| Year |
Citation |
Score |
| 2021 |
Kim YJ, Choi J, Lee G, Lee KG. Analysis of furan and monosaccharides in various coffee beans. Journal of Food Science and Technology. 58: 862-869. PMID 33678869 DOI: 10.1007/S13197-020-04600-5 |
0.311 |
|
| 2021 |
Song NE, Kim MK, Lee KG, Jang HW. Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception. Food Research International (Ottawa, Ont.). 141: 109942. PMID 33641948 DOI: 10.1016/j.foodres.2020.109942 |
0.574 |
|
| 2020 |
Park M, Lee KG. Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract. Food Chemistry. 338: 127836. PMID 32827900 DOI: 10.1016/J.Foodchem.2020.127836 |
0.415 |
|
| 2020 |
Cha CY, Lee KG. Effect of roasting conditions on the formation and kinetics of furan in various nuts. Food Chemistry. 331: 127338. PMID 32569970 DOI: 10.1016/J.Foodchem.2020.127338 |
0.331 |
|
| 2020 |
Kim MK, Jang HW, Lee KG. Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis. Foods (Basel, Switzerland). 9. PMID 32429177 DOI: 10.3390/Foods9050638 |
0.597 |
|
| 2020 |
Hong SM, Park M, Lee KG. Development of caramel colour with improved colour stability and reduced 4-methylimidazole. Food Additives & Contaminants. Part a, Chemistry, Analysis, Control, Exposure & Risk Assessment. 1-8. PMID 32330084 DOI: 10.1080/19440049.2020.1746841 |
0.305 |
|
| 2020 |
Seok YJ, Lee KG. Analysis of furan in semi-solid and paste type foods. Food Science and Biotechnology. 29: 293-301. PMID 32064138 DOI: 10.1007/S10068-019-00654-0 |
0.377 |
|
| 2020 |
Kim S, Kwon J, Kim Y, Lee K. Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce Food Bioscience. 36: 100615. DOI: 10.1016/J.Fbio.2020.100615 |
0.326 |
|
| 2020 |
Park M, Park M, Lee K. Antioxidative activities of volatile and non‐volatile extracts of
Schisandra chinensis
Baill fruit Flavour and Fragrance Journal. 35: 435-442. DOI: 10.1002/Ffj.3582 |
0.453 |
|
| 2019 |
Hwang JH, Kim Y, Choi H, Lee KG. ATP degradation products as freshness indicator of flatfish during storage. Food Science and Biotechnology. 28: 1891-1897. PMID 31807363 DOI: 10.1007/S10068-019-00615-7 |
0.313 |
|
| 2019 |
Kim MK, Lee YY, Lee KG, Jang HW. Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions. Food Research International (Ottawa, Ont.). 120: 650-655. PMID 31000283 DOI: 10.1016/J.Foodres.2018.11.022 |
0.585 |
|
| 2019 |
Cha J, Debnath T, Lee KG. Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems. Scientific Reports. 9: 5325. PMID 30926875 DOI: 10.1038/S41598-019-41824-8 |
0.375 |
|
| 2019 |
Jang K, Cha C, Lee K. Analysis and reduction of benzene in various beverages such as vitamin drinks and cranberry juice Lwt. 115: 108444. DOI: 10.1016/J.Lwt.2019.108444 |
0.379 |
|
| 2018 |
Jeong SY, Jang HW, Debnath T, Lee KG. Validation of analytical method for furan determination in eight food matrices and its levels in various foods. Journal of Separation Science. PMID 30569623 DOI: 10.1002/Jssc.201800736 |
0.588 |
|
| 2018 |
Jang HW, Lee J, Choi H, Nam TG, Kim SH, Lee KG. Analytical method validation for terbutryn using gas chromatography/ion trap, gas chromatography/mass selective detector, and liquid chromatography/triple quadrupole mass spectrometers. Food Science and Biotechnology. 27: 1525-1530. PMID 30319864 DOI: 10.1007/S10068-018-0355-8 |
0.526 |
|
| 2018 |
Lee JB, Kim MK, Kim BK, Chung YH, Lee KG. Analysis of ethyl carbamate in plum wines produced in Korea. Food Science and Biotechnology. 27: 277-282. PMID 30263750 DOI: 10.1007/S10068-017-0199-7 |
0.394 |
|
| 2018 |
Kim SY, Seo D, Yoo M, Lee KG. Analysis of Arsenic Species in Processed Rice Bran Products Using HPLC-ICP-MS. Journal of Food Science. PMID 30211953 DOI: 10.1111/1750-3841.14339 |
0.345 |
|
| 2018 |
Kim MK, Jang HW, Lee KG. Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods. Food Chemistry. 267: 217-222. PMID 29934160 DOI: 10.1016/J.Foodchem.2017.10.129 |
0.573 |
|
| 2018 |
Song HY, Jang HW, Debnath T, Lee K. Analytical method to detect adulteration of ground roasted coffee International Journal of Food Science & Technology. 54: 256-262. DOI: 10.1111/Ijfs.13942 |
0.305 |
|
| 2018 |
Debnath T, Kim E, Das G, Nath NCD, Lee K. Protective effect of oat (Avena sativa) bran extracts on acute hepatic liver damage in mice Food and Agricultural Immunology. 30: 34-46. DOI: 10.1080/09540105.2018.1541169 |
0.39 |
|
| 2018 |
Lee J, Kim Y, Her J, Kim MK, Lee K. Reduction of biogenic amine contents in fermented soybean paste using food additives Lwt. 98: 470-476. DOI: 10.1016/J.Lwt.2018.09.015 |
0.395 |
|
| 2017 |
Han J, Kim MK, Lee KG. Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions. Journal of Food Science. PMID 29095494 DOI: 10.1111/1750-3841.13933 |
0.349 |
|
| 2017 |
Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, Lee JH. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. International Journal of Food Microbiology. 262: 8-13. PMID 28950164 DOI: 10.1016/J.Ijfoodmicro.2017.09.011 |
0.369 |
|
| 2017 |
Jung MC, Kim MK, Lee KG. Reduction of 4(5)-Methylimidazole Using Cookie Model Systems. Journal of Food Science. PMID 28892158 DOI: 10.1111/1750-3841.13864 |
0.338 |
|
| 2017 |
Park SW, Jeong JH, Her JY, Kim MK, Lee KG. Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea. Food Additives & Contaminants. Part B, Surveillance. PMID 28100150 DOI: 10.1080/19393210.2017.1284159 |
0.302 |
|
| 2017 |
Kim MK, Kim M, Lee K. Categorization of fruits according to their content of polyphenols and vitamin C, antiradical activity, and quality parameters Journal of Food Processing and Preservation. 42: e13421. DOI: 10.1111/Jfpp.13421 |
0.376 |
|
| 2017 |
Jeong J, Cha J, Lee K. Validation of analytical method for α-dicarbonyl compounds using gas chromatography-nitrogen phosphorous detector and their levels in alcoholic beverages International Journal of Food Science & Technology. 52: 1491-1497. DOI: 10.1111/Ijfs.13414 |
0.318 |
|
| 2017 |
Debnath T, Ghosh M, Lee YM, Nath NCD, Lee K, Lim BO. Identification of phenolic constituents and antioxidant activity of Aloe barbadensis flower extracts Food and Agricultural Immunology. 29: 27-38. DOI: 10.1080/09540105.2017.1358254 |
0.422 |
|
| 2017 |
Lee SJ, Kim MK, Lee K. Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles Innovative Food Science & Emerging Technologies. 44: 97-102. DOI: 10.1016/J.Ifset.2017.07.009 |
0.314 |
|
| 2016 |
Kim Y, Lee KG, Kim MK. Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference. Journal of Food Science and Technology. 53: 3735-3743. PMID 28017988 DOI: 10.1007/S13197-016-2349-Y |
0.37 |
|
| 2016 |
Kim MK, Kim MY, Lee KG. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics. Food Chemistry. 211: 654-60. PMID 27283680 DOI: 10.1016/J.Foodchem.2016.05.114 |
0.351 |
|
| 2016 |
Lee JB, Kim MK, Kim BK, Kim JY, Lee KG. Analysis of polychlorinated biphenyls (PCBs), heavy metals and omega-3 fatty acids in commercially available Korean functional fish oil supplements International Journal of Food Science and Technology. 51: 2217-2224. DOI: 10.1111/Ijfs.13198 |
0.318 |
|
| 2015 |
Lee S, Lee JB, Hwang J, Lee KG. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System. Journal of Food Science. PMID 26661512 DOI: 10.1111/1750-3841.13183 |
0.312 |
|
| 2015 |
Lee S, Lee KG. Analysis and risk assessment of 4(5)-methylimidazole in brown colored foods and beverages. Food Additives & Contaminants. Part B, Surveillance. PMID 26653824 DOI: 10.1080/19393210.2015.1127294 |
0.353 |
|
| 2015 |
Kim W, Jeong YA, On J, Choi A, Lee JY, Lee JG, Lee KG, Pyo H. Analysis of 3-MCPD and 1,3-DCP in Various Foodstuffs Using GC-MS. Toxicological Research. 31: 313-9. PMID 26483891 DOI: 10.5487/Tr.2015.31.3.313 |
0.428 |
|
| 2015 |
Seok YJ, Her JY, Kim YG, Kim MY, Jeong SY, Kim MK, Lee JY, Kim CI, Yoon HJ, Lee KG. Toxicological Research. 31: 241-253. PMID 26483883 DOI: 10.5487/Tr.2015.31.3.241 |
0.335 |
|
| 2015 |
Kim MY, Her JY, Kim MK, Lee KG. Formation and reduction of furan in a soy sauce model system. Food Chemistry. 189: 114-9. PMID 26190609 DOI: 10.1016/J.Foodchem.2015.02.015 |
0.314 |
|
| 2015 |
Kim JS, Her JY, Lee KG. Formation and reduction of carcinogenic furan in various model systems containing food additives. Food Chemistry. 189: 108-13. PMID 26190608 DOI: 10.1016/J.Foodchem.2014.10.128 |
0.306 |
|
| 2015 |
Kim YG, Lyu J, Kim MK, Lee KG. Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system. Food Chemistry. 189: 74-9. PMID 26190603 DOI: 10.1016/J.Foodchem.2015.02.012 |
0.302 |
|
| 2015 |
Lee J, Her JY, Lee KG. Reduction of aflatoxins (B1, B2, G1, and G2) in soybean-based model systems. Food Chemistry. 189: 45-51. PMID 26190599 DOI: 10.1016/J.Foodchem.2015.02.013 |
0.313 |
|
| 2015 |
Her JY, Kim MS, Kim MK, Lee KG. Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder International Journal of Food Science and Technology. 50: 2222-2228. DOI: 10.1111/Ijfs.12888 |
0.353 |
|
| 2015 |
Lee D, Lee K. Analysis of aflatoxin M1 and M2 in commercial dairy products using high-performance liquid chromatography with a fluorescence detector Food Control. 50: 467-471. DOI: 10.1016/J.Foodcont.2014.09.020 |
0.335 |
|
| 2015 |
Lee D, Lyu J, Lee K. Analysis of aflatoxins in herbal medicine and health functional foods Food Control. 48: 33-36. DOI: 10.1016/J.Foodcont.2014.02.007 |
0.363 |
|
| 2014 |
Kim MK, Lee KG. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea. Journal of Food Science. 79: S2330-6. PMID 25311874 DOI: 10.1111/1750-3841.12676 |
0.301 |
|
| 2014 |
Lee S, Cho H, Lee KG. Volatile compounds as markers of tofu (soybean curd) freshness during storage. Journal of Agricultural and Food Chemistry. 62: 772-9. PMID 24392808 DOI: 10.1021/Jf404847G |
0.347 |
|
| 2014 |
Kim MK, Nam PW, Lee SJ, Lee KG. Antioxidant activities of volatile and non-volatile fractions of selected traditionally brewed Korean rice wines Journal of the Institute of Brewing. 120: 537-542. DOI: 10.1002/Jib.180 |
0.423 |
|
| 2013 |
Lee D, Lee KG. Mercury and methylmercury in Korean herbal medicines and functional health foods. Food Additives & Contaminants. Part B, Surveillance. 6: 279-84. PMID 24779938 DOI: 10.1080/19393210.2013.821633 |
0.329 |
|
| 2013 |
Lee KG, Jang H, Shibamoto T. Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: a role of sulphite. Food Chemistry. 136: 1165-8. PMID 23194510 DOI: 10.1016/J.Foodchem.2012.09.025 |
0.598 |
|
| 2013 |
Lee K. Analysis and risk assessment of ethyl carbamate in various fermented foods European Food Research and Technology. 236: 891-898. DOI: 10.1007/S00217-013-1953-6 |
0.336 |
|
| 2013 |
Lyu J, Nam P, Lee S, Lee K. Volatile compounds isolated from rice beers brewed with three medicinal plants Journal of the Institute of Brewing. 119: 271-279. DOI: 10.1002/Jib.98 |
0.392 |
|
| 2012 |
Lee KG, Jo EK. Multiresidue pesticide analysis in Korean ginseng by gas chromatography-triple quadrupole tandem mass spectrometry. Food Chemistry. 134: 2497-503. PMID 23442716 DOI: 10.1016/J.Foodchem.2012.04.094 |
0.359 |
|
| 2012 |
Lee KG, Lee SK. Monitoring and risk assessment of pesticide residues in yuza fruits (Citrus junos Sieb. ex Tanaka) and yuza tea samples produced in Korea. Food Chemistry. 135: 2930-3. PMID 22980892 DOI: 10.1016/J.Foodchem.2012.06.111 |
0.351 |
|
| 2011 |
Jeong JW, Nam PW, Lee SJ, Lee KG. Antioxidant activities of Korean rice wine concentrates. Journal of Agricultural and Food Chemistry. 59: 7039-44. PMID 21591772 DOI: 10.1021/Jf200901J |
0.439 |
|
| 2011 |
Min B, Lim J, Ko S, Lee KG, Lee SH, Lee S. Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresource Technology. 102: 3855-60. PMID 21193307 DOI: 10.1016/J.Biortech.2010.12.019 |
0.383 |
|
| 2011 |
Lim HS, Lee KG. Development and validation of analytical methods for ethyl carbamate in various fermented foods Food Chemistry. 126: 1373-1379. DOI: 10.1016/J.Foodchem.2010.11.110 |
0.367 |
|
| 2011 |
Kim SH, Hwang J, Lee K. Analysis of acrylamide using gas chromatography-nitrogen phosphorus detector (GC-NPD) Food Science and Biotechnology. 20: 835-839. DOI: 10.1007/S10068-011-0116-4 |
0.374 |
|
| 2010 |
Lee H, Ahn H, Kang C, Choi J, Choi H, Lee K, Kim J, Kim H. Naturally occurring propionic acid in foods marketed in South Korea Food Control. 21: 217-220. DOI: 10.1016/J.Foodcont.2009.04.006 |
0.322 |
|
| 2010 |
Kim T, Kim S, Lee K. Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS) Food Chemistry. 123: 1328-1333. DOI: 10.1016/J.Foodchem.2010.06.015 |
0.364 |
|
| 2009 |
Kim TK, Lee YK, Kim S, Park YS, Lee KG. Furan in commercially processed foods: four-year field monitoring and risk assessment study in Korea. Journal of Toxicology and Environmental Health. Part A. 72: 1304-10. PMID 20077201 DOI: 10.1080/15287390903212378 |
0.35 |
|
| 2009 |
Chung HH, Lee JB, Chung YH, Lee KG. Analysis of sulfonamide and quinolone antibiotic residues in Korean milk using microbial assays and high performance liquid chromatography Food Chemistry. 113: 297-301. DOI: 10.1016/J.Foodchem.2008.07.021 |
0.313 |
|
| 2009 |
Jung J, Son M, Jung S, Nam P, Sung J, Lee S, Lee K. Antioxidant properties of Korean black raspberry wines and their apoptotic effects on cancer cells Journal of the Science of Food and Agriculture. 89: 970-977. DOI: 10.1002/Jsfa.3540 |
0.343 |
|
| 2008 |
Jang H, Ka M, Lee K. Antioxidant activity and characterization of volatile extracts ofCapsicum annuum L. andAllium spp. Flavour and Fragrance Journal. 23: 178-184. DOI: 10.1002/Ffj.1872 |
0.458 |
|
| 2007 |
Lee JB, Chung HH, Chung YH, Lee KG. Development of an analytical protocol for detecting antibiotic residues in various foods Food Chemistry. 105: 1726-1731. DOI: 10.1016/J.Foodchem.2007.05.030 |
0.309 |
|
| 2006 |
Sadakane K, Ichinose T, Takano H, Abe M, Sera N, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Murine strain differences in 8-hydroxy-deoxyguanosine formation in hepatic DNA induced by oxidized lard and dietary oils. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 44: 1372-6. PMID 16624473 DOI: 10.1016/J.Fct.2006.03.002 |
0.572 |
|
| 2005 |
Kim H, Park BS, Lee KG, Choi CY, Jang SS, Kim YH, Lee SE. Effects of naturally occurring compounds on fibril formation and oxidative stress of beta-amyloid. Journal of Agricultural and Food Chemistry. 53: 8537-41. PMID 16248550 DOI: 10.1021/Jf051985C |
0.306 |
|
| 2005 |
Lee JK, Choi EH, Lee KG, Chun HS. Alleviation of aflatoxin B1-induced oxidative stress in HepG2 cells by volatile extract from Allii Fistulosi Bulbus. Life Sciences. 77: 2896-910. PMID 15970298 DOI: 10.1016/J.Lfs.2005.03.028 |
0.379 |
|
| 2005 |
Ka MH, Choi EH, Chun HS, Lee KG. Antioxidative activity of volatile extracts isolated from Angelica tenuissimae roots, peppermint leaves, pine needles, and sweet flag leaves. Journal of Agricultural and Food Chemistry. 53: 4124-9. PMID 15884849 DOI: 10.1021/Jf047932X |
0.448 |
|
| 2005 |
Lee SJ, Lee KG. Inhibitory effects of volatile antioxidants found in various beans on malonaldehyde formation in horse blood plasma. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 43: 515-20. PMID 15721197 DOI: 10.1016/J.Fct.2004.12.004 |
0.444 |
|
| 2005 |
Lee S, Umano K, Shibamoto T, Lee K. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties Food Chemistry. 91: 131-137. DOI: 10.1016/J.Foodchem.2004.05.056 |
0.553 |
|
| 2005 |
Lee K, Lee S, Takeoka GR, Kim J, Park B. Antioxidant activity and characterization of volatile constituents of beechwood creosote Journal of the Science of Food and Agriculture. 85: 1580-1586. DOI: 10.1002/Jsfa.2156 |
0.432 |
|
| 2004 |
Ichinose T, Nobuyuki S, Takano H, Abe M, Sadakane K, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Liver carcinogenesis and formation of 8-hydroxy-deoxyguanosine in C3H/HeN mice by oxidized dietary oils containing carcinogenic dicarbonyl compounds. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 42: 1795-803. PMID 15350677 DOI: 10.1016/J.Fct.2004.06.011 |
0.585 |
|
| 2004 |
Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry. 52: 592-6. PMID 14759154 DOI: 10.1021/Jf030317T |
0.587 |
|
| 2004 |
Park BS, Lee KG, Takeoka GR. Comparison of three sample preparation methods on the recovery of volatiles from taheebo (Tabebuia impetiginosa Martius ex DC) Flavour and Fragrance Journal. 19: 287-292. DOI: 10.1002/Ffj.1345 |
0.37 |
|
| 2003 |
Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. Journal of Agricultural and Food Chemistry. 51: 7396-401. PMID 14640590 DOI: 10.1021/Jf030127I |
0.61 |
|
| 2003 |
Lee KG, Shibamoto T, Takeoka GR, Lee SE, Kim JH, Park BS. Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate. Journal of Agricultural and Food Chemistry. 51: 7203-7. PMID 14611194 DOI: 10.1021/Jf0345447 |
0.564 |
|
| 2003 |
Park BS, Lee KG, Shibamoto T, Lee SE, Takeoka GR. Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC). Journal of Agricultural and Food Chemistry. 51: 295-300. PMID 12502424 DOI: 10.1021/Jf020811H |
0.604 |
|
| 2002 |
Yanagimoto K, Lee KG, Ochi H, Shibamoto T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. Journal of Agricultural and Food Chemistry. 50: 5480-4. PMID 12207495 DOI: 10.1021/Jf025616H |
0.561 |
|
| 2002 |
Lee KG, Shibamoto T. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices. Journal of Agricultural and Food Chemistry. 50: 4947-52. PMID 12166987 DOI: 10.1021/Jf0255681 |
0.601 |
|
| 2002 |
Lee KG, Shibamoto T. Toxicology and antioxidant activities of non-enzymatic browning reaction products: Review Food Reviews International. 18: 151-175. DOI: 10.1081/Fri-120014356 |
0.516 |
|
| 2002 |
Yanagimoto K, Lee K, Ochi H, Shibamoto T. Antioxidative activity of heterocyclic compounds formed in Maillard reaction products International Congress Series. 1245: 335-340. DOI: 10.1016/S0531-5131(02)01007-5 |
0.467 |
|
| 2002 |
Lee KG, Shibamoto T. Analysis of volatile components isolated from Hawaiian green coffee beans (Coffea arabica L.) Flavour and Fragrance Journal. 17: 349-351. DOI: 10.1002/Ffj.1067 |
0.569 |
|
| 2001 |
Lee KG, Shibamoto T. Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 39: 1199-204. PMID 11696393 DOI: 10.1016/S0278-6915(01)00078-3 |
0.536 |
|
| 2001 |
Lee KG, Shibamoto T. Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] Food Chemistry. 74: 443-448. DOI: 10.1016/S0308-8146(01)00161-3 |
0.619 |
|
| 2001 |
Lee KG, Shibamoto T. Antioxidant activities of volatile components isolated from Eucalyptus species Journal of the Science of Food and Agriculture. 81: 1573-1579. DOI: 10.1002/Jsfa.980 |
0.599 |
|
| 2000 |
Lee KG, Mitchell A, Shibamoto T. Antioxidative activities of aroma extracts isolated from natural plants. Biofactors (Oxford, England). 13: 173-8. PMID 11237179 DOI: 10.1002/Biof.5520130128 |
0.59 |
|
| 2000 |
Lee KG, Mitchell AE, Shibamoto T. Determination of antioxidant properties of aroma extracts from various beans. Journal of Agricultural and Food Chemistry. 48: 4817-20. PMID 11052738 DOI: 10.1021/Jf000237E |
0.591 |
|
| 2000 |
Lee KG, Shibamoto T. Antioxidant properties of aroma compounds isolated from soybeans and mung beans. Journal of Agricultural and Food Chemistry. 48: 4290-3. PMID 10995351 DOI: 10.1021/Jf000442U |
0.582 |
|
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