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Jaecheol Kim
Jaecheol Kim
Postdoctoral fellow, Department of Food and Nutrition, Seoul National University
snu.ac.kr의 이메일 확인됨
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Quality characteristics of black raspberry wine fermented with different yeasts
Y Lee, JC Kim, KT Hwang, DH Kim, CM Jung
Journal of the Korean Society of Food Science and Nutrition 42 (5), 784-791, 2013
322013
Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise
BI Park, J Kim, K Lee, T Lim, KT Hwang
Journal of Food Science and Technology 56 (5), 2712-2720, 2019
302019
Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction
AY Hwang, SC Yang, J Kim, T Lim, H Cho, KT Hwang
LWT 110, 80-84, 2019
252019
Composition of Triterpenoids in Inonotus obliquus and Their Anti-Proliferative Activity on Cancer Cell Lines
J Kim, SC Yang, AY Hwang, H Cho, KT Hwang
Molecules 25 (18), 4066, 2020
142020
Fagopyrins in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth
J Kim, KT Hwang
Journal of Food Composition and Analysis 86, 103354, 2020
122020
Physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin and flesh with different heat treatments
S Ahn, J Kim, H Cho, SY Park, KT Hwang
Korean Journal of Food Science and Technology 48 (2), 104-110, 2016
102016
Chemical characteristics of potato chips fried in repeatedly used oils
N Kim, KS Yu, J Kim, T Lim, KT Hwang
Journal of Food Measurement and Characterization 12 (3), 1863-1871, 2018
82018
Optimization of the extraction of bioactive compounds from chaga mushroom (Inonotus obliquus) by the response surface methodology
J Kim, H Yi, K Lee, KT Hwang, G Yoo
Korean Journal of Food Science and Technology 47 (2), 233-239, 2015
52015
Physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure and overpressure
SH Moon, J Kim, KT Hwang, YB Cha
Korean Journal of Food Science and Technology 47 (6), 725-732, 2015
42015
Antibacterial Photodynamic Inactivation of Fagopyrin F from Tartary Buckwheat (Fagopyrum tataricum) Flower against Streptococcus mutans and Its Biofilm
J Kim, S Kim, K Lee, RH Kim, KT Hwang
International Journal of Molecular Sciences 22 (12), 6205, 2021
32021
Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds
YJ Kim, Y Lee, J Kim, SY Park, K Lee, KT Hwang
Food science and biotechnology 27 (5), 1257-1264, 2018
32018
Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
S Kim, H Park, J Kim, BK Moon
Journal of Food Composition and Analysis 110, 104523, 2022
22022
Determination and photochemical conversion of protofagopyrins and fagopyrins in buckwheat plants
J Kim, S Kim, KT Hwang
Journal of Food Composition and Analysis 100, 103894, 2021
22021
Optimization of Microencapsulation of β‐Lactoglobulin–Vitamin A Using Response Surface Methodology
JW Tang, H Cho, J Kim, ZG Wang, KT Hwang
Journal of Food Processing and Preservation 41 (1), e12747, 2017
22017
Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions
H Lee, T Lim, J Kim, RH Kim, KT Hwang
Journal of Food Science, 2022
12022
Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
JY Lee, T Lim, J Kim, KT Hwang
Journal of Food Science and Technology 59 (1), 212-219, 2022
12022
Analysis of glucosinolates and their metabolites from napa cabbage (Brassica rapa subsp. Pekinensis) and napa cabbage kimchi using UPLC-MS/MS
J Kim, HS Park, KT Hwang, BK Moon, S Kim
Korean Journal of Food Science and Technology 52 (6), 587-594, 2020
12020
Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm
GE Lee, RH Kim, T Lim, J Kim, S Kim, HG Kim, KT Hwang
Food Chemistry 396, 133712, 2022
2022
γ‐Aminobutyric Acid and Oxalic Acid Contents and Angiotensin‐Converting Enzyme Inhibitory Activity of Spinach Juices Cofermented with Levilactobacillus brevis GABA100 and Other …
MJ Kim, T Lim, J Kim, GE Ji, H Lee, K Lee, RH Kim, KT Hwang
International Journal of Food Science & Technology, 2022
2022
Identification of Ellagitannins in Black Raspberry Seeds and Optimization of Accelerated Solvent Extraction of Ellagitannins Using Artificial Neural Network Coupled with …
GE Lee, RH Kim, T Lim, J Kim, S Kim, KT Hwang
한국식품영양과학회 학술대회발표집, 407-407, 2021
2021
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학술자료 1–20