Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (<i>Vicia faba</i> L.) Leaves and Seeds by Shu-Cheng Duan, Soon-Jae Kwon, Seok-Hyun Eom

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Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods by Shucheng Duan, Soon-Jae Kwon, Chan Saem Gil, Seok Hyun Eom

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Light-Induced Antioxidant Phenolic Changes among the Sprouts of Lentil Cultivar by You Rang Park, Soon-Jae Kwon, Ji Hye Kim, Shucheng Duan, Seok Hyun Eom

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Antioxidant Contributors in Seed, Seed Coat, and Cotyledon of γ-ray-Induced Soybean Mutant Lines with Different Seed Coat Colors by You Jin Lim, Soon-Jae Kwon, Shanshan Qu, Dong-Gun Kim, Seok Hyun Eom

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Antioxidant Activities in Kenaf (<i>Hibiscus cannabinus</i>) Shoots during Growth Stages and Destination of Chlorogenic Acid and Kaempferol Glycosides by Shucheng Duan, Soon-Jae Kwon, Da Yun Jeong, Ji Hye Kim, You Rang Park, Chang Kyu Kim, Jae-Hee Kim, Seok Hyun Eom

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