Effect of Heat Treatment Condition on Quality Characteristics of Croceine Croaker Gulbi

Ye-Seul Seo ,  Ho Woo Lee ,  Suk Jung Kim 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

대두와 멸치 발효소재를 이용한 염지 처리와 건조 시간이 부세 굴비의 품질 특성에 미치는 영향

서예슬 ,  이호우 ,  김숙정 외 2명

산업식품공학

2021 .08

Food Ingredients That Inhibit Cholesterol Absorption

Elliot D. Jesch ,  Timothy P. Ca

Preventive Nutrition and Food Science

2017 .06

Methods comparison for improving cholesterol analytical method

So Hee Jung ,  You Mi Han ,  Na Young Yoon 외 2명

한국수산과학회 양식분과 학술대회

2021 .04

Cholesterol Content in Different Parts of Beef Meat in South Korea (2018)

Yan Qin ,  Jung-Ah Shin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2018 .10

New Perspectives on Cholesterol Reducing Probiotics

Byong Hoon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Probiotic LAB Stimulates Longevity and Reduces Cholesterol Levels in Cholesterol-Fed C. Elegans

E ,  ic B-M Dali ,  i 외 14명

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of nutritional value in plant-based canned tuna products

Chankyu Lee ,  Dongwoo Kim ,  Jiwon Song 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Determination of cholesterol contents from the 8 selected Korean foods obtained in 2016

Yan Qin ,  Jong-Min Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Nutritional Management for Sarcopenia

Hyunjung Lim

한국식품영양과학회 학술대회발표집

2020 .10

Nutritional Prevention of Cancer: Challenges and New Directions

Zigang Dong

한국식품영양과학회 학술대회발표집

2016 .10

Recent Clinical Studies and Major Protein Inductions of High-Protein Senior Nutritional Foods (Focusing on Market Trends and Nutritional Benefits)

Suhee Kim

한국식품영양과학회 학술대회발표집

2020 .10

Effects of Lactobacillus plantarum EM on Anti-obesity and Serum Cholesterol Reduction in Rats Fed a High-Fat/High-Cholesterol Diet

Sihoon Pa ,  k ,  Hae-Choon Chang 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

The Trends and the Nutritional Ingredients of Medical Food

Suhee Kim

한국식품영양과학회 학술대회발표집

2018 .10

Quality and Nutritional Evaluation of Mixed Vegetables with Medicinal Crops

Hyang Lan Eum ,  Sooyeon Lim ,  Ji Weon Choi 외 3명

한국원예학회 학술발표요지

2022 .05

Quantification of Cholesterol Content in Eight Kinds of Fried Rice Consumed in South Korean (2018)

Beibei Duan ,  Jung-Ah Shin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2018 .10

Differential Effects of Cod Proteins and Tuna Proteins on Serum and Liver Lipid Profiles in Rats Fed Non-Cholesterol- and Cholesterol-Containing Diets

Ryota Hosomi ,  Hayato Maeda ,  Yuki Ikeda 외 4명

Preventive Nutrition and Food Science

2017 .06

Management of Body Cholesterol and Its Role in Lipoprotein Metabolism

Un Ju Jung ,  Myung-Sook Choi

한국식품영양과학회 학술대회발표집

2015 .08

Cholesterol analysis of porridges widely consumed in Korea

Gwang-Su Cho ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2016 .10

Luteolin Exhibits Cholesterol Lowering Properties by Up-Regulating LXRα-Mediated Reverse Cholesterol Transporter in Diet-Induced Obese Mice

Hee-Sook Pa ,  k ,  Soon-Hee Kim 외 2명

한국식품영양과학회 학술대회발표집

2016 .10