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Journal of Agricultural and Food Chemistry|December 17, 2009
Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leafWon Ho Seo, Hyung Hee BaekJournal of Food Science|September 4, 2012
Determination of trimethylamine in spinach, cabbage, and lettuce at alkaline pH by headspace solid-phase microextractionJae-Ean Shim, Hyung Hee BaekFood Chemistry|October 17, 2013
Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometryKyung-Mo Kang, Hyung-Hee BaekJournal of Agricultural and Food Chemistry|August 18, 2005
Identification of characteristic aroma-active compounds from water dropwort (Oenanthe javanica DC.)Won Ho Seo, Hyung Hee BaekFood Science and Biotechnology|April 16, 2024
Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentationWon Ho Seo, Youngsang You, Hyung Hee BaekFood Science and Biotechnology|October 20, 2025
Quantitative analysis of 2-methoxy-3,5-dimethylpyrazine as an earthy-musty off-odor compound in drinking water using HS-SPME-GC-MSYoungsang You, Boa Jang, Woo-Young Joung, et al.Molecules (Basel, Switzerland)|August 30, 2019
Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory ProfileZhihua Li, Ling Dong, Jin Jeon, et al.Foods (Basel, Switzerland)|June 6, 2020
Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young ConsumersJeongAe Her, Han Sub Kwak, Miran Kim, et al.Archives of Pharmacal Research|May 4, 2012
Development of novel ibuprofen-loaded solid dispersion with enhanced bioavailability using cycloamyloseHyung Hee Baek, Dae-Hwan Kim, So Young Kwon, et al.Archives of Pharmacal Research|May 7, 2011
Enhanced solubility and bioavailability of flurbiprofen by cycloamyloseHyung Hee Baek, So Young Kwon, Shin-Joung Rho, et al.Pageof 2