Seon Mi Yoo

Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

In Guk Hwang, Young Jee Shin, Seongeung Lee et al. · Preventive Nutrition and Food Science · 2012 · 117 citations · Full text

Size-dependence of plasmonic Au nanoparticles in photocatalytic behavior of Au/TiO2 and Au@SiO2/TiO2

Seon Mi Yoo, Sher Bahadur Rawal, Ji Eun Lee et al. · Applied Catalysis A General · 2015 · 76 citations

Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS

Min‐Ki Lee, Heon‐Woong Kim, Seon-Hye Lee et al. · European Food Research and Technology · 2018 · 76 citations · Full text

Food Chemistry, Polyphenolics, Botany +14

Characterization of phenolic compounds from normal ginger (Zingiber officinale Rosc.) and black ginger (Kaempferia parviflora Wall.) using UPLC–DAD–QToF–MS

Gelila Asamenew, Heon‐Woong Kim, Min‐Ki Lee et al. · European Food Research and Technology · 2018 · 70 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +15

Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

Gelila Asamenew, Heon‐Woong Kim, Min‐Ki Lee et al. · Food Chemistry X · 2019 · 41 citations · Full text