| Barley for food: Characteristics, improvement, and renewed interest BK Baik, SE Ullrich Journal of cereal science 48 (2), 233-242, 2008 | 1069 | 2008 |
| Discoloration of dough for oriental noodles BK Baik, Z Czuchajowska, Y Pomeranz Cereal Chemistry 72 (2), 198-204, 1995 | 319 | 1995 |
| Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their … H Han, BK Baik International journal of food science & technology 43 (11), 1971-1978, 2008 | 261 | 2008 |
| Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles B Baik, Z Czuchajowska, Y Pomeranz Cereal Chemistry 71 (4), 315-320, 1994 | 246 | 1994 |
| Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends MR Lee, BG Swanson, BK Baik Cereal chemistry 78 (6), 701-706, 2001 | 213 | 2001 |
| Effects of starch amylose content of wheat on textural properties of white salted noodles BK Baik, MR Lee Cereal Chemistry 80 (3), 304-309, 2003 | 208 | 2003 |
| Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure IH Han, BK Baik Cereal chemistry 83 (4), 428-433, 2006 | 193 | 2006 |
| Structure and functionality of barley starches Z Czuchajowska, A Klamczynski, B Paszczynska, BK Baik Cereal Chemistry 75 (5), 747-754, 1998 | 172 | 1998 |
| Isolation and characterization of cotyledon fibers from peas, lentils, and chickpeas DD Dalgetty, BK Baik Cereal Chemistry 80 (3), 310-315, 2003 | 162 | 2003 |
| Genotypic variation in color and discoloration potential of barley‐based food products Z Quinde, SE Ullrich, BK Baik Cereal Chemistry 81 (6), 752-758, 2004 | 159 | 2004 |
| Analysis of volatile compounds from various types of barley cultivars ACJ Cramer, DS Mattinson, JK Fellman, BK Baik Journal of agricultural and food chemistry 53 (19), 7526-7531, 2005 | 152 | 2005 |
| Extrusion of regular and waxy barley flours for production of expanded cereals BK Baik, J Powers, LT Nguyen Cereal Chemistry 81 (1), 94-99, 2004 | 149 | 2004 |
| Comparison of polyphenol oxidase activities in wheats and flours from Australian and US cultivars BK Baik, Z Czuchajowska, Y Pomeranz Journal of Cereal Science 19 (3), 291-296, 1994 | 149 | 1994 |
| Phenolic compounds of barley grain and their implication in food product discoloration Z Quinde-Axtell, BK Baik Journal of agricultural and food chemistry 54 (26), 9978-9984, 2006 | 146 | 2006 |
| Protein quality of wheat desirable for making fresh white salted noodles and its influences on processing and texture of noodles CS Park, BH Hong, BK Baik Cereal Chemistry 80 (3), 297-303, 2003 | 136 | 2003 |
| Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel EY Park, BK Baik, ST Lim Journal of Cereal Science 50 (1), 43-48, 2009 | 135 | 2009 |
| Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas DD Dalgetty, BK Baik Cereal Chemistry 83 (3), 269-274, 2006 | 129 | 2006 |
| Abiotic stress responsive proteins of wheat grain determined using proteomics technique AHM Kamal, KH Kim, KH Shin, JS Choi, BK Baik, H Tsujimoto, HY Heo, ... Australian journal of crop science 4 (3), 196-208, 2010 | 127 | 2010 |
| Relationship between protein characteristics and instant noodle making quality of wheat flour CS Park, BK Baik Cereal Chemistry 81 (2), 159-164, 2004 | 116 | 2004 |
| Retrogradation of waxy and normal corn starch gels by temperature cycling X Zhou, BK Baik, R Wang, ST Lim Journal of cereal science 51 (1), 57-65, 2010 | 107 | 2010 |
