<SCIE>

1. 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, 1-11. 

2. 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. 

3. 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. 

4. 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. 

5. 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. 

6. 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. 

7. 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, 1-10. 

8. 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. 

9. 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. 

10. 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. 

11. 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. 

12. 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. 

13. 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. 

14. 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. 

15. 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. 

16. 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. 

17. 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. 

18. 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. 

19. 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. 

20. 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. 

21. 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. 

22. 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. 

<KCI & SCOPUS>

1. Kang, H., Lee, S., Kim, J., Park, H., & Kim, S. (2023). Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon. Korean Journal of Food Preservation, 30(5), 770-784. 

2. 계유빈, 김재철, 황금택, 안철근, & 김선아. (2020). 풋고추 (Capsicum annuum L.) 품종인 당조고추와 미인고추의 카로티노이드와 클로로필 함량 및 α-Glucosidase 억제 효과. 한국식품조리과학회지, 36(5), 446-454. 

3. 김재철, 박효순, 황금택, 문보경, & 김선아. (2020). UPLC-MS/MS 를 이용한 배추와 배추김치의 글루코시놀레이트 및 대사체 분석. 한국식품과학회지, 52(6), 587-594. 

4. 안수지, 김재철, 조현노, 박선영, & 황금택. (2016). 가열 처리한 더덕 열수추출물의 이화학 및 관능 특성. 한국식품과학회지, 48(2), 104-110. 

5. 문상하, 김재철, 황금택, & 차용범. (2015). 상압과 가압조건에서 제조한 소뼈 용출액의 이화학 및 관능 특성. 한국식품과학회지, 47(6), 725-732. 

6. 김재철, 이해창, 이기욱, 황금택, & 유기춘. (2015). 반응표면분석법을 이용한 차가버섯 (Inonotus obliquus) 의 생리활성물질 최적 추출조건 탐색. 한국식품과학회지, 47(2), 233-239. 

7. 이윤지, 김재철, 황금택, 김동호, & 정창민. (2013). 효모의 종류를 달리하여 제조한 Black Raspberry 발효주의 품질 특성. 한국식품영양과학회지, 42(5), 784-791. 

<Patent>

1. 마이크로웨이브 처리한 설포라판 고 함유 브로콜리 새싹 동결건조 분말의 제조방법, 출원, 20231120

2. 쓴메밀 분획물을 포함하는 구강질환을 유발하는 균에 대한 항균 효과를 갖는 조성물 및 구강 질환 예방 또는 치료용 약학 조성물, 출원, 20220106