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| Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) MJ Kim, J Park, L Luo, J Min, JH Kim, HD Yang, Y Kho, GJ Kang, ... Food Science & Nutrition 8 (8), 4399-4408, 2020 | 9 | 2020 |
| Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation J Min, JW Lee, GS Bae, BK Moon Food Chemistry: X 20, 100889, 2023 | 7 | 2023 |
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| Structural characterization and immune-enhancing properties of an acidic heteroglycan from Protaetia brevitarsis seulensis larvae JH Park, JJ Park, J Chae, S Do Lee, S Gwon, H Kim, JH Min, YH Jung, ... Future Foods 10, 100439, 2024 | 2 | 2024 |
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| Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie OE Adedeji, OA Abiodun, OG Adedeji, HJ Kang, N Istiana, JH Min, JA Ayo, ... Journal of Food Science and Technology, 1-11, 2024 | | 2024 |
| Korean Proficiency Tests for Pesticide Residues in Rice: Comparison of Various Proficiency Testing Evaluation Methods and Identification of Critical Factors for Multiresidue … H Lee, G Jung, J Min, H Kim, W Jeong, T Kim Foods 12 (10), 2085, 2023 | | 2023 |
