In vitro Antioxidant Activities of Five Different Seaweeds from Jeju

Sosoh Kim ,  Jiyeon Kim ,  Nahyeon Yang 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Changes of nutritional contents and antioxidant activities in cooked oat rices after application of an in vitro digestion model

Han-Na Chu ,  Ki-Ok Kim ,  Soo-Muk Cho

한국식품영양과학회 학술대회발표집

2019 .10

Antibacterial and Antioxidant Activities of Seaweeds Collected from Jeju Island

Myeong Seok Lee ,  G ,  ace Choi 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Nutrients and bioactive potentials of edible green and red seaweed in Korea

K. K. Asanka Sanjeewa ,  이원우 ,  전유진

Fisheries and Aquatic Sciences

2018 .01

A study on the arsenic removal using boil-cooked of edible seaweed

Seo Yun Jung ,  Seul Ah Lee ,  Sook Young Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Immune-enhancing effect of seaweed extract complex in vitro and in vivo

Seul-Bi Lee ,  Seul Ah Lee ,  Chun Sung Kim

한국식품영양과학회 학술대회발표집

2023 .10

Effects of seaweeds on rice koji production

Mi-Hyang Lee ,  Ga-Yang Lee ,  Byung-Jo Jeon 외 2명

한국수산과학회 양식분과 학술대회

2015 .10

Change in Physical Properties of Cooked Rice Stored in Electric Rice Cooker

Eun Ji Lee ,  Jun Hyeon Cho ,  Ji Yoon Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Potential Health Beneficial Effects of Edible Seaweeds: In Vitro and In Vivo Studies

Yunkyoung Lee

한국식품영양과학회 학술대회발표집

2019 .10

Studies on Antioxidants and Antibacterial Plants to Improve the Storage Period of Seaweed Chip

Ki-Woong Kim ,  Hyun-Min Kim ,  Sun-Kyung Oh 외 3명

한국수산과학회 양식분과 학술대회

2016 .10

취반기의 가열 방식별 취반미의 특성 비교 분석

김상숙 ,  정혜영

한국식품영양학회지

2017 .06

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

국내 쌀귀리 첨가 밥의 이화학적 특성 및 항산화활성

이미자 ,  김양길 ,  이유영 외 6명

산업식품공학

2016 .01

Guidelines for Dietary Education Based on Seaweeds

Seung-Lim Lee

한국수산과학회 양식분과 학술대회

2020 .07

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

Eun-Sun Hwang ,  SiA Lee

Food Science and Preservation

2024 .08

Seaweed polysaccharides: its structure and biological activities

Te ,  uko Konishi

한국수산과학회 양식분과 학술대회

2015 .10

해조류 추출물의 항산화 및 α-glucosidase 저해 활성

김진학 ,  강혜민 ,  이신호 외 2명

Food Science and Preservation

2015 .04

Effects of Hyaluronic Acid Addition on Quality and Texture Properties of Cooked Rice

Jang-Ho Shin ,  Jung-Ah Han

한국식품영양과학회 학술대회발표집

2020 .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