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Author: Jung-Ah Shin
5 Articles are founded.
Analysis of fat-soluble vitamins (retinol, β-carotene, and tocopherol), cholesterol, and fatty acid content in frequently consumed restaurant foods in Korea
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
국내 다빈도 외식식품류의 지용성 비타민(레티놀, β-카로틴, 토코페롤), 콜레스테롤 및 지방산 함량 분석
Sunyoung Lim 
, Jeong Sub Kim , Jung-Ah Shin
, Jeong Sub Kim , Jung-Ah Shin
Food Sci. Preserv. 2026;33(4):696-714.
https://doi.org/10.11002/fsp.2026.33.4.696
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https://doi.org/10.11002/fsp.2026.33.4.696
Phospholipid profiles in frequently consumed Brassicaceae and Asteraceae vegetables and fruits in Korea
국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량
국내 다소비 십자화과 및 국화과 채소류와 과일류에 함유된 인지질 함량
Sunyoung Lim , Heon-Woong Kim , Jung-Ah Shin
, Heon-Woong Kim , Jung-Ah Shin
Food Sci. Preserv. 2025;32(3):384-397.
https://doi.org/10.11002/fsp.2025.32.3.384
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https://doi.org/10.11002/fsp.2025.32.3.384
Change in color and tocopherol content during heating of soybean oil in the presence of different antioxidants
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308
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https://doi.org/10.11002/kjfp.2019.26.3.308
The effect of baking and frying on the nutritional composition of mackerel
Korean J Food Preserv 2018;25(4):441-445.
https://doi.org/10.11002/kjfp.2018.25.4.441
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https://doi.org/10.11002/kjfp.2018.25.4.441
Determination of fusel oil content in various types of liquor distributed in Korea
Soo-Baek Lee , Jung-Ah Shin , Ki-Teak Lee
, Jung-Ah Shin , Ki-Teak Lee
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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https://doi.org/10.11002/kjfp.2017.24.4.510
