[P8-36] Synthesis of Thiacremonone Isolated from High Temperature and High Pressure Treated Garlic

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

한국식품영양과학회 학술대회발표집

2008 .10

Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic

Koan Sik Woo ,  In Guk Hwang ,  Hyun Young Kim 외 2명

Preventive Nutrition and Food Science

2016 .03

Isolation and Identification of an Antioxidant Substance from Heated Garlic (Allium sativum L.)

In Guk Hwang ,  Koan Sik Woo ,  Dae Joong Kim 외 4명

Food Science and Biotechnology

2007 .12

Biological Activities on Different Solvent Fractions of Red-garlic

Hyo-Jin Kwon ,  Soo Jung Lee ,  Cho-Rong Hwang 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

[P8-324] Biological Activity of Solvent Fraction from Aged Garlic Extract

Yun-Ah Kim ,  Jung-Hye Shin ,  Min-Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

마늘 모형을 이용한 마늘 생산 예측

문경환 ,  송은영 ,  위승환 외 2명

한국농림기상학회 학술발표논문집

2018 .01

Changes of Physicochemical Characteristics and Antioxidant Activities of Aged Garlic at Different Temperatures

Yun Sook Jeong ,  Kyung-A Hwang ,  Ga Ram Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of semi-dried garlic of promotion of consumption of Korean garlic

Seung-Woo Lee ,  Sang-Hyen Kim ,  Gu-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison between the antioxidant properties of environment-friendly agro-produce and processed food

Kim ,  Soo-Mi ,  Kim 외 10명

한국유기농업학회 학술발표대회 논문집

2009 .01

Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatment conditions

Il-Doo Kim ,  Yong-Sung Pa ,  k 외 3명

한국식품과학회지

2019 .10

Optimization Mixing Ratio for improving antioxidant activity in the mixture of Aged-Garlic, Garlic, and Pine needle

Jae-Hee Pa ,  k ,  Ji-Eun Jeong 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Rapid Temperature Change on Growth Response and Yield of Garlic in Greenhouse with Thermostat Control System in Jeonnam Province

Kyung Dong Lee

한국토양비료학회지

2014 .12

Garlic and Cancer Prevention

Eun-Sil Kim ,  Hui-Chung Chun ,  Byong-Ki Kim 외 1명

Journal of Food Science and Nutrition

1997 .06

Physiological and Cultural Characteristics of Leuconostocs Isolated from Garlic

Myung Hee Kim ,  Jay Wook Kim ,  Kyu Hang Kyung

Food Science and Biotechnology

2003 .10

The Antioxidative Effects of Low Temperature Aged Garlic Extracts

Ga-Ram Kim ,  Kyung-A Hwang ,  In-Guk Hwang 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

숙성에 의해 제조된 흑 마늘 추출물의 생리학적 활성 및 항산화 효과

장은경 ,  서지현 ,  이삼빈

한국식품과학회지

2008 .08

[P3-72] Antioxidant Activity of Garlic Extract with Extraction Conditions

Soo-Jung Lee ,  Nak-Ju Sung ,  Eun-Jin Ha 외 4명

한국식품영양과학회 학술대회발표집

2009 .11

Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus

Yeong-Ju Seo ,  Oh-Cheon Gweon ,  Jieun Im 외 3명

Journal of Food Science and Nutrition

2009 .03

Changes in the Composition of Biological Sulfur-Compounds in Garlic Preparations Due to Storage and Processing Conditions

Dongbin Shin

한국식품영양과학회 학술대회발표집

2012 .10

[P2-54] Nutrients of Different Garlic Species

Jung-Hye Shin ,  Min-Jung Kang ,  Seoung-Mi Yang 외 3명

한국식품영양과학회 학술대회발표집

2009 .11