Haejin Bae

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

Haejin Bae, G.K. Jayaprakasha, John L. Jifon et al. · Food Chemistry · 2012 · 121 citations

Food Bioactive Compound, Antioxidant Activity, Hydrophilic Extracts +5

Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers

Haejin Bae, G.K. Jayaprakasha, John L. Jifon et al. · Food Chemistry · 2011 · 92 citations

Food Chemistry, Hplc Method, Polyphenolics +11

Ascorbic acid, capsaicinoid, and flavonoid aglycone concentrations as a function of fruit maturity stage in greenhouse-grown peppers

Haejin Bae, G.K. Jayaprakasha, Kevin M. Crosby et al. · Journal of Food Composition and Analysis · 2013 · 85 citations

Food Chemistry, Ascorbic Acid, Botany +6

Antioxidant and phenolic contents in potatoes (Solanum tuberosum L.) and micropropagated potatoes

Jin‐Hee Kim, Soon Yil Soh, Haejin Bae et al. · Applied Biological Chemistry · 2019 · 65 citations · Full text

Influence of Extraction Solvents on Antioxidant Activity and the Content of Bioactive Compounds in Non-pungent Peppers

Haejin Bae, G.K. Jayaprakasha, Kevin M. Crosby et al. · Plant Foods for Human Nutrition · 2012 · 50 citations

Food Chemistry, Food Bioactive Compound, Antioxidant Activity +5