J.Y. Bock

Effects of Roasting on Pyrazine Contents and Oxidative Stability of Red Pepper Seed Oil Prior to Its Extraction

Mun Yhung Jung, J.Y. Bock, Soon O. Baik et al. · Journal of Agricultural and Food Chemistry · 1999 · 53 citations

Agriculture, Food Science, Nutritional Sciences +13

Pyrazine contents and oxidative stabilities of roasted soybean oils

Mun Yhung Jung, J.Y. Bock, Sung-Sin Back et al. · Food Chemistry · 1997 · 43 citations

Agriculture, Biochemistry, Food Chemistry +11

Taste and flavor compounds in box thorn (Lycium chinense Miller) leaves

Seon Young Kim, Ka-Ram Lee, Kyung‐Mi Chang et al. · Food Chemistry · 1997 · 40 citations

Agriculture, Botany, Plant Sciences +14

Singlet Oxygen Quenching Activities of Various Fruit and Vegetable Juices and Protective Effects of Apple and Pear Juices against Hematolysis and Protein Oxidation Induced by Methylene Blue Photosensitization

Young Seok Oh, Eun Seok Jang, J.Y. Bock et al. · Journal of Food Science · 2006 · 25 citations

Agriculture, Biochemistry, Food Science +13

Chemical compositions of the seed of Korean green tea plant (Camellia sinensis L.)

Hana Rah, Su-Jeong Baik, Seon-Kyeong Han et al. · Applied Biological Chemistry · 1992 · 13 citations

Agriculture, Botany, Plant Sciences +13