[P8-69] Effect of Far-Infrared Heating and Subcritical Water Treatment on Antioxidant Activity of Licorice

Jang-Min Lee ,  Ju-Young Raek ,  Seung-Cheol Lee 외 1명

한국식품영양과학회 학술대회발표집

2007 .10

Subcritical Water Treatment on Antioxidant Activity of Watermelon

Su-Jung Kim ,  Da-jung Heo ,  Sung-Mun Bae 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

[P10-53] Effects of Heat Treatment on the Physicochemical Characteristics of Licorice (Glycyrrhiza uralensis Fisch)

Koan Sik Woo ,  In Guk Hwang ,  Sang Ik Son 외 4명

한국식품영양과학회 학술대회발표집

2005 .10

Effects of Modifiers on the Supercritical CO₂ Extraction of Licorice (Glycyrrhiza glabra) and the Morphology of Licorice Tissue

Hyun-Seok Kim ,  Gio-Bin Lim ,  Byung-Yong Kim

Food Science and Biotechnology

2005 .02

감초 첨가가 동치미의 발효숙성에 미치는 영향

장명숙 ,  문성원

한국식품영양과학회지

1995 .10

Effect of the Licorice (Glycyrrhiza glabra) Ethanol Extract on Growth of Bacillus cereus at the Meju Producing Stage

Lim ,  Seong-Il ,  Lee 외 1명

Applied Biological Chemistry

2010 .01

Phenolic Compound Extraction from Buckwheat Leaves by Subcritical Water

Dong-Shin Kim ,  Mi-Bo Kim ,  Sang-Bin Lim

한국식품영양과학회 학술대회발표집

2016 .10

The Effect of Subcritical Water Treatment on β-glucan Contents and Physiological Activities of Golden Oyster Mushroom

Eun-Kyung Jo ,  Da-Jung Heo ,  Jeong-Han Kim 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties

Lee ,  Yun-Kyung ,  Ko 외 6명

한국축산식품학회지

2016 .01

[P8-41] Effect of Subcritical Water on the Antioxidant Activity of Citrus Pomaces and Rice Hulls

Jong-Wan Kim ,  Seung-Cheol Lee

한국식품영양과학회 학술대회발표집

2007 .10

Antioxidant Activity of Subcritical Water Extract of Apple Pomace by Response Surface Methodology

Ji-Kyoung Han ,  Dong-Uk Lee ,  Hyun-Jung Seo 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of Acute and Subacute Toxicity of Nonpolar Licorice Root Extract in Mice

Hyun-Yong Kim ,  Guanglei Zuo ,  Beom Goo Kang 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Collagen beverages with hydrolyzed porcine skin by subcritical water

Jae-Hyeong Kim ,  Ji-Yeon Chun ,  You-Kyoung Jeong 외 4명

한국식품영양과학회 학술대회발표집

2014 .10

감초분말 첨가 파운드 케이크의 품질 및 항산화 활성

박규환 ,  이준호

한국식품과학회지

2014 .02

Comparison of amino acid composition and protein content of oyster hydrolysate obtained from subcritical water extraction

Hee-Jung Lee ,  Yong-Nam Cho ,  Pe 외 5명

한국수산과학회 양식분과 학술대회

2017 .05

Preparation of Subcritical Water Extract with Improved Physiological Activity of Styela clava

Min-Ji Jo ,  Ji-Kyoung Han ,  Su-Chang Sung 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

일본 생활협동조합의 과제와 전망

박현숙

한국협동조합연구

2006 .01