Effect of Cooking Methods on Phenolic Compounds and Their Radical Scavenging Activity of Cooked Rice and Sorghum Mixtures

Koan Sik Woo ,  Hyun-Joo Kim ,  Ji Hae Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

Changes in Phenolic Compounds and Radical Scavenging Activity of Sweet Potato Cultivars According to Storage Duration

Tae Hwa Kim ,  Koan Sik Woo ,  Won Pa 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method

Koan Sik Woo ,  Kyung Ha Lee ,  Hyun-Joo Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Phenolic Compounds and Radical Scavenging Activity of Sweet Potato ( Ipomoea batatas (L.) Lam.) Genetic Resources

Koan Sik Woo ,  Tae Hwa Kim ,  Eom-Ji Hwang 외 10명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

Radical Scavenging Capacity of Ethylene Treated Kiwifruits

Myeongji Lee ,  Gahyeon choi ,  Hyemi Jung 외 5명

한국원예학회 학술발표요지

2015 .05

조리 방법에 따른 자색 당근의 품질 특성 및 항산화능의 변화- 조리 방법에 따른 항산화 잔존량 -

김시현 ,  김영순 ,  오현빈 외 1명

한국식품영양학회지

2019 .01

Effect of Black Rice Extract and Its Compounds on Differentiation of adipogenesis

Young Jae An ,  Bo Bae Kim ,  Sung Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Anti-Obesity, Anti-Obesogenic, and Anti-Muscle Atrophy Activities of Black Rice, Black Rice Bran, and Milled Black Rice

Xiaolu Fu ,  Geon Oh ,  Ji-Hyun Im 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of different cooking methods on the quality and antioxidant activity of black carrot during storage

Si Yeon Kim ,  Hyeonbin O ,  Phylim Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Influence of Thermal Processing on Free and Bound Forms of Phenolics and Antioxidant Capacity of Rice Hull (Oryza sativa L.)

Min Young Kim ,  Na ,  a Yoon 외 5명

Preventive Nutrition and Food Science

2020 .09

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

Pa ,  k ,  Sin-Young 외 2명

한국축산식품학회지

2016 .01

Mineral Contents of Cereals (Brown rice, Barley, Black rice and glutinous millet) according to Cooking Methods

Soyoung Kim ,  Eun-joo Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

Changes in Volatile Compounds in Garlic by Cooking Methods

Ga-Yeon Kim ,  Se-Young Kwun ,  Eun-Hee Pa 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Cholinesterase Inhibitory and Radical Scavenging Potentials of Compounds Isolated from the Polar Fraction of Morus alba L. Root Bark and Their Structure-Activity Analysis

Binod Timalsina ,  Ryeong Ha Kwon ,  Niha Thaku 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성

정윤희 ,  정경한 ,  김태훈

Food Science and Preservation

2017 .10

Selected Phenolics for Health Management

Mingfu Wang

한국식품영양과학회 학술대회발표집

2015 .08

Comparison of Phenolic Compounds and Antioxidant Activity of Small Berry Fruits Produced in Korea

Yongcheol Lee ,  Lae-Hong Hwang ,  Jea-Kyoo Lee 외 7명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Black Rice Powder on the Quality Properties of Pork Patties

Pa ,  k ,  Sin-Young 외 6명

한국축산식품학회지

2017 .01