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Food Science and Biotechnology|September 29, 2018
Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatographyJong-Min Park, Jung-Ah Shin, Jeung Hee Lee, et al.
Food Science and Biotechnology|September 29, 2018
Antioxidant capacity of decarboxylated rice bran extract in bulk oilJung-Ah Shin, Sang-Hwa Jeong, Cai-Hua Jia, et al.
Nutrients|September 6, 2019
A Study on the Relationship of Fat Content in Human Milk on Carotenoids Content and Fatty Acid Compositions in KoreaBeibei Duan, Jung-Ah Shin, Yan Qin, et al.
Food Science and Biotechnology|March 1, 2019
Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsionJung-Ah Shin, Sang-Hwa Jeong, Cai-Hua Jia, et al.
Molecules (Basel, Switzerland)|July 2, 2021
Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia teneraMin-Ji Oh, Hee-Jin So, Eun-Sik Hong, et al.
Foods (Basel, Switzerland)|November 27, 2024
Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical IngredientsHo-Chang Kim, Eun-Ju Cho, Hyeon-Jun Chang, et al.
Foods (Basel, Switzerland)|January 11, 2025
A Novel Eco-Friendly Process for the Synthesis and Purification of Ascorbyl-6-OleatesHa-Eun Ji, Se-Young Kim, Heejin So, et al.
Journal of Food Science|June 7, 2023
Lipase-catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oilJeeae Aum, Jihyun Hwang, Eunji Choi, et al.
Safety and Health at Work|September 7, 2012
A study for health hazard evaluation of methylene chloride evaporated from the tear gas mixtureSeung-Hyun Park, Eun-Kyo Chung, Gwang-Yong Yi, et al.
Food Chemistry|December 23, 2014
Effects of flavonoid glycosides obtained from a Ginkgo biloba extract fraction on the physical and oxidative stabilities of oil-in-water emulsions prepared from a stripped structured lipid with a low omega-6 to omega-3 ratioDan Yang, Xiang-Yu Wang, Lu-Jing Gan, et al.
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