| Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties SJ Lee, K Umano, T Shibamoto, KG Lee Food chemistry 91 (1), 131-137, 2005 | 1424 | 2005 |
| Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] KG Lee, T Shibamoto Food chemistry 74 (4), 443-448, 2001 | 627 | 2001 |
| Determination of antioxidant potential of volatile extracts isolated from various herbs and spices KG Lee, T Shibamoto Journal of agricultural and food chemistry 50 (17), 4947-4952, 2002 | 525 | 2002 |
| Effects of naturally occurring compounds on fibril formation and oxidative stress of β-amyloid H Kim, BS Park, KG Lee, CY Choi, SS Jang, YH Kim, SE Lee Journal of agricultural and food chemistry 53 (22), 8537-8541, 2005 | 368 | 2005 |
| Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction K Yanagimoto, KG Lee, H Ochi, T Shibamoto Journal of agricultural and food chemistry 50 (19), 5480-5484, 2002 | 312 | 2002 |
| Antioxidative activities of fractions obtained from brewed coffee K Yanagimoto, H Ochi, KG Lee, T Shibamoto Journal of Agricultural and Food Chemistry 52 (3), 592-596, 2004 | 242 | 2004 |
| Antioxidant activities of volatile components isolated from Eucalyptus species KG Lee, T Shibamoto Journal of the Science of Food and Agriculture 81 (15), 1573-1579, 2001 | 215 | 2001 |
| Antioxidant properties of aroma compounds isolated from soybeans and mung beans KG Lee, T Shibamoto Journal of Agricultural and Food Chemistry 48 (9), 4290-4293, 2000 | 208 | 2000 |
| Determination of antioxidant properties of aroma extracts from various beans KG Lee, AE Mitchell, T Shibamoto Journal of Agricultural and Food Chemistry 48 (10), 4817-4820, 2000 | 191 | 2000 |
| Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea K Yanagimoto, H Ochi, KG Lee, T Shibamoto Journal of agricultural and food chemistry 51 (25), 7396-7401, 2003 | 181 | 2003 |
| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization B Min, J Lim, S Ko, KG Lee, SH Lee, S Lee Bioresource Technology 102 (4), 3855-3860, 2011 | 175 | 2011 |
| Analysis of sulfonamide and quinolone antibiotic residues in Korean milk using microbial assays and high performance liquid chromatography HH Chung, JB Lee, YH Chung, KG Lee Food Chemistry 113 (1), 297-301, 2009 | 175 | 2009 |
| Toxicology and antioxidant activities of non-enzymatic browning reaction products KG Lee, T Shibamoto Food Reviews International 18 (2-3), 151-175, 2002 | 160 | 2002 |
| Antioxidative activity of volatile extracts isolated from Angelica tenuissimae roots, peppermint leaves, pine needles, and sweet flag leaves MH Ka, EH Choi, HS Chun, KG Lee Journal of agricultural and food chemistry 53 (10), 4124-4129, 2005 | 152 | 2005 |
| Reduction of aflatoxin B1 contamination in wheat by various cooking treatments JH Hwang, KG Lee Food Chemistry 98 (1), 71-75, 2006 | 131 | 2006 |
| Reduction of aflatoxins (B1, B2, G1, and G2) in soybean-based model systems J Lee, JY Her, KG Lee Food chemistry 189, 45-51, 2015 | 117 | 2015 |
| Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus KG Lee, T Shibamoto Food and Chemical Toxicology 39 (12), 1199-1204, 2001 | 106 | 2001 |
| Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC) BS Park, KG Lee, T Shibamoto, SE Lee, GR Takeoka Journal of agricultural and food chemistry 51 (1), 295-300, 2003 | 95 | 2003 |
| Furan in thermally processed foods-a review YJ Seok, JY Her, YG Kim, MY Kim, SY Jeong, MK Kim, J Lee, C Kim, ... Toxicological Research 31, 241-253, 2015 | 88 | 2015 |
| Prevalence and genetic diversity of Bacillus cereus in dried red pepper in Korea E Choo, SS Jang, K Kim, KG Lee, S Heu, S Ryu Journal of Food Protection 70 (4), 917-922, 2007 | 83 | 2007 |
