I. Choi

发表

Changes in pasting properties and free fatty acids of different brown rice cultivar during storage

M. Yoon, A. Chun, I. Choi, 2017 .

Variations in vitamin E, phenolic content, and antioxidant properties of different wheat cultivars of South Korea

Jiyoung Jung, Sung‐Gil Choi, I. Choi, 2017 .

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

K. Park, Kee-Jong Kim, I. Choi, 2010 .

Hydrolysis of isoflavone glucosides in soymilk fermented with single or mixed cultures of Lactobacillus paraplantarum KM, Weissella sp. 33, and Enterococcus faecium 35 isolated from humans.

Jong-Sang Kim, D. Kwon, J. H. Kim, 2008, Journal of microbiology and biotechnology.

Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content

I. Choi, Ji-young Park, Dong-Sun Shin, 2022, LWT.

Hydration and Pasting Properties of Oat (Avena sativa) Flour

Kee-Jong Kim, J. Chun, C. Kang, 2012, Preventive nutrition and food science.

Antioxidant activity and biological activity of specialty barley (Hordeum vulgare L.) extracts.

Kee-Jong Kim, I. Choi, N. Lee, 2010 .

Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar

S. Lee, H. Choi, I. Choi, 2019 .

Effect of Characteristics of Grain and Flour on Color of Noodle Dough Sheet and Simple Test for Fe Content in Korean Wheat Cultivar

Chul-Soo Park, C. Kang, I. Choi, 2014 .

Classification of 31 Korean Wheat (Triticum aestivum L.) Cultivars Based on the Chemical Compositions

C. Kang, I. Choi, Sun-Lim Kim, 2016, Preventive nutrition and food science.

Effects of Different Cultivars and Milling Degrees on Quality Characteristics of Barley Makgeolli

K. Woo, E. Sim, S. Jeong, 2015 .

Characterization of Chemical Compositions on Kernel of Korean Maize Hybrids

M. Yoon, I. Choi, Jieun Kwak, 2016 .

Phenolic Compounds and Radical Scavenging Activity of the Korean Wheat (Triticum aestivum L.) according to Germination Times

Hyeonmi Ham, K. Woo, I. Choi, 2015 .

Starch Characteristics, Sugars and Thermal Properties of Processing Potato (Solanum tuberosum L.) Cultivars Developed in Korea

S. Lee, Kwang-Ho Jeong, H. Choi, 2020, American Journal of Potato Research.

Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars.

Chul-Soo Park, C. Kang, I. Choi, 2014 .

An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables

M. Byun, I. Choi, J. Kwon, 2004 .

Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis

M. Byun, I. Choi, 2004 .

Irradiation Detection in Korean Traditional Soybean - Based Fermented Powdered Sauces : Data for Establishing a Database for Regulation of Irradiated Foods

Dongho Kim, M. Byun, Byeong-Keun Kim, 2005 .

Identification of Gamma Irradiation of Imported Spices

S. Han, M. Byun, Byeong-Keun Kim, 2004 .

Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

Yookyung Kim, I. Choi, Jihyun Park, 2015 .

Variation in genotypic responses of wheat and maize for wheat haploid production.

S. Yun, I. Choi, YOUNG-JIN Kim, 2014 .

Changing Consumption Patterns for Processed Rice Food Products in Metropolitan Household of Korea

K. Woo, I. Choi, H. Park, 2015 .

Effects of Moisture and Barrel Temperature of Extrusion Process on Physicochemical and Functional Properties of Specialty Rice Cultivars

Jae-Hyun Kim, Kee-Jong Kim, G. Ryu, 2008 .

Mineral Compositions of Korean Wheat Cultivars

C. Kang, I. Choi, C. Lee, 2013, Preventive nutrition and food science.

Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

B. Baik, I. Choi, Liming Cai, 2014 .

Bran Characteristics and Bread-Baking Quality of Whole Grain Wheat Flour

B. Baik, I. Choi, Liming Cai, 2014 .

Quality characteristics of soft morning roll bread with different ratios of high yield tongil-type rice flours

E. Sim, Ji Yoon Lee, I. Choi, 2019, Korean Journal of Food Preservation.

Starch Content and in vitro Hydrolysis Index of Rice Varieties Containing Resistant Starch

S. Lee, Ji-Young Park, H. Choi, 2018 .

Quality characteristics according to ground particle size of roasted brown rice ‘Dodamssal’ containing resistant starch

S. Lee, Kwang-Ho Jeong, H. Choi, 2020 .

Physicochemical properties of pearled hull-less barley cultivars with normal and low amylose content

Kee-Jong Kim, Hong-Kyu Park, I. Choi, 2011 .

Bread quality by substituting normal and waxy hull-less barley (Hordeum Vulgare L.) flours

Kee-Jong Kim, I. Choi, Mi-Ja Lee, 2011 .

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

B. Baik, Chul-Soo Park, I. Choi, 2015 .

Decreased fat accumulation in 3T3‐L1 pre‐adipocytes treated with extracts of heat‐processed soy flour and breads

Yookyung Kim, W. Yokoyama, Mi-Ja Kim, 2014 .

Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut

Yookyung Kim, Jihyun Kim, Woo-Kyoung Shin, 2015 .

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Kee-Jong Kim, I. Choi, J. Hyun, 2012, Preventive nutrition and food science.

Quality Characteristics of Rice Wort and Rice Beer by Rice Processing

S. Lee, Kwang-Ho Jeong, H. Choi, 2019 .

Effects of Germination on Fatty Acid and Free Amino Acid Profiles of Brown Rice ‘Keunnun’

Jae‐Hyun Kim, I. Choi, Sun-Lim Kim, 2009 .

Quality characteristics of commercial liquid type yogurt in Korea

S. Lee, J. H. Lee, H. Choi, 2017 .

Evaluation of the fermentation properties of different soybean (Glycine max L.) cultivars

S. Lee, Ji Young Park, H. Choi, 2019, LEGUME RESEARCH - AN INTERNATIONAL JOURNAL.

Comparison of the Quality Characteristics of Commercial Barley Malts in Korea

S. Lee, K. Woo, H. Choi, 2018 .

Irradiated Foods Detection by Thermoluminescence (TL) and DEFT/APC Analysis

I. Choi, Jae-Seung Yang, Eun-Kyoung Kang, 2004 .