Jae-Young Yoon | Researchain

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Publication

Featured researches published by Jae-Young Yoon.

Korean Journal of Food Science and Technology | 1996

Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products

Sung-Hee Yun; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1988

Effect of Cooking Conditions on the Antithiamine Activity of Bracken

Jae-Young Yoon; Mi-Ran Song; Su-Rae Lee

Korean Journal of Food Science and Technology | 1995

Computation of

Nam-Kyung Lee; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1991

Q_{10}

Yoon-Sook Han; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1994

Values and Shelf-life for Canned and Bottled Orange Juices

Hee-Seung Kim; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1993

Effect of Palm Oil Blending on the Thermal and Oxidative Stability of Soybean Oil

Jae-Young Yoon; Hee-Kyung Cho; Su-Rae Lee

Korean Journal of Food Science and Technology | 1991

Effect of Cooking and Processing on the Phytate Content and Protein Digestibility of Soybean

Soo-Jung Jung; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1991

Effect of Phytate on the Digestibility and Electrophoretic Pattern of Soy Protein Isolate

Hee-Kyung Cho; Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1988

Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions

Jae-Young Yoon; Su-Rae Lee

Korean Journal of Food Science and Technology | 1988

Effect of Phytate on the Solubility and Digestibility of Rapeseed Protein Isolate

Jae-Young Yoon; Su-Rae Lee

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Archive Network Publication Hotspot Collaboration

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot

Dive into the research topics where Jae-Young Yoon is active.

Publication

Featured researches published by Jae-Young Yoon.

Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products

Effect of Cooking Conditions on the Antithiamine Activity of Bracken

Computation of

Q_{10}

Values and Shelf-life for Canned and Bottled Orange Juices

Effect of Palm Oil Blending on the Thermal and Oxidative Stability of Soybean Oil

Effect of Cooking and Processing on the Phytate Content and Protein Digestibility of Soybean

Effect of Phytate on the Digestibility and Electrophoretic Pattern of Soy Protein Isolate

Physical and Organoleptic Characteristics of Kongjaban Prepared under Different Cooking Conditions

Effect of Phytate on the Solubility and Digestibility of Rapeseed Protein Isolate

Collaboration

Dive into the Jae-Young Yoon's collaboration.