Assessing the Impact of Arabinoxylans on Dough Mixing Properties and Noodle-Making Performance through Xylanase Treatment von Ha, Eunbin, Kweon, Meera

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Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour von Moon, Yujin, Kweon, Meera

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Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread von Avarzed, Enkhtungalag, Kweon, Meera

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Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread von Zhao, Yuxia, Kweon, Meera

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Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill von Kim, Jeongeon, Kim, Hyungseop, Lee, Eunji, Moon, Yujin, Kweon, Meera

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Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions von Seo, Yeri, Moon, Yujin, Kweon, Meera

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Prediction Model for Screening Patients at Risk of Malnutrition After Gastric Cancer Surgery von Park, Ji-Hyeon, Kim, Eunjung, Seol, Eun-Mi, Kong, Seong-Ho, Park, Do Joong, Yang, Han-Kwang, Choi, Jong-Ho, Park, Shin-Hoo, Choe, Hwi-Nyeong, Kweon, Meera, Park, Jiwon, Choi, Yunhee, Lee, Hyuk-Joon

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Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths von Baek, Nayeon, Moon, Yujin, Kim, Jeongeon, Kweon, Meera

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Quality of Low-Allergy Wheat (‘O-Free’) Flour and Optimization of Its Bread-Baking Performance von Xia, Tianyi, Kim, Kyeonghoon, Kweon, Meera

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Quality and noodle‐making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylans von Kim, Jeongeon, Kweon, Meera

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Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility von Moon, Yujin, Kweon, Meera

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Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum von Hong, Ye-Eun, Kweon, Meera

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Exploring the applicability of tamarind gum for making gluten-free rice bread von Jang, Kyoung-jin, Hong, Ye Eun, Moon, Yujin, Jeon, Soojeong, Angalet, Stevan, Kweon, Meera

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Formula optimization of ready-to-proof and ready-to-bake frozen dough of sweet bread using response surface methodology von Zhao, Yuxia, Kweon, Meera

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Nutritional Management of a Patient with a High-Output Stoma after Extensive Small Bowel Resection to Treat Crohn's Disease von Lee, Yun Jung, Kweon, MeeRa, Park, Misun

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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Rev... von Kweon, Meera, Slade, Louise, Levine, Harry

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Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour von Zhang, Tingting, Kim, Hyungseop, Kweon, Meera

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Role of glassy and crystalline transitions in the responses of corn starches to heat and high pressure treatments: Prediction of solute-induced barostabilty from solute-induced the... von Kweon, Meera, Slade, Louise, Levine, Harry

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Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation von Lee, Eun Jung, Moon, Yujin, Kweon, Meera

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Impacts of weathering/preharvest sprouting in the field on the milling and flour quality of soft wheats, and resulting baking performance for soft wheat‐based baked products von Kweon, Meera, Slade, Louise, Levine, Harry

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