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Woo-Won Kang

Observed names: W W Kang, WooWon Kang, 강우원
Observed institution: Kyungpook National University
OpenAlex ID: A5059795293
Antioxidant activity and Total Phenolic Contents of Bread Enriched with Pumpkin Flour
2020 · A Wahyono, A C Dewi, et al. · IOP Conference Series Earth and Environmental Science · 43
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Chemical Compositions and DPPH Radical Scavenger Activity in Different Sections of Safflower
2003 · 김준한, 김종국, et al. · Journal of the Korean Society of Food Science and Nutrition · 30
Quality Characteristics of Cookies Prepared with Flour Partly Substituted by Used Coffee Grounds
2011 · Samuel Jung, Woo-Won Kang · Korean Journal of Food Preservation · 24
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Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04
2016 · Agung Wahyono, SaeByuk Lee, et al. · Emirates Journal of Food and Agriculture · 23
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Characteristics of Gammakgeolli Added with Processed Forms of Persimmon
2012 · Chae-Yun Im, Seok-Tae Jeong, et al. · Korean Journal of Food Preservation · 23
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Amygdalin Contents in Peaches at Different Fruit Development Stages.
2017 · Suk-Hee Lee, Angela Oh, et al. · PubMed Central · 22
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Quality Characteristics of Bread Added with Gastrodia elata Blume Powder
2001 · Hyeon-Ju Kim, Woo-Won Kang, et al. · Korean Journal of Food Science and Technology · 22
Physical properties and cellular structure of bread enriched with pumpkin flour
2018 · Agung Wahyono, A Z Tifania, et al. · IOP Conference Series Earth and Environmental Science · 21
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Optimasi Proses Pembuatan Tepung Labu Kuning Menggunakan Response Surface Methodology Untuk Meningkatkan Aktivitas Antioksidannya
2018 · Program Studi Teknologi Industri Pangan, Politeknik Negeri Jember, Jember, Indonesia, Agung Wahyono, et al. · Jurnal Teknologi dan Industri Pangan · 21
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Comparison of Physiological Activities of Radish Bud (Raphanus sativus L.) according to Extraction Solvent and Sprouting Period
2015 · Jin-Hee Han, Hye-Kyung Moon, et al. · Journal of the Korean Society of Food Science and Nutrition · 20
Improving Bread Quality Using Co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04
2016 · Agung Wahyono, Sae-Byuk Lee, et al. · Italian Journal of Food Science · 19
The Quality Characteristics of Pound Cake Prepared with Rice Bran Powder
2010 · 장경희, 강우원, et al. · 한국식품저장유통학회지 = Korean journal of food preservation · 16
Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean
2007 · 김미향, 강우원, et al. · Korean Journal of Food Science and Technology · 16
Effect of Amaranth Flour on Some Properties of Wheat Dough and Bread.
1999 · Naofumi Morita, Woo-Won Kang, et al. · Journal of Applied Glycoscience · 16
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Effect of Rice Bran Powder on the Quality Characteristics of Cookie
2010 · 장경희, 곽은정, et al. · 한국식품저장유통학회지 = Korean journal of food preservation · 15
Isolation and Identification of Anthocyanin Pigments in Black Rice
1994 · Sang‐Won Choi, Woo-Won Kang, et al. · Food Science and Biotechnology · 15
Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period
2013 · Jin-Hee Han, Hye-Kyung Moon, et al. · Journal of the Korean Society of Food Science and Nutrition · 12
Antioxidative Properties of Persimmon Leaves
1996 · Woo-Won Kang, Gwi-Young Kim, et al. · Food Science and Biotechnology · 12
Dough Properties and Bread Qualities of Wheat Flour Supplemented with Rice Bran
2008 · Kyung-Hi Chang, Gwang-In Byun, et al. · Korean Journal of Food Preservation · 11
Quality characteristics of cookies added with RS4 type resistant corn starch
2013 · Chun-Ho Bae, Gyu-Hwan Park, et al. · Korean Journal of Food Preservation · 10
Shelf-Life Extension of Rice Cake by the Addition of Persimmon Leaf Tea Powder
2005 · Gwi-Young Kim, Jong‐Kuk Kim, et al. · Food Science and Biotechnology · 9
Quality Characteristics of Bread Made with Flour Partly Substituted by Lotus Leaf Powder
2009 · Sang-Ha Park, Kyung-Hi Chang, et al. · Korean Journal of Food Preservation · 7
Quality characteristics of cookies added with Takju pomace powder
2017 · Chae-Yun Im, Mi-Hyang Kim, et al. · Korean Journal of Food Preservation · 6
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Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried Persimmon
2005 · Jun-Han Kim, Woo-Won Kang, et al. · Korean Journal of Food Preservation · 6
Effect of Nitric Oxide Pretreatment on Quality of MA Packaged Peaches
2002 · Hun‐Sik Chung, Jong‐Kuk Kim, et al. · Korean Journal of Food Science and Technology · 6
Works count: 32
Citation count: 438
H-index: 15
I10-index: 20
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