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  1. No Access

    Article

    Chemical changes and antioxidant activities of heated whole barley extracts

    Chemical profiles of ethanolic (70%) and aqueous extracts of whole barley heated at 150, 190, and 230 °C were analyzed by GC–MS and their antioxidant properties were studied in vitro, in bulk oil, or in an oil...

    SungHwa Kim, **Wook La, HeeBin Seo, YoonHee Lee… in Food Science and Biotechnology (2021)

  2. No Access

    Article

    Metabolite analysis and anti-obesity effects of celery seed in 3T3-L1 adipocytes

    Celery seeds were fractioned successively by organic solvents, and fractions were screened for their antioxidant properties. Metabolites of high antioxidative fractions were analyzed, and then anti-obesity pro...

    Min-Ah Kim, Hyun-Jong Lee, Hyun-Gyeong Bae, Seung-Ok Yang… in Food Science and Biotechnology (2021)

  3. No Access

    Article

    Effects of adsorbents on benzo(a)pyrene, sesamol, and sesamolin contents and volatile component profiles in sesame oil

    Effects of adsorbent treatments used for reduction of benzo(a)pyrene (BaP) levels in volatile profiles and sesamol and sesamolin antioxidant contents in sesame oil were evaluated. Charcoal-based activated carb...

    Bo Ram Shin, Seung-Ok Yang, Hye-Won Song, Myung-Sub Chung… in Food Science and Biotechnology (2015)