해당화와 머루를 함께 발효한 해당화 머루주의 발효특성

지설희 ,  한우철 ,  이재철 외 2명

한국식품과학회지

2009 .04

The Analysis of Natural Polyphenolic Compounds in Different Grape Cultivar Groups

Jang-Heung Kim ,  Ik-Hawn Kim ,  Seok-Ho Lee 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

한국산 적포도주의 관능적 특성에 관한 연구 (Ⅲ)

이장은 ,  홍희도 ,  최희돈 외 4명

한국식품과학회지

2003 .10

Polyphenolic Compounds from Korean Pear and Their Biological Activities

Yunbin Zhang ,  Hee Jin Choi ,  Ho Suk Han 외 6명

Food Science and Biotechnology

2003 .06

형광등과 발광다이오드 광원이 ‘곰보배추’의 생육, 엽형 및 항산화능에 미치는 영향

박헌 ,  유연정 ,  최은영

시설원예·식물공장

2017 .07

Antiproliferative Activity of Polyphenolics in Plums

Dae-Ok Kim ,  Ki Won Lee ,  Ock Kyoung Chun 외 2명

Food Science and Biotechnology

2003 .08

Phenolic Compounds and Radical Scavenging Activity of Black Rice with Cooking Method

Koan Sik Woo ,  Kyung Ha Lee ,  Hyun-Joo Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Relationship of Radical Scavenging Activities and Anthocyanin Contents in the 12 Colored Rice Varieties in Korea

Seo ,  Woo-Duck ,  Kim 외 18명

Applied Biological Chemistry

2011 .01

Antioxidant and Free Radial Scavenging Activities of Korean Wine

Hyun-Jung Lee ,  Kyung-Hee Koh

Food Science and Biotechnology

2001 .10

Antioxidant Activities of Extracts from Skin and Fruit Characteristics of Vitis amurensis Collected in Korea

Young Sik Pa ,  k ,  Jae Yun Heo 외 4명

한국원예학회 기타 간행물

2006 .08

Deodorant Activity of Botanical Polyphenolic Compounds against Methyl Mercaptan

Yeon Kim ,  Young-Mog Kim ,  Hyeung-Rak Kim 외 1명

한국수산과학회 양식분과 학술대회

2014 .07

Radical Scavenging Activities of Phenolic Compounds Isolated from Mulberry (Morus spp.) Cake

Young-Woong Shin ,  Seong-Kwon Lee ,  Yun-Ju Kwon 외 2명

Journal of Food Science and Nutrition

2005 .12

Phenolic Content and Superoxide Radical Intensity of Korean Wines

Kyung Hee Koh ,  Jun Hee Lee

Food Science and Biotechnology

1996 .12

Antioxidant Compounds and Radical Scavenging Activity according to Variety in Adzuki Beans

Koan Sik Woo ,  Seuk Bo Song ,  Jee Yeon Ko 외 7명

한국식품영양과학회 학술대회발표집

2014 .10

[P9-22] Identification of Polyphenolic Compounds at Dropwort Extract Fermented with Brown Sugar and Oligosaccharides

Kwang-Hwan Jhee ,  Hae-Jung Byun ,  Kyoung-Ran Kim 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Growth and Total Polyphenolic Compounds Contents of Vegetable Sprouts as Affected by Light Quality and Intensity of Light-Emitting Diodes

Hyunseung Hwang ,  Sihyeon Jeong ,  Suyeon Lee 외 1명

한국원예학회 학술발표요지

2014 .05

Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)

Youn Ri Lee ,  In Guk Hwang ,  Koan Sik Woo 외 3명

Food Science and Biotechnology

2007 .12

왕벚나무 껍질의 에탄올 추출물과 용매 분획물의 항산화활성 비교

주신윤

한국식품과학회지

2020 .08

Radical Scavenging Activities of Korean Traditional Rice Wine, Takju

Yang Hee Hong ,  Song Hwan Bae ,  Eun Young Jung 외 4명

Journal of Food Science and Nutrition

2009 .06