| Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase Y Kim, JI Kee, S Lee, SH Yoo Food Chemistry 145, 409-416, 2014 | 155 | 2014 |
| Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice CJ Lee, Y Kim, SJ Choi, TW Moon Food chemistry 133 (4), 1222-1229, 2012 | 139 | 2012 |
| Resistant glutarate starch from adlay: Preparation and properties MJ Kim, SJ Choi, SI Shin, MR Sohn, CJ Lee, Y Kim, WI Cho, TW Moon Carbohydrate Polymers 74 (4), 787-796, 2008 | 87 | 2008 |
| Global expression profiling of transcription factor genes provides new insights into pathogenicity and stress responses in the rice blast fungus SY Park, J Choi, SE Lim, GW Lee, J Park, Y Kim, S Kong, SR Kim, HS Rho, ... PLoS pathogens 9 (6), e1003350, 2013 | 77 | 2013 |
| β-Carotene inhibits neuroblastoma cell invasion and metastasis in vitro and in vivo by decreasing level of hypoxia-inducible factor-1α YS Kim, HA Lee, JY Lim, Y Kim, CH Jung, SH Yoo, Y Kim The Journal of nutritional biochemistry 25 (6), 655-664, 2014 | 69 | 2014 |
| Structural characteristics and glucose response in mice of potato starch modified by hydrothermal treatments CJ Lee, SI Shin, Y Kim, HJ Choi, TW Moon Carbohydrate Polymers 83 (4), 1879-1886, 2011 | 57 | 2011 |
| Structural characteristics of low-glycemic response rice starch produced by citric acid treatment SI Shin, CJ Lee, MJ Kim, SJ Choi, HJ Choi, Y Kim, TW Moon Carbohydrate Polymers 78 (3), 588-595, 2009 | 56 | 2009 |
| Textural properties of gelling system of low‐methoxy pectins produced by demethoxylating reaction of pectin methyl esterase Y Kim, YH Yoo, KO Kim, JB Park, SH Yoo Journal of Food Science 73 (5), C367-C372, 2008 | 47 | 2008 |
| Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins YH Yoo, S Lee, Y Kim, KO Kim, YS Kim, SH Yoo International Journal of Biological Macromolecules 45 (3), 226-230, 2009 | 39 | 2009 |
| Molecular differences of low methoxy pectins induced by pectin methyl esterase I: Effects on texture, release and perception of aroma in gel systems Y Kim, YS Kim, SH Yoo, KO Kim Food Chemistry 123 (2), 451-455, 2010 | 35 | 2010 |
| Extraction and recovery of pectic fragments from citrus processing waste for co–production with ethanol K Grohman, R Cameron, Y Kim, W Widmer, G Luzio Journal of Chemical Technology & Biotechnology 88 (3), 395-407, 2013 | 34 | 2013 |
| Slowly digestible sweetpotato flour: Preparation by heat-moisture treatment and characterization of physicochemical properties JH Ahn, HR Baek, KM Kim, GJ Han, JB Choi, Y Kim, TW Moon Food Science and Biotechnology 22, 383-391, 2013 | 32 | 2013 |
| The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems MW Kang, SJ Chung, HS Lee, Y Kim, KO Kim Journal of food science 72 (9), S639-S647, 2007 | 32 | 2007 |
| Pectin homogalacturonans: Nanostructural characterization of methylesterified domains RG Cameron, Y Kim, AL Galant, GA Luzio, JTC Tzen Food Hydrocolloids 47, 184-190, 2015 | 31 | 2015 |
| Nanostructural modification of a model homogalacturonan with a novel pectin methylesterase: effects of pH on nanostructure, enzyme mode of action and substrate functionality Y Kim, MAK Williams, AL Galant, GA Luzio, BJ Savary, P Vasu, ... Food Hydrocolloids 33 (1), 132-141, 2013 | 30 | 2013 |
| Development of a gluten‐free rice noodle by utilizing protein–polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus DS Lee, Y Kim, Y Song, JH Lee, S Lee, SH Yoo Journal of the Science of Food and Agriculture 96 (3), 1037-1043, 2016 | 25 | 2016 |
| The establishment of efficient bioconversion, extraction, and isolation processes for the production of phyllodulcin, a potential high intensity sweetener, from sweet hydrangea … CH Jung, Y Kim, MS Kim, S Lee, SH Yoo Phytochemical Analysis 27 (2), 140-147, 2016 | 24 | 2016 |
| Optimum roasting and extraction conditions and flavor characteristics of roasted malt extract Y Kim, YC Lee, KO Kim Cereal chemistry 75 (3), 282-288, 1998 | 24 | 1998 |
| Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment JH Na, HR Kim, Y Kim, JS Lee, HJ Park, TW Moon, CJ Lee International journal of biological macromolecules 151, 1049-1057, 2020 | 23 | 2020 |
| Effects of amidation and/or methylesterification of pectin on aroma release at different calcium concentration MJ Kim, HK Ju, Y Kim, SH Yoo, YS Kim Food hydrocolloids 52, 343-349, 2016 | 23 | 2016 |
