12 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. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation
6. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
7. CD19 CAR-expressing iPSC-derived NK cells effectively enhance migration and cytotoxicity into glioblastoma by targeting to the pericytes in tumor microenvironment
8. Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
9. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
10. Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
11. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
12. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
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