Tae Wook Jung

Changes in Physicochemical Characteristics and Antioxidant Activity of Adzuki Bean and Adzuki Bean Tea Depending on the Variety and Roasting Time

Seuk Bo Song, Jee Yeon Ko, Jung In Kim et al. · Korean Journal of Food Science and Technology · 2013 · 23 citations · Full text

Food Chemistry, Agricultural Chemistry, Environmental Engineering +11

Physicochemical Characteristics of Sikhye (Korean Traditional Rice Beverage) Using Foxtail Millet, Proso Millet, and Sorghum

Mi Seon Jeong, Jee Yeon Ko, Seuk Bo Song et al. · Journal of the Korean Society of Food Science and Nutrition · 2014 · 17 citations

Food Chemistry, Agricultural Chemistry, Kinesiology +13

A New Corn Hybrid Cultivar, “Gangdaok” for Silage

Beom-Young Son, Tae Wook Jung, Moon Hyeon Gui et al. · Korean Journal of Breeding Science · 2006 · 14 citations

“ Gangdaok ”, Crop Improvement, Grain Quality +2

Antioxidant and α-Glucosidase Inhibition Activities of Solvent Fractions from Methanolic Extract of Sericea Lespedeza (Lespedeza cuneata G. Don)

Hyun Young Kim, Jee Yeon Ko, Seuk Bo Song et al. · Journal of the Korean Society of Food Science and Nutrition · 2012 · 13 citations

Food Chemistry, ㎎ Tae/g Er, Food Preservatives +15

Quality and Antioxidant Activity of Wet Noodles Supplemented with Non-glutinous Sorghum Powder

Hyun Young Kim, Jee Yeon Ko, Jung In Kim et al. · Korean Journal of Food Science and Technology · 2013 · 12 citations · Full text

Food Chemistry, Kinesiology, Health Sciences +11