Suk‐Hyun Choi

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (<i>Ziziphus jujuba</i>) Fruits and Seeds Harvested from Plants Grown in Korea

Suk‐Hyun Choi, Jun-Bae Ahn, Nobuyuki Kozukue et al. · Journal of Agricultural and Food Chemistry · 2011 · 248 citations

Nutrition, Polyphenolics, Free Amino Acids +14

Changes in Free Amino Acid, Protein, and Flavonoid Content in Jujube (Ziziphus jujube) Fruit during Eight Stages of Growth and Antioxidative and Cancer Cell Inhibitory Effects by Extracts

Suk‐Hyun Choi, Jun-Bae Ahn, Hyun-Jeong Kim et al. · Journal of Agricultural and Food Chemistry · 2012 · 174 citations

Nutrition, Nutraceutical Ingredient, Pathology +16

Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High‐Temperature Processing to Pan‐Fried Kamairi‐Cha Green Tea

Mendel Friedman, Carol E. Levin, Suk‐Hyun Choi et al. · Journal of Food Science · 2009 · 52 citations

Kinetics of Light-Induced <i>Cis−Trans</i> Isomerization of Four Piperines and Their Levels in Ground Black Peppers as Determined by HPLC and LC/MS

Nobuyuki Kozukue, Mal-Sun Park, Suk‐Hyun Choi et al. · Journal of Agricultural and Food Chemistry · 2007 · 45 citations

White Pepper Fruit, Engineering, Photobiology +22

Free Amino Acid and Phenolic Contents and Antioxidative and Cancer Cell-Inhibiting Activities of Extracts of 11 Greenhouse-Grown Tomato Varieties and 13 Tomato-Based Foods

Suk‐Hyun Choi, Hyen-Ryung Kim, Hyun-Jeong Kim et al. · Journal of Agricultural and Food Chemistry · 2011 · 43 citations

Nutrition, Korean Tomato Varieties, Polyphenolics +17