Kee‐Jong Kim

Characterization of Volatile Aroma Compounds in Cooked Black Rice

Dong Yang, Kyu‐Seong Lee, O‐Young Jeong et al. · Journal of Agricultural and Food Chemistry · 2007 · 190 citations

Quality of head and chalky rice and deterioration of eating quality by chalky rice

Areum Chun, Jin Song, Kee‐Jong Kim et al. · Journal of Crop Science and Biotechnology · 2009 · 82 citations

Food Texture, Grain Quality, Food Quality +2

Hydration and Pasting Properties of Oat (Avena sativa) Flour

Induck Choi, Ok-Kyu Han, Jiyeon Chun et al. · Preventive Nutrition and Food Science · 2012 · 41 citations · Full text

Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts

Na Young Lee, Yang-Kil Kim, Induck Choi et al. · Food Science and Biotechnology · 2010 · 31 citations

Biological Activity, Agricultural Chemistry, Hordeum Vulgare L. +4

Antioxidant Activities and Quality Characteristics of Germinated Rough Rice Tea according to Roasting Temperature, Time and Leaching Condition

Sang‐Hoon Lee, Youn-Ri Lee, In Guk Hwang et al. · Korean Journal of Food Science and Technology · 2009 · 29 citations

Food Chemistry, Agricultural Chemistry, Rough Rice Tea +12