Journal Articles

1. Heesun Choi, JH Lim, WJ Kim, and SH Kang. The effective management of length of stay for patients with acute
   myocardial infarction in the era of digital hospital, The Society of Digital Policy and management, 10(1): 413-422,    2012.

2. MK Gwak, Heesun Choi, Benya Manochai, and JH Hong. Extraction Procedures for Free Radical Scavenging
   Activity from Noni Fruit (Morinda citrifolia), Korean J. Medical Crop Sci., 19(1): 38-46, 2011.

3. Benya Manochai, Yingyong Paisooksantivatana, Heesun Choi, and JH Hong. Variation in DPPH scavenging
   activity and major volatile oil components of cassumunar ginger, Zingibermontanum(Koenig), in response to
   water deficit and light intensity. Scientica Horticulturae, 126(4): 462-466, 2010.

4. JW Kim, Heesun Choi, SH Lee, and JC Kim. Comparative Studies on Physicochemical Properties for
   differentiation of Sun-Dried and Natural Cyclic Freeze-Thaw Dried Alaska Pollack. J. of Food Science and
   Biotechnology. 16(4): 520-525, 2007.

5. Heesun Choi, JH Kim, and JC Kim. Effects of different drying methods on fatty acids, free amino acids, and
   browning of dried Alaska Pollack. J. Korean Soc. Food Sci. Nutr., 36(9): 1182-1187, 2007.

6. JH Jang, Heesun Choi, HS Cheong, and OJ Kang. A Comparison of the antioxidant activity of Barley leaf tea and
   green tea according to leaching conditions in distilled water. Korean J. Food Cookery Science, 23(2): 165-172,
   2007.

7. JR Lee, HM Kim, Heesun Choi, and JH Hong. Effects of Colostrum Basic Protein from Colostrum Whey Protein:
   Increases in Osteoblast proliferation and Bone Metabolism. J. Food Science and Nutrition, 20(1): 1-6, 2007.

8. Heesun Choi and SK Choi. The quality characteristics of Brown stock prepared by the high pressure
   cooking. J. East Asian Soc. Dietary Life, 13(6): 615-623, 2003.

9. YH Kim, YJ Jang, Heesun Choi, and SK Choi. A study of physicochemical and sensory evaluation properties
   on the market cheese cake. Culinary Society of Korea, 9(2): 22-32, 2003.

10. SK Choi, Heesun Choi, JS Lee, and SH Kim. The quality characteristics of Brown stock prepared by different
    methods. Culinary Research, 7(3): 45-56, 2001.

11. SK Choi, Heesun Choi, and JS Lee. The characteristics of Brown stock prepared by high pressure cooking.
    J. East Asian Society Dietary Life, 11(4): 281-288, 2001.

12. HK Yoon, Heesun Choi, SH Hur, and JH Hong. Antimicrobial activities of various substance from Chongkukjang
    fermented with different Bacillus spp., J. Food Hygiene and Safety, 16(3): 188-193, 2001.

13. Heesun Choi and KH Sohn. Development of semi-solid infant foods with α-rice flour and modified potato starch.
    Food Science and Biotechnology, 10(3): 219-224, 2001.

14. JH Hong, JJ Lee, HS Hur, Heesun Choi, and JY Kong. Effect of Agarooligosaccharides on the growth of
    intestinal Bacteria. J. Food Hygiene and Safety, 16(1): 11-15, 2001.

15. JH Hong, SH Yang, MC Kang, Heesun Choi, and SH Hur. Production of soy yoghurt using mixed culture of
    Lactic acid Bacteria. J. Korean soc. Ind. Food Technol., 4(2): 73-80, 2000.

16. JH Hong, JJ Lee, Heesun Choi, SH Hur, and JY Kong. Antibacterial activity of Agarooligosacharides produced
    by β-Agarase from Bacillus cereus ASK 202. J. Food hygiene and Safety, 15(4): 277-281, 2000

17. Heesun Choi and KH Sohn. Characteristics of Water Soluble Polysaccharide of Apple and Pumpkin by Heat
    Treatment. J. Asian Regional Association for Home Economics, 6(1): 41-45, 1999.

Books

1. 최희선 외 10인, 글로벌 헬스 케어 시대의 의료의 질 향상, 고려의학, 2010.

2. 최수근, 최희선, 요리와 소스, 형설출판사, 2002.

3. 최희선 외 9인, 한국 음식의 조리 과학, 교문사, 2001.