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Journal of Agricultural and Food Chemistry|October 23, 2015
Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean OilCai-Hua Jia, Jung-Ah Shin, Ki-Teak LeeFood Science and Biotechnology|December 7, 2019
Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patternsCai-Hua Jia, Jung-Ah Shin, Ki-Teak LeeFood Science and Biotechnology|September 29, 2018
Antioxidant capacity of decarboxylated rice bran extract in bulk oilJung-Ah Shin, Sang-Hwa Jeong, Cai-Hua Jia, et al.Plos One|May 2, 2017
Effect of processing on composition changes of selected spicesCai-Hua Jia, Jung-Ah Shin, Young-Min Kim, et al.Food Science and Biotechnology|March 1, 2019
Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsionJung-Ah Shin, Sang-Hwa Jeong, Cai-Hua Jia, et al.Journal of Food Science|December 8, 2015
Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean OilCai-Hua Jia, Xiang-Yu Wang, Jin-Feng Qi, et al.Pageof 1