Byung‐Kee Baik

Barley for food: Characteristics, improvement, and renewed interest

Byung‐Kee Baik, S. E. Ullrich · Journal of Cereal Science · 2008 · 760 citations

Engineering, Agricultural Economics, Grain Science +3

Antioxidant activity and phenolic content of lentils (<i>Lens culinaris</i>), chickpeas (<i>Cicer arietinum</i> L.), peas (<i>Pisum sativum</i> L.) and soybeans (<i>Glycine max</i>), and their quantitative changes during processing

Hwa Seung Han, Byung‐Kee Baik · International Journal of Food Science & Technology · 2008 · 178 citations

Food Chemistry, Nutrition, Quantitative Changes +15

Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends

Mee‐Ryung Lee, Barry G. Swanson, Byung‐Kee Baik · Cereal Chemistry · 2001 · 148 citations

Food Chemistry, Regular Wheat Starch, In Vitro Fermentation +12

Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure

Inhwa Han, Byung‐Kee Baik · Cereal Chemistry · 2006 · 146 citations

High Hydrostatic Pressure, Food Biophysics, Glycobiology +19

Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

Byung‐Kee Baik, Mee‐Ryung Lee · Cereal Chemistry · 2003 · 139 citations

Food Analysis, Food Biophysics, Grain Quality +16