Antioxidant Activity of Low-Molecular Weight Compounds Identified as Maillard Reaction Products on Refined Soybean Oil

Young-Hee Cho ,  Dong-Hoon Kim

Food Science and Biotechnology

1994 .09

The Effect of Maillard Reaction on Characteristics and Antioxidant Activity of Milk Protein

Nam Su Oh ,  Hyun Ah Lee ,  Jae Youn Joung 외 6명

한국식품영양과학회 학술대회발표집

2012 .10

[P1-08] The Antioxidant Activity of Maillard Reaction Products Derived from Amino Acid Enantiomer Model Systems

Ji-Sang Kim

한국식품영양과학회 학술대회발표집

2010 .10

[P3-38] Biological Activities of Maillard Reaction Products from a Sugar-amino Acid Model System

In Guk Hwang ,  Hyun Young Kim ,  Hean Sang Jeong 외 1명

한국식품영양과학회 학술대회발표집

2009 .11

[P1-02] Antioxidant Activity of Melanoidins by Amino Acids Enantiomers in the Course Maillard Reaction

Ji-Sang Kim ,  Young-Soon Lee

한국식품영양과학회 학술대회발표집

2007 .10

[P1-06] Effect of Reaction pH on the Antioxidant Activity of Melanoidins before and after Dialysis by Amino acids Enantiomers in the Course Maillard Reaction

Ji-Sang Kim ,  Young-Soon Lee

한국식품영양과학회 학술대회발표집

2007 .10

[P2-68] The effects of organic acids on Maillard reaction in fermented Korean soybean pastes

Seong-Il Lim ,  Eun-Jung Kwak

한국식품영양과학회 학술대회발표집

2010 .10

[P3-57] Development of natural meat-like flavor based on Maillard reaction products

Ji-Hye Moon ,  Hee-Don Choi ,  Yoon-Sook Kim

한국식품영양과학회 학술대회발표집

2010 .10

Maillard 반응 생성물의 열분해 산물에 대한 돌연변이 유발성 연구

김숙영 ,  문자영 ,  이동욱 외 1명

한국연초학회지

1988 .01

Maillard 반응생성물이 Bacillus sp.의 생육특성에 미치는 영향

이기동 ,  김정숙 ,  권중호

한국식품과학회지

1997 .04

반응표면분석에 의한 Maillard 반응기질의 동적변화 모니터링

이기동 ,  김정숙 ,  권중호

한국식품과학회지

1996 .04

Glucose-아미노산계 Maillard 반응생성물의 아질산염 소거작용

김선봉 ,  이동호 ,  염동민 외 3명

한국식품과학회지

1988 .06

Meat-like Flavor 개발을 위한 당-아미노산 Model System에서의 Maillard 반응

고순남 ,  윤석환 ,  윤석권 외 1명

한국식품과학회지

1997 .10

The Significance of Pyrazine Formation in Flavor Generation during the Maillard Reaction

Seung Seok Yoo

Journal of Food Science and Nutrition

1997 .12

지질산화에 의한 갈변에 관한 연구 - 지질과 아미노산의 Maillard 반응에 있어서 Aw와 온도의 영향 -

서재수

한국식품영양과학회지

1995 .12

The Effect of Caffeic Acid on the Antinociception and Mechanisms in Mouse

Pa ,  k ,  Soo-Hyun 외 10명

Applied Biological Chemistry

2011 .01

Evaluation of Potato Varieties with High Antioxidant Activities by Measuring Phenolic Acids in Different Tuber Parts

Kui-Hua Li ,  Eung-Jun Pa ,  k 외 4명

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2006 .06

The Antioxidant Activity of Maillard Reaction Products (MRPs) in Both Aqueous and Ethanolic Glucose-Glycine Oligomer Solutions

Ji-Sang Kim

한국식품영양과학회 학술대회발표집

2012 .10

High Resolution ¹³C NMR Spectroscopy of Maillard Reaction Products Obtained from Sucrose and Lysine

Nan-Sook Koo ,  Natholyn D. Ha ,  is

Food Science and Biotechnology

1995 .03

[P1-05] Study of Maillard Reaction Products Derived from Fructose-Glycine Oligomer

Ji-Sang Kim

한국식품영양과학회 학술대회발표집

2010 .10