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 Color, Phenolics, and Antioxidant Properties of Onion

Kyo-yeon Lee ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2016 .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

The Stability of Anthocyanin Colors and Antioxidant Activities during Storage of Anthocyanin and β-cyclodextrin Complex

Jiyoung Pa ,  k ,  Seuk-Ki Lee 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of Phytochemicals and Antioxidant Activity in Blackberry (Rubus fruticosus L.) Fruits of Mutant Lines at the Different Harvest Time

류재혁 ,  권순재 ,  조영득 외 9명

Plant Breeding and Biotechnology

2016 .01

Comparison of Antioxidant Activities in Major Domestic Strawberry Varieties

Yeseul Lee ,  Cho ,  ong Yun 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성

정윤희 ,  정경한 ,  김태훈

Food Science and Preservation

2017 .10

Antioxidant activity and Total Phenol Content in Coffee according to grinding degree and extraction conditions

Se Yeon Kim ,  Yun Ju Jeong ,  Han Byeol Jang 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Physicochemical Characteristics and Antioxidant Activities of the Organic Strawberries

Eun-Ji Lee ,  Min-Sun Chang ,  Moon-Cheol Jeong

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant Activity and Total Phenolic Content in Three Legumes

Kyung Jun Lee ,  Sookyeong Lee ,  Do Yoon Hyun 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

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

Antioxidant profile, antioxidant activity, and physicochemical characteristics of strawberries from different cultivars and harvest locations

Kim ,  Young-Jun ,  Shin 외 1명

Applied Biological Chemistry

2015 .01

Characterization of Anthocyanins from Korean Strawberry Cultivars Based on UPLC-DAD-QToF/MS

Hyemin Na ,  Ryeong Ha Kwon ,  So Ah Kim 외 9명

한국식품영양과학회 학술대회발표집

2024 .10

Influences of different light sources and light/dark cycles on anthocyanin accumulation and plant growth in Petunia

김창길

Journal of Plant Biotechnology

2016 .01

Improved the Content and Water Solubility of Anthocyanins of Mulberry by applying HME-DDS (Hot-Melt Extrusion-Drug Delivery System) Technology

Eun Ji Go

한국약용작물학회 학술대회논문집

2021 .05

숙성조건이 장미꽃 추출물의 페놀화합물(phenolics) 함량과 산화방지 활성에 미치는 영향

김소영 ,  고승현 ,  윤현근

한국식품과학회지

2017 .12

Antioxidant activity and total phenolic contents of eggplant core collection

Nayoung Ro ,  Mesfin Haile Kebede ,  Bitsam Kim 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Current Situations of European Strawberry Industry and Strawberry Breeding and Physiology

B ,  uno Mezzetti

한국원예학회 학술발표요지

2019 .05

Food-based anthocyanin intervention improves memory in older adults: A systematic review and meta-analysis

Hadia Nawaz ,  Fengjiao Cui ,  Hyun Kyung Kim 외 5명

한국식품과학회지

2022 .10

Selected Phenolics for Health Management

Mingfu Wang

한국식품영양과학회 학술대회발표집

2015 .08