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전체 논문

135

21

Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment
최성길, Lee, KY (Lee, Kyo-Yeon), Rahman, MS (Rahman, M. Shafiur, Kim, AN (Kim, Ah-Na), Gul, K (Gul, Khalid), Lee, MH (Lee, Myoung-Hee), Kim, JI (Kim, Jung In), Ha, TJ (Ha, Tae Joung), Kwak, D (Kwak, Doyeon), Shin, EC (Shin, Eui-Cheol), Kim, HJ (Kim, Hyun-Jin), Kerr, WL (Kerr, William L.)
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020

22

Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil
최성길, Lee, KY (Lee, Kyo-Yeon), Rahman, MS (Rahman, M. Shafiur, Kim, AN (Kim, Ah-Na), Son, Y (Son, Yejin), Gu, S (Gu, Suyeon), Lee, MH (Lee, Myoung-Hee), Kim, JI (Kim, Jung In), Ha, TJ (Ha, Tae Joung), Kwak, D (Kwak, Doyeon), Kim, HJ (Kim, Hyun-Jin), Kerr, WL (Kerr, William L.)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020

23

Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes
최성길, Quines-Lagmay, VC (Quines-Lagm, Jeong, BG (Jeong, Beom-Gyun), Kerr, WL (Kerr, William L.), Chun, J (Chun, Jiyeon)
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020

24

Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil
최성길, Lee, KY (Lee, Kyo-Yeon), Gul, K (Gul, Khalid), Kim, AN (Kim, Ah-Na), Rahman, MS (Rahman, M. Shafiur, Lee, MH (Lee, Myoung Hee), Kim, JI (Kim, Jung In), Kwak, D (Kwak, Doyeon), Shin, EC (Shin, Eui-Cheol), Kim, HJ (Kim, Hyun-Jin), Kerr, WL (Kerr, William L.)
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020

25

Quality changes in perilla seed powder related to storage duration and temperature
최성길, Son, Y (Son, Yejin), Lee, KY (Lee, Kyo-Yeon), Gu, S (Gu, Suyeon), Park, JY (Park, Ji Yeong), Kim, HJ (Kim, Hyun-Jin)
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020

26

Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates
최성길, 0, 0, 0, 0, 0
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019

27

Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart
최성길, Rahman, MS (Rahman, M. Shafiur, Seo, JK (Seo, Jin-Kyu), Zahid, MA (Zahid, Md Ashrafuzz, Park, JY (Park, Jun-Young), Yang, HS (Yang, Han-Sul)
MEAT SCIENCE, 2019

28

Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time
최성길, 0, 0, 0, 0, 0, 0, 0
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019

29

Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane
최성길, 0, 0, 0, 0, 0, 0, 0
LWT-FOOD SCIENCE AND TECHNOLOGY, 2019

30

Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent
최성길, 0, 0, 0, 0, 0
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2019