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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 LeeFood 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.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.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 Chemistry|May 10, 2018
The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materialsJiSu Kim, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|September 29, 2018
Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitizationBoRa Yi, Mi-Ja Kim, JaeHwan LeeJournal of Food Science|May 3, 2019
Extraction of Green Tea Phenolics Using Water Bubbled with GasesJiwon Ryu, Mi-Ja Kim, JaeHwan LeeFood Science and Biotechnology|September 5, 2022
Physicochemical properties and oxidative stability of corn oil in infrared-based and hot air-circulating cookersYoonHa Kim, Mi-Ja Kim, JaeHwan LeeFood Chemistry|January 7, 2019
Prediction of oxidative stability in bulk oils using dielectric constant changesYunSik Woo, Mi-Ja Kim, JaeHwan LeePageof 23