Antioxidant Activities of Lycii fructus (Gugija) by Adding White Ginseng and Red Ginseng

Ka Soon Lee ,  Bong Jae Seong ,  Sun Ick Kim 외 6명

한국약용작물학회 학술대회논문집

2018 .05

Anti-inflammatory Effect of Fermented Sargassum thunbergii with Lactic Acid Bacteria in LPS-Stimulated RAW 264.7 Macrophages

Ok-Ju Mun ,  Seul-Gi Lee ,  Mihyang Kim 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

구기자 추출물 제조 시 백삼 및 홍삼 첨가에 의한 항산화활성 및 안지오텐신 전환효소에 대한 저해활성 효과

성봉재 ,  김선익 ,  지무근 외 5명

한국약용작물학회지

2018 .10

Physiological activity of elephant garlic fermented using lactic acid bacteria

Jisu Song ,  Seung Eun Lee ,  Woo-Jin Yang 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Improved Functions of Fermented Coffee by Lactic Acid Bacteria

Aoun Abbas ,  Gi-Seong Moon

한국식품영양과학회 학술대회발표집

2024 .10

Anti-Microbial and Anti-Inflammatory Effects of Differently Prepared-Dead Cells from Lactic Acid Bacteria

Soomin Lee ,  Sewon Jang ,  Nayeon Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Physiological Activity on Garlic Fermented by Lactic Acid Bacteria

Bohyeon Pa ,  k ,  Jisu Song 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Anti-inflammatory effects of the aged garlic extracts in LPS-stimulated RAW264.7 cells

Dong-Gyu Kim ,  Gun Su Cha ,  Min-Jung Kang

한국식품영양과학회 학술대회발표집

2022 .10

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of black garlic fermented with different lactic acid bacteria

Hyun-Ju Eom ,  Hye-Jin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Anti-inflammatory effect of medicinal plants extracts in LPS-induced RAW264.7 cells

Seung-Tae Lim ,  Sung-Phil Jeon ,  Min-Sub Sin 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Anti-inflammatory activities of Scutellaria baicalensis root extract on LPS-induced in RAW 264.7 cells

Ye Eun Lee ,  Hong Jin Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2020 .10

Anti-oxidant and anti-inflammatory effects of Pinus rigida extract in LPS-induced RAW 264.7 cell

Chae Won Pa ,  k ,  Jee Eun Jeong 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Development of Hepatoprotective Functional Food Using Garlic Extract Fermented with Lactic Acid Bacteria

Johann Sohn

한국식품영양과학회 학술대회발표집

2016 .10

Anti-oxidative Activity of Fermented Aronia Residues with Lactic Acid Bacteria and Yeast

Jeong-Hui Ban ,  Hye-Jeong Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Antioxidative Activity and GABA Content of Mushroom Water Extracts Fermented by Lactic Acid Bacteria

In Ho Kim ,  Seong Ho Kim

한국식품영양과학회 학술대회발표집

2015 .08

Fermentation Characteristics and Anti-Inflammatory Effect on LPS-Induced RAW 264.7 Cells of Ginseng Vinegar

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Do Youn Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

증포 구기자의 항산화성 모니터링 및 추출조건 최적화

이기동

한국식품영양과학회지

2017 .12