The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples
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JOURNAL OF FOOD SCIENCE, 2018
32
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction
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LWT-FOOD SCIENCE AND TECHNOLOGY, 2018
33
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018
34
Anti-amyloidogenic properties of an ethyl acetate fraction from Actinidia arguta in A beta(1-42)-induced ICR mice
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FOOD FUNCTION, 2018
35
Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures
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LWT-FOOD SCIENCE AND TECHNOLOGY, 2018
36
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple
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JOURNAL OF FOOD SCIENCE, 2018
37
Phytosterol Determination and Method Validation for Selected Nuts and Seeds
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FOOD ANALYTICAL METHODS, 2017
38
Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent
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JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017
39
Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea
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CYTA-JOURNAL OF FOOD, 2017
40
The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple