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Items: 1 to 20 of 32

1.

Physicochemical and retrogradation properties of modified chestnut starches.

Oh SM, Kim HY, Bae JE, Ye SJ, Kim BY, Choi HD, Choi HW, Baik MY.

Food Sci Biotechnol. 2019 May 9;28(6):1723-1731. doi: 10.1007/s10068-019-00622-8. eCollection 2019 Dec.

PMID:
31807345
2.

Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts.

Kim HJ, Baik MY, Yang BW, Kim HK, Kim BY.

Food Sci Biotechnol. 2019 Mar 16;28(5):1433-1438. doi: 10.1007/s10068-019-00593-w. eCollection 2019 Oct.

PMID:
31695941
3.

Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing.

Kim MS, Jeon SJ, Youn SJ, Lee H, Park YJ, Kim DO, Kim BY, Kim W, Baik MY.

Antioxidants (Basel). 2019 Nov 5;8(11). pii: E527. doi: 10.3390/antiox8110527.

4.

Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric).

Choi Y, Ban I, Lee H, Baik MY, Kim W.

Antioxidants (Basel). 2019 Oct 23;8(11). pii: E506. doi: 10.3390/antiox8110506.

5.

Physicochemical properties of partially α-glucan-coated normal corn starch formed by amylosucrase from Neisseria polysaccharea.

Hong MG, Seo DH, Park CS, Baik MY, Kim HS, Kum JS, Choi HD, Yoo SH, Lee BH.

Int J Biol Macromol. 2019 Jul 15;133:1102-1106. doi: 10.1016/j.ijbiomac.2019.04.133. Epub 2019 Apr 17.

PMID:
31004643
6.

Infusion efficiency of sodium fluorescein into various starches.

Choi SH, Kim HY, Oh SM, Bae JE, Ye SJ, Park YJ, Kim BY, Baik MY.

Food Sci Biotechnol. 2018 Aug 22;28(1):99-102. doi: 10.1007/s10068-018-0455-5. eCollection 2019 Feb.

7.

Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing.

Shin JH, Park YJ, Kim W, Kim DO, Kim BY, Lee H, Baik MY.

J Microbiol Biotechnol. 2019 Feb 28;29(2):222-229. doi: 10.4014/jmb.1809.09056.

8.

Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali.

Choi YJ, Baik MY, Kim BY.

Food Sci Biotechnol. 2017 Aug 28;26(5):1263-1270. doi: 10.1007/s10068-017-0172-5. eCollection 2017.

9.

Preparation and characterization of amorphous granular potato starches (AGPS) and cross-linked amorphous granular potato starches (CLAGPS).

Kim HY, Oh SM, Bae JE, Yeom JH, Kim BY, Kim HS, Baik MY.

Carbohydr Polym. 2017 Dec 15;178:41-47. doi: 10.1016/j.carbpol.2017.09.020. Epub 2017 Sep 8.

PMID:
29050612
10.

Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.

Kim W, Kim SY, Kim DO, Kim BY, Baik MY.

Food Chem. 2018 Feb 1;240:594-600. doi: 10.1016/j.foodchem.2017.07.161. Epub 2017 Aug 1.

PMID:
28946317
11.

Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP).

Song MR, Choi SH, Oh SM, Kim HY, Bae JE, Park CS, Kim BY, Baik MY.

Food Sci Biotechnol. 2017 May 29;26(3):671-678. doi: 10.1007/s10068-017-0106-2. eCollection 2017.

12.

Retrogradation kinetics of chestnut starches cultivated in three regions of Korea.

Oh SM, Choi HW, Kim BY, Baik MY.

Food Sci Biotechnol. 2017 May 29;26(3):663-670. doi: 10.1007/s10068-017-0103-5. eCollection 2017.

13.

Effects of freeze-drying on antioxidant and anticholinesterase activities in various cultivars of kiwifruit (Actinidia spp.).

Hwang JS, Cho CH, Baik MY, Park SK, Heo HJ, Cho YS, Kim DO.

Food Sci Biotechnol. 2017 Feb 28;26(1):221-228. doi: 10.1007/s10068-017-0030-5. eCollection 2017.

14.

Rheological properties of rice flour treated with mild solutions of citric acid.

Jung HJ, Choi HW, Kim BY, Baik MY.

Food Sci Biotechnol. 2017 Feb 28;26(1):129-134. doi: 10.1007/s10068-017-0017-2. eCollection 2017.

15.

Broad substrate specificity of a hyperthermophilic α-glucosidase from Pyrobaculum arsenaticum.

Jung JH, Seo DH, Holden JF, Kim HS, Baik MY, Park CS.

Food Sci Biotechnol. 2016 Dec 31;25(6):1665-1669. doi: 10.1007/s10068-016-0256-7. eCollection 2016.

16.

Effect of short-chain fatty acids on the formation of amylose microparticles by amylosucrase.

Lim MC, Park KH, Choi JH, Lee DH, Letona CAM, Baik MY, Park CS, Kim YR.

Carbohydr Polym. 2016 Oct 20;151:606-613. doi: 10.1016/j.carbpol.2016.05.105. Epub 2016 Jun 3.

PMID:
27474606
17.

Effect of high hydrostatic pressure treatment on conventional hydroxypropylation of maize starch.

Chun EH, Oh SM, Kim HY, Kim BY, Baik MY.

Carbohydr Polym. 2016 Aug 1;146:328-36. doi: 10.1016/j.carbpol.2016.03.067. Epub 2016 Mar 24.

PMID:
27112881
18.

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.

Hu S, Kim BY, Baik MY.

Food Chem. 2016 Mar 1;194:1089-94. doi: 10.1016/j.foodchem.2015.08.126. Epub 2015 Aug 29.

PMID:
26471657
19.

Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure.

Chang YJ, Choi HW, Kim HS, Lee H, Kim W, Kim DO, Kim BY, Baik MY.

Carbohydr Polym. 2014 Jan;99:385-93. doi: 10.1016/j.carbpol.2013.09.010. Epub 2013 Sep 9.

PMID:
24274522
20.

Characterization of cationic dextrin prepared by ultra high pressure (UHP)-assisted cationization reaction.

Cho A, Choi SH, Choi HW, Kim HS, Kim W, Kim DO, Kim BY, Baik MY.

Carbohydr Polym. 2013 Aug 14;97(1):130-7. doi: 10.1016/j.carbpol.2013.04.038. Epub 2013 Apr 24.

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