Impact of Grinding Under Different Vacuum Levels on Browning, Antioxidant Activity, and Phenolic Compounds of Asian Pears (Pyrus pyrifolia Niitaka)
최성길, Lee Kyo-Yeon, Kim Ah-Na, Harinarayanan Nair Chithra, Rahman Wasif Ur, Park Chae-Eun, Yoon Hee-Su, Kang Ji-yeun
FOOD AND BIOPROCESS TECHNOLOGY, 2025
2
Impact of various vacuum degrees during grinding and on the quality characteristics of the onion: Color, antioxidant activities, quercetin, and quercetin glucoside compounds
최성길, Lee Kyo-Yeon
FOOD BIOSCIENCE, 2025
3
Ginsenoside stability and antioxidant activity of Korean red ginseng ( Panax ginseng CA meyer) extract as affected by temperature and time
최성길, Lee Kyo-Yeon, Shim Sung-Lye, Jang Eun-Sung
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024
4
Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour
최성길, Lee Kyo-Yeon, Han Chae-Yeon, Rahman Wasif Ur, Harinarayanan Nair Chithra, Park Chae-Eun
FOODS, 2024
5
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis
최성길, Kim Ah-Na, Lee Kyo-Yeon, Han Chae-Yeon
FOOD MICROBIOLOGY, 2023
6
Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, & alpha;-/& beta;-/& gamma;-Tocopherol Contents
최성길, Lee Kyo-Yeon, Kim Jong Min, Chun Jiyeon, Heo Ho Jin, Park Chae Eun
FOODS, 2023
7
Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
최성길, Kim Ah-Na, Lee Kyo-Yeon, Park Chae Eun
FOODS, 2023
8
Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids
최성길, Rahman M. Shafiur, Kim Ah -Na, Lee Kyo-Yeon, Pyo Min-Jeong, Chun Jiyeon, Kim Hyun-Jin
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023
9
Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil
최성길, Lee Kyo-Yeon, Kim Ah-Na, Kim Hyun-Jin, Kerr William L.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023
10
Effect of an oxygen-free atmosphere during heating on anthocyanin, organic acid, and color of strawberry puree
최성길, Kim Ah-Na, Lee Kyo-Yeon, Han Chae-Yeon, Kim Hyun-Jin