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Analysis of alpha-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods

Kwon, Jeongeun; Ahn, Hyunwoo; Lee, Kwang-Geun

ArticleIssue Date2021CitationFOOD CHEMISTRY, v.343PublisherELSEVIER SCI LTD
SCISCIE
Analysis of flavor compounds of caramel colorant with various manufacturing conditions

Lee, Hyeyeon; Kwon, Jeongeun; Lee, Kwang

ArticleIssue Date2019CitationABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, v.257PublisherAMER CHEMICAL SOC
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
SCISCIE
Formation of alpha-dicarbonyl compounds in caramel model system with different ammonium hydroxide concentration

Kwon, Jeongeun; Kim, Su-Jeong; Lee, Kwang

ArticleIssue Date2018CitationABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, v.256PublisherAMER CHEMICAL SOC
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