Kim BH - Search Results

1

A triple-isotope approach for discriminating the geographic origin of Asian sesame oils.

Jeon H, Lee SC, Cho YJ, Oh JH, Kwon K, Kim BH. Jeon H, et al. Among authors: kim bh. Food Chem. 2015 Jan 15;167:363-9. doi: 10.1016/j.foodchem.2014.07.032. Epub 2014 Jul 12. Food Chem. 2015. PMID: 25148999

2

Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid.

Kim BH, Akoh CC. Kim BH, et al. J Agric Food Chem. 2005 Jun 15;53(12):4954-61. doi: 10.1021/jf050059v. J Agric Food Chem. 2005. PMID: 15941341

3

Modeling of lipase-catalyzed acidolysis of sesame oil and caprylic Acid by response surface methodology: optimization of reaction conditions by considering both acyl incorporation and migration.

Kim BH, Akoh CC. Kim BH, et al. J Agric Food Chem. 2005 Oct 5;53(20):8033-7. doi: 10.1021/jf0509761. J Agric Food Chem. 2005. PMID: 16190667

4

Characteristics of structured lipid prepared by lipase-catalyzed acidolysis of roasted sesame oil and caprylic acid in a bench-scale continuous packed bed reactor.

Kim BH, Akoh CC. Kim BH, et al. J Agric Food Chem. 2006 Jul 12;54(14):5132-41. doi: 10.1021/jf060607k. J Agric Food Chem. 2006. PMID: 16819927

5

trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.

Kim BH, Lumor SE, Akoh CC. Kim BH, et al. J Agric Food Chem. 2008 Sep 10;56(17):8195-205. doi: 10.1021/jf801412v. Epub 2008 Aug 16. J Agric Food Chem. 2008. PMID: 18707123

6

Immobilized phospholipase A1-catalyzed modification of phosphatidylcholine with n-3 polyunsaturated fatty acid.

Zhao T, No da S, Kim BH, Garcia HS, Kim Y, Kim IH. Zhao T, et al. Among authors: kim ih, kim bh, kim y. Food Chem. 2014 Aug 15;157:132-40. doi: 10.1016/j.foodchem.2014.02.024. Epub 2014 Feb 14. Food Chem. 2014. PMID: 24679762

7

Phospholipase A1-catalyzed hydrolysis of soy phosphatidylcholine to prepare l-α-glycerylphosphorylcholine in organic-aqueous media.

Bang HJ, Kim IH, Kim BH. Bang HJ, et al. Among authors: kim ih, kim bh. Food Chem. 2016 Jan 1;190:201-206. doi: 10.1016/j.foodchem.2015.05.093. Epub 2015 May 20. Food Chem. 2016. PMID: 26212962

8

Combined Analysis of Stable Isotope, (1)H NMR, and Fatty Acid To Verify Sesame Oil Authenticity.

Kim J, Jin G, Lee Y, Chun HS, Ahn S, Kim BH. Kim J, et al. Among authors: kim bh. J Agric Food Chem. 2015 Oct 14;63(40):8955-65. doi: 10.1021/acs.jafc.5b04082. Epub 2015 Oct 1. J Agric Food Chem. 2015. PMID: 26395416

9

Pinolenic Acid in Structured Triacylglycerols Exhibits Superior Intestinal Lymphatic Absorption As Compared to Pinolenic Acid in Natural Pine Nut Oil.

Chung MY, Woo H, Kim J, Kong D, Choi HD, Choi IW, Kim IH, Noh SK, Kim BH. Chung MY, et al. Among authors: kim ih, kim bh, kim j. J Agric Food Chem. 2017 Mar 1;65(8):1543-1549. doi: 10.1021/acs.jafc.6b05216. Epub 2017 Feb 21. J Agric Food Chem. 2017. PMID: 28198188

10

A Nuclear Magnetic Resonance Spectroscopy Approach to Discriminate the Geographic Origin of Roasted Asian Sesame Oils.

Jin G, Kim J, Lee Y, Kim J, Akoh CC, Chun HS, Ahn S, Kim BH. Jin G, et al. Among authors: kim bh, kim j. J Oleo Sci. 2017 Apr 3;66(4):337-344. doi: 10.5650/jos.ess16154. Epub 2017 Feb 24. J Oleo Sci. 2017. PMID: 28239058 Free article.

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