Mun Yhung Jung
Mun Yhung Jung
Woosuk University
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A novel technique for limitation of acrylamide formation in fried and baked corn chips and in French fries
MY Jung, DS Choi, JW Ju
Journal of Food Science 68 (4), 1287-1290, 2003
Antioxidant activities of selected oriental herb extracts
SY Kim, JH Kim, SK Kim, MJ Oh, MY Jung
Journal of the American Oil Chemists’ Society 71 (6), 633-640, 1994
Chemoprotection: A review of the potential therapeutic antioxidant properties of green tea (Camellia sinensis) and certain of its constituents
LA Mitscher, M Jung, D Shankel, JH Dou, L Steele, SP Pillai
Medicinal research reviews 17 (4), 327-365, 1997
Effects of processing steps on the contents of minor compounds and oxidation of soybean oil
MY Jung, SH Yoon, DB Min
Journal of the American Oil Chemists' Society 66 (1), 118-120, 1989
Effects of α‐, γ‐, and δ‐Tocopherols on Oxidative Stability of Soybean Oil
Journal of food Science 55 (5), 1464-1465, 1990
Variation in isoflavone of soybean cultivars with location and storage duration
SJ Lee, JK Ahn, SH Kim, JT Kim, SJ Han, MY Jung, IM Chung
Journal of Agricultural and Food Chemistry 51 (11), 3382-3389, 2003
Riboflavin-sensitized photooxidation of ascorbic acid: kinetics and amino acid effects
MY Jung, SK Kim, SY Kim
Food Chemistry 53 (4), 397-403, 1995
Cytotoxic components from the dried rhizomes of Zingiber officinaleRoscoe
JS Kim, S Im Lee, HW Park, JH Yang, TY Shin, YC Kim, NI Baek, SH Kim, ...
Archives of pharmacal research 31 (4), 415, 2008
Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off‐flavor in skim milk exposed to light
MY Jung, SH Yoon, HO Lee, DB Min
Journal of Food Science 63 (3), 408-412, 1998
Hydrogenation for Low Trans and High Conjugated Fatty Acids
ES Jang, MY Jung, DB Min
Comprehensive Reviews in Food Science and Food Safety 4 (1), 22-30, 2005
Free, esterified, and insoluble-bound phenolic acids in white and red Korean ginsengs (Panax ginseng CA Meyer)
MY Jung, BS Jeon, JY Bock
Food Chemistry 79 (1), 105-111, 2002
Vitexin, orientin and other flavonoids from Spirodela polyrhiza inhibit adipogenesis in 3T3‐L1 cells
JP Kim, IS Lee, JJ Seo, MY Jung, YH Kim, NH Yim, KH Bae
Phytotherapy Research 24 (10), 1543-1548, 2010
Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil
MY Jung, DB Min
Journal of the American Oil Chemists Society 68 (9), 653-658, 1991
Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil
SH Yoon, MY Jung, DB Min
Journal of the American Oil Chemists’ Society 65 (10), 1652-1656, 1988
Characterization and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS
MJ Lee, JS Park, DS Choi, MY Jung
Journal of Agricultural and Food Chemistry 61 (12), 3148-3158, 2013
Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS
YS Oh, JH Lee, SH Yoon, CH Oh, DS Choi, E Choe, MY Jung
Journal of food science 73 (5), C378-C389, 2008
Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins
SJ Kim, GB Park, CB Kang, SD Park, MY Jung, JO Kim, YL Ha
Journal of agricultural and food chemistry 48 (9), 3922-3929, 2000
Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the photosensitized oxidation of oils
KH Lee, MY Jung, SY Kim
Journal of the American Oil Chemists' Society 74 (9), 1053-1057, 1997
Inhibitory activity of berberine on DNA strand cleavage induced by hydrogen peroxide and cytochrome c
DS Choi, SJ Kim, MY Jung
Bioscience, biotechnology, and biochemistry 65 (2), 452-455, 2001
Effects of oxidized α-, γ-and δ-tocopherols on the oxidative stability of purified soybean oil
MY Jung, DB Min
Food Chemistry 45 (3), 183-187, 1992
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