Sangdoo Ahn

发表论文 11 篇 · 总被引 36 次 · h-index 3

代表论文

• Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. (2022 · Food Chemistry · 被引 13)
• Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity (2019 · International Journal of Food Science & Technology · 被引 10)
• Classification and quantification of sesame oil in edible oils and adulterated mixtures using 1H NMR spectroscopy combined with multivariate, machine learning, and deep learning models. (2025 · Food Chemistry · 被引 8)
• Potential authentication of re-esterified triacylglycerol-type omega-3 oils using multivariate analysis of lipid profiles. (2024 · Food Chemistry · 被引 3)
• Evaluation of sterols as markers of fungal spoilage in red pepper powder. (2024 · Food Chemistry · 被引 3)
• Distinguishing Korean and Chinese red pepper powder using inductively coupled plasma and X-ray fluorescence-based analysis (2021 · Food Science and Biotechnology · 被引 3)