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SCIESCOPUS
Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-riboseopen access

Park, Jooyeon; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationChemical and Biological Technologies in Agriculture, v.11, no.1PublisherSpringer Nature Switzerland AG
SCIESCOPUS
Analysis of volatiles and α-dicarbonyl compounds in Maillard reaction products derived from 2′-fucosyllactose and amino acids

Ahn, Junghyun; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2025CitationFood Research International, v.205, pp 1 - 16PublisherELSEVIER
SCIESCOPUS
Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria-bioconversioned black raspberry (Rubus Coreanus Miquel) extract

Lee, Daehyeop; Ahn, Hyunwoo; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2025CitationJournal of Food Science and TechnologyPublisherSPRINGER INDIA
SCIESCOPUS
Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Ha, Seungwoo; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.11, pp 1 - 14PublisherOxford University Press
SCIESCOPUS
Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beansopen access

Lee, Seongho; Choi, Eunyeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationLWT- Food Science and Technology, v.211, pp 1 - 10PublisherElsevier Ltd.
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