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Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization

Yi, B[Yi, BoRa]; Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2018CitationJOURNAL OF FOOD SCIENCE, v.83, no.3, pp.589 - 596PublisherWILEY

매질(matrix)에 따른 지방산화 및 산화방지능 메커니즘

이보라[이보라]; 김미자[김미자]; 이재환[이재환]

ArticleIssue Date2018Citation식품과학과 산업, v.51, no.2, pp.127 - 135Publisher한국식품과학회

SCOPUSKCI

Antioxidant capacity and effect of storage periods on textures and sensory properties of Dasik (Korean traditional Confectionaries)

Yang J.-E.[Yang J.-E.]; Kim J.Y.[Kim J.Y.]; Jang E.Y.[Jang E.Y.]; Lee J.H.[Lee J.H.]; Lee J.H.[Lee J.H.]; Chung L.[Chung L.]

ArticleIssue Date2013CitationJournal of the Korean Society of Food Science and Nutrition, v.42, no.8, pp.1211 - 1219

SCIESCOPUS

Oxidative Stability in Oil-in-Water Emulsions with Quercetin or Rutin Under Iron Catalysis or Riboflavin Photosensitization

Yi, B[Yi, BoRa]; Ka, H[Ka, HaeJung]; Kwon, Y[Kwon, YongJun]; Choi, H[Choi, HyungSeok]; Kim, S[Kim, Sunghwa]; Kim, J[Kim, Jisu]; Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2017CitationJOURNAL OF FOOD SCIENCE, v.82, no.4, pp.890 - 896PublisherWILEY

SCIESCOPUS

Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization

Ka, H[Ka, HyeJung]; Yi, B[Yi, BoRa]; Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2016CitationJOURNAL OF FOOD SCIENCE, v.81, no.5, pp.C1118 - C1123PublisherWILEY-BLACKWELL

SCIESCOPUSKCI

Effects of alpha-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system

Oh, S[Oh, Sumi]; Lee, C[Lee, Changkyu]; Gim, SY[Gim, Seo Yeong]; Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2016CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.3, pp.681 - 686PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

SCIESCOPUSKCI

Antioxidant and prooxidant activities of beta-carotene in accelerated autoxidation and photosensitized model systems

Ha, DO[Ha, Dong-Oh]; Park, CU[Park, Chan Uk]; Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2012CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.2, pp.607 - 611PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

SCIESCOPUSKCI

Correlation of Antioxidant Content and Absorbance Changes of DPPH During Lipid Oxidation

Yeo, J[Yeo, JuDong]; Jeong, MK[Jeong, Min Kyu]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2012CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.21, no.1, pp.199 - 203PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

SCIESCOPUS

Modification of Isoflavones by Processing and Photosensitization in Model and Food Systems

Kim, MJ[Kim, Mi-Ja]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2011CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.54, no.6, pp.833 - 840

SCIESCOPUS

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

Song, J[Song, Juhee]; Kim, MJ[Kim, Mi-Ja]; Kim, YJ[Kim, Young-Jun]; Lee, J[Lee, JaeHwan]

ArticleIssue Date2017CitationFOOD CHEMISTRY, v.220, pp.306 - 312PublisherELSEVIER SCI LTD

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(03063) 25-2, SUNGKYUNKWAN-RO, JONGNO-GU, SEOUL, KOREA samsunglib@skku.edu

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