ScholarWorks@Gachon: Lee, Young Tack

Detailed Information

Lee, Young Tack (이영택)

BioNano Technology (Department of Food Science & Biotechnology)

Research Area

Tel 031-750-5565
Homepage

ResearcherID ORCiD Scopus Google Scholar ID ResearchGate

Keyword

bioactive compounds:8||germination:6||Physicochemical properties:4||Rice starch:3||Germination:3||chlorophyll:3||anthocyanin:3||antioxidant capacity:3||roasting:3||barley grass:2||Bioactive compounds:2||lycopene:2||viscosity:2||vitamin C:2||Substantial equivalence:2||wheatgrass:2||nutritional composition:2||antioxidant activity:2||rice starch:2||Antioxidant activity:2||Unicorn:2||soaking:2||physicochemical properties:2||phytochemicals:2||Quinoa:2||grinding:2||Solanum lycopersicum:2||tea infusion:2||Food composition:1||Formulated phytoplant diet:1||Freezethaw stability:1||GM rice:1||Gelatinization:1||Genetically modified (GM):1||Genetically modified organism:1||Genetically modified rice:1||Germinated brown rice:1||Growth temperature:1||Heat treatment:1||Highfat diet:1||In vitro starch digestibility:1||Instant fried noodle:1||Jet milling:1||Lactuca sativa:1||Medicinal herbs:1||Modified rice starch:1||Multivariate analysis:1||Nutrient:1||Nutrient composition:1||Nutritive function:1||Organic cultivation condition:1||Pasting properties:1||Pasting property:1||Physicochemical property:1||Reducedfat mayonnaise:1||Reducedfat muffin:1||Resveratrol:1||Rice starches:1||Safety assessment:1||Salinity stress:1||Selenium enrichment:1||Sensory characteristics:1||Sensory properties:1||Serum lipid profile:1||Sickle senna:1||Starch:1||Starch hydrolysis:1||Sweet potato:1||Textural properties:1||Thermal properties:1||Viscosity:1||Wheat grass:1||Wheat microgreen:1||Wheat microgreen extract:1||amylose:1||amylose content:1||antioxidant:1||antioxidant compounds:1||antioxidant enzymes:1||antioxidants:1||antioxidative activity:1||barley:1||barley malt:1||barley products:1||barley tea:1||betaglucan:1||bioactive components:1||biochemical compounds:1||black rice:1||buckwheat:1||cereal microgreens:1||coffee substitute:1||color value:1||cooking properties:1||cream soup:1||deepflow:1||diastatic power:1||drought stress:1||drought tolerance:1||droughttolerant transgenic rice:1||extraction temperature:1||firmness:1||flavonoid:1||food safety:1||genetic engineering:1||glucose:1||grain:1||growing media:1||guar gum:1||herbal seeds:1||hue angle:1||medicinal fruits:1||milling method:1||mineral:1||molecular weight distribution:1||nonwaxy barley:1||panroasting:1||pasting properties:1||pearled barley products:1||pearling byproduct:1||phenolic content:1||photosynthetic rate:1||pigmented barley:1||pigmented rice:1||plant factories:1||porridge:1||processing enterprise:1||procurement system:1||public sale:1||quality:1||quality characteristics:1||ramie leaf:1||rapidvisco analyzer (RVA):1||red rice:1||red romaine:1||redpigmented rice:1||response surface methodology:1||rheological properties:1||safety assessment:1||salicylic acidtreatment:1||solubility:1||sprout tea:1||sprouting:1||starch:1||steaming:1||substantial equivalence:1||sugar content:1||terpene synthesis:1||terpenoid production:1||transgenic rice:1||waxy barley:1||wheat flour:1||wheat grass:1||wheatgrass extract:1||whole rice plant:1||‘Betaone’ barley:1||βGlucan:1||βcarotenebiofortified rice:1||Amylolytic activity:1||βglucan:1||Amylose content:1||Anthocyanin:1||Antioxidant enzymes:1||Antioxidative activity:1||Antioxidative capacity:1||Barley:1||Barley grass:1||Bioactive phytochemicals:1||Bioavailability:1||Biochemical compounds:1||Biological activities:1||Black rice:1||Body fat:1||Breadmaking:1||Brown rice:1||Carotenoid:1||Cassia tora seed:1||Chemical modification:1||Coloured sweet potato:1||Cookie:1||Cooking properties:1||Cytochrome P450:1||DPPH:1||Droughttolerant:1||Firmness:1||Flesh color:1||Food analysis:1||

RSS_1.0 RSS_2.0 ATOM_1.0

1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Keyword

BROWSE