Cheul-Young Yang

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Cheul-Young Yang, Prabhat Kumar Mandal, Kyu‐Ho Han et al. · Journal of Food Science and Technology · 2010 · 47 citations · Full text

Food Chemistry, Thermal Processing, Thermal Oxidative Stability

Production of the isoflavone aglycone and antioxidant activities in black soymilk using fermentation with Streptococcus thermophilus S10

Mi Yeon Lee, Go‐Eun Hong, Heping Zhang et al. · Food Science and Biotechnology · 2015 · 41 citations

Black Soymilk, Biosynthesis, Engineering +8

An Investigation of Microbial Contamination of Ready-to-Eat Products in Seoul, Korea

Hee‐Yun Kim, Seon‐Woo Oh, So-Young Chung et al. · Korean Journal of Food Science and Technology · 2011 · 19 citations · Full text

E. Coli, Ready-to-eat Products, Food Contamination +14

Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions

Jung-Min Park, Jinho Shin, Da-Jeong Bak et al. · Korean Journal for Food Science of Animal Resources · 2014 · 18 citations · Full text

Survival, isolation and characterization of Bacillus cereus from Sunshik

Yongsun Cho, Eun‐Young Jung, Myung-Ki Lee et al. · 2008 · 17 citations

Microbial Toxin, Pathogenic Microbiology, Microbial Contamination +12