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Publications by Eun-Sun Hwang

Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts

Preventive Nutrition and Food Science

English

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Effects of Copper Pollution on the Phenolic Compound Content, Color, and Antioxidant Activity of Wine

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Reduction of Perfluorinated Compound Content in Fish Cake and Swimming Crab by Different Cooking Methods

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Enhancement of Antioxidant Activity and Bioactive Compound Contents in Yellow Soybean by Plant-Extract-Based Products

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Influence of Sodium and Maturity Stage on the Antioxidant Properties of Cauliflower and Broccoli Sprouts

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Bioactive Compounds and Antioxidant Activity of Wolfberry Infusion

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The Influence of Microwave Cooking on the Nutritional Composition and Antioxidant Activity of the Underutilized Perah Seed [Pdf]

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An Anthocyanin Compound in Buckwheat Sprouts and Its Contribution to Antioxidant Capacity

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