日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Left main coronary artery compression associated with unfavorable thoracic anatomy

左主干冠状动脉受压与不良胸廓解剖结构有关

期刊:Korean Journal of Internal Medicine
影响因子:2.4
doi:10.3904/kjim.2025.172
Ohn, Daeung; Choi, Yeon-Jik; Yoo, Jin-Young; Seo, Suk-Min; Lee, Junghoon
发表日期：2025
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Comparison of clinical characteristics and dietary intakes according to phenotypes of type 2 diabetes mellitus in South Korea: a cross-sectional study

韩国2型糖尿病患者临床特征和饮食摄入量与表型的比较：一项横断面研究

期刊:
影响因子:
doi:10.5720/kjcn.2025.00059
Kim, Mi-Jin; Park, Ji-Sook; Cho, Sung-Rae; Yu, Daeung; Yim, Jung-Eun
糖尿病
代谢
发表日期：2025
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Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology

利用反应风味技术优化紫菜片风味增强工艺条件

期刊:Foods
影响因子:5.1
doi:10.3390/foods13233876
Heo, Jeong-Min; Lee, Changheon; Cha, Yong-Jun; Yu, Daeung
发表日期：2024
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Bactericidal effect of water-washing methods on Vibrio vulnificus contaminated in a raw fish Konosirus punctatus: water type, temperature, and pH

水洗法对生鱼片（斑点叉尾鮰）中受创伤弧菌污染的杀菌效果：水类型、温度和pH值

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-023-01421-y
Park, Seul-Ki; Lee, Daeun; Jo, Du-Min; Yu, Daeung; Song, Ho-Su; Kim, Young-Mog
发表日期：2024
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Impact of Prebiotic on Viability of Lactiplantibacillus plantarum D-2 by Encapsulation through Spray Drying and Its Commercialization Potential

益生元对喷雾干燥包埋法制备的植物乳杆菌D-2菌株活力的影响及其商业化潜力

期刊:Journal of Microbiology and Biotechnology
影响因子:3.1
doi:10.4014/jmb.2401.01019
Lee, Changheon; Yu, Daeung
发表日期：2024
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Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

利用空气炸和反应风味技术确定高蛋白紫菜片的最佳加工条件

期刊:Foods
影响因子:5.1
doi:10.3390/foods12244450
Jeong, Gyeong-Tae; Lee, Changheon; Cha, Eunsong; Moon, Seungmin; Cha, Yong-Jun; Yu, Daeung
发表日期：2023
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Partial replacement of high-fat diet with n-3 PUFAs enhanced beef tallow attenuates dyslipidemia and endoplasmic reticulum stress in tunicamycin-injected rats

用 n-3 PUFAs 增强牛脂部分替代高脂饮食可减轻衣霉素注射大鼠的血脂异常和内质网应激

期刊:Frontiers in Nutrition
影响因子:4
doi:10.3389/fnut.2023.1155436
Jiaxiang Zheng, Jisu Lee, Jaemin Byun, Daeung Yu, Jung-Heun Ha
信号转导
FCM
IF
IHC-P
WB
Human
G3P
发表日期：2023
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Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

谷氨酸钠对熟食中盐和糖含量降低的影响及其对感官特性和消费者接受度的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods11162512
Chung, Yehji; Yu, Daeung; Kwak, Han Sub; Park, Sung-Soo; Shin, Eui-Cheol; Lee, Youngseung
发表日期：2022
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Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics.

基于理化和感官特性的仿蟹肉棒与真雪蟹（Chionoecetes opilio）腿肉的比较

期刊:Foods
影响因子:5.1
doi:10.3390/foods11101381
Mun Sohyun, Shin Eui-Cheol, Kim Seonghui, Park Joodong, Jeong Chungeun, Boo Chang-Guk, Yu Daeung, Sim Jin-Ha, Ji Cheong-Il, Nam Taek-Jeong, Cho Suengmok
其它
发表日期：2022
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Reduction of Trimethylamine Off-Odor by Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food and Their In Situ Application

利用从韩国传统发酵食品中分离的乳酸菌减少三甲胺异味及其原位应用

期刊:Journal of Microbiology and Biotechnology
影响因子:3.1
doi:10.4014/jmb.2005.05007
Park, Seul-Ki; Jo, Du-Min; Yu, Daeung; Khan, Fazlurrahman; Lee, Yang Bong; Kim, Young-Mog
发表日期：2020
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