Sorghum Extract Lowers the Lymphatic Absorption of Trans Fat in Rats

Juyeon Kim ,  Myung Chul Seo ,  Koan Sik Woo 외 1명

한국식품영양과학회 학술대회발표집

2012 .10

흰쥐 모델에서 Capsaicin이 소장 콜레스테롤 및 중성지방 흡수율에 미치는 영향

서윤정 ,  김주연 ,  노상규

한국식품영양과학회지

2009 .12

Schisandra chinensis Extract Lowers Lymphatic Absorption of Cholesterol and Fat in Rats

Soyoon Ju ,  Juyeon Kim ,  Joonghyeap Pa 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Reduction of Body Weight by Capsaicin is Associated with Inhibition of Glycerol-3-Phosphate Dehydrogenase Activity and Stimulation of Uncoupling Protein 2 mRNA Expression in Diet-induced Obese Rats

Ji Young Ann ,  Mak-Soon Lee ,  Hyunjin Joo 외 2명

Journal of Food Science and Nutrition

2011 .09

Inhibitory Effect of Capsaicin against Carcinogen - induced Oxidative Damage in Rats

Rina Yu ,  Min-Ah Choi ,  Te 외 4명

Journal of Food Science and Nutrition

2002 .03

Effects of Capsaicin on the Growth and Ethanol Production of Zygosaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)

Nam-Soon Oh ,  Dong-Bum Shin ,  Man-Jin In 외 2명

Food Science and Biotechnology

2004 .12

Isolation of the White Pellicle-forming Strain from Gochujang, Growth Inhibition and Its Effect on Quality of Gochujang

Seong-Il Lim ,  Eun-Jung Kwak ,  Cheong Choi

Food Science and Biotechnology

2004 .02

Determination of Capsaicin and Dihydrocapsaicin in Traditional Gochujang Produced at Folk Villages in Sunchang Region

Ju-Hee Heo ,  Sung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2012 .10

지역별 농가 생산 고추장의 품질 현황 분석

이슬 ,  유선미 ,  박보람 외 2명

한국식품영양과학회지

2014 .07

고추중의 Capsaicin 정량(定量)에 관(關)한 연구(硏究)

이태영 ,  박성오

Applied Biological Chemistry

1963 .01

시판 라면스프 및 고추가루 중의 매운맛 성분 Capsaicin 함량측정을 통해 추정된 한국인의 Capsaicin 섭취량 범위

박정순 ,  김명환 ,  유리나

한국식품영양과학회지

1999 .04

Effects of Egg Phospholipids on the Intestinal Absorption of Lipids

Sang K. Noh ,  Sung I. Koo

한국식품영양과학회 학술대회발표집

2004 .11

Quality Characteristics of Low-Salt Gochujang Added with Glycyrrhiza uralensis and Brassica juncea

So-Young Lee ,  So-Lim Pa ,  k 외 3명

Journal of Food Science and Nutrition

2011 .12

Microbiological Analysis on Swelling Incident of Gochujang

Ji Hwan Back

한국식품영양과학회 학술대회발표집

2019 .10

건조방법에 따른 분말 고추장의 성분변화와 관능적 특성

김청규 ,  이정석 ,  오경근 외 2명

Food Science and Preservation

2006 .02

Difference in Quality of Gochujang Depending on Varying Refined Water

Ju-Hee Heo ,  Sung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2012 .10

Effect of Capsaicin on the Threshold of Basic Tastes

Yehji Chung ,  Jinsoo Kang ,  Dain Kim 외 6명

한국식품영양과학회 학술대회발표집

2017 .10

Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang

Eun Suk Jung ,  Sun Hee Kim ,  So Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

[P10-116] Effect of Medicinal Herb Extract on Lipid Levels and Lipid peroxidation in Rats

Hye Jin Yoon ,  Young Sook Pa ,  k

한국식품영양과학회 학술대회발표집

2006 .10

Analysis of GABA Content in Gochujang and Cheonggukjang

Bo Young Byun ,  Jae-Hyung Mah

한국식품영양과학회 학술대회발표집

2014 .10