1. Effect of oxygen on isomerization of β-carotene during thermal treatment. Issue 4 (October 2015) Authors: Yoon, Suk Hoo Journal: Biocatalysis and agricultural biotechnology Issue: Volume 4:Issue 4(2015) Page Start: 555 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Sensory Characteristics of Seolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar. Issue 5 (9th October 2014) Authors: Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok Journal: Journal of sensory studies Issue: Volume 29:Issue 5(2014) Page Start: 371 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Variations in U.S. Consumers' Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory Factors. Issue 1 (7th December 2015) Authors: Cho, Sungeun; Yoon, Suk Hoo; Min, Jieun; Lee, Suji; Tokar, Tonya; Lee, Sun‐Ok; Seo, Han‐Seok Journal: Journal of food science Issue: Volume 81:Issue 1(2016) Page Start: S199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗