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Food Chemistry
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November 24, 2015
Germinated brown rice and its bio-functional compounds
Dong-Hwa Cho, Seung-Taik Lim
Food Chemistry
|
April 3, 2018
Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germination
Dong-Hwa Cho, Seung-Taik Lim
Carbohydrate Polymers
|
April 7, 2026
Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability
Mingyo Ha, Dong-Hwa Cho, Hyun-Jung Chung
Food Chemistry
|
December 12, 2025
Elucidating the impact of germination on sensory attributes, volatile profiles, and physicochemical properties of roasted barley beverage
Dong-Hwa Cho, Hyun-Jin Kim, Mingyo Ha, et al.
Food Science and Biotechnology
|
October 20, 2023
Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum
Hyo-Young Jeong, Yoona Sul, Seung-Taik Lim, et al.
Carbohydrate Polymers
|
May 22, 2026
Insight into the role of citric acid in modulating retrogradation behavior and physicochemical properties of rice flour during short and long-term storage
Dong-Hwa Cho, Mingyo Ha, Da-Seul Jun, et al.
Journal of the Science of Food and Agriculture
|
April 17, 2024
Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution
Han-Jun Park, Dong-Hwa Cho, Hyun-Jung Chung, et al.
Food Chemistry
|
February 22, 2021
Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion
Hyun-Jin Kim, Jung-Ah Han, Seung-Taik Lim, et al.
Journal of Food Science
|
October 31, 2025
Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles
Mingyo Ha, Felicia Irawan, Ha-Eun Han, et al.
Food Science and Biotechnology
|
August 18, 2020
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition
Seulki Kim, Dong-Hwa Cho, Dong-Keon Kweon, et al.
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of 2
Search research articles
Search
Showing results (1-10 of 12) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
November 24, 2015
Germinated brown rice and its bio-functional compounds
Dong-Hwa Cho, Seung-Taik Lim
Food Chemistry
|
April 3, 2018
Changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of brown rice during germination
Dong-Hwa Cho, Seung-Taik Lim
Carbohydrate Polymers
|
April 7, 2026
Multi-scale characterization and artificial neural network-based modeling identify leachate composition as a primary factor of cooked rice palatability
Mingyo Ha, Dong-Hwa Cho, Hyun-Jung Chung
Food Chemistry
|
December 12, 2025
Elucidating the impact of germination on sensory attributes, volatile profiles, and physicochemical properties of roasted barley beverage
Dong-Hwa Cho, Hyun-Jin Kim, Mingyo Ha, et al.
Food Science and Biotechnology
|
October 20, 2023
Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum
Hyo-Young Jeong, Yoona Sul, Seung-Taik Lim, et al.
Carbohydrate Polymers
|
May 22, 2026
Insight into the role of citric acid in modulating retrogradation behavior and physicochemical properties of rice flour during short and long-term storage
Dong-Hwa Cho, Mingyo Ha, Da-Seul Jun, et al.
Journal of the Science of Food and Agriculture
|
April 17, 2024
Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution
Han-Jun Park, Dong-Hwa Cho, Hyun-Jung Chung, et al.
Food Chemistry
|
February 22, 2021
Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion
Hyun-Jin Kim, Jung-Ah Han, Seung-Taik Lim, et al.
Journal of Food Science
|
October 31, 2025
Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles
Mingyo Ha, Felicia Irawan, Ha-Eun Han, et al.
Food Science and Biotechnology
|
August 18, 2020
Improvement of mechanical properties of orodispersible hyaluronic acid film by carboxymethyl cellulose addition
Seulki Kim, Dong-Hwa Cho, Dong-Keon Kweon, et al.
Page
of 2