1. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. (1st January 2020) Authors: Na, HeeSun; Mok, ChulKyoon; Lee, JaeHwan Journal: Food chemistry Issue: Volume 302(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Enhancing oxidative stability of tocopherol‐enriched edible oils using short‐term exposure to microwave irradiation. Issue 12 (18th November 2021) Authors: Choi, Hyuk; Na, HeeSun; Kim, SungHwa; Lee, YoonHee; Lee, JaeHwan Journal: Journal of food science Issue: Volume 86:Issue 12(2021) Page Start: 5272 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. Issue 3 (15th February 2021) Authors: Na, HeeSun; Choi, Hyuk; Lee, YoonHee; Lee, JaeHwan Journal: European journal of lipid science and technology Issue: Volume 123:Issue 3(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗