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Food Chemistry|November 22, 2021
Microwave resonator can help to predict oxidative stability in C18-based vegetable oilsKeunCheol Yoo, Mi-Ja Kim, JaeHwan LeeJournal 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.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.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 Science and Biotechnology|March 5, 2024
Correction to: Effects of association colloidal structures on the oxygen solubility in oil‑in‑water emulsion matrixKeunCheol Yoo, SeHyeok Kim, Mi-Ja Kim, et al.Pageof 1