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

Antioxidant Activity of Orange Flesh and Peel Extracted with Various Solvents

Jae-Hee Pa ,  k ,  Minhee Lee 외 2명

Preventive Nutrition and Food Science

2014 .12

Anti-Cancer Activity of Low-Molecular-Weight β-Glucan Produced by Gamma Irradiation in vivo and in vitro Models

Eui-Baek Byun ,  Sang-Hyun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Effect of y-Irradiation on the Molecular Properties of Hemoglobin

Seunghwan Lee ,  Kyung Bin Song

Food Science and Biotechnology

2003 .08

Immunomodulation and Anticancer Activity of Low-Molecular-Weight β-Glucan Produced by Gamma Irradiation

Jae-Nam Pa ,  k ,  Hye-Min Kim 외 4명

한국식품영양과학회 학술대회발표집

2014 .10

일본 생활협동조합의 과제와 전망

박현숙

한국협동조합연구

2006 .01

[OP-3] Study on the structural and antioxidant properties of gamma irradiated hyaluronic acid

Jae-Kyung Kim ,  Ju-Woon Lee ,  Jae-Hun Kim 외 6명

한국식품영양과학회 학술대회발표집

2007 .10

[OP-28] Antioxidant Activity and in vitro Cytotoxic Effect of Styeia pli-cata

Bo-Bae Lee ,  Mi-Ran Cha ,  Hae-Ryong Pa 외 2명

한국식품영양과학회 학술대회발표집

2007 .10

양파 껍질 성분이 Press Ham의 지방산패도와 육색의 변화에 미치는 효과

박구부 ,  허선진 ,  이제룡 외 4명

한국축산식품학회지

2000 .01

Effect of γ-Irradiation on the Molecular Properties of Egg White Proteins

Sunae Moon ,  Kyung Bin Song

Food Science and Biotechnology

2000 .08

Effects of Low-dose X-ray Irradiation on Antioxidant Activity of Imported-Navel Oranges

Dan-bi Noh ,  Kyoung-Hee Kim ,  Hong-Sun Yook

한국식품영양과학회 학술대회발표집

2015 .08

[OP-20] Natural antioxidants from fermented Ecklonia cava residue

Janaka P. Wijesinghe ,  Min-Cheol Kang ,  Won Woo-Lee 외 1명

한국식품영양과학회 학술대회발표집

2010 .10

Evaluation of Antioxidants and Antioxidant Activity in Various Garlic Cultivars

Shiva Ram Bhanda ,  i ,  Moo Kyoung Yoon 외 1명

한국원예학회 학술발표요지

2013 .10

[OP-01] Irradiation Effects on Antioxidant Activity of Curcuma longa and Curcuma srorrmtics and Chemical Structure Changing of Curcumin

Jae Kyung Kim ,  Cheo ,  un Jo 외 2명

한국식품영양과학회 학술대회발표집

2005 .10

[P10-88] Effect of Far-infrared Irradiation on the Antioxidant Activity of Extract from Pueraria radix

Jong-Wan Kim ,  Min-Chul Kim ,  Seung-Cheol Lee

한국식품영양과학회 학술대회발표집

2006 .10

큰느타리버섯의 저온적응성 형질에 관련된 SCAR Marker 개발

김수철 ,  황혜성 ,  조윤진 외 3명

한국버섯학회지

2013 .01

[OP-8] Stimulatory Effects of Ferulic Acid on Endurance Exercise Capacity by Enhancing Antioxidant Activities in Mice

Yanghee You ,  Jeongjin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[P8-80] Analysis of antioxidant components of some by-products of rice milling and their antioxidant activities

Dae Jung Kim ,  Sea Kwan Oh ,  A 외 6명

한국식품영양과학회 학술대회발표집

2009 .11

Antioxidant Compounds and Antioxidant Activities of The Fermented Black Rice

Young-Hyun Kim ,  Young-Jun Lee ,  Da-Bin Bae 외 4명

한국식품영양과학회 학술대회발표집

2012 .10