Showing results (31-40 of 106) with videos related to
Sort By:
Pageof 11
Journal of Food Science|July 9, 2016
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic CompoundsJuhee Song, Nam Gyu Seol, Mi-Ja Kim, et al.Food Chemistry|January 18, 2023
Evaluation of deodorization techniques using cyclodextrins on the headspace volatiles and antioxidant properties of onionJiHee Hong, Mi-Ja Kim, Won Young Oh, et al.Food Science and Biotechnology|September 2, 2025
Antioxidant addition to dough or frying oil: effects on the oxidative stability of deep-fat fried noodlesSehyeok Kim, HyunHo Hwang, JiSun Kim, et al.Journal of Food Science|June 7, 2017
Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk OilsSeo Yeong Gim, Seungmi Hong, Mi-Ja Kim, et al.Food Science and Biotechnology|February 13, 2023
Antioxidant effects and reaction volatiles from heated mixture of soy protein hydrolysates and coconut oilYoonHa Kim, Mi-Ja Kim, Won Young Oh, et al.Food Science and Biotechnology|September 29, 2018
Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oilBoRa Yi, Mi-Ja Kim, Su Yong Lee, et al.Food Science and Biotechnology|March 20, 2025
Oxidative stability of rice flour during storage under thermal oxidation and light irradiationSeungHyun Oh, JungMin Lee, Jieun Kwak, et al.Plos One|November 2, 2023
Towards accelerating model parallelism in distributed deep learning systemsHyeonseong Choi, Byung Hyun Lee, Se Young Chun, et al.Food Chemistry|April 13, 2013
Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsionsJungWoo Park, Tae Soo Kim, Mi-Ja Kim, et al.Journal of Food Science|November 19, 2021
Enhancing oxidative stability of tocopherol-enriched edible oils using short-term exposure to microwave irradiationHyuk Choi, HeeSun Na, SungHwa Kim, et al.Pageof 11