Dr. Jong-Bang Eun

Su-Ah Jo, Maruf Ahmed and Jong-Bang Eun. 2017. Physicochemical characteristics, textural properties, and sensory attributes of low-calorie cereal bar enhanced with different levels of saccharin during storage. Food Process Preserv. (Accepted) 
 
Gui-Hun Jiang, Seung-Hee Nam and Jong-Bang Eun. 2017. Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders. Food Proc Preserv. (Accepted) 
 
Chang Cheng Zhao and Jong-Bang Eun. 2017. Kinetics Study of Mass Transfer in different Parts of Chinese Cabbage during Brining. J Food Proc Eng. (Accepted)  
 
Maruf Ahmed and Jong-Bang Eun. 2017. Flavonoids in fruits and vegetables after thermal and nonthermal processing: A review. . Crit Rev Food Sci Nutr. (Accepted) 
 
Van Hoang, Chuyen and Jong-Bang Eun. 2017. Marine Carotenoids: Bioactivities and Potential Benefits to Human Health. Crit Rev Food Sci Nutr. 57(12): 2600-2610. 
 
Chang-Gon Lee, Maruf Ahmed, Gui-Hun Jiang and Jong-Bang Eun. 2017. Color, bioactive compounds and morphological characteristics of encapsulated Asian pear juice powder during spray drying. J Food Sci Tech. 54 (9):2127-2727. 
 
Seung-Hee Nam, Jin-A Ko, Young-Jung Wee, Marie K. Walsh, Kwang-Yeol Yang, Sun-Hee Yim, Jong-Bang Eun, Woojin Jun, Jang-Hyun Park, Young-Min Kim, Songhee Han, Thi Thanh Hanh Nguyen and Do Man Kim. 2017. Enzymatic synthesis of chlorogenic acid glucoside using dextransucrase and its physical and functional properties. Enzyme Microb Technol.107 15–21. 
 
Ji-Hyun Lee, Hee-Min Lee, Sung-Hyun Kim, Ji-Hyoung Ha and Jong-Bang Eun. 2017. Recovery of Intact Human Norovirus from Cabbage Kimchi Stored at 4 °C and 10 °C during Fermentation. LWT - Food Sci Technol. 78(1): 258264.  
 
Ki-Chang Lee, Yeung-Seok Yoon and Jong-Bang Eun. 2017. Effects of Inlet Air Temperature and Concentration of Carrier Agents on Physicochemical Properties, Sensory Evaluation of Spray-dried Mandarin (Citrus unshiu) Beverage Powder. J Korean Soc Appl Biol Chem. 60(1): 33-40.  
 
Xian Zhang, Gui-Hun Jiang, Fan-Zhu Li and Jong-Bang Eun. 2017. Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage. J Korean Soc Food Preserv. 24 (3):374-380. 
 
Abu Saied, Jong Bang Eun, Md. Shafiul Azam Sagor, Atikur Rahman, Mst. Sorifa Akter and Maruf Ahmed. 2016. Effects of Extraction and Puri?cation Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions. J Food Sci. 81(11):630-638.  Ki-Chang Lee, Jong-Bang Eun and Su Jung Hwang. 2016. Physicochemical properties and sensory evaluation of mandarin (Citrus unshiu) beverage powder spray-dried at different inlet air temperatures with different amounts of a mixture of maltodextrin and corn syrup. 25 (5):1345-1351. 

 Gui-Hun Jiang, Sun-Hee Yim and Jong-Bang Eun. 2016. Physicochemical Characteristics and Antioxidant Activities of New Asian Pear Cultivars. J Appl Bio Chem. 59(4): 337-343. 
 
Gui-Hun Jiang, Mi-Og Na and Jong-Bang Eun. 2016. Physicochemical Characteristics and Sensory Evaluation of Bracken (Pteridium aquilinum) and Aster scaber Dried by Different Methods. J. Food Preserv. 23(6): 819-824.  
 
Ki-Chang Lee, Jong-Bang Eun and Su-Jung Hwang. 2016. Physicochemical Properties and Sensory Evaluation of Mandarin (Citrus unshiu) Beverage Powder Spray-dried at Different Inlet Air Temperatures with Different Amounts of a Mixture of Maltodextrin and Corn Syrup. Food Sci. Biotechnol. 25(5): 1345-1351.  
 
Abu Saeid, Jong-Bang Eun, Md. Shafiul Azam Sagor, Atikur Rahman, Mst. Sorfia Akter and Maruf Ahmed. 2016. Effects of Extraction and Purification Methods on Degradations Kinetics and Stability of Lycopene from Watermelon under Storage Conditions. J. Food Sci. 81(11): 1750-3841.  
 
Sun-Hee Moon, Protiva Rani Das and Jong-Bang Eun. 2016. Polyphenol Compounds of Tea and Their Physiological Effects. J. Korean Tea Soc. 22(3): 75-82.  
 
Jang-Ho Kim and Jong-Bang Eun. 2016. Preparedness of Food industry in Korea for United States Food and Drug Administration Food Safety Modernization act. Food Sci Ind. 49(3): 55-61.  
 
Ji-Hee Kim, Hyun-Jung Chung, Sang-Ho Choi and Jong-Bang Eun. 2016. Effect of Retort Sterilization on Microbial Safety and Quality Characteristics of a Rice Cake, Songpyeon. Food Sci. Biotechnol. 25(4): 1047-1052.  
 
Su-Jung Hwang, Ye-Seul Kim, Gui-Hun Jiang and Jong-Bang Eun. 2016. Physicochemical Properties of Seok-jang. Korean J. Food Preserv. 23(4): 495-501.  
 
Ji-Hee Kim, Dong-Uk Ahn, Jong-Bang Eun and Sun-Hee Moon. 2016. Antioxidant Effect of Extracts from The Coffee Residue in Raw and Cooked Meat. Antioxidants. 5(3): 21-30. 
 
Quang-Vihn Nguyen, Van-Bon Nguyen, Jong-Bang Eun, San-Lang Wang, Dinh-Hoang Nguyen and Thi-Nhung Tran. 2016. Anti-oxidant and Antidiabetic Effect of Some Medicinal Plants belong to Terminalia species collected in Dak Lak Province, Vietnam. Res Chem Intermed 42(6): 5859-5871. 
 
Anggi Hayu Hapsari, Seon-Jae Kim and Jong-Bang Eun. 2016. Physical Characteristics of Parboiled Korean Glutinous Rrice (Olbyeossal) Using a Modified Method. LWT - Food Sci Technol. 68(1): 499-505.  
 
Anggi Hayu Hapsari and Jong-Bang Eun. 2016. Microstructure of Olbyeossal, Partially Milled Parboiled Glutinous Rice Made by Modified Parboiling Method. Food Sci. Biotechnol. 25(2): 503-507.  
 
Seung-Hee Nam, Young-Min Kim, Marie K. Walsh, Sun-Hee Yim and Jong-Bang Eun. 2016. Functional Characterization of Purified Pear Protease and Its Proteolytic Acitivities with Casei and Myofibrillar Proteins. Food Sci. Biotechnol. 25(S): 31-39.  
 
Sun-Hee Yim, Kwang-Sik Cho, Jin-Ho Choi, Ju-Hyun Lee, ByulHaNa Lee, Myung-Su Kim, Gui-Hun Jiang and JongBang Eun. 2016. .Physicochemical Characteristics and Antioxidant Activity of Pear Vinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’ Fruits. Korean J. Food Preserv. 23(2): 174-179.  
 
Gui-Hun Jiang, Seung-Hee Nam, Sun-Hee Yim, Young-Min Kim, Hyun-Jung Gwak and Jong-Bang Eun. 2016. Changes in Total Phenolic and Flavonoid Content and Antioxidative Activities during Production of Juice Concentrate from Asian pears (Pyrus pyrifolia Nakai). Food Sci. Biotechnol. 25(S): 47-51.  

 Quang-Vinh Nguyen, Du-Woon Kim, San-Lang Wang and Jong-Bang Eun. 2016. Effect of Terminalia nigrovenulosa Extracts and Their Isolated Compounds on Intracellular ROS Generation and MMP Expression in HT1080 Cells. Res Chem Intermed 42(3): 2055-2973.  
 
Ji-Hyun Min and Jong-Bang Eun. 2016. Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree. J. Korean Food Sci. & Technol. 48(1): 54-58.  
 
Gui-Hun Jiang, Young-Min Kim, Seung-Hee Nam, Sun-Hee Yim and Jong-Bang Eun. 2016. Enzymatic Browning Inhibition and Antioxidant Activity of Pear Juice from a New Cultivar of Asian Pear (Pyrus pyrifolia Nakai cv. Sinhwa) with Different Concentrations of Ascorbic Acid. Food Sci. Biotechnol. 25(1): 153-158. 
 
Hyeon-Jin Park, Yong-Jae Lee and Jong-Bang Eun. 2016. Physicochemical Characteristics of Kimchi Powder Manufactured by Hot Air Drying and Freeze Drying. Bio Agri Biotechnol. 5(1): 193-198.  
 
Pyo-Hyeon Kim, In-Sook Kim and Jong-Bang Eun. 2015. Research on Functions of Green Tea Extracts Which Were Used in Food. J. Korean Tea Soc. 21(2): 101-105.  
 
Yu-Rim Shin, Ki-Chang Lee and Jong-Bang Eun. 2015. Physicochemical Characteristics and Sensory Evaluation of a Green Tea Infusion Extracted with Different Amounts at Room Temperature (25?). J. Korean Tea Soc. 21(1): 4652.  
 
Seo-Woo Beom, Gui-Hun Jiang and Jong-Bang Eun. 2015. Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber. Korean J. Food Preserv. 22(1): 51-55.  
 
Hyun-jung Kim, Yong-Jae Lee and Jong-Bang Eun. 2015. Effects of Ultraviolet Radiation on The Physicochemical characteristics of Korean native cattle (Hanwoo) beef. J Korean Soc Appl Biol Chem. 58(1): 149-156.  
 
Ngyyen, Q.V., Ngyyen, N.H. and Jong-Bang Eun. 2015 Antioxidant Activity of Terminalia nigrovenulosa and Premna integrifolia Extracts in Soybean Oil. Int Food Re J. 22(1): 254-261.  
 
Mi-Yeon Jo, Ji-Soon Im and Jong-Bang Eun. 2014. Physicochemical Characteristics of Coffee Extracts Using Different Extraction Methods. J. Korean Food Sci. & Technol. 46(6): 723-728. 
 
Yong-Chan Seo, In-Sook Kim, Dong-Ok Chung and Jong-Bang Eun. 2014. Phsyicochemical Properties and Sensory Evaluation of a Green Tea Infusion Extracted from Green Tea for Cold Water Extraction at Low Temperatures (5 and 25?) for Different Times. J. Korean Tea Soc. 20(4): 91-97. 
 
Hyun-Jung Kim, Yong-jae Lee and Jong-Bang Eun. 2014. Changes in the Microbiological Characteristics of Korean Native Cattle (Hanwoo) Beef Exposed to Ultraviolet (UV) Irradiation Prior to Refrigeration. Korean J. Food Sci An. Res. 34(6): 815-821.  
 
Nam-Sook Kim and Jong-Bang Eun. 2014. Tea Culture Therapy Program for Adaption of Multcultural Families. J. Korean Tea Soc. 20(3): 14-19. 
 
Jong-Bang Eun, Fu-hung Hsieh and Ok-Ja Choi. 2014. Physicochemical Properties of Rice-based Expanded Snacks according to Extrusion Conditions. J. Korean Soc. Food Sci. Nutr. 43(9): 1407-1414. Quang-Vinh Nguyen and Jong-Bang Eun. 2013. Antimicrobial activity of some Vietnamese medicinal plants extracts. Arabian J. Chem. 35(7): 2597-2605.  
 
Jeong Yeon Kim, Seong Hee Lee, Su Jung Hwang, Gun Hee Kim, and Jong-Bang Eun. 2013. Physicochemical Characteristics and Functional Components of Mudeungsan Watermelon and The Other Cultivars From Korea. J. Korean Food Sci. & Technol. 45(3): 345-349. 
 
So Hyun Jo, Hyun Jung Chung, Seong Hee Lee, Su Jung Hwang, Ae-Son Om, and Jong-Bang Eun. 2013. Microbial Quality of Fresh Vegetables in Restaurants around School. Korean J. Food Preserv. 20(3): 424-428. 
 
Dae-Yun Jeong, Su Jung Hwang, Hee-Ju Beom, Gun-Hee Kim, and Jong-Bang Eun. Physicochemical and Sensory Properties of Herb Samgyetang, Ginseng Chicken Soup with Different Levels of Added Medicinal Herbs. Korean J. Food Preserv. 20(2): 271-277. 
 
Sang-Mu Ko, Joseph Kwon, Jong-Soon Choi, Myung-Joo Oh, Jong-Bang Eun, and Duwoon Kin. 2013. Review: Norovirus Detection and Depuration in Seafood Safety Research. Food Safe. 8(1): 18-23. 
 
Bipin Vaida and Jong-Bang Eun. 2013. Effect of Temperature on Oxidation Kinetics of Walnut and Grape Seed Oil. Food Sci. Biotechnol. 22(s): 273-279. 
 
Yi-Hua Wen and Jong-Bang Eun. 2013. Quality Characteristics of Songpyeon Containing Different Fillings During Storage. Food Sci. Biotechnol. 23(1): 21-26. 
 
Byung-Doo Lee and Jong-Bang Eun. 2012. Optimum extraction conditions for arbutin from Asian pear peel by supercritical fluid extraction (SFE) using Box-Behnken design. J. Med. Plants Res. 6(12): 2348-2364. 
 
Dae-Yun Chung and Jong-Bang Eun. 2012. Manufacturing and quality characteristics of herb Samgyetang, ginseng chicken soup. Korean J. Food Preserv. 19(5): 696-702.  
 
Bong Hee Kim and Jong-Bang Eun, 2012 Physicochemical characteristics and sensory characteristics of Makgeolli added with pomegranate (Punica granatum L.) juice concentrate, J. Korean Food Sci. & Technol. 44(4): 417-421. 
 
Seon Hwa Cheon, Su Jung Hwang, and Eun, J.B. 2012. Quality characteristics of puffed snacks (ppeongtuigi) with purple sweet potato flours using different puffing conditions, J. Korean Food Sci. & Technol. 44(1): 28-33. 
 
Jong-Bang Eun, Ji-Hyun Eo, and Byung-Doo Lee, 2012. Functional compounds and biological activity of Asian pear, Food Science and Industries, 45(1): 60-69. 
 
Chuyen, H.V., Hoi, N.T.N. and Jong-Bang Eun. 2012. Improvement of bixin extraction yield and extraction quality from annatto seed by modification and combination of different extraction methods, Int’l J. Food Sci. Technol., 47. 1-6 Maruf Ahmed, Mst. Sorifa Akter, Jong-Bang Eun, Se Jong Oh. 2011. Nutritional compositions and health promoting phytochemicals of camu-camu(myrciaria dubia) fruit: a review. Food Res. Int. 7(44). 1728-1732  
 
Maruf Ahmed, Mst. Sorifa Akter, Jong-Bang Eun. 2011. Optimisation of drying conditions for the extraction of βcarotene, phenolic and ascorbic acid content from yellow-fleshed sweet potato using response surface methodology. Int’l J. Food Sci Technol. 46(3): 1356-1362. 
 
Quang-Vinh Nguyen and Jong-Bang Eun, 2011. Antioxidant activity of solvent extracts from Vietnamese medicinal plants, J. Med. Plants Res. 5(13): 2798-2811. 
 
Jinhan Shon, Ji-Hyun Eo, Jong-Bang Eun. 2011. Effect of processing conditions on functional properties of collagen powder from skate(Raja kenojei) skins. Food Sci. Biotechnol. 20(1): 99-106.  

 Maruf Ahmed, Mst. Sorifa Akter, Jin-Cheol Lee, Jong-Bang Eun. 2010. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT-Food Science and Technology. 43. 1307-1312. 
 
Maruf Ahmed, Mst. Sorifa Akter, Jong-Bang Eun. 2010. Peeling, drying temperatures and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem. 121. 112-118. 
 
Maruf Ahmed, Mst. Sorifa Akter, Jong-Bang Eun. 2010. Effect of pretreatments and drying temperatures on sweet potato flour. Int’l J. Food Sci. Technol. 45. 726-732. 
 
Jinhan Shon, Ji-Hyun Eo, Jong-Bang Eun. 2010. Effect of Soy protein isolate coating on quality attributes of cut raw Han-woo (Korean cow) beef, aerobically packaged and held refrigerated. J. Food Quality, 33. 42-60. 
 
Jinhan Shon, Jong-Bang Eun. 2010. Physicochemical and functional properties of collagen powder from skate (RajaKenojei) skins. 17(4) 435-443. 
 
Maruf Ahmed, Mst Sorifa Akter, Jong-Bang Eun. 2009. Impact of α-amylase and maltodextrin on physicochemical,functional and antioxidant capacity of spray-dried purple sweet potato flour. J. Sci. Food Agric. 90(3): 494-502. 
 
Jong-Bang Eun, Fu-hung Hsieh, Ok-Ja Choi. 2009. Physical properties of Yukwa base according to the extrusion processing conditions (?): manufacturing of Yukwa base with combination of glutinous rice flour and rice flour. J. Kor. Soc. Food Sci. Nutr. 38(12): 1760-1766. 
 
Maruf Ahmed, Mst. Sorifa Akter, Koo-Bok Chin, Jong-Bang Eun. 2009. Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour. Food Sci. Biotechnol. 18(6): 1487-1494. 
 
Mst. Sorifa Akter, Jong-Bang Eun. 2009. Characterization of insoluble fibers prepared from the peel of ripe soft persimmon (Diospyros kaki L.cv.Daebong). Food Sci. Biotechnol. 18(6): 1545-1547. 
 
Jinhan Shon,Young Yun, Malshick Shin, Koo Bok Chin, Jong-Bang Eun. 2009. Effects of milk proteins and gums on quality of bread made from frozen dough, J. Sci. Food Agric. 89(8): 1407-1415.  
 
Dae-Jin Kang, Yi-Hua Wen, Kang-Hyun Choi, Deog-Hwan Oh, Jong-Bang Eun. 2009. Microbiological, physical and sensory characteristics of microbial-fermented tea manufactured with Aspergillus niger during fermentation. J. Kor. Tea Soc. 15(2): 107-113. 
 
Woo-Suk Bang, Young-Min Chung, Byung-Doo Lee, Jin-Cheol Lee, Jong-Bang Eun. 2009. Antimicrobial and antioxidative effects of defatted tea seed meal. J. Food Agric. Environ. 7(3&4): 32-36. 
 
Md. Khayrul Alam, Maruf Ahmed, Mst. Sorifa Akter, Nurul Islam and Jong-Bang Eun. 2009. Effect of Carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup. Pakistan J. Nutr. 8(8): 11441149.  
 
Sung-Hee Choi, Young-Su Kim, Jong-Bang Eun. 2009. Physicochemical characteristics of dough and white bread added with arrowroot juice. J. Food Agric. Environ. 7(2): 274-278. 
 
Tanong Aewsiri, Soottawat Benjakul, Wonnop Visessanguan, Jong-Bang Eun, Peter A. Wierenga, Harry Gruppen. 2009. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin modified by oxidised phenolic 
compounds. Food Chem. 117(1): 160-168.  
 
Jong-Bang Eun, Ji-Hyun Kim, Hyun-Jung Chung. 2009. Antimicrobial effects of green tea extract against food-borne pathogens. J. Kor. Tea Soc. 15(1): 1-11. 
 
Tie-Yan Jin, Deog-Hwan Oh, and Jong-Bang Eun. 2008. Changes in the physicochemical properties and functional components of uncooked foods treated with electrolyzed water. Food Sci. and Biotechnol. 17(1): 72-79.  
 
Tie-Yan Jin, Myeong-Hyeon Wang, Yu Yin, Jong-Bang Eun. 2008. Effect of Citrus junos peel on the quality and antioxidant activity of traditional rice wine, Jinyangju. J. Korean Soc. Food Sci. Nutr. 37(1): 76-82.  
 
Xian Zhang, Fan-Zhu Lee, Jong-Bang Eun. 2008. Physicochemical properties and glucose transport retarding effect of pectin from flesh of Asian pear at different growth stages. Korean J. Food Sci. Technol. 40(5): 491-496. 
 
Maruf Ahmed, M. Burhan Uddin, Sorifa Akter and Jong-Bang Eun. 2008. Effect of processing treatments on quality of cereal based soybean fortified instant weaning food. Pakistan J. Nutr. 7(3): 493-496.  
 
Byung-Doo Lee, Jaheon Koo, Michael L. Jahncke, Duwoon Kim, Dong-Ok Chung, Jong-Bang Eun. 2008. Antimicrobial Effect of Acidified Sodium Chlorite (ASC) on Whole Croaker. J. Food Sci. Nutr. 13(4): 266-268. 
 
Ji-Hyang Wee, Jae-Hak Moon, Jong-Bang Eun, Jin Ho Chung, Young-Gook Kim, and Keun-Hyung Park. 2007. Isolation and identification of antioxidants from peanut shells and the relationship between structure and antioxidant activity. Food Sci. Biotechnol. 16(1): 116-122. 
 
Jinhan Shon, Sun-Hye Lee, Fan-Zhu Lee, Byung-Doo Lee, Jong-Bang Eun. 2007. The Effects of heating on the physicochemical and functional properties acid whey compared to sweet whey. Food Sci. Biotechnol. 16(5): 836-842. 
 
S. Y. Pack, S.S. Yoo, J.H. Uh, J.B. Eun, H.C. Lee, Y.J. Kim, K.B. Chin. 2007. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C) J. Food Sci. 72(2): 114-119.  
 
Jin Cheol Lee, Yeon Hee Yoon, Sun Min Kim, Byong Sik Pyo, 2007. Fu-Hung Hsieh, Hak Jin Kim, Jong-Bang Eun. Rapid prediction of amylose content of polished rice by fourier transform near-infrared spectroscopy. Food Sci. Biotechnol. 16(3): 477-481.  
 
Byung-Doo Lee, Duwoon Kim, Jang-Ho Kim, Jeongmok Kim, Chong-Ouk Rhee, and Jong-Bang Eun. 2006. The microbiological safety evaluation of food service facilities and side dishes in elementary schools and universities in the jeolla-do region. Food Sci. Biotechnol. 15(6): 920-924. 
 
Young Yun, Young-Su Kim and Jong-Bang Eun. 2006. Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage. Korean J. Food Sci. Technol. 38(1): 41-46. 
 
Soung-Hun Cho, Michael L. Jahncke, Koo Bok Chin and Jong-Bang Eun. 2006. The Effect of Processing Conditions on the Properties of Gelatin from Skate (Raja Kenojei) Skins. Food Hydrocolloid. 20(6): 810-816.  
 
Xian Zhang, Fan-Zhu Lee and Jong-Bang Eun. 2005. Physical Properties of Dietary Fiber Sources from Peel of Asian Pear Fruit at Different Growth Stages. Korean J. Food Sci. Technol. 37(6): 905-911. 
 
Tie-Yan Jin, Hee-Jong Chung and Jong-Bang Eun. 2005. The Effect of Replacement Levels of Non-waxy Rice on the 
Quality of Jinyangju, a Korean Traditional Rice Wine Made of Glutinous Rice. Korean J. Food Sci. Technol. 37(6): 939-943. 
 
Tie-Yan Jin, Deog-Hwan Oh, Ae-Son Om, Heon-OK Lee and Jong-Bang Eun. 2005. Changes of Physicochemical Characteristic and Functional Components of Cereals for Saengsik, Uncooked Food by Drying Methods. Korean J. Food Preserv. 12(5): 442-448. 
 
Jin-Young Park, Minerva A Plahar, Yen-Con Hung, Kay H McWatters and Jong-Bang Eun. 2005. Effect of saponins on the foam/flow properties of paste and physical characteristics of akara made from decorticated black-eyed cowpeas. J Sci Food Agric. 85: 1845-1851. 
 
Soung-Hun Cho, Byung-Doo Lee, Haejung An and Jong-Bang Eun. 2005. Kenojeinin I, antimicrobial peptide isolated from the skin of the fermented skate, Raja kenojei. Peptides. 26: 581-587. 
 
Jeong Sang Kim, Chang Soo Na and Jong-Bang Eun. 2005. Effect of Hovenia dulcis Thunb Extract on the Hyperglycemic Mice Induced with Streptozotocin. J. Korean Soc. Food Sci. Nutr. 34(5): 632-637. 
 
Hyoungill Lee, Shin-Hee Kim, Cheng-I Wei, Sang Ho Jun, Jong-Bang Eun and Haejung An. 2005. Histamine and Other Biogenic Amines and Bacterial lsolation in Retail Canned Anchovies. J. Food Sci. 70(2): 145-150. 
 
Fan Zhu Lee, Keun Hyung Park, Jong Bang Eun. 2004. Antioxidative Effect of Bamboo Smoke Distillates in Palm Oil and Lard during Storage. Korean J. Food Sci. Technol. 36(6): 905-910. 
 
Young Hwang, Ki-Kwon Lee, Gi-Tai Jung, Bok-Rae Ko, Dong-Chil Choi, Yeong-Geun Choi and Jong-Bang Eun.2004. Manufacturing of watermelon beverage mixed with natural color extracts. Korea J. Food Sci. Technol. 36(2): 226-232. 
 
Mi-Soon Jang, Jong-Bang Eun and Toshiaki Ohshima. 2004. Antioxidative properties of mushroom Flammulina velutipes crude extract on the oxidation of cod live oil in emulsion. Food Sci. Biotechnol. 13(2): 215-218. 
 
Soung-Hun Cho, Michael L. Jahncke and Jong-Bang Eun. 2004. Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins. Int`l J. Food Sci & Nutr. 55(1): 45-51. 
 
Young Hwang, Ki-Kwon Lee, Gi-Tai Jung, Bok-Rae Ko, Dong-Chil Choi, Yeong-Geun Choi and Jong-Bang Eun. 2004. Manufacturing of wine with watermelon. Korea J. Food Sci. Technol. 36(1): 50-57. 
 
Chang Su Na, Dae Hwan Youn, Dong Hee Choi, Jong Gil Jeong, Jong Bang Eun and Jeong Sang Kim. 2003. Original Articles : The Effect of Pear Pectin &. Phenolic Compounds on Regional Cerebral Blood Flow, Mean Arterial Blood Pressure, Heart Rate and Cardiac Contractile Force in Hypertensive Rat Induced by 2K1C. Korean J. of Herbology. 18(2): 101-108.  
 
Beom-Youl Yoo, Mi-Soon Jang and Jong-Bang Eun. 2003. Physicochemical charateristics and optimal drying temperature condition of Agaricus(Agaricus Blazei) mushroom. Korea J. Food Preservation. 10(4): 476-481. 
 
Chang Su Na, Dae Hwan Yun, Dong Hee Choi, Jeong Sang Kim, Chun Hua Cao and Jong Bang Eun. 2003. The Effect of Pear Pectin on Blood Pressure, Plasma Renin, ANP and Carbiac Hypertrophy in Hypertensive Rat Induced by 2K1C. J. Korea Soc. Food Sci. Nutr. 35(5): 700-705. 
 
Shin-Hee Kim, Jorge Barros-Velázquez, Begoña Ben-Gigirey, Jong Bang Eun, Cheng-i Wei, and Haejung An. 2003. Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety. Food Sci. Biotechnol. 12(4): 415-460. 

 S.H. Choi, K.H Kim, J.B. Eun and K.B. Chin. 2003. Growth suppression of inoculated Listeria monocytogenes and Physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer. J. Food Sci. 68(8): 2542-2546.  
 
Xian Zhang, Chang-Su Na, Jeong-Sang Kim, Fan-Zhu Lee and Jong-Bang Eun. 2003. Changes in Dietary fiber content of flesh and peel in three cultivars of Asian pears during growth. Food Sci. Biotechnol. 12(4): 358-364. 
 
Chang-Su Na, Dae-Hwan Yun, Dong-Hee Choi, Jong-Gil Jeong, Jong-Bang Eun and Jeong-Sang Kim. 2003. The effect of pear pectine & phenolic compounds on regional cerebral blood flow, mean arterial blood pressure, heart rate and cardiac contractile force in hypertensive RAT induced by 2K1C. Kor. J. Herbology. 18(2): 101-108. 
 
Chang Su Na, Dae Hwan Yun, Dong Hee Choi, Jeong Sang Kim, Chun Hwa Jo and Jong-Bang Eun. 2003. Effects of pear phenolic compound on blood pressure, plasma rennin, ANP and cardiac hypertohy in hypertensive RAT induced by 2K1C. Korean J. Oriental Physiology & Pathology. 17(20): 363-367. 
 
Min-Young Kang, Yoonhwa Jeong, and Jong-Bang Eun. 2003. Identification and Determination of Dietary Fibers in Citron, Jujube and Persimmon. Korean J. Food Presevation. 10(1): 60-64.  
 
Jung, D.S. and Eun, J.B. 2003. Rheological properties of dough added with black rice flour. Korean J. Food Sci. Technol. 35(1): 38-43. 
 
Zhang, X., Lee, F.Z., Kum, J.S., Ahn, T.H. and Eun, J.B. 2003. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J. Food Sci. Technol. 35(1): 33-37. Lee, F.Z. and Eun, J.B. 2002. Physicochemical characteristics of bamboo smoke distillates processed by mechanical steel kiln and traditional earth kiln. J. Korean Soc. Food Sci. Nutr. 31(2): 251-256. 
 
Zhang, X., Lee, F.Z., Kum, J.S. and Eun, J.B. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J. Food Sci. Tchnol. 34(2): 225-231. 
 
Jung, D.S., Lee, F.Z. and Eun, J.B. 2002. Quality properties of bread made of wheat flour and black rice flour. Korean J. Food Sci. Technol. 34(2): 232-237. 
 
Lee, F.Z., Choi, S.H. and Eun, J.B. 2002. The nitrite scavenging and electron donating ability of bamboo smoke distillates made by steel kiln and earth kiln. Korean J. Food Sci. Technol. 34(4): 719-724. 
 
Chung, Y.M., Rhee, J.O and Eun, J.B. 2001, Refining of Tea Seed Oil. Food Sci. Biotechnaol. 10(2): 193-198. 
 
Chung, Y.M., Lee, J.C., Kim, K.S. and Eun, J.B. 2001, Chemical Compositions of 26 Varieties of Korean Rice Straw. Food Sci. Biotechnaol. 10(3): 267-271. Kim, J.D., Lee, J.C., Hsieh, F.H. and Eun, J.B. 2001, Rice Cake Production Using Black Rice and Medium-grain Brown Rice. Food Sci. Biotechnaol. 10(3): 315-322. 
 
Shin, K. and Eun, J.B. 2000, Total dietary fiber contents in processed fruit, vegetable, and cereal products. Food Sci. Biotechnol. 9(1): 1-4. 
 
Jennings, B.H., Akoh, C.C. and Eun, J.B. 2000. Lipase-catalyzed modification of sesame oil to incorporate capric acid. J. Food Lipids, 7: 21-30. Lee, J. C. and Eun, J. B. 1999. Inhibition of enzymatic browning in precut lotus (Nelumbo nucifera G.) Roots by browning inhibitors and vacuum-packaging. Acta Hort. 483:349. 

 Kim, J. D., Kim, Kwan and Eun, J. B. 1999. Storage of Black rice using flexible packaging materials. Korean J. Food Sci. Technol. 31(1): 158. 
 
Chung, Y. M., Lee, J. C., Kim, K. S. and Eun, J. B. 1998. Chemical compositions in rice hulls of 26 varieties. J. Korean Soc. Food Sci. and Nutr. 27(3): 376. 
 
Kim, K. S., Kang, Y. K., Kim, J. D., Eun, J. B. and Park, C. 1998. Storage of Kimchi in LDPE film containing antibiotic ceramic. Korean J. Food Sci. Technol. 30(4): 811. 
 
Eun, J. B., Kim, J. D., Park, C. Y., and Choi, Y. S., 1997. Storage of strawberries using low density polyethylene film filled with silver coated ceramic and/or chitin. Korean J. Post-harvest Sci. Technol. Agri. Products. 4(3): 32. 
 
Eun, J. B., Lee, J. C. and Chung D. O. 1997. Chemical changes of salted Yellow Corvenia (Pseudosciaena manchurica) during frozen storage. J. Kor. Fish. Soc. 34(4): 145. 
 
Kim, C. R., Kim, J. S., Koh, D. H. and Eun, J. B. 1997. Microbial decontamination of refrigerated red sea bream by acetic, lactic, and citric acid. Kor. J. Food & Nutr. 10(2): 41. 
 
Lee, J. Y., Eun, J. B. and Choi, S. H. 1997. Improving detection of vibrio vulnificus in Octopus variabilis by PCR. J. Food Sci. 62(1): 179. 
 
Kim, J. D., Park, C. Y. and Eun, J. B. 1996. Storage stability of packaged Kimchi with PE film adding silver-treated ceramic. CNU Agric. Sci. Tech. Rev. 31:87. 
 
Chung, J. H., Eun, J. B. and Park K. H. 1996. Model development of a green tea beverage plant. J. Kor. Tea Soc. 2(2): 247. 
 
Chung, J. H., Eun, J. B. and Park K. H. 1996. Economic analysis of a green tea beverage plant. J. Kor. Tea Soc. 2(2): 229. 
 
Cho, K. S., Bang, G, P., Choi, H. K. and Eun, J. B. 1996. Effect of steam time in green tea processing with 2nd and 3rd plucked tea leaves. J. Kor. Tea Soc. 2(2): 217. 
 
Kim, J. M., Lie, C. H., Eun, J. B., Park, J. W., Oshimi, R., Hayashi, K., Ott, B. Aramaki, T., Sekine, M., Horikita, Y., Fujimoto, K., Aikawa, T., Welch, L. and Long, R. 1996. Surumi from fillet frame of channel catfish. J. Food Sci. 61(2): 428. 
 
Park, K. H., Chung, J. H., Ki, M. C. and Eun, J. B. 1996. A survey on Korean consumer attitude toward green tea. J. Kor. Tea Soc. 2(1): 129. Eun, J. B., Jung, Y. M. and Woo, G. J. 1996. Identification and determination of dietary fibers and flavonoids in pulp and peel of Korean tangerine (Citrus aurantium var.). Korean J. Food Sci. Technol. 28(2): 371. 
 
Woo, G. J., Nam, J. and Eun, J. B. 1996. Optimization of membrane separation process for the production of dietary fibers from tangerine peels. Korean J. Food Sci. Technol. 28(2): 378. 
 
Kim, E. S., Eun, J. B. and Rhee, C. O. 1995. Physical and chemical changes during processing and preservation of Korean native-bee honey art different temperature. Korean J. Post-harvest Sci. Technol. Agric. Prod. 2(2): 293. Kim, C. R., Hearnsberger, J. O., and Eun, J. B. 1995. Inhibiting Gram-negative bacteria in refrigerated catfish using lactic culture and lactic acid. J. Food Prot. 58(6): 639. 

 Kim, C. R., Hearnsberger, J. O., Chung, H. J., and Eun, J. B. 1994. Inhibiting gram negative bacteria in refrigerated catfish using sodium acetate and monopotassium phosphate. Foods Biotechnol. 3(2): 94. 
 
Kim, C. R., Lee Y. K., and Eun J. B. 1994. Production of lactic acid from immobilized cells of Streptococcus thermophilus and Lactobacillus bulgaricus using skim milk medium. Foods Biotechnol. 3(1): 47. 
 
Eun, J. B., Hearnsberger, J. O., and Chung, H. J. 1994. Chemical composition and microflora of channel catfish roe and swim bladder. J. Agric. Food Chem. 42(3): 715. 
 
Eun, J. B., Boyle, J. A., and Hearnsberger, J. O. 1994. Enzymic lipid peroxidation and chemical changes in microsomes from channel catfish (Ictalurus Punctatus) muscle during storage. J. Food Sci. 59(2): 251. 
 
Eun, J. B., Hearnsberger, J. O., and Kim, J. M. 1993. Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish muscle microsomes. J. Food Sci. 58(1): 71. 
 
Eun, J. B., Hearnsberger, J. O., and Boyle, J. A. 1992. Enzymic lipid peroxidation system in channel catfish (Ictalurus Punctatus) muscle microsomes. J. Aquat. Food Prod. Tech. 1: 91. 
 
Kim, D. Y., Chung, Y. M., Eun, J. B., and Park, K. H. 1991. Effect of different shading conditions on the chlorophyll pigment in tea shoots. Agric. Sci. & Tech. Rev. 26: 25. 
 
Yoon, K. S., Eun, J. B., and Kim, D. Y. 1987. Studies on the chemical constituents of the tea shoots by the plucking period. Korean J. Tea Culture. 2(1): 11. 
 
Chung, Y. M., Eun, J. B., and Kim, D. Y. 1986. Studies on chemical constituents of tea shoots in Korean native tea plants. II. Amino acids and minerals. Korean J. Tea Culture. 1(2): 111. 
 
Eun, J. B., Rhee, C. O., and Kim, D. Y. 1985. Studies on chemical constituents of tea shoots in Korean native tea plants. I. Total nitrogen, ash, water extract, tannin, caffeine, and vit. C. J. Korean Agric. Chem. Soc. 28(3): 202. Eun, J. B., Lee, J. S., and Kim, D. Y. 1984. Biological comparison of Korean native tea plants grown in different locations. Korean J. Forestry Soc. 66: 54.