| Quality characteristics of bread added with Gastrodia elata Blume powder HJ Kim, WW Kang, KD Moon Korean Journal of Food Science and Technology 33 (4), 437-443, 2001 | 91 | 2001 |
| Chemical compositions and DPPH radical scavenger activity in different sections of safflower JH Kim, JK Kim, WW Kang, YS Ha, SW Choi, KD Moon Journal of the Korean Society of Food Science and Nutrition 32 (5), 733-738, 2003 | 78 | 2003 |
| Effect of rice bran powder on the quality characteristics of cookie KH Jang, EJ Kwak, WW Kang Korean Journal of Food Preservation 17 (5), 631-636, 2010 | 73 | 2010 |
| Isolation and identification of anthocyanin pigments in black rice SW Choi, WW Kang, T Osawa Food Science and Biotechnology 3 (3), 131-136, 1994 | 66 | 1994 |
| Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds S Jung, WW Kang Korean Journal of Food Preservation 18 (1), 33-38, 2011 | 53 | 2011 |
| The quality characteristics of pound cake prepared with rice bran powder KH Jang, WW Kang, EJ Kwak Korean Journal of Food Preservation 17 (2), 250-255, 2010 | 51 | 2010 |
| Dough properties and bread qualities of wheat flour supplemented with rice bran KH Chang, GI Byun, SH Park, WW Kang Korean Journal of Food Preservation 15 (2), 209-213, 2008 | 50 | 2008 |
| Changes in quality characteristics of cheonggukjang made with germinated soybean MH Kim, WW Kang, NH Lee, DJ Kwon, OJ Kwon, YS Chung, YH Hwang, ... Korean Journal of Food Science and Technology 39 (6), 676-680, 2007 | 45 | 2007 |
| Quality characteristics of muffin added with rice bran powder KH Jang, WW Kang, EJ Kwak Journal of the East Asian Society of Dietary Life 22 (4), 543-549, 2012 | 43 | 2012 |
| Characteristics of $ Gammakgeolli $ Added with Processed Forms of Persimmon CY Im, ST Jeong, HS Choi, JH Choi, SH Yeo, WW Kang Korean Journal of Food Preservation 19 (1), 159-166, 2012 | 42 | 2012 |
| Antioxidant activities of extract with water and ethanol of Perilla frutescens var. acuta kudo leaf MH Kim, WW Kang, NH Lee, DJ Kwoen, UK Choi Applied Biological Chemistry 50 (4), 327-333, 2007 | 41 | 2007 |
| Quality characteristics of bread made with flour partly substituted by lotus leaf powder SH Park, KH Chang, GI Byun, WW Kang Korean Journal of Food Preservation 16 (1), 47-52, 2009 | 33 | 2009 |
| Antioxidative activity of flavonoids in persimmon leaves SW Choi, WW Kang, SK Chung, SH Cheon Food Science and Biotechnology 5 (2), 119-123, 1996 | 32 | 1996 |
| Comparison of antioxidant activities of radish bud (Raphanus sativus L.) according to extraction solvents and sprouting period JH Han, HK Moon, SK Chung, WW Kang Journal of the Korean Society of Food Science and Nutrition 42 (11), 1767-1775, 2013 | 28 | 2013 |
| Quality characteristics of cookies added with RS4 type resistant corn starch CH Bae, GH Park, WW Kang, HD Park Korean Journal of Food Preservation 20 (4), 539-545, 2013 | 28 | 2013 |
| Quality and functional characteristics of cultivated hoelen (Poria cocos Wolf) under the picking date MS Kwon, SK Chung, JU Choi, KS Song, WW Kang J Korean Soc Food Sci Nutr 27 (6), 1034-1040, 1998 | 28 | 1998 |
| Quality characteristics of yakgwa added with vegetable powder JY Kim, DE Shin, KH Jang, WW Kang Culinary science and hospitality research 17 (1), 218-225, 2011 | 27 | 2011 |
| Antioxidant activity and total phenolic contents of bread enriched with pumpkin flour A Wahyono, AC Dewi, S Oktavia, S Jamilah, WW Kang IOP Conference Series: Earth and Environmental Science 411 (1), 012049, 2020 | 26 | 2020 |
| Effect of amaranth flour on some properties of wheat dough and bread N Morita, WW Kang, Z Hamauzu, Y Sugimoto Journal of Applied Glycoscience 46 (1), 23-30, 1999 | 24 | 1999 |
| Improving bread quality using co-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 A Wahyono, SB Lee, WW Kang, HD Park Italian Journal of Food Science 28 (2), 298, 2016 | 23 | 2016 |
