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Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries

Chu, Mingi; Noh, Eunjeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.10, pp 2275 - 2287Publisher한국식품과학회
SCIESCOPUS
Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions

Park, Hyunbeen; Noh, Eunjeong; Kim, Mingyu; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Chemistry, v.435, pp 1 - 9PublisherElsevier Ltd
SCIESCOPUSKCI
Analysis of volatile compounds and 5-hydroxymethylfurfural in fried chicken breast produced by air and deep-fat frying

Noh, Eunjeong; Yim, Jonggab; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.14, pp 3223 - 3234Publisher한국식품과학회
SCIESCOPUS
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)open access

Choi, Jaehee; Noh, Eunjeong; Lee, Dohyoung; Lee, Youngji; Lee, Kwang-Geun

ArticleIssue Date2023CitationLWT- Food Science and Technology, v.185, pp 1 - 9PublisherElsevier Ltd.
SCIESCOPUS
Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes

Noh, Eunjeong; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Chemistry, v.451, pp 1 - 13PublisherElsevier BV
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