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Food Chemistry
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July 21, 2015
Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems
Jongin Lee, Jae-Young Her, Kwang-Geun Lee
Food Chemistry
|
July 21, 2015
Formation and reduction of carcinogenic furan in various model systems containing food additives
Jin-Sil Kim, Jae-Young Her, Kwang-Geun Lee
Journal of Food Science and Technology
|
October 21, 2017
Organic acids as a freshness indicator for tofu (soybean curd)
Jae-Young Her, Heera Cho, Mina K Kim, et al.
Food Chemistry
|
July 21, 2015
Formation and reduction of furan in a soy sauce model system
Min Yeop Kim, Jae-Young Her, Mina K Kim, et al.
International Journal of Food Microbiology
|
July 19, 2016
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
Do-Won Jeong, Bitnara Lee, Jae-Young Her, et al.
Food Additives & Contaminants. Part B, Surveillance
|
January 20, 2017
Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea
Shin-Woong Park, Jun-Hyun Jeong, Jae-Young Her, et al.
International Journal of Food Microbiology
|
September 27, 2017
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Do-Won Jeong, Sojeong Heo, Bitnara Lee, et al.
Journal of Food Science and Technology
|
October 19, 2020
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
Min Jung Lee, Sung Jin Park, Yun-Jeong Choi, et al.
Toxicological Research
|
October 21, 2015
[Not Available]
Yun-Jeong Seok, Jae-Young Her, Yong-Gun Kim, et al.
Page
of 1
Search research articles
Search
Showing results (1-10 of 9) with videos related to
Sort By:
Page
of 1
Food Chemistry
|
July 21, 2015
Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems
Jongin Lee, Jae-Young Her, Kwang-Geun Lee
Food Chemistry
|
July 21, 2015
Formation and reduction of carcinogenic furan in various model systems containing food additives
Jin-Sil Kim, Jae-Young Her, Kwang-Geun Lee
Journal of Food Science and Technology
|
October 21, 2017
Organic acids as a freshness indicator for tofu (soybean curd)
Jae-Young Her, Heera Cho, Mina K Kim, et al.
Food Chemistry
|
July 21, 2015
Formation and reduction of furan in a soy sauce model system
Min Yeop Kim, Jae-Young Her, Mina K Kim, et al.
International Journal of Food Microbiology
|
July 19, 2016
Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development
Do-Won Jeong, Bitnara Lee, Jae-Young Her, et al.
Food Additives & Contaminants. Part B, Surveillance
|
January 20, 2017
Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea
Shin-Woong Park, Jun-Hyun Jeong, Jae-Young Her, et al.
International Journal of Food Microbiology
|
September 27, 2017
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Do-Won Jeong, Sojeong Heo, Bitnara Lee, et al.
Journal of Food Science and Technology
|
October 19, 2020
Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
Min Jung Lee, Sung Jin Park, Yun-Jeong Choi, et al.
Toxicological Research
|
October 21, 2015
[Not Available]
Yun-Jeong Seok, Jae-Young Her, Yong-Gun Kim, et al.
Page
of 1