Chung Ha Yull  사진
Chung Ha Yull
Natural Food Products / Analysis
Engineering Hall 2 Building #210


* Education

Ph.D (Food Science & Biotechnology, Yonsei University)

 Senior Researcher (CJ Foods R&D Center)

* Publications 

Quantitative analysis of polycosanol emulsion with GC-MS (Food Eng. Prog, 20/3, 2016)

Sodium reduction in traditional fermented foods (Food Science & Industry, 49/2, 2016)

Quality Changes of Retort Pouched Curry Sauce by Various Sterilization and Storage Conditions (Food Eng. Prog, 19/4, 2015)

Quality characteristcs of the fermented Angelica leaves (Food Eng. Prog, 19/1, 2015)

Plasmid characteristics and vector development from Leuconostoc mesenteroides (Current Topics in Lactic Acid Bacteria and Probiotics, 2/2, 2014)

Plasmid characteristics and vector development from Leuconostoc mesenteroides (Food Eng. Prog, 18/2, 2014)

Characteristics of Fermented Curcuma as a Health Food Ingredient (Food Eng. Prog, 18/2, 2014)

Taste enhancing effects of Enzyme Hydrolysates of Rice Protein Residue (Food Eng. Prog, 18/2, 2014)

Proximate copmposition, amino acid, mineral, and heavy metal content of dried laver (Preventive nutrition and Food Science, 18/2, 2013)

Effects of the Fermented Ginger Extracts on the Production of NO and PGE2 in RAW 264.7 Macrophages (Food Eng. Prog, 17/1, 2013)

Effect of fermentation with Lactobacillus plantarum and heat processing on the anti-oxidant activity and volatile composition of garlic (Food Eng. Prog, 16/4, 2012)

Antimicrobial Activity of Lactobacillus sakei J4 Isolated from Korean Dongchimi and Its Probiotic Properties (Food Eng. Prog, 16/2, 2012)

An active extract of Ulmus pumila inhibits adipogenesis through regulation (Food and Chemical Toxicology, 50/6, 2012)

Effect of Fermented Rice Protein Residue on the Taste Property of Yeast Extract (Food Eng. Prog, 15/4, 2011)

Preparation of Yeast Extract Using an Enzyme Hydrolysate of Rice Protein (Food Eng. Prog, 15/3, 2011)

Quality properties of fermented Gingers (Food Eng. Prog, 43/3, 2011)