Showing results (21-30 of 106) with videos related to
Sort By:
Pageof 11
Journal of Food Science|February 27, 2008
Stability of isoflavone daidzein and genistein in riboflavin, chlorophyll b, or methylene blue photosensitizationSeungok Yang, Seungwook Lee, Hyun Chung, et al.Food Science and Biotechnology|June 23, 2026
Changes of volatiles and nonvolatiles in dried and baked Ulva prolifera, gamtae under light and in the dark storageSun Hye Hwang, JaeHwan Lee, Kee-Jai ParkFood Chemistry|November 2, 2013
Role of moisture on the lipid oxidation determined by D(2)O in a linoleic acid model systemJi Young Kim, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|October 2, 2023
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidationWon Young Oh, Mi-Ja Kim, JaeHwan LeeJournal of Food Science|December 21, 2011
Modification of isoflavone profiles in a fermented soy food with almond powderMinHee Park, Min Kyu Jeong, MiJa Kim, et al.Food Research International (Ottawa, Ont.)|June 24, 2019
Feasibility of hydroxypropyl methylcellulose oleogel as an animal fat replacer for meat pattiesImkyung Oh, JaeHwan Lee, Hyeon Gyu Lee, et al.Journal of Biomedical Materials Research. Part B, Applied Biomaterials|January 21, 2017
3D bioprinting and its in vivo applicationsNhayoung Hong, Gi-Hoon Yang, JaeHwan Lee, et al.Food Science and Biotechnology|August 15, 2024
Reduction of toxic aldehydes in heated flaxseed oil using sesame and perilla protein enzymatic hydrolysatesJisun Kim, Mi-Ja Kim, YoonHee Lee, et al.Journal of Food Science|April 21, 2016
Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin SensitizationHyeJung Ka, BoRa Yi, Mi-Ja Kim, et al.Food Science and Biotechnology|September 2, 2025
Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical propertiesKeunCheol Yoo, ChanHyung Kim, Won Young Oh, et al.Pageof 11