Food Chemistry Lab.

2026​

• Eunmi Koh. 2026. Anthocyanin instability in food matrices during cooking process: A review. Korean Journal of Food & Cookery Science 42(2): 113-127

 

2025​

• Yebeen Kang, Eunmi Koh. 2025. Chlorogenic acid is more effective than aluminum ion for protecting anthocyanins in aqueous aronia solution against LED light. Journal of Food Composition and Analysis 143: 107557

• Youngbin Jang, Eunmi Koh. 2025. Enhanced encapsulation efficiency and stability of aronia anthocyanins by encapsulation: A focus on ionic strength of wall materials. Food Science and Biotechnology 34: 2197–2206

• Jimin Kang, Eunmi Koh. 2025. Improved stability of aronia anthocyanins in makgeolli using maltodextrin/gums combination as wall material. Korean Journal of Food Science and Technology 57(2): 184-190

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2024

• Youngbin Jang, Eunmi Koh. 2024. Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system. Food Chemistry 434: 137443

• Jimin Kang, Eunmi Koh. 2024. Stability of microencapsulated aronia anthocyanins in a carbonated beverage. Korean Journal of Food Science and Technology 56(6): 725-732

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2023

• Jimin Kang, Eunmi Koh. 2023. Stability of aronia anthocyanins encapsulated with maltodextrin and gums in beverage model solution. Korean Journal of Food Science and Technology 55(6): 561-567

• Yebeen Kang, Eunmi Koh. 2023. Improved stability of anthocyanins in aronia by the addition of chlorogenic acid. Korean Journal of Food Science and Technology 55(6): 546-552

• Hwijin Paeng, Eunmi Koh. 2023. Effects of sugar and aronia juice on quality characteristics of aronia jelly. Korean Journal of Food & Cookery Science 39(5): 338-345

• Yujeong Choi, Youngbin Jang, Eunmi Koh. 2023. Comparison of color, anthocyanins, total phenols, and antioxidant activity in commercial aronia vinegar. Korean Journal of Food & Cookery Science 39(3): 152-160

• Youngbin Jang, Eunmi Koh. 2023. Lemon juice improved color acceptance of aronia (Aronia melanocarpa) pound cake by copigmentation. Food Science and Biotechnology 32(11): 1531-1539

• Kyung Hwa Hong, Eunmi Koh. 2023. Coloring and functional properties of cotton and wool fabrics treated with aronia (Aronia melanocarpa) fruit and leaf extracts. International Journal of Clothing Science and Technology 35(3): 321-333

• Youngbin Jang, Eunmi Koh. 2023. Characterization and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum. Food Chemistry 405: 135002

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​2022

• Yebeen Kang, Eunmi Koh. 2022. Thermal degradation kinetics of anthocyanins in black chokeberry, black mulberry, and blueberry. Journal of The East Asian Society of Dietary Life 32(6): 360-369

• Jimin Kang, Eunmi Koh. 2022. Effect of husk on anthocyanins during cooking of purple corn (Zea mays L.). Korean Journal of Food & Cookery Science 38 (6): 341-348​

• Ha Nul Lee, Youngbin Jang, Eunmi Koh. 2022. Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija (Schisandra chinensis Baillon). Journal of Food Processing and Preservation 46(11): e17055

• Dayeon Ryu, Eunmi Koh. 2022. Stability assessment of anthocyanins from black soybean, grape, and purple sweet potato under in vitro gastrointestinal digestion. Food Science and Biotechnology 31(8): 1053–1062

• Yeji Choi, Eunmi Koh. 2022. Microencapsulation of aronia extract and stability of encapsulated anthocyanins during sulgidduk cooking. Korean Journal of Food Science and Technology 54(2): 163-170

• Dayeon Yoon, Ah Young Yun, Youngbin Jang, Eunmi Koh. 2022. Physico-chemical and sensory characteristics of commercial omija-cheong. Journal of The East Asian Society of Dietary Life 32(1): 12-20

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2021

• Dayeon Ryu, Yunkyung Sung, Jungil Hong, Eunmi Koh. 2021. Cellular uptake of anthocyanins extracted from black soybean, grape, and purple sweet potato using INT-407 cells. Food Science and Biotechnology 30(10): 1383-1391

• Bogyoung Choi, Eunmi Koh. 2021. Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur. Food Science and Biotechnology 30(11): 1427-1434

• Youngbin Jang, Eunmi Koh. 2021. Sustainable water extraction of anthocyanins in aronia (Aronia melanocarpa L.) using conventional and ultrasonic-assisted method. Korean Journal of Food Science and Technology 53(5): 527-534

• Sun Mee Lee, Eunmi Koh. 2021. Study on the quality characteristics of aronia cheong prepared with different sugars. Journal of The East Asian Society of Dietary Life 31(4): 226-235

• Hwijin Paeng, Eunmi Koh. 2021. Quality characteristics of cup jelly based on amounts of aronia juice. Korean Journal of Food Science and Technology 53(3): 231-238

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2020

• Youngbin Jang, Eunmi Koh. 2020. Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea. Food Science and Biotechnology 29(12): 1665–1673

• Dayeon Ryu, Hyun-Mee Park, Eunmi Koh. 2020. Effects of solid-liquid ratio, time, and temperature on water extraction of anthocyanin from Campbell Early grape. Food Analytical Methods 13: 637–646

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2019

• So Hee Yoon, Eunmi Koh, Bogyoung Choi, BoKyung Moon. 2019. Effects of soaking and fermentation time on biogenic amines content of maesil (Prunus Mume) extract. Foods 8: 592-605

• Eunmi Koh, Kyung Hwa Hong. 2019. Preparation and properties of wool fabrics dyed with spent coffee ground extract. Textile Research Journal 89(1): 13–19

• Youngbin Jang, Eunmi Koh. 2019. Antioxidant content and activity in leaves and petioles of six sweet potato (Ipomoea batatas L.) and antioxidant properties of blanched leaves. Food Science and Biotechnology 28(2): 337–345

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2018

• Dayeon Ryu, Eunmi Koh. 2018. Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from Campbell Early grape using response surface methodology. Korean Journal of Food Science and Technology 50(5): 474-479

• Bogyoung Choi, Youngbin Jang, Eunmi Koh. 2018. Determination of ethyl carbamate in soy sauce from Korean market. Food Control 93: 56-60

• Dayeon Ryu, Eunmi Koh. 2018. Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from black soybeans (Glycine max L.). Food Analytical Methods 12: 1382-1389

• Dayeon Ryu, Eunmi Koh. 2018. Stability of anthocyanins in bokbunja (Rubus occidentalis L.) under in vitro gastrointestinal digestion. Food Chemistry 267: 157-162

• Dayeon Ryu, Eunmi Koh. 2018. Application of response surface methodology to acidified water extraction of black soybeans for improving anthocyanin content, total phenols content and antioxidant activity. Food Chemistry 261: 260-266

• B. Choi, D. Ryu, C-I. Kim, J-Y. Lee, A. Choi, E. Koh. 2017. Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population. Food Additives & Contaminants: PART A 34(11): 1885–1892

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2017

• Eunmi Koh, Kyung Hwa Hong. 2017. Preparation and properties of cotton fabrics finished with spent coffee extract. Cellulose 24: 5225–5232

• Bogyoung Choi, Eunmi Koh. 2017. Spent coffee as a rich source of antioxidative compounds. Food Science and Biotechnology 26(4): 921-927

• Dayeon Ryu, Youngbin Jang, Ha Nul Lee, Eunmi Koh. 2017. Effect of different cooking methods on ethyl carbamate in soy sauce. Korean Journal of Food & Cookery Science 33(2): 121-126

• Dayeon Ryu, Eunmi Koh. 2017. Estimated dietary anthocyanin intakes and major food sources of Koreans. Journal of The East Asian Society of Dietary Life 27(4): 378-386

• Bogyoung Choi, Eunmi Koh. 2017. Changes in the antioxidant capacity and phenolic compounds of maesil extract during one-year fermentation. Food Science and Biotechnology 26(1): 89-95

• Eunmi Koh, Kyung Hwa Hong. 2017. Functional fabric treatment using tannic acid and extract from purple-fleshed sweet potato. Textile Research Journal 87(7): 790-798

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2016

• Dayeon Ryu, Bogyoung Choi, Nayoung Kim, Eunmi Koh. 2016. Validation of analytical methods for ethyl carbamate in nine food matrices. Food Chemistry 211: 770–775

• Jee Eun Jung, Eunmi Koh. 2016. Use of monosodium L-glutamate and ribonucleotide seasoning in Korean processed foods. Journal of The East Asian Society of Dietary Life 26(4): 308-313

• Bogyoung Choi, Eunmi Koh. 2016. Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation. Food Chemistry 209: 318–322

• Eunmi Koh, Jeonghee Surh. 2016. Influence of sulfur fertilization on the antioxidant activities of onion juices prepared by thermal treatment. Preventive Nutrition and Food Science 21(2): 160-164

• Eunmi Koh, Jeonghee Surh. 2016. Parboiling improved oxidative stability of milled white rice during one-year storage. Food Science and Biotechnology 25(4): 1043-1046

• Dayeon Ryu, Eunmi Koh. 2016. Influence of cooking methods on free and bound phenolic acids in Korean black rice. Journal of Food Processing and Preservation 41: e12873

• Kyung Hwa Hong, Eunmi Koh. 2016. Effects of cooking methods on anthocyanins and total phenolics in purple-fleshed sweet potato. Journal of Food Processing and Preservation 40: 1054–1063

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2015

• Dayeon Ryu, Bogyoung Choi, Eunjoo Kim, Seri Park, Hwijin Paeng, Cho-il Kim, Jee-yeon Lee, Hae Jung Yoon, Eunmi Koh. 2015. Determination of ethyl carbamate in alcoholic beverages and fermented foods sold in Korea. Toxicological Research 31(3): 1-9

• Ye Rim Kim, Ki Yeon Shim, Ji Hyun Yoon, Soo Yeon Choi, Eunmi Koh. 2015. Sensory characteristics of purple-fleshed sweet potato jam with varying sugar contents. Journal of The East Asian Society of Dietary Life 25(4): 660-666

• Eunmi Koh, Jeonghee Surh. 2015. Food types and frying frequency affect the lipid oxidation of deep-frying oil for the preparation of school meals in Korea. Food Chemistry 174: 467–472

• Eunmi Koh, Dayeon Ryu, Jeonghee Surh. 2015. Ratio of malondialdehyde to hydroperoxides and color change as an index of thermal oxidation of linoleic acid and linolenic acid. Journal of Food Processing and Preservation 39(3): 318-326

• Eunmi Koh, Ok-Hee Jang, Kyu-Hyon Hwang, Young-Nam An, BoKyung Moon. 2015. Effects of steaming and air-drying on ginsenoside composition of Korean ginseng (Panax ginseng C.A. Meyer). Journal of Food Processing and Preservation 39(2): 207-213

• Jeonghee Surh, Eunmi Koh. 2015. Investigation on the use of gums in Korean processed foods. Korean Journal of Food & Cookery Science 31(2): 200-206

• Bogyoung Choi, Eunmi Koh. 2015. Determination of ethyl carbamate in maesil extract and estimated daily intake. Korean Journal of Food & Cookery Science 31(2): 112-117

• Dayeon Ryu, Eunmi Koh. 2015. Determination of ethyl carbamate in commercial and homemade maesilju. Journal of The East Asian Society of Dietary Life 25(2): 309-315

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2014

• Eunmi Koh, Kyung Hwa Hong. 2014. Gallnut extract-treated wool and cotton for developing green functional textiles. Dyes and Pigments 103: 222-227

• Eunmi Koh, Ki-Hyo Jang, Jeonghee Surh. 2014. Improvement of physicochemical properties of cereal based ready-to-eat sunsik using fermentation with bionuruk and Bifidobacterium longum. Food Science and Biotechnology 23(6): 1977-1985

• Jeonghee Surh, Eunmi Koh. 2014. Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice. Journal of the Science of Food and Agriculture 94: 3296–3304

• Eunmi Koh, Saehun Mun, Jeonghee Surh. 2014. Effect of roasting on particle size, water-holding capacity, and viscosity of cereal-based sunsik. Korean Journal of Food & Cookery Science 30(5): 526-530

• Jeonghee Surh, Eunmi Koh. 2014. Effect of pan-frying on anthocyanin content in hwajeon with varying proportion of glutinous black rice flour. Korean Journal of Food & Cookery Science 30(4): 378-384

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2013~past

• Eunmi Koh, Stephen Kaffka, Alyson E Mitchell. 2013. A long-term comparison of the influence of organic and conventional crop management practices on the content of the glycoalkaloid α-tomatine in tomatoes. J. Sci. Food Agric. 93: 1537–1542

• Eunmi Koh, Hyehyung Shin, Miyong Yon, Ji Woon Nam, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Meehye Kim, Sung-Kug Park, Hoon Choi, Cho-il Kim. 2012. Measures for a closer-to-real estimate of dietary exposure to heavy metals in total diet study for Koreans. Nutr. Res. Pract. 6(5): 436-443

• Eunmi Koh, Suthawan Charoenprasert, Alyson E. Mitchell. 2012. Effect of Organic and Conventional Cropping Systems on Ascorbic Acid, Vitamin C, Flavonoids, Nitrate, and Oxalate in 27 Varieties of Spinach (Spinacia oleracea L.). J. Agric. Food Chem. 60: 3144−3150

• Eunmi Koh, Suthawan Charoenprasert, Alyson E. Mitchell. 2012. Effect of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage. J. Sci. Food Agric. 92: 23-28

• Eunmi Koh, Alyson E. Mitchell. 2011. Characterization of urinary isoflavone metabolites excreted after the consumption of soy flour or soybean paste using LC-(ESI)MS/MS. J. Food Biochem. 35(5): 1474-1485

• Eunmi Koh, Hyehyung Shin, Miyong Yon, Eunjeong Nam, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Meehye Kim, Sung-kug Park, Hoon Choi, Cho-il Kim. 2011. Selection of representative foods and ‘best-fit’ mapping of other foods for estimation of a comprehensive exposure to food contaminants in a Korean total diet study. Korean J. Food Sci. Technol. 43(6): 773-782

• Jeeyeon Lee, Dohee Kim, Yoonna Lee, Eunmi Koh, Youngsoo Jang, Hyeyoung Lee, Youngae Jang, Cho-il Kim. 2011. Influencing factors on the dietary supplements consumption among children in Korea. Korean J. Community Nutr. 16(6): 740-750

• Miyong Yon, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Eunmi Koh, Eunjeong Nam, Hyehyung Shin, Baeg-won Kang, Jong Wook Kim, Seok Heo, Hea-young Cho, Cho-il Kim. 2011. Major sources of sodium intake of the Korean population at prepared dish level-based on the KNHANES 2008 & 2009. Korean J. Community Nutr. 16(4): 473-487

• Eunmi Koh, K.M.S. Wimalasiri, Alexander W. Chassy, Alyson E. Mitchell. 2009. Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. J Food Compos. Anal. 22: 637-643

• Miki Hiemori, Eunmi Koh, Alyson E. Mitchell. 2009. Influence of cooking on anthocyanins in black rice (Oryza sativa L. japonica var. SBR). J. Agric. Food Chem. 57(5): 1908-1914

• Eunmi Koh, Alyson E. Mitchell. 2008. Trends in the Analysis of Phytochemicals: Flavonoids and Carotenoids. In: Phytochemicals: Aging and Health, Meskin MS, Bidlack WR, Randolph K (eds), Taylor and Francis/CRC Press, London, UK. pp. 39-76

• Alyson E. Mitchell, Katherine J. Meyers, Eunmi Koh. 2008. Organic Fruit and Vegetables. In: Improving the health-promoting properties of fruit and vegetable products, Tomas-Barberan, FA and Gil, MI (eds), Woodhead Publishing Limited, Cambridge, UK. pp. 505-532

• Eunmi Koh, K.M.S. Wimalasiri, Erica N.C. Renaud, Alyson E. Mitchell. 2008. A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce. J. Sci. Food Agric. 88(2): 344-354

• Alyson E. Mitchell, Yun-Jeong Hong, Eunmi Koh, Bryant DE, Dennison, F., Kaffka, S. 2007. Ten-year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. J. Agric. Food Chem. 55(15): 6154 -6159

• Eunmi Koh, Alyson E. Mitchell. 2007. Urinary isoflavone excretion in Korean adults: comparisons of fermented soybean paste and unfermented soy flour. J. Sci. Food Agric. 87(11): 2112–2120

• Eunmi Koh, Hoonjeong Kwon. 2007. Effects of NaCl on the ethanolysis of N-carbamyl compounds to form ethyl carbamate. Korean J. Food Sci. Technol. 39(1): 94-98

• Eunmi Koh, Hoonjeong Kwon. 2007. Quantification of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age. J. Sci. Food Agric. 87: 98-102