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자료유형
발행연도
2005 ~ 2026
2005 2026
키워드
언어
전체 104건 중 1번부터 10번까지의 결과를 표시합니다.
2026
Article
Comparative analysis of flavonoid, carotenoid, and organic acid profiles in various commercial dried citrus chips
- Lee, Kyeongjin ;
- Kim, Suna ;
- Park, Hyosun ;
- Hong, Eunkyo ;
- Moon, Bokyung
- 2026-01
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
2025
Article
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades
- Kwon, Jungwon ;
- Kim, Inhwan ;
- Lee, Kwang-Won ;
- Jung, MunYhung ;
- Lee, Hyunjun ;
- ... Moon, Bokyung ;
- 외 2명
- 2025-12
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Monitoring and risk assessment of biogenic amines in fermented fish products in Korea
- Zhao, WanTing ;
- Moon, Bokyung
- 2025-10
- Journal of Food Composition and Analysis
- Academic Press Inc.
Article
Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi
- Kim, Jaecheol ;
- Park, Hyosun ;
- Moon, Bokyung ;
- Kim, Suna
- 2025-08
- FOODS
- MDPI
2024
Article
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
- Yoon, Hyeri ;
- Jung, Mun Yhung ;
- Choi, Sung-Hee ;
- Chun, Su-Hyun ;
- Lee, Jihyun ;
- ... Moon, Bokyung ;
- 외 1명
- 2024-07
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications
- Lee, In-Kyu ;
- Park, Na-Youn ;
- Park, So Young ;
- Jeong, JunHyeok ;
- Lee, Jisu ;
- ... Moon, Bokyung ;
- 외 3명
- 2024-07
- Food Science and Biotechnology
- The Korean Society of Food Science and Technology
Article
Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
- Shi, BaoZhu ;
- Moon, Bokyung
- 2024-06
- Food Chemistry: X
- Elsevier Ltd
Article
Changes in quality characteristics and biogenic amine contents in beef by cooking methods
- Pang, Zheng ;
- Lee, Jo-Won ;
- Lee, Yoona ;
- Moon, Bokyung
- 2024-06
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (<i>Capsicum annuum L.</i>)
- Zhao, WanTing ;
- Xu, Yangjian ;
- Kim, Jeongyeon ;
- Lee, Jo-Won ;
- Jung, Mun Yhung ;
- ... Moon, Bokyung
- 2024-06
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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