Gi-hyung Ryu
Professor
Division of Food Science
Kongju National University
Korea
Biography
Prof/Dr. Gi-Hyung Ryu is Currently working as Professor Division of Food Science in Kongju National University, South Korea. He has successfully completed his Administrative responsibilities as Professor. His research has included Food Engineering.
Research Interest
Food Engineering
Publications
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Norajit K, Park MJ, Ryu GH. Antimicrobial activities of white, red, and extruded ginsengs with different extraction conditions. Food Science and Biotechnology. 2008 Aug 1;17(4):850-6.
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Han JY, Goo DH, Han MS, Ryu GH. Comparison of fermentability and characteristics of fermented broth for white ginseng, red ginseng and extruded white ginseng. Food Engineering Progress. 2007.
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Son HJ, Ryu GH. Chemical compositions and antioxidant activity of extract from a extruded white ginseng. Journal of the Korean Society of Food Science and Nutrition. 2009;38(7):946-50.
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Ha DC, Ryu GH, Lee JW, Do JH, Park CK. Drying rate and physicochemical characteristics of dried ginseng root at different temperature. Journal of The Korean Society of Food Science and Nutrition. 2004.
