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Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil

Choi, Yejin; Lee, Dohyoung; Yim, Jonggab; Lee, Kwang-Geun

ArticleIssue Date2024CitationFood Science and Biotechnology, v.33, no.12, pp 2761 - 2775Publisher한국식품과학회
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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
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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.
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Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffeeopen access

Lee, Haeun; Yim, Jonggab; Lee, Youngji; Lee, Kwang-Geun

ArticleIssue Date2023CitationUltrasonics Sonochemistry, v.99, pp 1 - 10PublisherElsevier B.V.
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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
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