• 400 Citations
  • 9 h-Index
19992020

Research output per year

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Research Output

  • 400 Citations
  • 9 h-Index
  • 43 Article
  • 1 Review article

Effects of d-allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Lee, P., Oh, H., Kim, S. Y. & Kim, Y. S., 2020 Jan 1, (Accepted/In press) In : Journal of Food Processing and Preservation.

Research output: Contribution to journalArticle

Preparation of Cookies with Various Native Seaweeds Found on the Korean Coast

Oh, H., Lee, P., Kim, S. Y. & Kim, Y. S., 2020 Feb 7, In : Journal of Aquatic Food Product Technology. 29, 2, p. 167-174 8 p.

Research output: Contribution to journalArticle

  • Addition of firik improves the antioxidant and quality characteristics of steamed rice cake (Sulgidduk)

    Kim, S. Y., Hyeon Bin, O., Lee, P. & Kim, Y. S., 2019 Jan 1, In : Progress in Nutrition. 21, 2, p. 430-439 10 p.

    Research output: Contribution to journalArticle

  • Changes on the quality of donuts using psyllium husk as powder and edible coatings

    Oh, H., Choi, B. B. & Kim, Y. S., 2019 Jan 1, In : Journal of the Korean Society of Food Science and Nutrition. 48, 10, p. 1127-1134 8 p.

    Research output: Contribution to journalArticle