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Quantitative Analysis of Nervonic and Erucic Acids in Human Milk : Comparison with Infant Formula with Different Fat Sources and Nutritional Stages

Journal of Oleo Science, 2024-01, Vol.73 (3), p.333-340

2024

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Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species

Molecules (Basel, Switzerland), 2021-03, Vol.26 (6), p.1596

2021

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Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4586

2021

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Quantitative Analysis of Nervonic and Erucic Acids in Human Milk: Comparison with Infant Formula with Different Fat Sources and Nutritional Stages

Journal of Oleo Science, 2024, Vol.73(3), pp.333-340

2024

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Migration Degree of Selected Mycotoxins in the Distillation Process and Their Determination in Distilled Spirits from Pilot-Scale Continuous Distillation

Foods, 2023-11, Vol.12 (23), p.4189

2023

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Comparison of the Fatty Acid Composition in Phospholipid Species from Korean Human Milk

Journal of Oleo Science, 2024, Vol.73(4), pp.455-466

2024

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A Study on the Relationship of Fat Content in Human Milk on Carotenoids Content and Fatty Acid Compositions in Korea

Nutrients, 2019-09, Vol.11 (9), p.2072

2019

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Effects of Caffeic Acid Phenethyl Ester and 4‑Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil

Journal of agricultural and food chemistry, 2015-12, Vol.63 (47), p.10280-10286

2015

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Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia tenera

Molecules (Basel, Switzerland), 2021-06, Vol.26 (12), p.3767

2021

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Different content of cholesterol, retinol, and tocopherols in human milk according to its fat content

European food research & technology, 2021-05, Vol.247 (5), p.1307-1318

2021

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Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification

Journal of the American Oil Chemists' Society, 2008-01, Vol.85 (1), p.1-11

2008

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In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion

Nutrients, 2019-03, Vol.11 (3), p.678

2019

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Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol

Journal of food science, 2016-10, Vol.81 (10), p.C2373-C2380

2016

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Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model

Journal of Oleo Science, 2020, Vol.69(2), pp.93-103

2020

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Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean Oil

Journal of food science, 2016-01, Vol.81 (1), p.C35-C41

2016

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Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

Journal of food science, 2015-03, Vol.80 (3), p.C510-C514

2015

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Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column

Molecules (Basel, Switzerland), 2019-07, Vol.24 (14), p.2572

2019

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Effect of processing on composition changes of selected spices

PloS one, 2017-05, Vol.12 (5), p.e0176037-e0176037

2017

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Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

Journal of the science of food and agriculture, 2010-03, Vol.90 (4), p.703-711

2010

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Optimized synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich triacylglycerol via interesterification catalyzed by a lipase from Thermomyces lanuginosus

New biotechnology, 2010-02, Vol.27 (1), p.38-45

2010

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A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

한국축산학회지, 2023, 65(4), , pp.735-747

2023

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Scaled-up production of zero- trans margarine fat using pine nut oil and palm stearin

Food chemistry, 2010-04, Vol.119 (4), p.1332-1338

2010

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Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems

CYTA: journal of food, 2021-01, Vol.19 (1), p.40-48

2021

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Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

Foods, 2021-05, Vol.10 (5), p.1089

2021

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Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography

Food Science and Biotechnology, 2017, 26(2), , pp.349-355

2017

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Quantitative Analysis of Nervonic and Erucic Acids in Human Milk : Comparison with Infant Formula with Different Fat Sources and Nutritional Stages

Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species

Development and Physicochemical Properties of Low Saturation Alternative Fat for Whipping Cream

Quantitative Analysis of Nervonic and Erucic Acids in Human Milk: Comparison with Infant Formula with Different Fat Sources and Nutritional Stages

Migration Degree of Selected Mycotoxins in the Distillation Process and Their Determination in Distilled Spirits from Pilot-Scale Continuous Distillation

Comparison of the Fatty Acid Composition in Phospholipid Species from Korean Human Milk

A Study on the Relationship of Fat Content in Human Milk on Carotenoids Content and Fatty Acid Compositions in Korea

Effects of Caffeic Acid Phenethyl Ester and 4‑Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil

Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia tenera

Different content of cholesterol, retinol, and tocopherols in human milk according to its fat content

Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification

In Vitro Study for Lipolysis of Soybean Oil, Pomegranate Oil, and Their Blended and Interesterified Oils under a pH-Stat Model and a Simulated Model of Small Intestinal Digestion

Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol

Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model

Antioxidant Properties of Caffeic acid Phenethyl Ester and 4-Vinylcatechol in Stripped Soybean Oil

Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

Approach Study for Mass Balance of Pesticide Residues in Distillers' Stillage along with Distillate and Absence Verification of Pesticides in Distilled Spirits from Pilot-Scale of Distillation Column

Effect of processing on composition changes of selected spices

Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

Optimized synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich triacylglycerol via interesterification catalyzed by a lipase from Thermomyces lanuginosus

A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

Scaled-up production of zero- trans margarine fat using pine nut oil and palm stearin

Stability properties and antioxidant activity of curcumin nanosuspensions in emulsion systems

Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation

Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography

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