Folate Content of Ready-To-Eat Foods Consumed in Korea

Bomi Jeong ,  Min Sik Kim ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Analysis of Sugars in Commonly Consumed Foods in Korea

Geub ,  ae Kim ,  Myeongbin Pa 외 6명

한국식품영양과학회 학술대회발표집

2020 .10

Vitamin K Analysis in Commonly Consumed Foods in Korea

Yejin Kim ,  Keono Kim ,  Geub 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Vitamin E Analysis in Commonly Consumed Foods

Hyo Jin Kim ,  Seogyeong Lee ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2019 .10

Vitamin K Analysis in Commonly Consumed Foods

Seogyeong Lee ,  Hyo Jin Kim ,  Hyein Choi 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

Determination of Melatonin Content and Antioxidant Activity of Fermented Foods

Hye ,  yeon Woo ,  Yangji Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

New Application of Microbes from Fermented Foods: Development of Cereal Based Fermented Material and Its Utilization

Hye Sun Choi

한국식품영양과학회 학술대회발표집

2022 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Folate Analysis for Rice, Stew and Side Dishes Frequently Consumed in Korea

Sun-Hye Pa ,  k ,  Heajung Chung 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Trienzyme Extraction-Microplate Assay를 이용한 한국 차례 및 제사 음식의 엽산 분석 및 검증

박수진 ,  정범균 ,  정재은 외 7명

한국식품영양과학회지

2015 .05

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Utilization of Affective/Sensory Science to Develop Care Foods and Future Foods

Gyuwhan Lee ,  Yeon-Joo Lee ,  Hye-Seong Lee

한국식품영양과학회 학술대회발표집

2022 .10

Antimicrobial Activity and Functional Activity of Bacteria Isolated from Korean Traditional Fermented Foods

Ju-hwa Yoon ,  Su-Hyun Kim ,  Yun Hee Seol 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Survey of Mycotoxin Contents of Korean Traditional Fermented Foods in Jeollanam-do

Hwan Sik Na

한국식품영양과학회 학술대회발표집

2016 .10

In Vitro Functional Evaluation of Immune-Enhancing Probiotics from Fermented Foods

Hye-Jin Kim ,  Jiheon Kim ,  Joo Hyun Lee 외 2명

한국식품영양과학회 학술대회발표집

2024 .10