Jee‐Young Imm

Comparative analyses of total phenols, flavonoids, saponins and antioxidant activity in yellow soy beans and mung beans

Ji Hye Lee, Ji Kyeong Jeon, Seong Gyu Kim et al. · International Journal of Food Science & Technology · 2011 · 122 citations

Food Chemistry, Nutrition, Soy Bean +14

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

Jae Hwan Kim, Hyun Jung Lee, Hyun-Sun Lee et al. · LWT · 2012 · 99 citations

Sensory Characteristics, Fibre-enriched Sponge Cakes, Opuntia Humifusa

Effects of a Lactobacillus casei 393 fermented milk product on bone metabolism in ovariectomised rats

Jong Gun Kim, Eungsuk Lee, Sae Hun Kim et al. · International Dairy Journal · 2009 · 62 citations

Nutrition, Probiotic, Food Fermentation +11

Microbial contamination of food products consumed by infants and babies in Korea

S.A. Kim, Se‐Wook Oh, Yejin Lee et al. · Letters in Applied Microbiology · 2011 · 60 citations

Gelation and Water Binding Properties of Transglutaminase‐treated Skim Milk Powder

Jee‐Young Imm, Peizhi Lian, C.M. Lee · Journal of Food Science · 2000 · 58 citations · Full text

Food Chemistry, Elastic Network, Biopolymer Gel +13