Pahn‐Shick Chang

Combined effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on organic fresh lettuce

Hun‐Gu Sagong, Sun‐Young Lee, Pahn‐Shick Chang et al. · International Journal of Food Microbiology · 2011 · 329 citations · Full text

Agriculture, Food Science, Microbiology +17

Development and evaluation of lipid nanocarriers for quercetin delivery: A comparative study of solid lipid nanoparticles (SLN), nanostructured lipid carriers (NLC), and lipid nanoemulsions (LNE)

N.P. Aditya, Ana S. Macedo, Slavomíra Doktorovová et al. · LWT · 2014 · 287 citations · Full text

Pharmacy, Pharmaceutics, Pharmacology +17

Oxidation of Primary Alcohol Groups of Naturally Occurring Polysaccharides with 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion

Pahn‐Shick Chang, John F. Robyt · Journal of Carbohydrate Chemistry · 1996 · 187 citations

Pharmacy, Biochemistry, Food Science +11

Microencapsulation of α-tocopherol using sodium alginate and its controlled release properties

Sang‐Ho Yoo, Young-Bin Song, Pahn‐Shick Chang et al. · International Journal of Biological Macromolecules · 2006 · 170 citations

Pharmacy, Food Science, Materials Science +14

Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Kyoung Ah Lee, Kee‐Tae Kim, Hyun Jung Kim et al. · Food Science and Biotechnology · 2014 · 145 citations

Life Sciences, Botany, Food Science +14