Get started
Author

Ok-Ju Kang

ORCID: 0009-0004-5783-1574
Observed ORCID: 0009-0004-5783-1574
OpenAlex ID: A5018053808
Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
2012 · Ji-Sang Kim, Ok-Ju Kang, et al. · Journal of Functional Foods · 259
Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
2016 · Ok-Ju Kang · Preventive Nutrition and Food Science · 84
Comparison of Ginsenoside Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)
2016 · Ok-Ju Kang, Ji-Sang Kim · Preventive Nutrition and Food Science · 75
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps
2016 · Ok-Ju Kang · Preventive Nutrition and Food Science · 64
Changes in the content of fat- and water-soluble vitamins in black garlic at the different thermal processing steps
2013 · Ji-Sang Kim, Ok-Ju Kang, et al. · Food Science and Biotechnology · 32
Antimicrobial Activity of Psoralea corylifolia, Schisandra chinensis, and Spatholobus suberectus Extracts
2013 · Eun-Jeong Choi, Sung-Ran Jang, et al. · Korean Journal of Food Science and Technology · 13
PDF
A Comparison of the Antioxidant Activity of Barley Leaf Tea and Green Tea according to Leaching Conditions in Distilled Water
2007 · Jae-Hee Jang, Hee-Sun Choi, et al. · 한국식품조리과학회지 · 11
Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese
2005 · Kyung-Tae Kim, Ok-Ju Kang · Preventive Nutrition and Food Science · 11
Biochemical Composition and Antioxidative Activity of Marine Microalgae
2001 · Se‐Kwon Kim, Baek Ho-Chul, et al. · Korean Journal of Fisheries and Aquatic Sciences · 10
Distribution of free, esterified, and insoluble bound forms of phenolics in tea seeds and their antioxidant activity
2017 · Ok-Ju Kang · Food Science and Biotechnology · 9
PDF
Production of Fermented Tea with Rhodotorula Yeast and Comparison of its Antioxidant Effects to those of Unfermented Tea
2010 · Ok-Ju Kang · 한국식품조리과학회지 · 9
Isolation and Identification of Yeast Strain from Fermented Tea
2008 · Ok-Ju Kang · 한국식품조리과학회지 · 3
Comparison of Free Amino Acids in Soybean Paste (Doenjang) by Different Extraction Solvents and Analytical Methods
2007 · Ok-Ju Kang · 한국식품조리과학회지 · 3
Effects of Extraction Method on the Carnosine, Protein, and Iron Contents of Eel (Anguilla japonica) Extracts
2006 · Ho-Soo Song, Keun-Tai Lee, et al. · Korean Journal of Fisheries and Aquatic Sciences · 3
PDF
Nutritional Quality of Fermented Soy Foods in Thailand
2005 · Hyo-Sook Cheong, Hee-Sun Choi, et al. · Preventive Nutrition and Food Science · 2
Syntheses of the derivatives of chitin and chitosan, and their physicochemical properties
1992 · Hee‐Guk Byun, Ok-Ju Kang, et al. · Applied Biological Chemistry · 2
Effect of Various Calcium Salts for the Prevention of the Onion (Allium cepa L.) Tissue Softening
2024 · Ok-Ju Kang · Journal of the East Asian Society of Dietary Life · 1
Antioxidant Activities of Various Solvent Extracts from Ginseng (Panax ginseng C.A. Meyer) Leaves
2011 · Ok-Ju Kang · Preventive Nutrition and Food Science · 1
Inhibitory Effects of Eel (Anguilla japonica) Extracted Carnosine on Protein Glycation
2009 · Ho-Su Song, Keun-Tai Lee, et al. · Korean Journal of Fisheries and Aquatic Sciences · 1
PDF
Structure and Isolation of Antioxidative Substance Derived from Phaeodactylum tricornutum
2001 · Se‐Kwon Kim, Hee‐Guk Byun, et al. · Korean Journal of Fisheries and Aquatic Sciences · 1
Effects of Extraction Method on the Histidine Containing Low Molecular Weight Peptide and Pro-oxidants Contents of Tuna Boiled Extracts
2008 · Ok-Ju Kang · 한국식품조리과학회지
Effect of Free Radical Scavenging from Green Tea Extraction using Carbon Dioxide Fluid
2005 · Ok-Ju Kang · 한국식품조리과학회지
Purification and Characterization of the Red Carotenoprotein from the Skin of Ascidian, Halocynthia roretzi 1. Purification and Characterization of the Caritenopritein
1995 · Ok-Ju Kang, Myung-Ja Suh, et al. · JoLS Journal of Life Sciences
Works count: 23
Citation count: 594
H-index: 9
I10-index: 9
Year
Topic
Type