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Journal of Agricultural and Food Chemistry|September 15, 2005
Development of a new colorimetric method determining the yield of microencapsulation of alpha-tocopherolPahn-Shick Chang, Jonghyuk Lee, Jaehwan LeeFood Science and Biotechnology|November 4, 2024
Revisiting polar paradox: antioxidant activity in bulk oil using selected phenol lipidsWon Young Oh, Sookyung Liu, JaeHwan LeeFood Chemistry|January 7, 2019
Prediction of oxidative stability in bulk oils using dielectric constant changesYunSik Woo, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|November 29, 2018
Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stressBoRa Yi, Mi-Ja Kim, JaeHwan LeeJournal of Food Science|February 8, 2018
Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll PhotosensitizationBoRa Yi, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|April 19, 2021
Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrixJinWook La, Mi-Ja Kim, JaeHwan LeeJournal of Hazardous Materials|March 1, 2021
Changes in acetaldehyde and formaldehyde contents in foods depending on the typical home cooking methodsHyunJeong Jung, SeHyeok Kim, KeunCheol Yoo, et al.Journal of Food Science|January 1, 2024
Profile change of the volatile and non-volatile compounds in dried or baked laver by photooxidationSun Hye Hwang, JaeHwan Lee, Kee-Jai ParkFood Science and Biotechnology|November 18, 2021
Development of methods for determining free fatty acid contents in red colored oilsHyungSeok Choi, ChanHyung Kim, Hyuk Choi, et al.Journal of Food Science|May 25, 2010
Increases of 2-furanmethanol and maltol in Korean red ginseng during explosive puffing processSang-Jun Lee, Tae Wha Moon, Jaehwan LeePageof 11