Preparation and properties of cotton fabrics finished with spent coffee extract.
- Published in:
- Cellulose, 2017, v. 24, n. 11, p. 5225, doi. 10.1007/s10570-017-1466-8
- By:
- Publication type:
- Article
Works matching AU Koh, Eunmi
Results: 31
1
2
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3296, doi. 10.1002/jsfa.6690
- By:
- Publication type:
- Article
3
A long-term comparison of the influence of organic and conventional crop management practices on the content of the glycoalkaloid α-tomatine in tomatoes.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1537, doi. 10.1002/jsfa.5951
- By:
- Publication type:
- Article
4
Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 1, p. 23, doi. 10.1002/jsfa.4580
- By:
- Publication type:
- Article
5
A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce.
- Published in:
- Journal of the Science of Food & Agriculture, 2008, v. 88, n. 2, p. 344, doi. 10.1002/jsfa.3097
- By:
- Publication type:
- Article
6
Urinary isoflavone excretion in Korean adults: comparisons of fermented soybean paste and unfermented soy flour.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 11, p. 2112, doi. 10.1002/jsfa.2974
- By:
- Publication type:
- Article
7
Quantification of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age.
- Published in:
- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 1, p. 98, doi. 10.1002/jsfa.2681
- By:
- Publication type:
- Article
8
Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials.
- Published in:
- Food Science & Biotechnology, 2025, v. 34, n. 10, p. 2197, doi. 10.1007/s10068-025-01875-2
- By:
- Publication type:
- Article
9
Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation.
- Published in:
- Food Science & Biotechnology, 2023, v. 32, n. 11, p. 1531, doi. 10.1007/s10068-023-01286-1
- By:
- Publication type:
- Article
10
Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion.
- Published in:
- Food Science & Biotechnology, 2022, v. 31, n. 8, p. 1053, doi. 10.1007/s10068-022-01071-6
- By:
- Publication type:
- Article
11
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 11, p. 1427, doi. 10.1007/s10068-021-00961-5
- By:
- Publication type:
- Article
12
Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells.
- Published in:
- Food Science & Biotechnology, 2021, v. 30, n. 10, p. 1383, doi. 10.1007/s10068-021-00976-y
- By:
- Publication type:
- Article
13
Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea.
- Published in:
- Food Science & Biotechnology, 2020, v. 29, n. 12, p. 1665, doi. 10.1007/s10068-020-00832-5
- By:
- Publication type:
- Article
14
Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves.
- Published in:
- Food Science & Biotechnology, 2019, v. 28, n. 2, p. 337, doi. 10.1007/s10068-018-0481-3
- By:
- Publication type:
- Article
15
Spent coffee as a rich source of antioxidative compounds.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 4, p. 921, doi. 10.1007/s10068-017-0144-9
- By:
- Publication type:
- Article
16
Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation.
- Published in:
- Food Science & Biotechnology, 2017, v. 26, n. 1, p. 89, doi. 10.1007/s10068-017-0012-7
- By:
- Publication type:
- Article
17
Parboiling improved oxidative stability of milled white rice during one-year storage.
- Published in:
- Food Science & Biotechnology, 2016, v. 25, n. 4, p. 1043, doi. 10.1007/s10068-016-0168-6
- By:
- Publication type:
- Article
18
Improvement of physicochemical properties of cereal based ready-to-eat Sunsik using fermentation with Bionuruk and Bifidobacterium longum.
- Published in:
- Food Science & Biotechnology, 2014, v. 23, n. 6, p. 1977, doi. 10.1007/s10068-014-0270-6
- By:
- Publication type:
- Article
19
Effects of Solid-Liquid Ratio, Time, and Temperature on Water Extraction of Anthocyanin from Campbell Early Grape.
- Published in:
- Food Analytical Methods, 2020, v. 13, n. 3, p. 637, doi. 10.1007/s12161-019-01688-0
- By:
- Publication type:
- Article
20
Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Phenolic Compounds from Black Soybeans (Glycine max L.).
- Published in:
- Food Analytical Methods, 2019, v. 12, n. 6, p. 1382, doi. 10.1007/s12161-019-01462-2
- By:
- Publication type:
- Article
21
Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract.
- Published in:
- Foods, 2019, v. 8, n. 11, p. 592, doi. 10.3390/foods8110592
- By:
- Publication type:
- Article
22
Clinical outcomes of patients with active rheumatoid arthritis with normal acute phase reactant values.
- Published in:
- International Journal of Rheumatic Diseases, 2019, v. 22, n. 5, p. 852, doi. 10.1111/1756-185X.13469
- By:
- Publication type:
- Article
23
Relative hydrolysis rates of glycosidic forms of genistein and daidzein by beta-glycosidase.
- Published in:
- FASEB Journal, 2007, v. 21, n. 5, p. A729
- By:
- Publication type:
- Article
24
Increase of Ceftazidime- and Fluoroquinolone-Resistant Klebsiella pneumoniae and Imipenem-Resistant Acinetobacter spp. in Korea: Analysis of KONSAR Study Data from 2005 and 2007.
- Published in:
- Yonsei Medical Journal, 2010, v. 51, n. 6, p. 901, doi. 10.3349/ymj.2010.51.6.901
- By:
- Publication type:
- Article
25
CHARACTERIZATION OF URINARY ISOFLAVONE METABOLITES EXCRETED AFTER THE CONSUMPTION OF SOY FLOUR OR SOYBEAN PASTE USING LC-(ESI)MS/MS.
- Published in:
- Journal of Food Biochemistry, 2011, v. 35, n. 5, p. 1474, doi. 10.1111/j.1745-4514.2010.00469.x
- By:
- Publication type:
- Article
26
Estimated intakes of isoflavones and coumestrol in Korean population.
- Published in:
- International Journal of Food Sciences & Nutrition, 2006, v. 57, n. 5/6, p. 325, doi. 10.1080/09637480600802348
- By:
- Publication type:
- Article
27
Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija (Schisandra chinensis Baillon).
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17055
- By:
- Publication type:
- Article
28
Influence of Cooking Methods on Free and Bound Phenolic Acids in Korean Black Rice.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12873
- By:
- Publication type:
- Article
29
Effects of Cooking Methods on Anthocyanins and Total Phenolics in Purple-Fleshed Sweet Potato.
- Published in:
- Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 1054, doi. 10.1111/jfpp.12686
- By:
- Publication type:
- Article
30
Ratio of Malondialdehyde to Hydroperoxides and Color Change as an Index of Thermal Oxidation of Linoleic Acid and Linolenic Acid.
- Published in:
- Journal of Food Processing & Preservation, 2015, v. 39, n. 3, p. 318, doi. 10.1111/jfpp.12411
- By:
- Publication type:
- Article
31
Effects of Steaming and Air-Drying on Ginsenoside Composition of Korean Ginseng ( P anax ginseng C. A. Meyer).
- Published in:
- Journal of Food Processing & Preservation, 2015, v. 39, n. 2, p. 207, doi. 10.1111/jfpp.12412
- By:
- Publication type:
- Article