Ah‐Na Kim

Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures

Ah‐Na Kim, Hyun‐Jin Kim, Jiyeon Chun et al. · LWT · 2017 · 84 citations

Food Chemistry, Hardy Kiwifruit, Environmental Engineering +6

Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent

Sung Won Kang, M. Shafiur Rahman, Ah‐Na Kim et al. · Journal of Food Science and Technology · 2017 · 53 citations · Full text

Food Chemistry, Organic Solvent, Supercritical Co2 +7

Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Ah‐Na Kim, Kyo-Yeon Lee, M. Shafiur Rahman et al. · Food Bioscience · 2020 · 50 citations · Full text

Food Chemistry, Ascorbic Acid, Thermal Treatment +4

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

Ah‐Na Kim, Hyun‐Jin Kim, William L. Kerr et al. · Food Chemistry · 2016 · 49 citations

Food Chemistry, Various Vacuum Levels, Antioxidant Properties +5

Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Kyo-Yeon Lee, M. Shafiur Rahman, Ah‐Na Kim et al. · LWT · 2018 · 47 citations

Quality Characteristics, Defatted Soy Flours, Food Engineering +4