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Food Chemistry|November 19, 2016
Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chickenJuHee Song, Mi-Ja Kim, Young-Jun Kim, et al.ACS Nano|October 17, 2024
Revealing the Role of Organic Ligands in Deep-Blue-Emitting Colloidal Europium Bromide Perovskite NanocrystalsJaeyeong Ha, Seongbeom Yeon, Jaehwan Lee, et al.Journal of Food Science|May 4, 2011
Effects of riboflavin photosensitization on daidzein and its photosensitized derivativesChanUk Park, JuDong Yeo, MinHee Park, et al.Food Chemistry: X|October 17, 2025
Comparative metabolomic profiling using untargeted UHPLC-HRMS and GC-MS reveals thermal-induced chemical changes in dried turmericChoong-In Yun, Ga-Yeong Lee, Young-Jun Kim, et al.Food Science and Biotechnology|February 17, 2025
Validation, measurement uncertainty, and application of sesquiterpenoids and curcuminoids in turmeric (<i>Curcuma longa</i> L.) using HPLC-DAD and UHPLC-ESI-MS/MSChoong-In Yun, Hyo-Jin Yang, JaeHwan Lee, et al.Food Science and Biotechnology|January 26, 2024
Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrixKeunCheol Yoo, SeHyeok Kim, Mi-Ja Kim, et al.Food Chemistry|December 16, 2023
Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction systemMyung Kyu Lee, Mi-Ja Kim, Won Young Oh, et al.Frontiers in Plant Science|October 14, 2024
Plant disease recognition datasets in the age of deep learning: challenges and opportunitiesMingle Xu, Ji-Eun Park, Jaehwan Lee, et al.Journal of Food Science|November 23, 2012
Effects of roasting conditions on the changes of stable carbon isotope ratios (δ13 C) in sesame oil and usefulness of δ13 c to differentiate blended sesame oil from corn oilNam Gyu Seol, Eun Yeong Jang, Mi-Ja Kim, et al.Journal of Food Science|July 4, 2012
Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitizationEun Yeong Jang, Chan Uk Park, Mi-Ja Kim, et al.Pageof 11