Bo-Ra Yu

Changes in the contents and profiles of selected phenolics, soyasapogenols, tocopherols, and amino acids during soybean-rice mixture cooking: Electric rice cooker vs electric pressure rice cooker.

Seung-Hyun Kim, I. Chung, Bo-Ra Yu, 2015, Food chemistry.

New polyglucopyranosyl and polyarabinopyranosyl of fatty acid derivatives from the fruits of Lycium chinense and its antioxidant activity.

Ateeque Ahmad, Seung-Hyun Kim, I. Chung, 2014, Food chemistry.

Isoflavones profiling of soybean [Glycine max (L.) Merrill] germplasms and their correlations with metabolic pathways.

J. K. Kim, Eunhye Kim, Joo-hyun Lee, 2014, Food chemistry.

Isoflavone content and profile comparisons of cooked soybean-rice mixtures: electric rice cooker versus electric pressure rice cooker.

I. Park, Seung-Hyun Kim, I. Chung, 2014, Journal of agricultural and food chemistry.

Antimutagenic Constituents of Casimiroa edulis with Potential Cancer Chemopreventive Activity

J. Pezzuto, A. Kinghorn, R. Mehta, 1998 .