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

Influence of High Hydrostatic Pressure Phenolic Compounds and Antioxidant Activities of Aged ginseng

Meishan Li ,  Gwi Yeong Jang ,  Min Young Kim 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

APPLICATION OF MICROBIAL FERMENTATION IN SEAWEED PROCESSING

Young-Mog Kim

한국수산과학회 양식분과 학술대회

2015 .05

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Antioxidant Activities of Bioactive Compounds Isolated from Rheum emodi Wall (Himalayan Rhubarb) Based on LC-DAD-ESI/MS and Preparative LC/MS System

Sang Koo Pa ,  k

Preventive Nutrition and Food Science

2022 .06

Effect of Semi-Drying on Microbial and Physicochemical Properties of Ginseng

In-suk Kwon ,  Eun-Jung Lee ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2020 .10

마른김(Pyropia spp.) 가공 공정 경과에 따른 미생물 오염도 분석

권기언 ,  류대규 ,  정민철 외 6명

한국수산과학회지

2018 .02

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

매질(matrix)에 따른 지방산화 및 산화방지능 메커니즘

이보라 ,  김미자 ,  이재환

식품과학과 산업

2018 .06

Relation between Chemical Properties and Microbial Activities in Soils from Reclaimed Tidal Lands at South-western Coast Area in Korea

Mi-Na Pa ,  k ,  Gang-Seuk Go 외 4명

한국토양비료학회지

2015 .08

Effects of Heat treatment on the Antioxidant Compounds and Activities of Barley Bran

So Yune Baek ,  Soo Hyun Lee ,  Yoon Jeong Lee 외 8명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of high hydrostatic pressure treatment on the microbial safety and quality of juice products

Da-Eun Choi ,  Sang-Hyun Pa ,  k

한국식품영양과학회 학술대회발표집

2024 .10

Physical Properties of Low-fat Sausages Induced by Microbial Transglutaminase during In Vitro Digestion

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2018 .10

The Effect of Grinding and Packaging Under Oxygen Free on Antioxidant Activity, Microbial Characteristics, and Quality Characteristics of Seaweed Powder

Hee Su Yoon ,  Kyo-Yeon Lee ,  Chae Eun Pa 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Impact of heat processing on antioxidant capacity of root vegetables

Jiwon Yang ,  Yejin Choi ,  Wan Heo 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Antioxidant and Anti-Microbial Activities of Shiitake By-Product Extract in Fermented Sausages

Hoa Van Ba ,  Hyun-Woo Seo ,  Yunseok Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant and Anti-inflammatory Activities of Liriope platyphylla Fruit for Functional Food Development

Seung-Ok Lee ,  Yeon-Ji Bae ,  Yun-Seo Kim 외 8명

한국식품영양과학회 학술대회발표집

2021 .10

Effects of Microbial Transglutaminase on Physicochemical, Microbial and Sensorial Properties of Kefir Produced by Using Mixture Cow's and Soymilk

Temiz ,  Hasan ,  Dagyildiz 외 2명

한국축산식품학회지

2017 .01

Bioactive Compounds and Antioxidant Activities of Five Asparagus Cultivars

Jong Hyang Bae ,  Ho Cheol Kim ,  Seung Yeob Lee 외 3명

한국원예학회 학술발표요지

2015 .10

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