Epub 2019 May 3. J Sci Food Agric. 2019. PMID: 30919973

7

Characteristics of yogurt-like products prepared from the combination of skim milk and soymilk containing saccharified-rice solution.

Park DJ, Oh S, Ku KH, Mok C, Kim SH, Imm JY. Park DJ, et al. Among authors: ku kh. Int J Food Sci Nutr. 2005 Feb;56(1):23-34. doi: 10.1080/09637480500082181. Int J Food Sci Nutr. 2005. PMID: 16019312

8

Unveiling the structural influence of nematic mesogens on customizable temperature and spectral responses.

Oh HS, Kim KJ, Lee J, Kim JB, Ku KH. Oh HS, et al. Among authors: ku kh. J Colloid Interface Sci. 2025 Jan;677(Pt B):250-258. doi: 10.1016/j.jcis.2024.08.036. Epub 2024 Aug 8. J Colloid Interface Sci. 2025. PMID: 39146813

9

Comparison of instep and non-instep flap in the reconstruction of the weight-bearing portion of the forefoot and heel.

Lee JH, Ku KH, Kim JH, Baek JH. Lee JH, et al. Among authors: ku kh. Microsurgery. 2024 Jul;44(5):e31209. doi: 10.1002/micr.31209. Microsurgery. 2024. PMID: 38970406

10

Novel figure-of-eight reconstruction with free tendon graft for unrepairable collateral ligament of the thumb metacarpophalangeal joint.

Baek JH, Lee JH, Ku KH. Baek JH, et al. Among authors: ku kh. Hand Surg Rehabil. 2024 Jun;43(3):101696. doi: 10.1016/j.hansur.2024.101696. Epub 2024 Apr 22. Hand Surg Rehabil. 2024. PMID: 38657737

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