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Nursing Science Quarterly|October 22, 2002
Time passing: a Parse research method studyDeborah Thoun NorthrupJournal of Molecular Spectroscopy|February 3, 1998
Infrared Absorption Spectroscopy of HNC in the Region 2.6 to 3.1 &mgr;mNorthrup, Bethardy, MacdonaldFood Science and Biotechnology|September 2, 2025
Impact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sourcesJiyea Lee, Jeonghee SurhJournal of the Science of Food and Agriculture|December 17, 2014
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black riceJeonghee Surh, Eunmi KohFood Additives and Contaminants|May 31, 2003
Simultaneous determination of 4-hydroxy-2-alkenals, lipid peroxidation toxic productsJ Surh, H KwonFree Radical Biology & Medicine|June 8, 2001
Oxidative DNA damage and cytotoxicity induced by copper-stimulated redox cycling of salsolinol, a neurotoxic tetrahydroisoquinoline alkaloidY Jung, Y SurhPreventive Nutrition and Food Science|July 9, 2016
Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal TreatmentEunmi Koh, Jeonghee SurhFood Science and Biotechnology|May 16, 2024
Optimizing oxidative stability and quality in fish balls: the synergistic effects of cooking methods and turmeric powder additionJiyea Lee, Jeonghee SurhFood Chemistry|December 23, 2014
Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in KoreaEunmi Koh, Jeonghee SurhPageof 608