PUBLICATIONS

 최근 연구 업적
1. Kim MH, Park SW, Song GH, Lim WS, Han YS. 2022. Antigrowth effects of Kaempferia parviflora extract enriched in anthocyanidins on human ovarian cancer cells through Ca2+-ROS overload and mitochondrial dysfunction. Mol. Cell Toxicol. 18(3): 383-391

2. Jeon JY, Kim MH, Han YS. 2022. Antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder. J. Korean Soc. Food Cult. 37(2): 162-170

3. Wu Y, Kim MH, Han YS. 2022. Antioxidant activity and quality characteristics of pork patties with the addition of Cedrela sinensis powder. J Korean Soc. Food Sci. Nutr. 51(2): 141-149

4. Nam SH, Kim MH, Han YS. 2021. Optimization of the processing conditions for maquiberry jelly by response surface methodology. J. East Asian Soc. Diet. Life 31(6): 373-382.

5. Choi GY. Kim MH. Han YS. 2021. Antioxidant activities and quality characteristic of Jeung-Pyun with the addition of loquat leaf powder. J. Korean Soc. Food Sci. Nutr. 50(10):1065-1073.

6. Kim MR, Kim MH. Han YS. 2021. Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala). Korean J. Food Preserv. 28(6):739-746.

7. Choi JH, Kim MH. Han YS. 2021. Effect of cocoa bean husk powder on the shelf life of sausages during refrigerated storage. Korean J. Food Sci. Technol. 53(5): 619-627.

8. Kim HJ, Kim MH. Han YS. 2021. Antioxidant activities and quality characteristics of sponge cake added with premature mandarin peel powder. J. Korean Soc. Food Sci. Nutr. 50(9): 981-991.

9. Choi MH, Kim MH, Han YS. 2021. Quality characteristics and antioxidant activities of Konjac jelly with the addition of premature mandarin peel powder. Korean J. Food Cook. Sci. 37(4): 289-298.

10. Jeon JY, Kim MH, Han YS. 2021. Effects of Cirsium nipponicum powder on the quality and antioxidant activities of pork patties. Korean J. Food Nutr 34(4): 347-355.

11. Wu Y, Kim MH, Han YS. 2021. Antioxidant activity and quality characteristics of Konjac jelly with the addition of Crataegus Pinnatifida Bunge powder. Korean J. Food Cook. Sci. 37(4): 318-327.

12. Kwon GH, Kim MH, Han YS. 2021. Quality Characteristics and Antioxidant Activity of Yanggaeng Added with Black Ginger (Kaempferia parviflora). J. Korean Soc. Food Sci. Nutr. 50(7): 715-724.

13. Kim MH, Han YS. 2021. Quality Characteristics of Sulgidduk with the Addition of Tremella fuciformis Berk Powder. J. East Asian Soc. Diet. Life 31(2): 145-152.

14. Kwon GH, Kim MH, Han YS. 2021. Characteristics of Cookie Quality Containing Black Ginger Powder. Culi. Sci. & Hos. Res. 27(4): 97-105.

15. Yang EY, Han YS, Sim KH. 2021. Characterisation of Nutritional, Physiochemical, and Mineral Compositions of Aril and Seed of Longan Fruit (Dimocarpus longan L.). Int. Food Res. J. 28(1): 91-101.

16. Kim HJ, Kim MH, Han YS. 2021. Antioxidant Activities and Quality Characteristics of Sulgidduck with Added Lemongrass (Cymbopogon citratus) Powder. J East Asian Soc Diet Life 34(1): 114-122.

17. Kim MR, Kim MH, Han YS. 2021. Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot. Korean J. Food & Nutr. 31(1): 72-80.

18. Kim MH, Han YS. 2020. The Quality Characteristics of Cookies Containing of Tremella fuciformis Berk Powder. Culi Sci & Hos Res 26(8): 54-62.

19. Yang EY, Han YS. 2020. Antioxidant Activities and Quality Characteristics of Noodles Containing Allium senescens L. Korean J. Food Sci. Technol. 52(2): 156-161.

20. Lee HY, Lee SM, Kim SJ, Lee JY, Ha JM, Choi YK, Oh HM, Kim YJ, Lee YW, Lim DS, Kim SH, Han YS, Choi KH, Yoon YH. Asymptomatic Clostridium perfringens Inhabitation in Intestine Can Cause Inflammation, Apoptosis, and Disorders in Brain. Foodborne Pathog. Dis. 17(1): 52-65.

21. Jeong YJ, Han YS. 2019. Effect on the Emulsification Stability and Quality of Emulsified Sausages Added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) Fruit Powders. Food Sci. Anim. Resour. 39(6): 953-965.

22. Choi JH, Kim NI, Choi HY, Han YS. 2019. Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages. Food Sci. Anim. Resour. 39(5): 742-755.

23. Sim KH, Han YS. 2019. Antioxidant Activity of Ethanol Extracts from the Root and Bark of Ulmus davidiana. Korean J. Food Sci. Technol. 51(2): 133-140.

24. Lee JM, Han YS. 2019. Antioxidant Activities and Quality Characteristics of Cracker with Ecklonia stolonifera. Korean J. Food Cook Sci. 35(1): 20-27.

25. Kim YM, Han YS. 2019. Antioxidant Activities and Quality Characteristics of Chocolate Containing Chopi (Zanthoxylum piperitum DC.) Leaf Powder. J. Korean Soc. Food Sci. Nutr. 48(1): 64-72.

26. Yu MY. Han YS. 2018. Antioxidant Activities Quality Characteristics of Cracker Added with Ecklonia cava. Korean J. Food & Nutr. 31(6): 821-827.

27. Jeong YJ, Han YS. 2018. Antioxidant and Quality Characteristics of Raw Noodle added Kale (Brassica oleracea var. acephala) Powder. Korean J. Food & Nutr. 31(3): 400-407.

28. Yang EY, Han YS, Sim KH. 2018. Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus. Korean J. Food & Nutr. 31(4): 485-494.

29. Kim YM, Han YS. 2018. Antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing coconut milk. Korean J. Food Sci. Technol. 50(1) : 92-97.

30. Kim MH, Han YS. 2018. Anti-Oxidative and Anti Diabetic Effects of Butanol Faction from Yangha (Zingiber mioga ROSC). Korean J. Food Cook. Sci. 34(1) : 105-112.

31. Sun YP, Jeong YJ, Han YS. 2016. Antioxidative Activities and Quality Characteristics of Steamed Roll with Added Ligularia fischeri (Ledeb.) Turcz. Powder. Food Cookery Sci. 32(2): 147-156.

32. Kim MH, Han YS. 2016. Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC). Food Cookery Sci. 32(3): 325-332.

33. Kim MH, Han YS. 2016. Quality Characteristics of Yangha (Zingiber mioga Rosc) Pickle with Soy Sauce during Storage. J East Asian Soc Diet Life 26(3): 260-270.

34. Jeong YJ, Han YS, 2015. Antioxidative Activities and Quality Characteristics of Rice Cookies with Added Ligularia fischeri (Ledeb.) Turcz. Powder. Food Cookery Sci. 31(6): 733-740.

35. Kim MJ, Han YS, 2014. Antioxidant Activities of Cedrela sinensis Tender Leaf Powder Extracts obtained from Different Solvents. Korean J. Food & Nutr., 27(6): 1059-1066.

36. Jin SY, Sim KH, Lee EJ, Gu HJ, Kim MH, Han YS, Park JS, Kim YH, 2014. Changes in Quality Characteristics and Antioxidant Activity of Apples during Storage. Korean J. Food & Nutr., 27(6): 999-1005.

37. Lee JE, Jin SY, Han YS. 2014. Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powder. Korean J. Food & Nutr., 27(1): 1-9.

38. Jeong YJ, Jin SY, Han YS. 2014. Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris L.) Powder. Korean J. Food & Nutr., 27(1): 10-21.

39. Sung JM, Han YS, Jeong JW. 2010. Quality Characteristics of Semi-dried Red Pepper During Frozen Storage. Korean J. Food Preserv., 17(1): 1-8.

40. Kim SI, Sim KH, Joo SY, Han YS. 2010. A Study of Antioxidative and Hypoglycemic Activities of Omija(Schizandra chinensis Baillon) Extract under Variable Extract Conditions. Korean J. Food & Nutr., 22(1): 41-47.

41. Ko SH, Kim SI, Han YS. 2008. The Quality Characteristics of Yogurt Add Supplemented with Low Grade Dried-Persimmon Extracts. Korean J. Food Cookery Sci., 24(6): 735-741.

42. Sim KH, Han YS. 2008. Antioxidant Activities of Red Pepper (Capsicum annuum) Pericarp and Sseed Extracts. Inter J Food Sci Techonl., 43(10): 1813-1823. (SCI)

43. Kim SI, Ko SH, Lee YJ, Choi HY, Han YS. 2008. Antioxidant Activity of Yogurt Supplemented With Red Ginseng Extract. Korean J. Food Cookery Sci., 24(3): 358-366.

44. Lee YJ, Kim SI, Han YS. 2008. Antioxidant Activity and Quality Characteristics of Yogurt Added Yuza(Citrus junos Sieb ex Tanaka) Extract. Korean J. Food & Nutr., 21(2): 135-142.

45. Cho YS, Kim SI, and Han YS. 2008. Effects of Slander Glasswort (Salicornia herbacea L.) Extract on Improvements in Bowel Function and Constipation Relief. Korean J. Food Sci. Technol., 40(3): 326-331. (SCOPUS)

46. Sim KH, Han YS. 2008. Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation. Food Sci. Biotechnol., 17(2): 295-301. (SCIE)

47. Cho YS, Kim SI, and Han YS. 2008. Effect of Slander Glasswort Extract Yogurt on Quality during Storage. Korean J. Food Cookery Sci. 24(2): 212-221.

48. Kim HJ, Kim SI, and Han YS. 2008. Effects of Sea Tangle Extract and Sea Tangle Yogurt on Constipation Relief. Korean J. Food Cookery Sci., 24(1): 59-67..

49. Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo NM, Han YS. 2007. The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J. Food Cookery Sci., 23(6): 832-838.

50. Sim KH, Han YS. 2007. The Antimutagenic and Antioxidant Effects of Red Pepper Seed and Red Pepper Pericarp (Capsicum annuum L.). J. Food Sci Nutr., 12: 273-278. (SCOPUS)

51. Park EY, Han YS. 2007. A Survey on the Plans to Market Traditional Korean Beverages as Take-Out Products. Korean J. Food & Nutr., 20(4): 501-508.

52. Kim SI, Cho YK, Cho YS, Han YS. 2007. The effects of red pepper seed on Kimchi quality during fermentation. Food Quality and Culture., 1(1): 27-33.




 

외 총 110여편

 저서
· 식약방(파워북, 2015)
· 엄마의 부엌, 나의 부엌(문학동네, 2013)
· 위대한밥상 5권(현암사, 2007)
· 똑똑똑 요리공작실(웅진씽크빅, 2006)
· Invitation to Korean cuisine(영문, 숙명여자대학교 출판국, 2006)
· 美麗韓國菜 1권(중문, Shaanxi Normal University Press, 2006)
· 美麗韓國菜 2권(중문, Shaanxi Normal University Press, 2006)
· 위대한밥상 4권(현암사, 2006)
· 위대한밥상 3권(현암사, 2006)
· 위대한밥상 2권(현암사, 2005)
· 위대한밥상 1권(현암사, 2005)
· 아름다운 우리 음식(숙명여자대학교 출판국, 프랑크푸르트 도서전 ‘한국의 아름다운 책 100’ 선정, 2005)
· 한국전통음식 홍보영상물(한국관광협회 중앙회, 문화관광부, 2004) - 영어, 중국어, 일어
· 당뇨병 칼로리북(현암사, 2004)
· 쉽게 찾는 칼로리북(현암사, 2001)
· 칼로리 건강법(현암사, 2000)
· 한국전통음식(공저, 문화관광부, 2000) - 國文, 英文, 中文, 日文
· 우리가 정말 알아야 할 음식상식 백가지(현암사, 1999)
· 한국음식대관 제2권(공저, 문화재보호관리국, 1999)
· 음식이 보약이다(태웅출판사, 1998, 문화관광부 우수학술도서 선정)