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Tai-Wan Kwon

Effect of temperature and salt concentration on Kimchi fermentation
1984 · Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 204
Reactivity of Malonaldehyde with Food Constituents
1965 · TAI‐WAN KWON, D. B. MENZEL, et al. · Journal of Food Science · 145
Determination of Malonaldehyde by Ultraviolet Spectrophotometry a
1963 · TAI‐WAN KWON, BETTY M. WATTS · Journal of Food Science · 117
Correlation Between Oxidative Deterioration of Unsaturated Lipid and n‐Hexanal during Storage of Brown Rice
1986 · MYUNG GON SHIN, SUK HOO YOON, et al. · Journal of Food Science · 73
Malonaldehyde in Aqueous Solution and Its, Role as a Measure of Lipid Oxidation in Foods
1964 · TAI‐WAN KWON, BETTY M. WATTS · Journal of Food Science · 71
Isoflavone Contents in Some Varieties of Soybean
1996 · Jun-Sun Choi, Tai-Wan Kwon, et al. · Food Science and Biotechnology · 35
Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process
1991 · Suk-Hoo Yoon, In-Hwan Kim, et al. · Korean Journal of Food Science and Technology · 23
Augmentation of aldolase activity by glyceraldehyde-3-phosphate dehydrogenase
1965 · Tai-Wan Kwon, Harold S. Olcott · Biochemical and Biophysical Research Communications · 23
On the Proximate composition, Organic acids and Anthocyanins of Omija, Schizandra chinensis Baillon
1973 · 金京任, 南周亨, et al. · Korean Journal of Food Science and Technology · 19
Production and Binding of Malonaldehyde During Storage of Cooked Pork
1972 · WAYNE R. BIDLACK, TAI‐WAN KWON, et al. · Journal of Food Science · 19
Ultraviolet and infrared absorption spectra of malonaldehyde in organic solvents
1968 · Tai-Wan. Kwon, John. Van der Veen · Journal of Agricultural and Food Chemistry · 18
Effects of Amylase Activity on Changes in Amylogram Characteristics during Storage of Brown Rice
1985 · Myung Gon Shin, Joon Shick Rhee, et al. · Agricultural and Biological Chemistry · 17
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Reduction and modification of ferricytochrome c by malonaldehyde
1966 · Tai-Wan Kwon, Harold S. Olcott · Biochimica et Biophysica Acta (BBA) - General Subjects · 13
Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours
1976 · Hong‐Sik Cheigh, Chung-Hee Ryu, et al. · Korean Journal of Food Science and Technology · 12
Augmentation of Aldolase Activity by High Concentration of Fructose 1,6-Diphosphate
1966 · Tai-Wan Kwon, W. Duane Brown · Journal of Biological Chemistry · 12
Kinetic Studies on Cooking of Rice of Various Polishing Degrees
1978 · Hong‐Sik Cheigh, Sung‐Kon Kim, et al. · Korean Journal of Food Science and Technology · 11
Some Nutritional Composition of Barley Flours
1976 · Hong‐Sik Cheigh, Nam-Sook Lee, et al. · Korean Journal of Food Science and Technology · 11
Changes in Isoflavone Contents during Maturation of Soybean Seed
1997 · Mi-Ae Yi, Tai-Wan Kwon, et al. · Preventive Nutrition and Food Science · 8
A Note on the Preparation and Evaluation of Ramyon (deep fat fried instant noodle) Using Barley-wheat Composite Flours
1977 · Chung-Hee Ryu, Hong‐Sik Cheigh, et al. · Korean Journal of Food Science and Technology · 7
The purity of aflatoxin G1 and use of antioxidant and chelating agent on the purification of the toxin by thin-layer chromatography
1967 · Tai-Wan Kwon, John C. Ayres · Journal of Chromatography A · 7
Induction of Quinone Reductase Activity by Genistein, Soybean Isoflavone
1996 · Jong‐Sang Kim, Young-Jung Nam, et al. · Food Science and Biotechnology · 6
Rheological and Milling Characteristics of Naked and Covered Barley Varieties
1975 · Hong‐Sik Cheigh, Harry E. Snyder, et al. · Korean Journal of Food Science and Technology · 6
Effect of Chongkuljang on Blood Glucose and Lipid Profile in Neonatal Streptozotocin-induced Diabetic Rats
2003 · Min‐Jung Kang, Jung-In Kim, et al. · Food Science and Biotechnology · 5
Studies on Soong-Neung Flavor 2. Identification of Some Volatile Pyrazine and Carbonyl Compounds of Soong-Neung (extract of cooked and roasted rice)
1975 · Hong‐Sik Cheigh, Joo-Hyung Nam, et al. · Korean Journal of Food Science and Technology · 5
Effect of β-Carotene and Vitamin C on Chlorophyll-Induced Photooxidation
2005 · 류승희, 이혜숙, et al. · Journal of the Korean Society of Food Science and Nutrition · 4
Works count: 60
Citation count: 891
H-index: 13
I10-index: 17
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