Suk-Hyun Choi

Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Suk-Hyun Choi, Sang-Hwa Lee, Hyun‐Jeong Kim et al. · Journal of Agricultural and Food Chemistry · 2010 · 88 citations

Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes

Mendel Friedman, Nobuyuki Kozukue, Hyun‐Jeong Kim et al. · Journal of Food Composition and Analysis · 2017 · 88 citations

Food Chemistry, Russet Potatoes, Commercial Gold +5

Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)

Suk-Hyun Choi, Nobuyuki Kozukue, Hyun‐Jeong Kim et al. · Journal of Food Composition and Analysis · 2016 · 78 citations

Food Chemistry, Nutrition, Polyphenolics +8

Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Suk-Hyun Choi, Bong-Soon Suh, Etsuko Kozukue et al. · Journal of Agricultural and Food Chemistry · 2006 · 64 citations

The effects of particle size on the physicochemical properties of optimized astaxanthin-rich Xanthophyllomyces dendrorhous-loaded microparticles

Sunah Park, Jun‐Bae Ahn, Suk-Hyun Choi et al. · LWT · 2013 · 33 citations

Biomanufacturing, Biochemical Engineering, Micro-encapsulation +5