| In vitro antioxidant actions of sulfur-containing amino acids JH Kim, HJ Jang, WY Cho, SJ Yeon, CH Lee Arabian Journal of Chemistry 13 (1), 1678-1684, 2020 | 74 | 2020 |
| Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract WY Cho, DH Kim, HJ Lee, SJ Yeon, CH Lee CyTA-Journal of Food 18 (1), 43-50, 2020 | 46 | 2020 |
| Flavonoids in decorticated sorghum grains exert antioxidant, antidiabetic and antiobesity activities FK Ofosu, F Elahi, EBM Daliri, SJ Yeon, HJ Ham, JH Kim, SI Han, DH Oh Molecules 25 (12), 2854, 2020 | 34 | 2020 |
| Food-derived opioid peptides in human health: A review A Tyagi, EBM Daliri, F Kwami Ofosu, SJ Yeon, DH Oh International journal of molecular sciences 21 (22), 8825, 2020 | 32 | 2020 |
| Effects of lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yogurt during refrigerated storage DH Kim, WY Cho, SJ Yeon, SH Choi, CH Lee Food Science of Animal Resources 39 (5), 792, 2019 | 32 | 2019 |
| Antioxidant activity and quality characteristics of yogurt added green olive powder during storage WY Cho, SJ Yeon, GE Hong, JH Kim, C Tsend-Ayush, CH Lee Korean journal for food science of animal resources 37 (6), 865, 2017 | 31 | 2017 |
| The role of bioactive peptides in diabetes and obesity R Chelliah, S Wei, EBM Daliri, F Elahi, SJ Yeon, A Tyagi, S Liu, IH Madar, ... Foods 10 (9), 2220, 2021 | 23 | 2021 |
| Development of nanosensors based intelligent packaging systems: food quality and medicine R Chelliah, S Wei, EBM Daliri, M Rubab, F Elahi, SJ Yeon, KH Jo, P Yan, ... Nanomaterials 11 (6), 1515, 2021 | 21 | 2021 |
| Journal of food quality evaluation of effect of extraction solvent on selected properties of olive leaf extract WY Cho, DH Kim, HJ Lee, SJ Yeon, CH Lee Journal of Food Quality 2020, 1-7, 2020 | 20 | 2020 |
| Untargeted metabolomics of Korean fermented brown rice using UHPLC Q-TOF MS/MS reveal an abundance of potential dietary antioxidative and stress-reducing compounds A Tyagi, SJ Yeon, EBM Daliri, X Chen, R Chelliah, DH Oh Antioxidants 10 (4), 626, 2021 | 19 | 2021 |
| Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus S10 JJ Bae, SJ Yeon, WJ Park, GE Hong, CH Lee Food science and biotechnology 25, 199-204, 2016 | 17 | 2016 |
| Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat W Park, JH Kim, MG Ju, SJ Yeon, GE Hong, CH Lee Journal of food science and technology 53, 658-666, 2016 | 16 | 2016 |
| Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet … WY Cho, GE Hong, HJ Lee, SJ Yeon, HD Paik, YZ Hosaka, CH Lee Foods 9 (5), 594, 2020 | 15 | 2020 |
| Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet SJ Yeon, SK Kim, JM Kim, SK Lee, CH Lee Bioscience, Biotechnology, and Biochemistry 77 (11), 2294-2297, 2013 | 15 | 2013 |
| Physical and sensory properties of ice cream containing fermented pepper powder SJ Yeon, JH Kim, GE Hong, W Park, SK Kim, HG Seo, CH Lee Korean Journal for Food Science of Animal Resources 37 (1), 38, 2017 | 14 | 2017 |
| Effects of yogurt containing fermented pepper juice on the body fat and cholesterol level in high fat and high cholesterol diet fed rat SJ Yeon, GE Hong, CK Kim, WJ Park, SK Kim, CH Lee Korean Journal for Food Science of Animal Resources 35 (4), 479, 2015 | 13 | 2015 |
| Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage W Park, JH Kim, MG Ju, GE Hong, SJ Yeon, HG Seo, CH Lee Journal of food science and technology 54, 326-332, 2017 | 10 | 2017 |
| Effects of whey powder supplementation on dry-aged meat quality JH Kim, SJ Yeon, GE Hong, W Park, CH Lee Korean Journal for Food Science of Animal Resources 36 (3), 397, 2016 | 9 | 2016 |
| Effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork FQ Yang, JH Kim, SJ Yeon, GE Hong, W Park, CH Lee Korean Journal for Food Science of Animal Resources 35 (6), 824, 2015 | 9 | 2015 |
| Changes of physicochemical and sensory properties of fermented sausage from sulfur-fed pork MG Ju, JH Kim, HJ Jang, SJ Yeon, GE Hong, W Park, HG Seo, CH Lee Korean Journal for Food Science of Animal Resources 36 (6), 729, 2016 | 7 | 2016 |
