BoKyung Moon

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 15

Top Topics

Health Information

Saccharomyces Cerevisiae

Psychometric Properties

Top Venues

Food science and biotechnology

Journal of food science

Food science & nutrition

The world journal of men's health

This page only lists publications with an associated author ORCID identifier.

Publications

Zheng Pang, Jo-Won Lee, Yoona Lee, BoKyung Moon
Changes in quality characteristics and biogenic amine contents in beef by cooking methods. Food science and biotechnology 33 (10) (2024)
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science 89 (3) (2024)
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science 89 (3) (2024)
Zheng Pang, Jo-Won Lee, Yoona Lee, BoKyung Moon
Changes in quality characteristics and biogenic amine contents in beef by cooking methods. Food science and biotechnology 33 (10) (2024)
WanTing Zhao, YangJian Xu, JeongYeon Kim, Jo-Won Lee, Mun Yhung Jung, BoKyung Moon
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ( Capsicum annuum L. ). Food science and biotechnology 33 (10) (2024)
WanTing Zhao, YangJian Xu, JeongYeon Kim, Jo-Won Lee, Mun Yhung Jung, BoKyung Moon
Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ( Capsicum annuum L. ). Food science and biotechnology 33 (10) (2024)
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science (2024)
So Hee Yoon, Sanghyeon Lee, Sun-Young Lee, BoKyung Moon
Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food science and biotechnology 33 (1) (2023)
So Hee Yoon, Sanghyeon Lee, Sun-Young Lee, BoKyung Moon
Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food science and biotechnology 33 (1) (2023)
BaoZhu Shi, Siwoo Kim, BoKyung Moon
Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. Food science and biotechnology 32 (8) (2023)
So Hee Yoon, Sanghyeon Lee, Sun-Young Lee, BoKyung Moon
Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation. Food science and biotechnology 33 (1) (2023)
Tong Li, Li Luo, Suna Kim, Sung-Kwon Moon, BoKyung Moon
Trans-resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity. Journal of food science 85 (3) (2020)
Jun-Hui Song, Byungdoo Hwang, Hyun Joo Chung, BoKyung Moon, Jin-Wook Kim, Kisung Ko, Bae Whan Kim, Won Ryong Kim, Wun Jae Kim, Soon Chul Myung, Sung-Kwon Moon
Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Inhibits Benign Prostatic Hyperplasia In Vitro and In Vivo. The world journal of men's health 38 (3) (2020)
Min-Joo Kim, Jihyun Park, Li Luo, Juhyun Min, Jung Hoan Kim, Hee-Deuk Yang, Younglim Kho, Gil Jin Kang, Myung-Sub Chung, Sangah Shin, BoKyung Moon
Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus). Food science & nutrition 8 (8) (2020)
Yena Heo, Min-Joo Kim, Jo-Won Lee, BoKyung Moon
Muffins enriched with dietary fiber from kimchi by-product: Baking properties, physical-chemical properties, and consumer acceptance. Food science & nutrition 7 (5) (2019)