김주신
- 직위(직급)
- 부교수
- 전화번호
- 031-870-3516
- 이메일
- jskim@shinhan.ac.kr
- 연구분야
- 천연 항산화 물질 탐색 및 지질산화, 저장-가공에 따른 유효성분 안정성 분석
- 사무실
- 제 1캠퍼스 믿음관 5층 5060호
세부내용
학력사항
| 날짜 | 내용 |
|---|---|
| 1999 | Louisiana State University at Baton Rouge, Food Science, Ph. D. |
경력사항
| 날짜 | 내용 |
|---|---|
| 2018 ~ 현재 | 한국응용과학기술학회 편집이사 |
| 2018 ~ 현재 | Fisheries and Aquatic Sciences (SCOPUS 국제저널) 편집위원 및 평의원 |
|
2018 ~ 2019 |
Preventive Nutrition and Food Science (SCOPUS 국제저널) 편집위원 |
|
2017 ~ 현재 |
신한대학교, 보건대학, 식품영양학과, 부교수 |
| 2012 ~ 2017 | 서울벤처대학원 대학교, 융합산업학과, 조교수 |
| 2008 ~ 2011 | Chinese University of Hong Kong, School of Life Sciences, Research Fellow |
| 2007 | 대림대학교, 호텔외식조리학과, 외래교수 |
| 2001, 2003 | 한양대학교, 식품영양학과, 대학원 강사 |
| 2000 ~ 2006 | ㈜풀무원, 기술연구소/기능성 연구소 (연구팀장, 책임연구원) |
| 1999 ~ 2000 | Louisiana State University, Dept. of Food Science, Post-Doctoral Research Fellow |
| 1995 ~ 1999 | Louisiana State University, Dept. of Food Science, Research Assistant |
| 1994 ~ 현재 | Institute of Food Technologists (IFT: 미국식품과학회) - Professional Member |
| 1994 | Outstanding Graduate Award, University of Tennessee, 1994 |
연구실적
| 날짜 | 내용 |
|---|---|
| 2015 | 휘발성 유기화합물 노출에 따른 건강 위해성 |
| 2014 | 소각 처리에 따른 휘발성 유기화합물 (VOC) 패턴 분석 |
| 2007 | 홍삼 절편 당침액을 이용한 기능성 식품개발 |
| 2006 | 유통 중 먹는 생수의 미네랄 성분 분석 및 함량에 따른 품질 평가 연구 |
| 2006 | HPLC/GC를 이용한 미량 성분 분석 기술 사례 연구 |
| 2002~2004 | DNA 손상 감소를 위한 항산화 소재 개발 관련 연구 : 기능성 녹즙 개발 관련 |
| 1999~2000 | Quantitative and qualitative analysis of biological compounds in soybean (USA) |
| 1997~1999 | Research on cholesterol autoxidation inhibition in a model system using nonsaponifiable fraction of rice bran (USA) |
| 1996~1997 | Research on oxidative stability of rice bran extract (USA) |
교수논문
| 날짜 | 내용 | 발표잡지/출판사 | 저자 |
|---|---|---|---|
|
2023 |
Formation and Inhibition of Cholesterol OxidationProducts (COPs) in Foods: An Overview |
J. Korean Appl. Sci. Technol. |
|
|
2022 |
Research Progress of Theaflavins and Thearubiginsfound in Black Tea: An Overview |
Culinary Science & Hospitality Research |
|
|
2022 |
Chemical Composition and Biological Properties of Green Tea: An Overview |
Culinary Science & Hospitality Research |
|
|
2021 |
A Compositional and Sensory Perspective of CoffeeFlavor by Roasting: An Overview |
Culinary Science & HospitalityResearch |
|
|
2021 |
Chemical and Biological Properties of NonvolatileFraction in Coffee |
Culinary Science & HospitalityResearch |
|
|
2020 |
Flavonoids, an overview: Chemical structures, dietarysources, and biological properties |
Food Eng. Prog. |
|
|
2019 |
Multivariate statistical analysis of the comparativeantioxidant activity of the total phenolics and tannins in the water andethanol extracts of dried gogi berry (Lycium chinense) fruits |
Korean J. Food Sci. Technol. |
|
|
2019 |
프로테아제 종류에 따른 이용한 연산 오계육 단백질 가수분해물의 아미노산 및 생리활성 특성 |
한국응용과학기술학회 |
|
|
2018 |
Evaluation of in vitro antioxidant activity of thewater extract obtained from dried pine needle (pinus densiflora ) |
Prev. Nutr. Food Sci. |
|
| 2017 | 물의 미네랄 함량과 커피 관능 특성에 관한 상관 분석 | 한국조리학회지 | |
| 2017 | 로스팅 조건 변화에 따른 커피 추출액의 화학성분 및 관능 특성 | 한국조리학회지 | |
| 2017 | 교육용 콘텐츠 개발이 커피 교육산업과 학습자에 미치는 영향 | 외식경영연구 | |
| 2013 | Partially purified mushroom exudates induce apoptosis in acute promyelocytic leukemia cell line (HL-60) | J. Med. Plant Res. | |
| 2013 | Preliminary evaluation for comparative antioxidant activity in the water and ethanol extracts of dried citrus fruit (Citrus unshiu) peel using chemical and biochemical in vitro assays | Food Nutr. Sci. | |
| 2012 | Comparison of antioxidant properties of water and ethanol extracts obtained from dried boxthorn (Lycium chinensis) fruit | Food Nutr. Sci. | |
| 2011 | Antioxidant activity and total phenolic content in Shiitake Mycelial Exudates | Nat. Prod. Commun. | |
| 2011 | Profiling of volatile components using gas chromatography-mass spectrometry in commercial pine needle (Pinus densiflora S. and Z.) powder | J. Food Sci. Nutr. | |
| 2011 | Chemical and textural properties in commercial fermented soybean curds of sufu | J. Food Sci. Nutr. | |
| 2009 | GC-MS analysis of the volatile components in dried boxthorn (Lysium chinensis) fruit | J. Korean Soc. Appl. Biol. Chem. | |
| 2009 | Comparison of the volatile components in two chinese wines, Moutai and Wuliangye | J. Korean Soc. Appl. Biol. Chem. | |
| 2008 | Volatile compounds collected by simultaneous steam distillation-solvent extraction from Hong Kong salt-dried croakers | J. Fish. Sci. Technol. | |
| 2008 | Authentication of salted-dried fish species using polymerase chain reaction-single strand conformational polymorphism and restriction analysis of mitochondrial DNA | J. Fish. Sci. Technol. | |
| 2008 | Characterization of volatile components in field bean (Dolichos lablab) obtained by simultaneous steam distillation and solvent extraction | J. Fish. Sci. Technol. | |
| 2008 | Components in commercial Douchi-a Chinese fermented black bean product by supercritical fluid extraction | J. Food Sci. Nutr. | |
| 2008 | Characterization of volatile components in field bean (Dolichos lablab) obtained by simultaneous steam distillation and solvent extraction | J. Food Sci. Nutr. | |
| 2008 | Components in commercial Douchi-a Chinese fermented black bean product by supercritical fluid extraction | J. Food Sci. Nutr. | |
| 2008 | Inhibition of warmed?over flavor (WOF) and 7-ketocholesterol in refrigerated precooked pork patties containing commercial γ-oryzanol and α-tocopherol | J. Fd Hyg. Safety | |
| 2008 | Commercial γ-oryzanol inhibits the formation of C-7 oxidized cholesterol derivatives (OCDs) in an aqueous model system during cholesterol autoxidation | J. Fd Hyg. Safety | |
| 2007 | Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongate) | Food Chem. | |
| 2007 | Analysis of the volatile components in red bean (Vigna angularis) | J. Appl. Biol. Chem. | |
| 2007 | Antioxidant activity of γ-oryzanol and synthetic phenolic compounds in oil/water (O/W) emulsion system | J. Food Sci. Nutr. | |
| 2007 | Enhancement of bromophenol content in cultivated green grouper (Epinephelus coioides) | J. Fish. Sci. Technol. | |
| 2007 | Free radical scavenging activity and inhibition of linoleic acid peroxidation of commercial tocotrienol fraction | J. Food Sci. Nutr. | |
| 2007 | Cytoprotective effect of polysaccharide isolated from different mushrooms against 7-ketocholesterol induced damages in mouse liver cell line (BNL CL. 2) | Nutr. Res. Pract. | |
| 2005 | E vitamer fraction in rice bran inhibits the the autoxidation of cholesterol and linoleic acid in emulsified system during incubation | J. Food Sci. | |
| 2005 | Radical scavenging capacity and antioxidant activity of E vitamer fraction in rice bran | J. Food Sci. | |
| 2005 | Enhancement bromophenol levels in aquacultured silver seabream (Sparus sarba) | J. Agric. Food Chem. | |
| 2005 | Aroma impact component in commercial plain sufu | J. Agric. Food Chem. | |
| 2004 | Odor-active headspace components in fermented red rice in the presence of a Monascus Species | J. Agric. Food Chem. | |
| 2003 | Seasonal distribution of bromophenols in selected Hong Kong seafood | J. Agric. Food Chem. | |
| 2003 | Effect of γ-oryzanol on the flavor and oxidative stability of refrigerated cooked beef | J. Food Sci. | |
| 2003 | Seasonal variations of bromophenols in brown algae (Padina arborescens, Sargassum siliquastrun and Lobophora variegata) collected in Hong Kong | J. Agric. Food Chem. | |
| 2002 | Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) prepared by boiling and steaming methods | Food Res. Int. | |
| 2002 | GC/MS analysis of volatile components in a fermenting chaw-tofu broth model | Food Sci. Biotechnol. | |
| 2002 | Volatile components in commercial imitation crab meats | Food Sci. Biotechnol. | |
| 2002 | 손바닥 선인장 열매를 이용한 전통주 개발 II. 침출주의 특성 | 한국응용생명화학회 | |
| 2002 | 손바닥 선인장 열매를 이용한 전통주 개발 I. 발효주 및 증류주의 특성 | 한국응용생명화학회 | |
| 2001 | Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods | J. Agric. Food Chem. | |
| 2001 | Inhibition of cholesterol autoxidation by the nonsaponifiable fraction in rice bran using an aqueous model system | J. Am. Oil Chem. Soc. | |
| 2001 | Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil | J. Food Qual. | |
| 2000 | Restructured beef product containing rice bran oil and fiber influences cholesterol oxidation & nutritional profile | J. Muscle Foods |
교수저서
| 날짜 | 내용 | 발표잡지/출판사 | 저자 |
|---|---|---|---|
| 등록된 내용이 없습니다. | |||