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Browsing by Kerr, William L.Author

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SCIESCOPUS
Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes

Quines-Lagmay, Venus C.; Jeong, Beom-Gyun; Kerr, William L.; Choi, Sung-Gil; Chun, Jiyeon

ArticleIssue Date2020CitationLWT - Food Science and Technology, v.122PublisherAcademic Press
SCIESCOPUS
Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solventopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Park, Chan-Yang; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.54, no.8, pp 2485 - 2493PublisherSPRINGER INDIA
SCISCIESCOPUS
Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Kim, Ah-Na; Kim, Hyun-Jin; Chun, Jiyeon; Heo, Ho Jin; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationLWT - Food Science and Technology, v.89, pp 535 - 541PublisherAcademic Press
SCIESCOPUS
Effect of freeze-thaw pretreatment on yield and quality of perilla seed oil

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Son, Yejin; Gu, Suyeon; Lee, Myoung-Hee; Kim, Jung In; Ha, Tae Joung; Kwak, Doyeon; Kim, Hyun-Jin, et al.

ArticleIssue Date2020CitationLWT - Food Science and Technology, v.122PublisherAcademic Press
SCISCIESCOPUS
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Hyun-Jin; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE, v.83, no.1, pp 84 - 92PublisherWILEY
SCIESCOPUS
Effect of vacuum - grinding on the stability of anthocyanins, ascorbic acid, and oxidative enzyme activity of strawberry

Kim, Ah-Na; Lee, Kyo-Yeon; Jeong, Eun Ji; Cha, Si Won; Kim, Bo Gyeong; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationLWT - Food Science and Technology, v.136PublisherAcademic Press
SCIESCOPUS
Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree

Kim, Ah-Na; Hu, Wen Si; Lee, Kyo-Yeon; Koo, Ok-Kyung; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationLWT - Food Science and Technology, v.137PublisherAcademic Press
SCIESCOPUS
Effect of water blanching on phenolic compounds, antioxidant activities, enzyme inactivation, microbial reduction, and surface structure of samnamul (Aruncus dioicus var kamtschaticus)

Kim, Ah-Na; Lee, Kyo-Yeon; Rahman, Muhammad Shafiur; Kim, Hyun-Jin; Chun, Jiyeon; Heo, Ho Jin; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2020CitationInternational Journal of Food Science and Technology, v.55, no.4, pp 1754 - 1762PublisherBlackwell Publishing Inc.
SCIESCOPUS
Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil

Lee, Kyo-Yeon; Gul, Khalid; Kim, Ah-Na; Rahman, M. Shafiur; Lee, Myoung Hee; Kim, Jung In; Kwak, Doyeon; Shin, Eui-Cheol; Kim, Hyun-Jin; Kerr, William L., et al.

ArticleIssue Date2020CitationInternational Journal of Food Science and Technology, v.55, no.1, pp 183 - 191PublisherBlackwell Publishing Inc.
SCISCIESCOPUS
Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Gul, Khalid; Kang, Sung-Won; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.100, pp 237 - 243PublisherAcademic Press
SCIESCOPUS
Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Gul, Khalid; Lee, Myoung-Hee; Kim, Jung In; Ha, Tae Joung; Kwak, Doyeon; Shin, Eui-Cheol; Kim, Hyun-Jin, et al.

ArticleIssue Date2020CitationJournal of Food Processing and Preservation, v.44, no.3PublisherFood and Nutrition Press, Inc.
SCISCIESCOPUS
The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Kim, Ah-Na; Kim, Hyun-Jin; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2017CitationFOOD CHEMISTRY, v.216, pp 234 - 242PublisherELSEVIER SCI LTD
SCISCIESCOPUS
The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Hyun-Jin; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE, v.83, no.12, pp 3019 - 3026PublisherWILEY
SCISCIESCOPUS
Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent

Rahman, M. Shafiur; Gul, Khalid; Yang, Han-Sul; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2019CitationJournal of the Science of Food and Agriculture, v.99, no.2, pp 816 - 823PublisherJohn Wiley & Sons Inc.
SCIESCOPUS
Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities

Kim, Ah-Na; Lee, Kyo-Yeon; Kim, Bo Gyeong; Cha, Si Won; Jeong, Eun Ji; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationFood Chemistry, v.342PublisherElsevier BV
SCIESCOPUS
Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activitiesopen access

Kim, Ah-Na; Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Hyun-Jin; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2021CitationFOOD BIOSCIENCE, v.39PublisherELSEVIER
SCIESCOPUS
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levelsopen access

Kang, Sung-Won; Rahman, M. Shafiur; Kim, Ah-Na; Lee, Kyo-Yeon; Chun, Jiyeon; Kerr, William L.; Choi, Sung-Gil

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v.55, no.7, pp 2712 - 2720PublisherSPRINGER INDIA
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