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Analysis of glyoxal, methylglyoxal and diacetyl in soy sauceopen access

Kim, Yuri; Ahn, Hyunwoo; Lee, Kwang-Geun

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.11, pp 1403 - 1408PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativaL.) extracted by various conditionsopen access

Lee, Hana; Lee, Gaeun; Kim, Yuri; Ahn, Hyunwoo; Lee, Kwang-Geun

ArticleIssue Date2022CitationInternational Journal of Food Science and Technology, v.57, no.8, pp 5289 - 5296PublisherOxford University Press
SCIESCOPUS
Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solventsopen access

Do, Subeen; Kim, Yuri; Yim, Jonggab; Lee, Kwang-Geun

ArticleIssue Date2024CitationCurrent Research in Food Science, v.9, pp 1 - 11PublisherElsevier B.V.
SCIESCOPUS
Antioxidant, antibacterial, and anti-inflammatory activity of lactic acid bacteria-bioconversioned highbush blueberry (Vaccinium corymbosum L.) extractopen access

Kim, Yuri; Cho, Beomkyung; Lee, Kwang-Geun

ArticleIssue Date2025CitationInternational Journal of Food Science and Technology, v.60, no.2PublisherOxford University Press
SCIESCOPUSKCI
ATP degradation products as freshness indicator of flatfish during storageopen access

Hwang, Jun-Ho; Kim, Yuri; Choi, Hyesook; Lee, Kwang-Geun

ArticleIssue Date2019CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.28, no.6, pp 1891 - 1897PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
Correlation analysis between the concentration of alpha-dicarbonyls and flavor compounds in soy sauce

Kim, Sujeong; Kwon, Jeongeun; Kim, Yuri; Lee, Kwang-Geun

ArticleIssue Date2020CitationFOOD BIOSCIENCE, v.36PublisherELSEVIER
SCIESCOPUS
Correlation analysis between volatile compounds and α-dicarbonyl compounds in various beans in response to different roasting conditionsopen access

Lee, Gaeun; Lee, Minju; Ahn, Junghyun; Kim, Yuri; Lee, Kwang-Geun

ArticleIssue Date2023CitationLWT- Food Science and Technology, v.177, pp 1 - 13PublisherELSEVIER
SCIESCOPUSKCI
Detection of porcine DNA in Korean processed foods by real-time PCRopen access

Kim, Yuri; Lee, Hyun-Sung; Lee, Kwang-Geun

ArticleIssue Date2023CitationFood Science and Biotechnology, v.32, no.1, pp 21 - 26Publisher한국식품과학회
SCIESCOPUSKCI
Determination of alcohols in various fermented food matrices using gas chromatography-flame ionization detector for halal certificationopen access

Kim, Yuri; Shim, You-Shin; Lee, Kwang-Geun

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.13, pp 1639 - 1646Publisher한국식품과학회
SCIESCOPUS
Effects of Various Pre-Treatment and Cooking on the Levels of Biogenic Amines in Korean and Norwegian Mackerelopen access

Kim, Yang-Su; Kim, Yuri; Park, Hyunbeen; Park, Jooyeon; Lee, Kwang-Geun

ArticleIssue Date2021CitationFOODS, v.10, no.9PublisherMDPI
SCIESCOPUS
Physicochemical properties and sensory attributes of nut-based milk coffeeopen access

Lee, Woorin; Ahn, Hyunwoo; Yim, Jonggab; Kim, Yuri; Lee, Kwang-Geun

ArticleIssue Date2025CitationScientific Reports, v.15, no.1PublisherNature Portfolio
SCIESCOPUS
The Effects of Mindfulness and Buddhist Meditation Coaching on Mental Health Outcomes in College Studentsopen access

Kim, Yuri; Khil, Jaewon; Wangmo-Seo; Keum, NaNa

ArticleIssue Date2022CitationEvidence-Based Complementary and Alternative Medicine, v.2022PublisherHindawi
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