The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Apple

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2016 .10

The effect of grinding at various vacuum levels on the total phenolic and anthocyanin content and antioxidant properties of strawberry

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2018 .10

The Effect of Grinding at Various Vacuum Levels on Antioxidant Properties and Vitamin C of Blueberry

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2019 .10

Impact of various vacuum degrees during grinding and storage on the browning, antioxidant activities, quercetin, and quercetin glucoside compounds in onion

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion

Nan Kyung Kim ,  Mi Suk Kim ,  Ji Hyun Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Biological Properties of Onion Products

Ji-Su Song ,  Dong-Gyu Kim ,  Seong-Cheol Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract

Hyun Ju Oh ,  Min Su Kang ,  Han Yeong Bae 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Onion Juice Affected by Onion Varieties

Mi Jin Lee ,  Jong Tae Lee ,  Seock Han Yoon 외 1명

한국원예학회 학술발표요지

2019 .05

Changes in Chemical Properties and Antioxidant Activities of Dietary Phenolic Acids by Thermal Processing at High Pressures

Hyelin Kim ,  Jungil Hong

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Degradation kinetics of phenolic content and antioxidant activity of onion (Allium cepa L.) puree at different storage temperatures

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

Quercetin Profile and Antioxidant Effects of Colored Onions

Xiaonan Yang ,  Enning Xu ,  Lei Chen 외 5명

한국원예학회 학술발표요지

2015 .05

Physicochemical and antioxidant properties of pear (Pyrus pyrifolia cv. Niitaka) on various vacuum level grinding

Ah-Na Kim ,  Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics and Antioxidant Activity of Jjajang Sauce Containing Onion Concentrate with Added Levels of Onion Black Soybean Cheonggukjang

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

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

Correlations Between Flavonols and Antioxidant Properties of 8 Red Onions (Allium cepa L.) by using Principle Component Analysis

Mi Jin Pa ,  k ,  In Jong Ha 외 1명

한국원예학회 학술발표요지

2016 .05

Temporary Low Temperature Increases Phenolic Antioxidant Levels in Kale

Jin-Hui Lee ,  Myung-Min Oh

한국원예학회 학술발표요지

2015 .05

Antioxidant Properties of Yakbap Added Onion Peel and Dried Persimmon

Jihyun Kim ,  Jinju Choi ,  Dahwi Cheon 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주 ,  김성길

Plant Breeding and Biotechnology

2019 .01