Kim J, Hwang KT*. Fagopyrins in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth. J Food Compos Anal 86: 103354 (2020) |
Koo, SY, Hwang J-H, Yang S-H, Um J-I, Hong KW, Kang K, Pan C-H, Hwang KT, Kim SM*. Anti-obesity effect of standardized extract of microalga Phaeodactylum tricornutum containing fucoxanthin. Marine Drugs 17, 311; doi:10.3390/md17050311 (2019) |
Park BI, Kim J, Lee K, Lim T, Hwang KT*. Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise. J Food Sci Technol 56: 2712-2720 (2019) |
Hwang AY, Yang SC, Kim J, Lim T, Cho H, Hwang KT*. Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction. LWT-Food Sci Technol 110: 80-84 (2019) |
Choi Y, Lim T, He Y, Hwang KT*.Chemical characteristics and antioxidant properties of wheat gluten hydrolysates produced by single and sequential enzymatic hydrolyses using commercial proteases and their application in beverage system. J Food Meas Charact 13: 745-754 (2019) |
Lee HJ, Jung H, Cho H, Lee K, Hwang KT*. Black raspberry seed oil improves lipid metabolism by inhibiting lipogenesis and promoting fatty-acid oxidation in high-fat diet-induced obese mice and db/db mice. Lipids 53: 491-504 (2018) |
Kim N, Yu KS, Kim J, Lim T, Hwang KT*. Chemical characteristics of potato chips fried in repeatedly used oils. J Food Meas Charact 12: 1863-1871 (2018) |
Kim YJ, Lee Y, Kim J, Park SY, Lee K, Hwang KT*. Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds. Food Sci Biotechnol 27: 1257-1264 (2018) |
Yu KS, Cho H, Hwang KT*. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Sci Biotechnol 27: 651-659 (2018) |
Lee YC, Hwang KT*. Changes in physicochemical properties of mulberry fruits (Morus alba L.) during ripening. Scientia Horticulturae 217: 189-196 (2017) |
Cho H, Lee HJ, Yu KS, Choi YM, Hwang KT*. Characterisation and food application of curcumin bound to sodium caseinate–polysaccharide electrostatic complexes. Int J Food Sci Tech 52: 1770-1776 (2017) |
Cho H, Yu KS, Hwang KT*. Effect of ellagic acid incorporation on the oxidative stability of sodium caseinate-polysaccharide-stabilized emulsions. LWT-Food Sci Technol 84: 601-607 (2017) |
Jhin C, Nho CW, Hwang KT*. Adaptive neuro-fuzzy inference system-applied QSAR with bond dissociation energy for antioxidant activities of phenolic compounds. Arch Pharm Res 40: 1146–1155 (2017) |
Kim K, Cho H, Jung H, Lee HJ, Hwang KT*. Anti-proliferative effect of methanolic extracts from Citrus junos seeds and seed oils on HT-29 human colon cancer cells and identification of their major bioactive compounds. Korean J Food Sci Technol 49: 242-251 (2017) |
Tang JW, Cho H, Kim J, Wang ZG, Hwang KT*. Optimization of microencapsulation of β-lactoglobulin–vitamin A using response surface methodology. J Food Process Preserv 41: e12747 (2017) |
Cho H, Jung H, Lee HJ, Kwak H-K, Hwang KT*. Formation of electrostatic complexes using sodium caseinate with high-methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin. Int J Food Sci Technol 51: 1655-1665 (2016) |
Lee HJ, Jung H, Cho H, Lee K, Kwak H-K, Hwang KT*. Dietary black raspberry seed oil ameliorates inflammatory activities in db/db mice. Lipids 51: 715-727 (2016) |
Ahn S, Kim J, Cho H, Park SY, Hwang KT*. Physicochemical and sensory characteristics of hot water extracts of Codonopsis lanceolata root skin and flesh with different heat treatments. Korean J Food Sci Technol 48: 104-110 (2016) |
Cheon HS, Lim T, Cho W-I, Hwang KT*. Textural characteristics and bacterial reduction in glutinous rice and brown rice pretreated with ultra-high pressure. Korean J Food Sci Technol 48: 92-95 (2016) |
Moon SH, Kim J, Hwang KT*, Cha YB. Physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure and overpressure. Korean J Food Sci Technol 47: 725-732 (2015) |
Jhin C, Hwang KT*. Adaptive neuro-fuzzy inference system applied QSAR with quantum chemical descriptors for predicting radical scavenging activities of carotenoids. PLOS ONE 10 (10): e0140154. doi:10.1371/journal.pone.0140154 (2015) |
Yi H, Hwang KT, Choi H*, Lim H-T. Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips. J Korean Soc Appl Biol Chem 58: 735-740 (2015) |
Yi HC, Cho H, Hwang KT*, Shin B-S. Physical and oxidative stability of flaxseed oil-fructooligosaccharide emulsion. J Food Process Pres 39: 2348-2355 (2015) |
Won HJ, Yi HC, Jung H, Cho H, Lee B, Hwang KT*. Whey preparation methods and thermal treatment of milk affect recovery of lactoferrin using ion-exchange chromatography. J Food Process Pres 39: 1976-1982 (2015) |
Lim T, Jung H, Hwang KT*. Bioconversion of cyanidin-3-rutinoside to cyanidin-3-glucoside in black raspberry by crude α-L-rhamnosidase from Aspergillus species. J Microbiol Biotechnol 25: 1842-1848 (2015) |
Lee HJ, Jung H, Cho H, Hwang KT*. Anti-inflammatory effect of black raspberry seed oil in high-fat diet-induced obese mice. J Food Biochem 39: 612-621 (2015) |
Jung H, Lee HJ, Cho H, Lee K, Kwak H-K, Hwang KT*. Anthocyanins in Rubus fruits and their antioxidant and antiinflammatory activities in raw264.7 cells. Food Sci Biotechnol 24: 1879-1886 (2015) |
Jhin C, Hwang KT*. Discovery of lettuce phenylalanine ammonia-lyase inhibitors by in silico virtual screening followed by in vitro evaluation. Food Sci Biotechnol 24: 1617-1621 (2015) |
Cho H, Jung H, Lee H, Yi HC, Kwak H-K, Hwang KT*. Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells. Food Funct 6: 1675-1683 (2015) |
Jung H, Lee HJ, Cho H, Hwang KT*. Anti-inflammatory activities of Rubus fruit anthocyanins in inflamed human intestinal epithelial cells. J Food Biochem 39: 300-309 (2015) |
Jung H, Lee K, Hwang KT, Kwak H-K. Antioxidant properties of polyphenol fractions from cranberry powder in LPS-stimulated RAW264.7 cells. J Korean Soc Food Sci Nutr 44: 1241-1247 (2015) |
Kim J, Yi H, Lee K, Hwang KT*, Yoo G. Optimization of the extraction of bioactive compounds from chaga mushroom (Inonotus obliquus) by the response surface methodology. Korean J Food Sci Technol 47: 233-239 (2015) |
Cheon H-S, Cho W-I, Jhin C-H, Back K-H, Ruy K-H, Lim S-Y, Chung M-S, Choi J-B, Lim T, Hwang KT*. Optimization of processing conditions for the production of puffed rice. Korean J Culinary Res 21: 77-89 (2015) |
Cheon HS, Park E-J, Cho W-I, Hwang KT, Chung M-S, Choi J-B*. Determination of optimum sterilization condition for the production of retorted kimchi soup. Korean J Culinary Res 20: 254-261 (2014) |
Jung H, Kwak HK, Hwang KT*. Antioxidant and antiinflammatory activities of cyanidin-3-glucoside and cyanidin-3-rutinoside in hydrogen peroxide and lipopolysaccharide-treated RAW264.7 cells. Food Sci Biotechnol 23: 2053-2062 (2014) |
Jhin C, Hwang KT*. Prediction of radical scavenging activities of anthocyanins applying adaptive neuro-fuzzy inference system (ANFIS) with quantum chemical descriptors. Int J Mol Sci 15: 14715-1472 (2014) |
Yi H, Hwang KT*, Regenstein JM, Shin SW. Fatty acid composition and sensory characteristics of eggs obtained from hens fed flaxseed oil, dried whitebait and/or fructo-oligosaccharide. Asian-Australasian J Animal Sci 27: 1026-1034 (2014) |
Cho H, Cho E, Jung H, Yi HC, Lee B, Hwang KT*. Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts. Food Sci Biotechnol 23: 1295-1303 (2014) |
Park M, Cho H, Jung H, Lee H, Hwang KT*. Antioxidant and anti-inflammatory activities of tannin fraction of the extract from black raspberry seeds compared to grape seeds. J Food Biochem 38: 259-270 (2014) |