Hyang-Sik Yoon

Quality Characteristics of Bread added with Aronia Powder (Aronia melanocarpa)

Hyang-Sik Yoon, Ji Won Kim, Sang Hee Kim et al. · Journal of the Korean Society of Food Science and Nutrition · 2014 · 41 citations

Food Chemistry, 분석 결과, Behavioral Sciences +7

Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas

Ji-Young Jeong, Koan-Sik Woo, In Guk Hwang et al. · Journal of the Korean Society of Food Science and Nutrition · 2007 · 27 citations

Food Chemistry, Methyl-2-propenyl Trisulfide, Allyl Methyl Sulfide +11

Quality Characteristic of Hwangki(Astragalus membranaceus) Chungkukjang during Fermentation

Hye-Sun Choi, Seon-Jong Joo, Hyang-Sik Yoon et al. · Korean Journal of Food Preservation · 2007 · 27 citations

Fibrinolytic Activities, Food Fermentation, In Vitro Fermentation +8

Antioxidative Activity of Volatile Compounds in Flower of Chrysanthemum indicum, C. morifolium, and C. zawadskii

Koan-Sik Woo, Jung-Sik Yu, In Guk Hwang et al. · Journal of the Korean Society of Food Science and Nutrition · 2008 · 25 citations

Chemical Engineering, 국화 및 구절초, 및 38.48 +13

Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)

Koan Sik Woo, Hyang-Sik Yoon, Youn Ri Lee et al. · Food Science and Biotechnology · 2007 · 21 citations

Food Chemistry, Volatile Compounds, Heated Garlic +4