Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

Por Kim, Youngmok, Lee, Kwang-Geun, Kim, Mina K.
Publicado no J Food Sci Technol (2016)

Organic acids as a freshness indicator for tofu (soybean curd)

Por Her, Jae-Young, Cho, Heera, Kim, Mina K., Lee, Kwang-Geun
Publicado no J Food Sci Technol (2017)

Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS

Por Kim, Wooseok, Jeong, Yun A, On, Jiwon, Choi, Ari, Lee, Jee-yeon, Lee, Joon Goo, Lee, Kwang-Geun, Pyo, Heesoo
Publicado no Toxicol Res (2015)

Furan in Thermally Processed Foods - A Review

Por Seok, Yun-Jeong, Her, Jae-Young, Kim, Yong-Gun, Kim, Min Yeop, Jeong, Soo Young, Kim, Mina K., Lee, Jee-yeon, Kim, Cho-il, Yoon, Hae-Jung, Lee, Kwang-Geun
Publicado no Toxicol Res (2015)

Korean research project on the integrated exposure assessment of hazardous substances for food safety

Por Lim, Ji-Ae, Kwon, Ho-Jang, Ha, Mina, Kim, Ho, Oh, Se Young, Kim, Jeong Seon, Lee, Sang-Ah, Park, Jung-Duck, Hong, Young-Seoub, Sohn, Seok-Joon, Pyo, Heesoo, Park, Kyung Su, Lee, Kwang-Geun, Kim, Yong Dae, Jun, Sangil, Hwang, Myung Sil
Publicado no Environ Health Toxicol (2015)