Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Concentrate with Added Levels of Paprika Powder and Tomato Powder

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Physicochemical and Microbiological Property of Commercial Gochujang Rib Sauces

Do-Heui Kim ,  Ah-Yeong Lee ,  Bum-Sik Son 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Protective effects of gochujang on chronic disease

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2021 .10

Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients

Sunghee Kim ,  Yunjeong Gwon ,  Jungeun Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder

Jae Eun Pa ,  k ,  Hyun-Ju Eom 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Physicochemical properties and antioxidant activities of yanggaeng added with different grape varieties

Sinyoung Pa ,  k ,  Si 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Antioxidant and Antiobesity Activities of Red Bean Tea Supplemented with Lotus Root and Leaf Extract

Min Jeong Kwon ,  Yoon Ah Jeong ,  Ji Sun Lim 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Comparison of Antioxidant Activity and Antibacterial Effect of Green Tea Leaf and Moringa Leaf Powder

Hyeon-Jun Chang ,  Jeong-Eun Kim ,  Jun-Bin Noh 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical Characteristics and Antioxidant Activities of the Organic Strawberries

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

한국식품영양과학회 학술대회발표집

2015 .08

Microbial diversity of representative traditional Gochujang in different regions of Korea

Myeong Seon Ryu ,  Su-Ji Jeong ,  Gwangsu Ha 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Physicochemical Characteristics and Antioxidant Activities of Aged Garlic at Different Temperatures

Yun Sook Jeong ,  Kyung-A Hwang ,  Ga Ram Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

The physicochemical properties and Antioxidant Activities of Moyakwa Added With Seabuckthorn fruit powder

Otgonzaya Se ,  gelenbaata ,  Ji-Hyun Kim

한국식품영양과학회 학술대회발표집

2023 .10

전처리를 달리한 연잎을 이용한 약주의 품질특성

최정실 ,  여수환 ,  최한석 외 1명

Food Science and Preservation

2016 .04

Gochujang improves high-fat diet induced kidney damage

Somin Oh ,  Olivet Chiamaka Edwa ,  d 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

The tenderization effect of enzyme or liposome on the physicochemical properties of lotus root

Hyo Tae Kim ,  Jiseon Lee ,  Guhun Kang 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

딸기(Fragaria ananassa var. ‘Seolhyang’) 잎 분획별 추출물의 항산화 활성 평가

이다솜 ,  김경희 ,  육홍선

한국식품영양과학회지

2018 .03

Microbiological Analysis on Swelling Incident of Gochujang

Ji Hwan Back

한국식품영양과학회 학술대회발표집

2019 .10

Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment

S ,  inivasan Ramalingam ,  Ah-Ryeong Joe 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells

Chan-Ho Pa ,  k ,  Eun-Bi Seo 외 2명

한국식품영양과학회 학술대회발표집

2024 .10