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  1. No Access

    Article

    Comparison of three HPLC analytical methods: ELSD, RID, and UVD for the analysis of xylitol in foods

    In this study, xylitol, a common sweetener and sucrose substitute in low-calorie foods, was quantified by high-performance liquid chromatography (HPLC). During the establishment of the analytical method, three...

    Eunbin Seo, Choong-In Yun, **-Wook Park, Gayeong Lee… in Food Science and Biotechnology (2024)

  2. No Access

    Article

    Validation, measurement uncertainty, and determination of polysorbate-labeled foods distributed in Korea

    This study reports the improvement and validation of a colorimetric method to quantify polysorbates (20, 60, 65, and 80) in food by measuring absorbance at 620 nm using ultraviolet–visible spectrophotometry. T...

    **-Wook Park, Gayeong Lee, Jae-Wook Shin, Choong-In Yun… in Food Science and Biotechnology (2024)

  3. No Access

    Article

    Validation of avenanthramide and other phenolic compounds in oats and sprouted oats and their antimicrobial properties against Escherichia coli O157:H7

    Oat contains a variety of phenolic compounds, including avenanthramides, which are found only in oats. This study was conducted to establish the quantitative analysis of seven phenolic compounds in oat powders...

    SuJi Lim, Choong-In Yun, Dahyun Song, Seok-Seong Kang… in Food Science and Biotechnology (2022)

  4. No Access

    Article

    Occurrence and risk characterization of non-nutritive sweeteners in selected food products from Korea

    Non-nutritive sweeteners (NNS) are food additives that impart a sweet taste to food product with lower calories. Acesulfame potassium, aspartame, sodium saccharin, sucralose, steviol glycosides and enzymatical...

    Hyun-Hee Kang, Choong-In Yun, Shinai Choi, Keum-Soon Oh… in Food Science and Biotechnology (2022)