Protective Effects of Red Yeast Rice (Monascus purpureus) Extract Against Alcohol-induced Acute Liver Injury in C57BL/6N Mice

Jun-Hyeong Lee ,  Byung-Hyuk Kim ,  Jung-Yoon Cheon 외 7명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of muffins added with different rice variety

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Nam Kyoung Kim 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Some Monascus purpureus Genomes Lack the Monacolin K Biosynthesis Locus

Kwon ,  Hyung-Jin ,  Balak 외 4명

Journal of applied biological chemistry

2016 .01

Development of New Edible Pigments using Monascus spp

Gyu-Seong Cho ,  Won-Jong Pa ,  k 외 1명

한국식품영양학회지

2019 .01

Changes of Monascus Pigment and Monacolin K Contents of Red Yeast Rice according to Rice Varieties and Fermentation Periods

Gi Hoon Pa ,  k ,  Ji Won Pa 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics and Antioxidant Capacity of Black Rice Muffins

Ji Hyeong Kim ,  Hae Ryoung Seo ,  Jin A Yoon 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Influence of the addition of red ginseng marc powder on the quality and antioxidant activity of muffins

Joo Tak ,  Hanseol Oh ,  Youmin Jung 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Proteins on Quality Characteristics of Rice Based Gluten-Free Muffin

Yujin Jeong ,  Adinda Sa ,  ah Fi 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Optimization of lovastatin production by Monascus purpureus using brown seaweed, Saccharina japonica as solid fermented substrate

Sha ,  min Su ,  aiya 외 5명

한국수산과학회 양식분과 학술대회

2017 .05

Quality Characteristics of Muffins Added with Forsythia fructus Seed Powder

Jin A Yoon ,  Jae-Yeong Shin

한국식품영양과학회 학술대회발표집

2020 .10

Quality and sensory characteristics of Muffin added with "Fuji" apple pomace powder

Seung-Hyeon Cha ,  Saem-Lee Jeong ,  Jeong-youn Yi 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Extractive fermentation of Monascus purpureus promotes the production of oxidized congeners of the pigment azaphilone

Lim ,  Yoon Ji ,  Lee 외 6명

Journal of applied biological chemistry

2018 .01

Quality Characteristics of Muffins Added with Durian (Durio zibethinus) Powder

Jin A Yoon ,  Ju Hui Lee ,  Da Min Kang

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Muffin with Added Sansuyu (Corni fructus) fruit Powder

Ji-Suk Jeung ,  Geun-Gyoo Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Heat Treatment effects on In Vitro Digestibility of Sweet Pumpkin Flour and its Food Quality

Ha-Eun Han ,  Bit-Ha-Neul Choi ,  Duyun Jeong 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Muffins Containing Tetragonia tetragonoides Powder

Jin A Yoon ,  Jun Woo Han ,  In Sun Han 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

A Study on the Quality Characteristics and Consumer Preferences of Vegan Rice Muffins Replaced Sugar with Jujube

Sin Young Pa ,  k ,  Se Young Jung 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

홍삼박 분말을 첨가한 머핀의 품질 특성

정유민 ,  오한슬 ,  강성태

한국식품영양과학회지

2015 .07

홍국 분말을 첨가한 유화형 소시지의 이화학 특성 연구

김철선 ,  김학연

한국식품과학회지

2017 .08

Antioxidant Activity and Sensory Characteristics of Muffins Containing Freeze-Dried Banana Peel Powder

Hye-Min Ha ,  Su-Jeong Jang ,  In-Seon Lee

한국식품영양과학회 학술대회발표집

2024 .10