Sunyoung Kim

发表

Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment

Miyoung Yoo, Sanghee Lee, Dongbin Shin, 2016, Food Science and Biotechnology.

Comparative studies of bioactive organosulphur compounds and antioxidant activities in garlic (Allium sativum L.), elephant garlic (Allium ampeloprasum L.) and onion (Allium cepa L.)

O. Lee, Wenjie Jin, Miyoung Yoo, 2018, Natural product research.

UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation.

S. Ko, So-Young Lee, Miyoung Yoo, 2016, Food chemistry.

Validated HPLC method and temperature stabilities for oil-soluble organosulfur compounds in garlic macerated oil.

Miyoung Yoo, Sanghee Lee, Dongbin Shin, 2014, Journal of chromatographic science.

Profiling of organosulphur compounds using HPLC-PDA and GC/MS system and antioxidant activities in hooker chive (Allium hookeri)

Miyoung Yoo, Sanghee Lee, Dongbin Shin, 2016, Natural product research.

A comparative study of the analytical methods for the determination of polycyclic aromatic hydrocarbons in seafood by high‐performance liquid chromatography with fluorescence detection

Hye-Young Seo, Su-ji Kim, Sanghee Lee, 2014 .

Validation of a High-Performance Liquid Chromatography Photo-Diode Array Method for the Temperature Effects on Alk(En)yl Sulfides in Garlic Extracts

Sanghee Lee, Dongbin Shin, Sunyoung Kim, 2015 .

Optimizing conditions for E-and Z-ajoene formation from garlic juice using response surface methodology

Sanghee Lee, Dongbin Shin, Sunyoung Kim, 2014, Food science & nutrition.

Composition of organosulfur compounds from cool- and warm-type garlic (Allium sativum L.) in Korea

S. Kim, Jin-Bong Hwang, Sanghee Lee, 2014, Food Science and Biotechnology.

Quantification of 21 free amino acids in traditional and nontraditional soybean pastes

Dongwon Seo, T. Nam, Sanghee Lee, 2021, Journal of Food Measurement and Characterization.

Validation of HPLC method for determination of E- and Z-Ajoene in oil-macerated garlic juice

S. Kim, Miyoung Yoo, Sanghee Lee, 2012, Food Science and Biotechnology.

Comparison of a Newly Developed Liquid Chromatography with Tandem Mass Spectrometry Method and Enzyme-Linked Immunosorbent Assay for Detection of Multiple Mycotoxins in Red Pepper Powder.

T. Nam, Sanghee Lee, Sunyoung Kim, 2017, Journal of food protection.