All Stories

  1. Anti-Inflammatory Activities ofRubusFruit Anthocyanins in Inflamed Human Intestinal Epithelial Cells

    Article • Journal of Food Biochemistry, April 2015, Wiley

    Professor Keum Taek Hwang

  2. Physical and Oxidative Stability of Flaxseed Oil-Fructooligosaccharide Emulsion

    Article • Journal of Food Processing and Preservation, March 2015, Wiley

    Professor Keum Taek Hwang

  3. Whey Preparation Methods and Thermal Treatment of Milk Affect Recovery of Lactoferrin Using Ion-Exchange Chromatography

    Article • Journal of Food Processing and Preservation, January 2015, Wiley

    Professor Keum Taek Hwang

  4. Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Professor Keum Taek Hwang

  5. Correction: Chemopreventive activity of ellagitannins and their derivatives from black raspberry seeds on HT-29 colon cancer cells

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Professor Keum Taek Hwang

  6. Antioxidant and antiinflammatory activities of cyanidin-3-glucoside and cyanidin-3-rutinoside in hydrogen peroxide and lipopolysaccharide-treated RAW264.7 cells

    Article • Food Science and Biotechnology, December 2014, Springer Science + Business Media

    Professor Keum Taek Hwang

  7. Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts

    Article • Food Science and Biotechnology, August 2014, Springer Science + Business Media

    Professor Keum Taek Hwang

  8. Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide

    Article • Asian-Australasian Journal of Animal Sciences, June 2014, Asian Australasian Association of Animal Production Societies

    Professor Keum Taek Hwang

  9. Antioxidant and Anti-Inflammatory Activities of Tannin Fraction of the Extract from Black Raspberry Seeds Compared to Grape Seeds

    Article • Journal of Food Biochemistry, August 2013, Hindawi Publishing Corporation

    Professor Keum Taek Hwang

  10. The Anti-Obesity Effects of the Dietary Combination of Fermented Red Ginseng with Levan in High Fat Diet Mouse Model

    Article • Phytotherapy Research, July 2013, Wiley

    Professor Keum Taek Hwang

  11. 효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성

    Article • Journal of the Korean Society of Food Science and Nutrition, May 2013, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  12. 국내산 나무딸기류 과일의 항산화 및 암세포 항증식 활성

    Article • Journal of the Korean Society of Food Science and Nutrition, December 2012, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  13. The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks

    Article • Journal of the Korean Society of Food Science and Nutrition, December 2012, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  14. Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour

    Article • Meat Science, December 2012, Elsevier

    Professor Keum Taek Hwang

  15. 국내 유통되는 커피 크리머와 커피믹스에 함유된 지방의 지방산 조성 및 관능적 특성

    Article • Journal of the Korean Society of Food Science and Nutrition, March 2012, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  16. Unrefined and Refined Black Raspberry Seed Oils Significantly Lower Triglycerides and Moderately Affect Cholesterol Metabolism in Male Syrian Hamsters

    Article • Journal of Medicinal Food, September 2011, Mary Ann Liebert Inc

    Professor Keum Taek Hwang

  17. Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine

    Article • Food Chemistry, November 2010, Elsevier

    Professor Keum Taek Hwang

  18. Volatile Compounds in Liquor Distilled from Mash Produced Using Koji or Nuruk under Reduced or Atmospheric Pressure

    Article • Journal of the Korean Society of Food Science and Nutrition, June 2010, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  19. Antioxidant Activities of the Extracts of Herbs Used for Gamhongro-ju

    Article • Journal of the Korean Society of Food Science and Nutrition, May 2010, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  20. Antiproliferation Properties of Grain Sorghum Dry Distiller’s Grain Lipids in Caco-2 Cells

    Article • Journal of Agricultural and Food Chemistry, November 2009, American Chemical Society (ACS)

    Professor Keum Taek Hwang

  21. 씨앗의 혼입이 Black Raspberry 발효주의 화학적 특성에 미치는 영향

    Article • Journal of the Korean Society of Food Science and Nutrition, May 2009, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  22. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

    Article • International Journal of Food Microbiology, March 2009, Elsevier

    Professor Keum Taek Hwang

  23. Anthocyanins, Polyphenols and Antioxidant Activities of Black Raspberry Exudates

    Article • Journal of the Korean Society of Food Science and Nutrition, February 2009, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  24. Tocols in caneberry seed oils

    Article • Food Chemistry, December 2008, Elsevier

    Professor Keum Taek Hwang

  25. 국내산 나무딸기류 과일의 화학적 특성

    Article • Journal of the Korean Society of Food Science and Nutrition, June 2008, The Korean Society of Food Science and Nutrition

    Professor Keum Taek Hwang

  26. Effects of roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying post-irradiation of soybeans

    Article • Food Chemistry, January 2007, Elsevier

    Professor Keum Taek Hwang

  27. Policosanol Content and Composition in Perilla Seeds

    Article • Journal of Agricultural and Food Chemistry, July 2006, American Chemical Society (ACS)

    Professor Keum Taek Hwang

  28. The identification of post-irradiated soybeans by measuring the concentration of hydrocarbons

    Article • International Journal of Food Science & Technology, October 2005, Wiley

    Professor Keum Taek Hwang

  29. Policosanol Contents and Compositions in Wax-Like Materials Extracted from Selected Cereals of Korean Origin

    Article • Cereal Chemistry, May 2005, Scientific Societies

    Professor Keum Taek Hwang

  30. Changes in composition and thermal transition temperatures of grain sorghum wax during storage

    Article • Industrial Crops and Products, March 2004, Elsevier

    Professor Keum Taek Hwang

  31. HPLC of grain sorghum wax classes highlighting separation of aldehydes from wax esters and steryl esters

    Article • Journal of Separation Science, June 2002, Wiley

    Professor Keum Taek Hwang

  32. Preparation and characterization of soy protein isolate films modified with sorghum wax

    Article • Journal of the American Oil Chemists Society, June 2002, Wiley

    Professor Keum Taek Hwang

  33. Detection of alkanes and alkenes for identifying irradiated cereals

    Article • Journal of the American Oil Chemists Society, November 2001, Wiley

    Professor Keum Taek Hwang

  34. Hydrocarbons detected in irradiated and heat-treated eggs

    Article • Food Research International, January 2001, Elsevier

    Professor Keum Taek Hwang

  35. Hydrocarbons detected in irradiated shell eggs during storage

    Article • Journal of the American Oil Chemists Society, October 1999, Wiley

    Professor Keum Taek Hwang

  36. Hydrocarbons detected in irradiated pork, bacon and ham

    Article • Food Research International, July 1999, Elsevier

    Professor Keum Taek Hwang

  37. Hydrolysis and Oxidation of Mackerel (Scomber scombrus) Mince Lipids with NaOCl and NaF Treatments

    Article • Journal of Aquatic Food Product Technology, March 1996, Taylor & Francis

    Professor Keum Taek Hwang

  38. Extra-Cold Storage of Hake and Mackerel Fillets and Mince

    Article • Journal of Food Science, November 1993, Wiley

    Professor Keum Taek Hwang