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Publications by Younglim Kho

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

Applied Biological Chemistry

Organic Chemistry

Molecular Biology

English

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The Effect of Different Cooking Methods on Nutrient Content of Selected Bangladeshi Fish

International Journal of Advanced Research in Chemical Science

English

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

Preventive Nutrition and Food Science

English

Circatidal Swimming Behaviors of Fiddler Crab Uca Pugilator Larvae From Different Tidal Regimes

Marine Ecology - Progress Series

Aquatic Science

English

Effect of Cooking Methods on the Phytosterol Content in Nine Selected Vegetables

Korean Journal of Agricultural Science

English

Exploitation of Marine Swimming Crab in Cox’s Bazar, Bangladesh

Bangladesh Journal of Zoology

English

An Interlaboratory Study of Perfluorinated Alkyl Compound Levels in Human Plasma

Environmental Research

Environmental Science

English

Combination of Rice Varieties and Cooking Methods Resulting in a High Content of Resistant Starch

Cereal Chemistry

Organic Chemistry

English

The Effect of Artisanal Processing Methods on Lysine Content in Selected Fish Species From Different Lakes in Uganda

Agriculture and Food Security

English

Monitoring and Development of Pretreatment Method for Perfluorinated Compounds in Fish Samples

Journal of Korean Society of Environmental Engineers

English