Microsoft Word - Draft OMB Meeting Agenda-April 11 2019

OMB Meeting 4-11-2019 Pre-read Materials

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University of Florida, Gainesville, FL

January 2004 to May 2004

Teaching Assistant, Food science and human nutrition department • Teaching assistant for the Introduction to food science class, an undergraduate course averaging 300 students per semester covering broad topics of food science and technology

PUBLICATIONS

Peer Reviewed Journal Publications

• Hwang, H.; Moser, J.K.; Kim, Y. ; Liu, S. Antioxidant activity of spent coffee ground extract towards soybean oil and fish oil. European journal of lipid science and technology. 2018. Manuscript accepted. • Kim, Y. ; Lee, K.; Kim, M. Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference. Journal of food science and technology . (2016) 1-9. • Kim, Y. ; Talcott, S.T. Tea creaming in non-fermented teas from Camellia sinensis and Ilex vomitoria . Journal of Agricultural and Food Chemistry . 60 (2012) 11793-11799. • Kim, Y. ; Goodner, K.L.; Park, J.D.; Choi, J.; Talcott, S.T. Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chemistry . 129 (2011) 1331-1342. • Kim, Y. ; Welt, B. Talcott, S.T. The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea ( Camellia sinensis ) and yaupon holly ( Ilex vomitoria ) during cold storage. Journal of Agricultural and Food Chemistry . 59 (2011) 4676- 4683. • Noratto, G.G.; Kim, Y. ; Talcott, S.T.; Mertens-Talcott, S.U. Flavonol-rich fractions of yaupon holly leaves (Ilex vomitoria, Aquifoliaceae) inducemicroRNA-146a and have anti-inflammatory and chemopreventive effects in intestinal myofribroblast CCD-18Co cells. Fitoterapia. 82 (2011) 557- 569. • Kim, Y. ; Lounds-Singleton, A.J.; Talcott, S.T. Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.). Food Chemistry . 115 (2009) 989–993. • Kim, Y. ; Brecht, J.K.; Talcott, S.T. Antioxidant phytochemical and fruit quality changes in mango (Mangifera Indica L.) following hot water immersion and controlled atmosphere storage. Food Chemistry . 105 (2007) 1327-1334. • Kim, S.; Kim, Y. Determination of the Antioxidant Capacity of Korean Ginseng Using an ORAC Assay. Journal of East Asian Society and Dietary Life . 17 (2007) 1-10.

CV-Youngmok Kim

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