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전체 논문

135

11

Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity
최성길, Lee, KY (Lee, Kyo-Yeon), Rahman, MS (Rahman, M. Shafiur, Kim, AN (Kim, Ah-Na), Jeong, EJ (Jeong, Eun-Ji), Kim, BG (Kim, Bo-Gyeong), Lee, MH (Lee, Myoung-Hee), Kim, HJ (Kim, Hyun-Jin)
INDUSTRIAL CROPS AND PRODUCTS, 2021

12

Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods
최성길, Song, ES (Song, Eunsu), Choi, JY (Choi, Jaeyoung), Gwon, HE (Gwon, Hyeeun), Lee, KY (Lee, Kyo-Yeon), Islam, MA (Islam, Md Atiqual), Chun, JY (Chun, Jiyeon), Hwang, JN (Hwang, Jinah)
FOOD CHEMISTRY, 2021

13

Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment
최성길, Kim, AN (Kim, Ah-Na), Rahman, MS (Rahman, M. Shafiur, Lee, KY (Lee, Kyo-Yeon)
FOOD BIOSCIENCE, 2021

14

Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
최성길, Kim, AN (Kim, Ah-Na), Lee, KY (Lee, Kyo-Yeon), Kim, BG (Kim, Bo Gyeong), Cha, SW (Cha, Si Won), Jeong, EJ (Jeong, Eun Ji), Kerr, WL (Kerr, William L.)
FOOD CHEMISTRY, 2021

15

Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree
최성길, Kim, AN (Kim, Ah-Na), Hu, WS (Hu, Wen Si), Lee, KY (Lee, Kyo-Yeon), Koo, OK (Koo, Ok-Kyung), Kerr, WL (Kerr, William L.)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021

16

Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities
최성길, Kim, AN (Kim, Ah-Na), Lee, KY (Lee, Kyo-Yeon), Rahman, MS (Rahman, M. Shafiur, Kim, HJ (Kim, Hyun-Jin), Kerr, WL (Kerr, William L.)
FOOD BIOSCIENCE, 2021

17

Effect of vacuum - grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry
최성길, Kim, AN (Kim, Ah-Na), Lee, KY (Lee, Kyo-Yeon), Jeong, EJ (Jeong, Eun Ji), Cha, SW (Cha, Si Won), Kim, BG (Kim, Bo Gyeong), Kerr, WL (Kerr, William L.)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021

18

Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil
최성길, Lee, KY (Lee, Kyo-Yeon), Rahman, MS (Rahman, M. Shafiur, Kim, AN (Kim, Ah-Na), Jeong, EJ (Jeong, Eun-Ji), Kim, BG (Kim, Bo-Gyeong), Lee, MH (Lee, Myoung-Hee), Kim, HJ (Kim, Hyun-Jin)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2021

19

Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis)
최성길, Kim, JM, Kang, JY, Park, SK, Han, HJ, Lee, KY, Kim, AN, Kim, JC, Heo, HJ
FOOD SCIENCE AND BIOTECHNOLOGY, 2020

20

Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)
최성길, Kim, AN (Kim, Ah-Na), Lee, K (Lee, Kyo-Yeon), Rahman, MS (Rahman, Muhammad S, Kim, HJ (Kim, Hyun-Jin), Chun, J (Chun, Jiyeon), Heo, HJ (Heo, Ho Jin), Kerr, WL (Kerr, William L.)
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020