18 results on '"Moon, Bokyung"'
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2. Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
3. Changes in quality characteristics and biogenic amine contents in beef by cooking methods
4. Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
5. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
6. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation
7. Association of smoking and dietary polycyclic aromatic hydrocarbon exposure on the prevalence of metabolic syndrome in Korean adults
8. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions
9. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
10. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
11. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
12. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
13. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
14. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
15. Feasibility of using kimchi by-products as a source of functional ingredients
16. Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
17. Metabolic engineering of Nicotiana benthamiana for the increased production of taxadiene
18. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards
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