산지별 홍화씨의 화학적 성분 특성

이영철 ,  안채경

한국식품영양학회지

2019 .01

산지 초지 방목우의 우유로 제조한 목장 버터의 조직 특성 및지방산 조성

박승용 ,  이배훈 ,  강효진 외 1명

Journal of Dairy Science and Biotechnology

2018 .01

Ligand N mediated thermogenic mechanism of brown adipose tissue via ectopic olfactory receptor, OlfrX

Young Jae Jung ,  Sung-Joon Lee

한국식품영양과학회 학술대회발표집

2024 .10

국내산 백태 품종의 지방산 및 유리아미노산 조성

이경행

한국식품영양학회지

2024 .04

Mechanisms of Anti-Obesity and Anti-Inflammatory Effects of Omega 3 Fatty Acids in Adipose Tissue

Naima Moustaid-Moussa

한국식품영양과학회 학술대회발표집

2016 .10

Agro-morphological Characters, Total Phenolic Content, and Fatty Acid Compositions of Safflower Genetic Resources

Aw ,  a ,  is De 외 10명

한국약용작물학회지

2021 .02

Ellagic Acid Induce Beige Remodeling of White Adipose Tissue by Controlling SIRT3-Mediated Mitochondrial Dynamics

Woo Yong Pa ,  k

한국식품영양과학회 학술대회발표집

2022 .10

The Understanding of Internal Browning Incidence in Cold-stored Asian Pears

Hnin Phyu Lwin ,  Jinwook Lee

한국원예학회 학술발표요지

2021 .10

Bioconversion of linoleic acid to conjugated linoleic acid by whole cells of Bifidobacterium breve LMC 520 in buffer and aqueous organic solvent systems

Yiling Zhao ,  Kyu Ri Lee ,  Jea Woo Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Growth on Fatty Acid Composition of Total Intramuscular Lipid and Phospholipids in Ira Rabbits

Xue ,  Shan ,  He 외 15명

한국축산식품학회지

2015 .01

Polygonum multiflorum Thunb. Water Extract Modifies Lipid Metabolism-Related Gene Expression of White Adipose Tissue and Brown Adipose Tissue in Diet-Induced Obese Mice

Ra-Yeong Choi ,  Ju Ri Ham ,  Sung-Tae Yee 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Body Fatty and Amino Acid Composition of a Native Bumblebee, Bombus ignitus Relative to B. terrestris of Foreign Origin in Korea

Sampat Ghosh ,  Chuleui Jung ,  Kyoung Choi 외 3명

Journal of Apiculture

2017 .06

Effect of Fermented Lotus Root and Linoleic Acid on Lipopolysaccharide-Induced Inflammation in RAW 264.7 Cells

Sung Min Kim ,  Eun-Jung Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Application of Fats and Oils in Food Industry

Sangwoo Cho ,  Jae Eun Cheon ,  Sang Yun Lee

한국식품영양과학회 학술대회발표집

2021 .10

Formation of 4PAHs in Meat Model System Containing Amino Acid and Fatty Acid

Ju Eun Kang ,  Ga Yeong Lim ,  Han-Seung Shin

한국식품영양과학회 학술대회발표집

2024 .10

Chemical composition of different parts of ramie (Boehmeria nivea)

Sunghun Cho ,  Jaemin Lee ,  Young Mi Kim 외 4명

Korean Journal of Agricultural Science

2017 .03

“Dietary supplementation of L-tryptophan” increases muscle development, adipose tissue catabolism and fatty acid transportation in the muscles of Hanwoo steers

Wahyu P ,  iatno ,  조용호 외 4명

한국축산학회지

2020 .01

Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Jihyun Hwang ,  Heeju Jun ,  Seoye Roh 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Physicochemical Properties and Nutritional Constituents of Sweet Sapphire and Different Grape Cultivars Grown in Korea

Seo-Yeon Pa ,  k ,  Nae-Kyong Kang 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

적외선 분광스펙트럼 및 기체크로마토그라피 분석 데이터의 다변량 통계분석을이용한 대두 종자 지방산 함량예측

김석원

Journal of Plant Biotechnology

2015 .01