ScholarWorks@Gyeongsang National University

Browsing by Lee, Kyo-YeonAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 20 of 21

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
SCIESCOPUS
Effect of an oxygen-free atmosphere during heating on anthocyanin, organic acid, and color of strawberry puree

Kim, Ah-Na; Lee, Kyo-Yeon; Han, Chae-Yeon; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2022CitationFood Bioscience, v.50PublisherElsevier BV
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 superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oilopen access

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Jeong, Eun-Ji; Kim, Bo-Gyeong; Lee, Myoung-Hee; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2021CitationLWT - Food Science and Technology, v.135PublisherAcademic Press
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
Impact of Grinding Under Different Vacuum Levels on Browning, Antioxidant Activity, and Phenolic Compounds of Asian Pears (<i>Pyrus pyrifolia</i> Niitaka)

Lee, Kyo-Yeon; Kim, Ah-Na; Harinarayanan, Nair Chithra; Rahman, Wasif Ur; Park, Chae-Eun; Yoon, Hee-Su; Kang, Ji-yeun; Choi, Sung-Gil

ArticleIssue Date2024CitationFood and Bioprocess Technology, v.18, no.4, pp 3405 - 3415PublisherSpringer Pub. Co.,
SCIESCOPUS
Impact of various vacuum degrees during grinding and on the quality characteristics of the onion: Color, antioxidant activities, quercetin, and quercetin glucoside compounds

Lee, Kyo-Yeon; Choi, Sung- Gil

ArticleIssue Date2025CitationFood Bioscience, v.63PublisherElsevier BV
SCIESCOPUS
Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity

Lee, Kyo-Yeon; Rahman, M. Shafiur; Kim, Ah-Na; Jeong, Eun-Ji; Kim, Bo-Gyeong; Lee, Myoung-Hee; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2021CitationIndustrial Crops and Products, v.165PublisherElsevier BV
SCISCIESCOPUSKCI
Perilla Oil Decreases Aortic and Hepatic Lipid Accumulation by Modulating Lipogenesis and Lipolysis in High-Fat Diet-Fed Mice

Kim, So Ra; Je, Jihyun; Jeong, Kyuho; Kim, Soo Ji; Lee, Kyo-Yeon; Choi, Sung-Gil; Kim, Hwajin; Park, Sang Won

ArticleIssue Date2019CitationJOURNAL OF MEDICINAL FOOD, v.22, no.1, pp 14 - 21PublisherMARY ANN LIEBERT, INC
SCISCIESCOPUS
Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time

Park, Chang Yang; Lee, Kyo-Yeon; Gul, Khalid; Rahman, M. Shafiur; Kim, Ah-Na; Chun, Jiyeon; Kim, Hyun-Jin; Choi, Sung-Gil

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.105, pp 149 - 155PublisherAcademic Press
SCIESCOPUS
Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods

Song, Eunsu; Choi, Jaeyoung; Gwon, Hyeeun; Lee, Kyo-Yeon; Choi, Sung-Gil; Islam, Md Atiqual; Chun, Jiyeon; Hwang, Jinah

ArticleIssue Date2021CitationFood Chemistry, v.350PublisherElsevier BV
SCIESCOPUS
Quality changes in perilla seed powder related to storage duration and temperatureopen access

Son, Yejin; Lee, Kyo-Yeon; Gu, Suyeon; Park, Ji Yeong; Choi, Sung-Gil; Kim, Hyun-Jin

ArticleIssue Date2020CitationJournal of Food Science and Technology, v.57, no.1, pp 263 - 273PublisherScientific Publishers
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
Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment

Kim, Ah-Na; Rahman, M. Shafiur; Lee, Kyo-Yeon; Choi, Sung-Gil

ArticleIssue Date2021CitationFOOD BIOSCIENCE, v.41PublisherELSEVIER
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
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
1 2

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어