뽕잎과 오디분말을 이용한 육류용 소스 제조 및 품질평가

김애정 ,  이정애 ,  김민주 외 3명

한국식품영양학회지

2016 .08

오디용 뽕나무 시설재배 수형별 뽕잎생산량과 누에 사육량 분석

김동완 ,  문형철 ,  김은지 외 1명

한국유기농업학회지

2015 .01

Quality characteristics and antioxidant activities of extruded mulberry leaves added milk spread

Han Bi Kim ,  Mina Kim ,  Jeong-Sook Choe

한국식품영양과학회 학술대회발표집

2021 .10

Functionality and Utilization of Mulberry

Hyun-bok Kim ,  Gyoo Byung Sung ,  Sung-Jin Hong 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Quantitative Changes of Functional Constituents and Sensory Properties According to Processing Methods of Mulberry (Morus alba L.) Leaves and Preparation of High Quality Mulberry Leaf Tea

Young Hee Jeon ,  Se Bi Ha ,  Dong Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Comparison of Functional Components and Biological Activities between Cultivated Mulberry Tree and Mountain Mulberry Tree

Yeong-Hee Jeon ,  Sang-Won Choi

한국식품영양과학회 학술대회발표집

2017 .10

발효뽕잎의 품질특성

한국환 ,  정하열

산업식품공학

2019 .01

Anti-Inflammatory Effect of Ethanol Extract of Mulberry Twig and Oxyresveratrol by inhibition of NO and IL-6 Production in LPS-Induced RAW 264.7 Cells

Yeong-Hee Jeon ,  Dong-Hee Lee ,  Jin-Kyung Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Comparative Study of Functional Components of Silkworms and Mulberry Leaves: Impact of Varieties and Leaf Parts

Seulgi Kim ,  In-Guk Hwang ,  Jihye Lee

한국식품영양과학회 학술대회발표집

2024 .10

Fermentation Characterization of Mulberry Leaf using Bacillus subtilis

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki)

Chae Eun Kim ,  Eun Young Cheon ,  Yu Jeong Kim 외 1명

Food Science and Preservation

2024 .12

Anti-obesity effects of mixture mulberry leaf and root extracts of obese mice induced by high fat diet

Hwa Young Song ,  Ha Kyoung Choi ,  Seon Min Ju 외 7명

한국식품영양과학회 학술대회발표집

2023 .10

오디 당침출액의 HepG2 세포에서 H₂O₂로 야기된 산화적 스트레스 보호 효과

윤영 ,  김하얀 ,  박회만 외 4명

Food Science and Preservation

2015 .10

Fermented mulberry liquid and study on properties according to the sugar adding condition

Hye-Young Seo ,  Jae-Hyeon Kim ,  So-Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Development of Semi-Dried Mulberry Fruit Manufacturing Method Capable of Storing at Room Temperature according to Dryer

Hyun Bok Kim ,  O Chul Kwon ,  Wan Taek Ju 외 2명

한국약용작물학회 학술대회논문집

2017 .09

Quality characteristics and antioxidant characteristics of Sunsik made with different ratios of non-extruded and extruded mulberry leaf

Mijin Kim ,  Mina Kim ,  Jeong-Sook Choe

한국식품영양과학회 학술대회발표집

2021 .10

The comparison of different scales of enzyme assisted extraction of mulberry fruit

Mi Jin Kim ,  Jeongbeen Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics of Mulberry Wine using Freeze-Concentration

Yu Jin Lee ,  Sang Won Choi

한국식품영양과학회 학술대회발표집

2015 .08

Flavonoids Analysis of Mulberry Leaves by Extrusion Processing Condition

Mina Kim ,  Dong-Geon Nam ,  Pu 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

뽕나무(Morus alba L.) 부위별 생리활성 측정 및 기능성 물질 분석

최상원 ,  이유진 ,  하세비 외 2명

한국식품영양과학회지

2015 .06