Mihyun Seo, Changwon Lim, Hoonjeong Kwon. (2022). In silico prediction models for thyroid peroxidase inhibitors and their application to synthetic flavors. Food Science and Biotechnology, 31(4), 483-495. |
Inseon Hwang, Hoonjeong Kwon. (2022). Acrylamide formation in carbohydrate-rich food powders consumed in Korea. Quality Assurance and Safety of Crops & Foods, 14(3), 43-54. |
Byungkyung Do, Hoonjeong Kwon. (2022). Genotoxicity test of eight natural color additives in the Korean market. Genes and Environment, 44(19), 1-15. |
S Hwang, C Kim, J Lee, H Park, G Lee, K-G Lee, H Shin, H Kwon. Carcinogenic risk associated with popular Korean dishes: An approach of combined risk assessments using Oral Slope Factor and BMDL10 values. (2019) Food Res. Int. 125: 108530 |
J Bae, H Kwon, J Kim. Safety Evaluation of Absorbent Hygiene Pads: A Review on Assessment Framework and Test Methods (2018). Sustainability 10: 4146 |
S Choi, Y Lee, J Seo, J Park, J Lee, and H Kwon. Elucidation of Dishes High in N-nitrosamines using Total Diet Study data. (2018) J. fd. Hyg. Safety. 33: 361 |
Y Lee, B Do, G Lee, HS Lim, SS Yun & H Kwon. Simultaneous determination of sodium saccharin, aspartame, acesulfame-K and sucralose in food consumed in Korea using high-performance liquid chromatography and evaporative light-scattering detection. (2017) Food Add. Contam. Part A 34: 666 |
MK Kim, G Lee, HS Lim, SS Yun, M Hwang, J-H Hong & H Kwon. Safety assessment of 16 sweeteners for the Korean population using dietary intake monitoring and poundage method. (2017) Food Add. Contam. Part A 34: 1500 |
Bokyung Suh and Hoonjeong Kwon. Factors Attributing to the Formation of N-Nitrosamines in Instant (2017). Food. J. fd. Hyg. Safety. 32: 114 |