[P8-322] Relative Contribution of Hypoxia-inducible factor 1-beta and Glutathione Level in Phase 2 Detoxifying/Antioxidant Enzyme Induction in Response to Antioxidants and Oxidative stress

Ji Yeon Seo ,  Jung Hwa Han ,  Ye-Seul Hong 외 10명

한국식품영양과학회 학술대회발표집

2010 .10

Hypoxia-Induced Biological Changes Indicate the Presence of an Oxygen Sensor in Fruits and Cut Carnations

Theophanes Solomos ,  P ,  abodh T 외 3명

한국원예학회 기타 간행물

2006 .08

Differential expression of hypoxia-inducible genes during experimentally designed stimulatory treatments in abalone Haliotis discus hannai

Sang Yoon Lee ,  Yoon Kwon Nam

한국수산과학회 양식분과 학술대회

2015 .10

매질(matrix)에 따른 지방산화 및 산화방지능 메커니즘

이보라 ,  김미자 ,  이재환

식품과학과 산업

2018 .06

Food Antioxidants

Tae S. Hahm ,  Denise L. King ,  David B. Min

Food Science and Biotechnology

1993 .06

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

A Mixture of Curcumin, Vitamin C, and E Prolongs the Antioxidant Effect to Beyond That of Each Component Alone in Vivo

Hee Young Jeon ,  Jeong Kee Kim ,  Ji Eun Lee 외 2명

Food Science and Biotechnology

2008 .12

Evaluation of Antioxidants and Antioxidant Activity in Various Garlic Cultivars

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

한국원예학회 학술발표요지

2013 .10

Evaluation of Differnet Methods of Antioxidant Measurement

Kyung Mi Yoo ,  Dae-Ok Kim ,  Chang Yong Lee

Food Science and Biotechnology

2007 .04

[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

Changes of Antioxidant Compounds and Antioxidant Activities of Brown Rice at Different Heat Temperatures

Dae-Jung Kim ,  Sea-Kwan Oh ,  Mi-Ra Yoon 외 5명

한국식품영양과학회 학술대회발표집

2011 .10

Antioxidant Components and Antioxidant Activities of Four Different Rose Cultivars

Sun Young Choi ,  Min Young Kim ,  Yoon Jeong Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

[P2-60] Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines

Youngmin Choi ,  Kwang-Won Yu ,  Nam Soo Han 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

[S5-1] Dietary Antioxidants as Anti-aging Factors

Junji Te ,  ao

한국식품영양과학회 학술대회발표집

2006 .10