Physicochemical properties and glucose tolerance of low-calorie cookies containing palatinose, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 국제전문학술지(SCI급), 4명(공동), WILEY

Enzymatic hydrolysis increases ginsenoside content in Korean red ginseng (Panax ginseng CA Meyer) and its biotransformation under hydrostatic pressure, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 국제전문학술지(SCI급), 6명(공동), WILEY

Effect of isomaltulose used for osmotic extraction of Prunus mume fruit juice substituting sucrose, FOOD SCIENCE AND BIOTECHNOLOGY, 국제전문학술지(SCI급), 4명(공동), KOREAN SOC FOOD SCIENCE TECHNOLOGY

청국장 메탄올 추출물이 T98G 세포와 허혈성 뇌졸중 백서에 미치는 영향, 한국식품영양학회지, 국내전문학술지(KCI급), 5명(공동), 한국식품영양학회

검류를 첨가하여 제조한 비지 젤화물의 물리적 품질특성, 한국식품영양학회지, 국내전문학술지(KCI급), 2명(공동), 한국식품영양학회

농가형 농식품의 개발 및 품질 실태에 대한 연구, 한국식품영양학회지, 국내전문학술지(KCI급), 3명(제1저자), 한국식품영양학회

The inhibition effects of reactive oxygen species by Maillard reaction products in Caco-2 cells, Starch/Staerke, 국제전문학술지(SCI급), 5명(공동), Wiley

Effect of Maillard reaction products prepared from glucose-glycine model systems on starch digestibility, Starch/Staerke, 국제전문학술지(SCI급), 4명(공동), Wiley

Effects of various maillard reaction products on in vitro starch hydrolysis and blood glucose responses in mice, Starch/Staerke, 국제전문학술지(SCI급), 3명(공동), Wiley

Effects of various salts on the reheating behavior of retrograded rice starch and cooked rice, Preventive Nutrition and Food Science, 국내전문학술지(KCI급), 4명(공동), 한국식품영양과학회

Physicochemical and Bread-making Properties of Air Flow Pulverized Wheat and Corn Flours, Food Science and Biotechnology, 국내전문학술지(KCI급), 4명(제1저자), 한국식품과학회

큰갓버섯(Lepiota procera) 추출물의 면역자극 활성에 의한 항암 증진 효과, 생약학회지, 국내전문학술지(KCI급), 7명(공동), 한국생약학회

Influence of Steeping Solution and Storage Temperature on the Color Change of Garlic, JOURNAL OF FOOD SCIENCE, 국제전문학술지(SCI급), 5명(제1저자), BLACKWELL PUBLISHING

Influence of Reheating Method and Water Content on Change of the Physicochemical Properties of Retrograded Rice Starch, STARCH-STARKE, 국제전문학술지(SCI급), 4명(공동), Wiley

Influence of modification method and starch concentration on the stability and physical properties of modified potato starch as wall materials, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 국제전문학술지(SCI급), 4명(제1저자), SPRINGER

Effects of cooking methods on starch hydrolysis kinetics and digestion-resistant fractions of rice and soybean, EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 국제전문학술지(SCI급), 3명(공동), SPRINGER

Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste, FOOD RESEARCH INTERNATIONAL, 국제전문학술지(SCI급), 2명(제1저자), ELSEVIER SCIENCE BV

Effect of various processing methods on the physical properties of cooked rice and on in vitro starch hydrolysis and blood glucose response in rats, STARCH-STARKE, 국제전문학술지(SCI급), 5명(공동), WILEY

Beneficial effect of the unsaponifiable matter from rice bran on oxidative stress in vitro compared with alpha-tocopherol, JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 국제전문학술지(SCI급), 6명(공동), JOHN WILEY & SONS LTD

Thermal kinetics on antiradical capacity of mulberry fruit extract, European Food Research and Technology, 국제전문학술지(SCI급), 5명(공동), Springer Verlag

Selective increase in pinolenic acid (all-cis-5,9,12-18:3) in Korean pine nut oil by crystallization and its effect on LDL-receptor activity, Lipids, 국제전문학술지(SCI급), 6명(공동), American oil chemists' society Press

Anti-stress effect and functionality of yeast hydrolysate SCP-20, European Food Research and Technology, 국제전문학술지(SCI급), 6명(공동), Springer Verlag

Processing suitability of a rice and pine nut (Pinus koraiensis) beverage, Food Hydrocolloids, 국제전문학술지(SCI급), 2명(제1저자), Springer Verlag

Thermal kinetics of color degradation of mulberry fruit extract, Die Nahrung, 국제전문학술지(SCI급), 6명(제1저자), Wiley

Influence of pine nut (Pinus koraiensis) oil fractions on physicochemical properties of rice starch solutions, STARCH-STARKE, 국제전문학술지(SCI급), 2명(제1저자), Wiley