Heon‐Woong Kim

Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (Capsicum annuum L.)

Soo-Yeon Cho, Heon‐Woong Kim, Min‐Ki Lee et al. · Antioxidants · 2020 · 80 citations · Full text

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS

Min‐Ki Lee, Heon‐Woong Kim, Seon-Hye Lee et al. · European Food Research and Technology · 2018 · 76 citations · Full text

Food Chemistry, Polyphenolics, Botany +14

Qualitative and quantitative analysis of flavonoids from 12 species of Korean mulberry leaves

Wan‐Taek Ju, O-Chul Kwon, Hyun‐Bok Kim et al. · Journal of Food Science and Technology · 2018 · 75 citations · Full text

Characterization of phenolic compounds from normal ginger (Zingiber officinale Rosc.) and black ginger (Kaempferia parviflora Wall.) using UPLC–DAD–QToF–MS

Gelila Asamenew, Heon‐Woong Kim, Min‐Ki Lee et al. · European Food Research and Technology · 2018 · 70 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +15

In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato

Hwan‐Hee Jang, Heon‐Woong Kim, Su‐Yeon Kim et al. · Food Chemistry · 2018 · 64 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +5