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1. Kim, J., Park, H., Moon, B., & Kim, S. (2025). Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi. Foods, 14(16), 2826. 

2. Park, S. Y., Jung, H., Kim, J., Hwang, K. T., & Kwak, H. K. (2025). Polyphenolic fractions from black raspberry (Rubus occidentalis) attenuate inflammation and enhance endothelial function in HUVEC. Journal of Berry Research, 15(3), 211-226. 

3. Kim, J., Lee, G. E., & Kim, S.* (2024). Optimization of accelerated solvent extraction of zeaxanthin from orange paprika using response surface methodology and an artificial neural network coupled with a genetic algorithm. Food Science and Biotechnology, 33, 2521-2531. 

4. Park, H., Kim, S., Kim, J., Lee, K., & Moon, B.* (2024). Bioactive compounds and antioxidant activity in three types of Korean watery kimchi. Applied Biological Chemistry, 67(1), 1-10. 

5. Kim, J., Park, H., Moon, B., & Kim, S.* (2024). Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS. Journal of Food Composition and Analysis, 125, 105772. 

6. Mashhadi Abolghasem, F., Kim, R. H., Park, S. Y., Lim, T., Lee, H., Hwang, K. T., & Kim, J.* (2023). Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal. Journal of the Science of Food and Agriculture, 103(13), 6208-6218. 

7. Kim, J., Kim, R. H., & Hwang, K. T. (2023). Flavonoids in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth. Journal of Food Composition and Analysis, 120, 105362. 

8. Chen, C., Kim, R. H., Hwang, K. T., & Kim, J.* (2023). Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation. European Food Research and Technology, 249(6), 1551-1562. 

9. Kim, R. H., Lee, S. J., Lee, K., Hwang, K. T., & Kim, J.* (2023). Profiling of phenolic acids, flavonoids, terpenoids, and steroid derivatives in coconut (Cocos nucifera L.) haustorium. Food Science and Biotechnology, 32, 1841-1850. 

10. Lee, G. E., Kim, R. H., Lim, T., Kim, J., Kim, S., Kim, H. G., & Hwang, K. T. (2022). Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm. Food Chemistry, 396, 133712. 

11. Kim, M. J., Lim, T., Kim, J., Ji, G. E., Lee, H., Lee, K., ... & Hwang, K. T. (2022). γ‐Aminobutyric acid and oxalic acid contents and a ngiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevis GABA100 and other lactic acid bacteria. International Journal of Food Science & Technology, 57(10), 6722-6729. 

12. Kye, Y., Kim, J., Hwang, K. T., & Kim, S. (2022). Comparative phytochemical profiling of paprika (Capsicum annuum L.) with different fruit shapes and colors. Horticulture, Environment, and Biotechnology, 63(4), 571-580. 

13. Kim, S., Park, H., Kim, J., & Moon, B. (2022). Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis. Journal of Food Composition and Analysis, 110, 104523. 

14. Lee, H., Lim, T., Kim, J., Kim, R. H., & Hwang, K. T. (2022). Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions. Journal of Food Science, 87(7), 2831-2846. 

15. Lee, J. Y., Lim, T., Kim, J., & Hwang, K. T. (2022). Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc. Journal of Food Science and Technology, 59, 212-219. 

16. Kim, J., Kim, S., & Hwang, K. T. (2021). Determination and photochemical conversion of protofagopyrins and fagopyrins in buckwheat plants. Journal of Food Composition and Analysis, 100, 103894. 

17. Kim, J., Kim, S., Lee, K., Kim, R. H., & Hwang, K. T. (2021). Antibacterial photodynamic inactivation of fagopyrin f from Tartary buckwheat (Fagopyrum tataricum) flower against streptococcus mutans and its biofilm. International Journal of Molecular Sciences, 22(12), 6205. 

18. Kim, J., Yang, S. C., Hwang, A. Y., Cho, H., & Hwang, K. T. (2020). Composition of triterpenoids in Inonotus obliquus and their anti-proliferative activity on cancer cell lines. Molecules, 25(18), 4066. 

19. Kim, J., & Hwang, K. T. (2020). Fagopyrins in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth. Journal of Food Composition and Analysis, 86, 103354. 

20. Hwang, A. Y., Yang, S. C., Kim, J., Lim, T., Cho, H., & Hwang, K. T. (2019). Effects of non-traditional extraction methods on extracting bioactive compounds from chaga mushroom (Inonotus obliquus) compared with hot water extraction. LWT, 110, 80-84. 

21. Park, B. I., Kim, J., Lee, K., Lim, T., & Hwang, K. T. (2019). Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise. Journal of Food Science and Technology, 56, 2712-2720. 

22. Kim, Y. J., Lee, Y., Kim, J., Park, S. Y., Lee, K., & Hwang, K. T. (2018). Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds. Food science and biotechnology, 27, 1257-1264. 

23. Kim, N., Yu, K. S., Kim, J., Lim, T., & Hwang, K. T. (2018). Chemical characteristics of potato chips fried in repeatedly used oils. Journal of Food Measurement and Characterization, 12, 1863-1871. 

24. Tang, J. W., Cho, H., Kim, J., Wang, Z. G., & Hwang, K. T. (2017). Optimization of microencapsulation of β‐lactoglobulin–vitamin A using response surface methodology. Journal of Food Processing and Preservation, 41(1), e12747.