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Ultrasonics Sonochemistry
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September 8, 2023
Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)
Minju Lee, Kwang-Geun Lee
Food Chemistry
|
April 28, 2024
Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes
Eunjeong Noh, Kwang-Geun Lee
Food Chemistry
|
May 22, 2026
Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts
Hyojin Jeon, Kwang-Geun Lee
Journal of Agricultural and Food Chemistry
|
August 9, 2002
Determination of antioxidant potential of volatile extracts isolated from various herbs and spices
Kwang-Geun Lee, Takayuki Shibamoto
Journal of Toxicology and Environmental Health. Part A
|
October 19, 2010
Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel
Simhae Kim, Kwang-Geun Lee
Journal of Agricultural and Food Chemistry
|
June 10, 2014
Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors
Heera Cho, Kwang-Geun Lee
Food Chemistry
|
June 8, 2024
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
Jeongeun Oh, Kwang-Geun Lee
Materials (Basel, Switzerland)
|
January 10, 2026
Effect of Molybdenum on Microstructural Evolution and High Cycle Fatigue Properties of Ti-xMo-2Fe Alloys
HyoWoon Hwang, Dong-Geun Lee
Plos One
|
May 24, 2016
Relationship between Kidney Dysfunction and Ischemic Stroke Outcomes: Albuminuria, but Not Estimated Glomerular Filtration Rate, Is Associated with the Risk of Further Vascular Events and Mortality after Stroke
Seung-Jae Lee, Dong-Geun Lee
Food Science and Biotechnology
|
February 18, 2020
Analysis of furan in semi-solid and paste type foods
Yun-Jeong Seok, Kwang-Geun Lee
Page
of 127
Search research articles
Search
Showing results (11-20 of 1,262) with videos related to
Sort By:
Page
of 127
Ultrasonics Sonochemistry
|
September 8, 2023
Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)
Minju Lee, Kwang-Geun Lee
Food Chemistry
|
April 28, 2024
Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes
Eunjeong Noh, Kwang-Geun Lee
Food Chemistry
|
May 22, 2026
Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts
Hyojin Jeon, Kwang-Geun Lee
Journal of Agricultural and Food Chemistry
|
August 9, 2002
Determination of antioxidant potential of volatile extracts isolated from various herbs and spices
Kwang-Geun Lee, Takayuki Shibamoto
Journal of Toxicology and Environmental Health. Part A
|
October 19, 2010
Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel
Simhae Kim, Kwang-Geun Lee
Journal of Agricultural and Food Chemistry
|
June 10, 2014
Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors
Heera Cho, Kwang-Geun Lee
Food Chemistry
|
June 8, 2024
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
Jeongeun Oh, Kwang-Geun Lee
Materials (Basel, Switzerland)
|
January 10, 2026
Effect of Molybdenum on Microstructural Evolution and High Cycle Fatigue Properties of Ti-xMo-2Fe Alloys
HyoWoon Hwang, Dong-Geun Lee
Plos One
|
May 24, 2016
Relationship between Kidney Dysfunction and Ischemic Stroke Outcomes: Albuminuria, but Not Estimated Glomerular Filtration Rate, Is Associated with the Risk of Further Vascular Events and Mortality after Stroke
Seung-Jae Lee, Dong-Geun Lee
Food Science and Biotechnology
|
February 18, 2020
Analysis of furan in semi-solid and paste type foods
Yun-Jeong Seok, Kwang-Geun Lee
Page
of 127