[연구분야]
Elucidation of absorption and metabolic pathways

Discovery of gut microbiota–derived novel metabolites

Structure elucidations of lipophilised phenolics using chromatographic methods and spectroscopic means

Antioxidant activity determination of lipophilised phenolics and natural antioxidants

Discovery of phytochemicals in foods

Lipid oxidation and its prevention

[학술논문]
26. Moon, C., Oh, W. Y., Yeo, J. D. (2025). Proteomics and metabolomics for assessing metabolite changes, safety, and adulteration in milk products. Food Science and Biotechnology, 1-12 (In press).

25. Yoo, K. C., Kim, C. H., Oh, W. Y.*, and Lee, J. H.* (2025). Prooxidative properties of aldehydes in oil-in-water emulsion on the aspects of physicochemical properties. Food Science and Biotechnology 34 (13), 3007-3015.

24. Oh, S. H., Lee, J. M., Kwak, J., Oh, W. Y.*, and Lee, J. H.* (2025). Oxidative stability of rice flour during storage under thermal oxidation and light irradiation. Food Science and Biotechnology 34 (6), 1359-1370.

23. Oh, W. Y., Liu, S., Lee, J. H.* (2024). Revisiting polar paradox: antioxidant activity in bulk oil using selected phenol lipids. Food Science and Biotechnology 33 (15), 3491.

22. Oh, S. H., Oh, W. Y.*, and Lee, J. H.* (2024). Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation. Food Science and Biotechnology 33 (8), 1839-1846.

21. Lee, M. K., Kim, M. -J., Oh, W. Y.*, and Lee, J. H.* (2024). Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system. Food Chemistry 440, 138153.

20. Yoo, K. C., Kim, S. H., Kim, M. -J., Oh, W. Y.*, and Lee, J. H.* (2024). Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion. Food Science and Biotechnology, 33 (3), 569-577.

19. Oh, W. Y., Kim, M. -J., Lee, J. H. (2023). Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Science and Biotechnology 32 (13), 1805.

18. Hong, J. H., Kim, M. -J., Oh, W. Y.*, and Lee, J. H.* (2023). Evaluation of deodorization techniques using cyclodextrins on headspace volatiles and antioxidant properties of onion. Food Chemistry, 410, 135416.

17. Kim, H. K., Koo, H. W., Oh, W. Y., Myoung, S. K., Ahn, S. D., Kim, M. -J., and Lee, J. H. (2023). Changes of molecular mobility of ascorbyl palmitate and α-tocopherol by phospholipid and their effects on antioxidant properties in bulk oil. Food Chemistry, 403, 134458.

16. Lee, J. H., Oh, W. Y. (2022). Methods determining the degree of oxidation in edible oils and prediction for the oxidative stability. Food Science and Industry, 55, 432-442.

15. Kim, Y. H., Kim, M. -J., Oh, W. Y.*, and Lee, J. H.* (2022). Antioxidant effects and reaction volatiles from heated mixtures of soy protein hydrolysates and coconut oil. Food Science and Biotechnology, 32, 309-317.

14. Kim, S. H., Kim, S. H., Oh, W. Y., Lee, Y. H., and Lee, J. H. (2022). Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil. International Journal of Food Science and Technology, 57, 6082-6089.

13. Oh, W. Y., Ambigaipalan, P., Shahidi, F. (2021). Quercetin and its ester derivatives inhibit oxidation of food, LDL and DNA. Food Chemistry. 364, 130394.

12. Paranavitana, L., Oh, W. Y., Yeo, J, D., and Shahidi, F. (2021). Determination of soluble and insoluble-bound phenolic compounds in dehulled, whole, and hulls of green and black lentils using ESI-MS/MS and their inhibition in DNA strand scission. Food Chemistry. 361, 130083.

11. Oh, W. Y., Gao, Y., Shahidi, F. (2021). Stilbenoids: Chemistry, Occurrence, Bioavailability and Health Effects ？ A Review. Journal of Food Bioactives. 13, 20-31.

10. Alasalvar, C., Chang, S. K., Bolling, B., Oh, W. Y., Shahidi, F. (2021).. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 1-46.

9. Ambigaipalan, P., Oh, W. Y., Shahidi, F. (2020). Lipophilized epigallocatechin (EGC) and its derivatives: Inhibition of oxidation of β-carotene？linoleate oil-in-water emulsion and DNA strand scission. Journal of Food and Drug Analysis, 28, 356-364.

8. Shahidi, F., Oh, W. Y. (2020). Lipid-derived flavor and off-flavor of foods: An overview. Journal of Food Bioactives, 10, 20-31.

7. Ambigaipalan, P., Oh, W. Y., Shahidi, F. (2020). Epigallocatechin (EGC) esters as potential sources of antioxidants. Food Chemistry, 309, 125609.

6. Shahidi, F., Vasudevan Ramakrishnam, V., Oh, W. Y. (2019). Bioavailability and metabolism of food bioactives and their health effects. Journal of Food Bioactives, 8, 6-41.

5. Oh, W. Y., Chiou, Y. ？S., Pan, M. ？H., and Shahidi, F. (2019). Lipophilised resveratrol affects generation of reactive nitrogen species in murine macrophages and cell viability of human cancer cell lines. Journal of Food Bioactives, 7, 73-77.

4. Oh, W. Y., Ambigaipalan, P., Shahidi, F. (2019). Preparation of quercetin esters and their antioxidant activity. Journal of Agricultural and Food Chemistry, 67, 10653-10659.

3. Shahidi, F., Vamadevan, V., Oh, W. Y., Peng, H (2019). Phenolic compounds in agri-food by-products, their bioavailability and health effects. Journal of Food Bioactives, 5, 57-119.

2. Oh, W. Y., Shahidi, F. (2018). Antioxidant activity of resveratrol ester derivatives in food and biological model systems. Food Chemistry, 261, 267-273.

1. Oh, W. Y., Shahidi, F. (2017). Lipophilization of resveratrol and effects on antioxidant activities. Journal of Agricultural and Food Chemistry, 65, 8617-8625.