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Journal 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 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.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.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|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