Byung-Kee Baik

Best Publications

• Barley for food: Characteristics, improvement, and renewed interest

  Byung-Kee Baik;Steven E. Ullrich

  1017
  Citations

• Structure and Functionality of Barley Starches

  Z. Czuchajowska;A. Klamczynski;B. Paszczynska;B.-K. Baik

  715
  Citations

• Discoloration of dough for oriental noodles

  Byung-Kee Baik;Z. Czuchajowska;Y. Pomeranz

  562
  Citations

• Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles

  Byung-Kee Baik;Z. Czuchajowska;Y. Pomeranz

  245
  Citations

• Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

  Hwa Han;Byung-Kee Baik

  240
  Citations

• Influence of Amylose Content on Properties of Wheat Starch and Breadmaking Quality of Starch and Gluten Blends

  Mee-Ryung Lee;Barry G. Swanson;Byung-Kee Baik

  213
  Citations

• Effects of Starch Amylose Content of Wheat on Textural Properties of White Salted Noodles

  Byung-Kee Baik;Mee-Ryung Lee

  204
  Citations

• Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure

  In Hwa Han;Byung-Kee Baik

  198
  Citations

• Isolation and Characterization of Cotyledon Fibers from Peas, Lentils, and Chickpeas

  David D. Dalgetty;Byung-Kee Baik

  163
  Citations

• Analysis of volatile compounds from various types of barley cultivars.

  Anne-Chrystelle J. Cramer;D. Scott Mattinson;John K. Fellman;Byung-Kee Baik

  159
  Citations

• Comparison of Polyphenol Oxidase Activities in Wheats and Flours from Australian and U.S. Cultivars

  B.-K. Baik;Z. Czuchajowska;Y. Pomeranz

  150
  Citations

• Genotypic Variation in Color and Discoloration Potential of Barley-Based Food Products

  Z. Quinde;S. E. Ullrich;B.-K. Baik

  147
  Citations

• Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration

  Zory Quinde-Axtell;Byung-Kee Baik

  143
  Citations

• Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals

  Byung-Kee Baik;Joseph Powers;Linhda T. Nguyen

  143
  Citations

• Protein Quality of Wheat Desirable for Making Fresh White Salted Noodles and Its Influences on Processing and Texture of Noodles

  Chul Soo Park;Byung Hee Hong;Byung-Kee Baik

  142
  Citations

• Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel

  Eun Young Park;Byung Kee Baik;Seung Taik Lim

  140
  Citations

• Relationship Between Protein Characteristics and Instant Noodle Making Quality of Wheat Flour

  Chul Soo Park;Byung-Kee Baik

  137
  Citations

• Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils, and Chickpeas

  David D. Dalgetty;Byung-Kee Baik

  132
  Citations

• Abiotic stress responsive proteins of wheat grain determined using proteomics technique.

  Abu Hena Mostafa Kamal;Ki-Hyun Kim;Kwang-Hyun Shin;Jong-Soon Choi

  122
  Citations

• Retrogradation of waxy and normal corn starch gels by temperature cycling

  Xing Zhou;Byung Kee Baik;Ren Wang;Seung Taik Lim

  118
  Citations