1.Reduction of Polycyclic Aromatic Hydrocarbons (PAHs) in Sesame Oil Using Cellulosic Aerogel

作　　者：Do-Yeong Kim ;Boram Kim ;Han-Seung Shin

出　　处：Foods. 2021 ;10(3):644.doi:10.3390/foods10030644

出版社：MDPI Publishing

文章 ID：260087948

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2.Polycyclic Aromatic Hydrocarbon Risk Assessment and Analytical Methods Using QuEchERS Pretreatment for the Evaluation of Herbal Medicine Ingredients in Korea

作　　者：Hee-Jeong Hwang ;Sae-Ha Lee ;Yong-Yeon Kim 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092200

出版社：MDPI Publishing

文章 ID：1035683525

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3.Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

作　　者：Spiros Paramithiotis ;Gitishree Das ;Han-Seung Shin 等

出　　处：Foods. 2022 ;11(5).doi:10.3390/foods11050733

出版社：MDPI Publishing

文章 ID：1036788610

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4.Risk Assessment and Determination of Heavy Metals in Home Meal Replacement Products by Using Inductively Coupled Plasma Mass Spectrometry and Direct Mercury Analyzer

作　　者：Hee-Jeong Hwang ;Gyo-Ha Hwang ;So-Min Ahn 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040504

出版社：MDPI Publishing

文章 ID：1036795692

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5.Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

作　　者：Eiseul Kim ;Ji-Eun Won ;Seung-Min Yang 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070909

出版社：MDPI Publishing

文章 ID：1037270833

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