Evaluation of fatty acid composition in a prime core set of Korean rice germplasms

Jinsoo Jeon ,  Haeun Joo ,  Byoung-Kwan Cho 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Variation of vitamin B₁ and B₃ contents in the prime core set of Korean soybean germplasms

Taewook Ko ,  Haeun Joo ,  Jinsoo Jeon 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Anthocyanin Compositions and Contents in Black Adzuki Bean Germplasm Grown in Korea

Jungyoon Yi ,  Kebede Taye Desta ,  Hyemyeong Yoon 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of Anthocyanin Extraction using Organic Acid from Black Rice Bran by using Response Surface Methodology

You-Kyung Oh ,  Jetend ,  a Kuma 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Comparison on the water soluble carbohydrate contents in the prime core set of Korean soybean germplasms using HPLC/ELSD

Jinsoo Jeon ,  Haeun Joo ,  Taewook Ko 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

The Stability of Anthocyanin Colors and Antioxidant Activities during Storage of Anthocyanin and β-cyclodextrin Complex

Jiyoung Pa ,  k ,  Seuk-Ki Lee 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Anthocyanin Levels in Red Pigmented Germplasm Collections of Lettuce (Lactuca sativa L.)

Ju-Hee Rhee ,  Aw ,  a 외 10명

한국원예학회 학술발표요지

2019 .10

Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice

Choi ,  Sehun ,  Seo 외 7명

Applied Biological Chemistry

2018 .01

Anti-Obesity, Anti-Obesogenic, and Anti-Muscle Atrophy Activities of Black Rice, Black Rice Bran, and Milled Black Rice

Xiaolu Fu ,  Geon Oh ,  Ji-Hyun Im 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Development of SNP Markers associated with Anthocyanin Content in Red Onion Germplasms (Allium cepa L.) using Genome-wide Association Study

G ,  onyong Jin ,  Hye-Eun Lee 외 2명

한국원예학회 학술발표요지

2022 .05

Mitochondrial Metabolic Modulatory Effect of Anthocyanin Fortified Extract of Black Soybean and Black Rice in RAW 264.7 Murine Macrophages and L6 Rat Skeletal Muscle Cells

Seungmin Yu ,  Hyejeong Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage

Pa ,  k ,  Sin-Young 외 2명

한국축산식품학회지

2016 .01

Food-based anthocyanin intervention improves memory in older adults: A systematic review and meta-analysis

Hadia Nawaz ,  Fengjiao Cui ,  Hyun Kyung Kim 외 5명

한국식품과학회지

2022 .10

매크로 다공성 흡착 수지를 이용하여 정제된 오디 안토시아닌의 지방세포 분화 억제 효과

김현복 ,  고은지 ,  류병렬 외 6명

한국약용작물학회지

2021 .06

Influences of different light sources and light/dark cycles on anthocyanin accumulation and plant growth in Petunia

김창길

Journal of Plant Biotechnology

2016 .01

벼 키다리병 저항성 유전자원 탐색

허연재 ,  이샛별 ,  신동진 외 14명

한국육종학회지

2016 .01

Identifying Genetic Diversity, Population Structure, and Core Collection of Korean Apple Germplasm Using SSR Markers

Youngjae Oh ,  Young Soon Kwon ,  Seon Ae Kim 외 2명

한국원예학회 학술발표요지

2017 .05

Effect of Black Rice Powder on the Quality Properties of Pork Patties

Pa ,  k ,  Sin-Young 외 6명

한국축산식품학회지

2017 .01

Quality Characteristics of Plant-Based Rice Milk Using Processed and Functional Varieties

Sanghyeok Pa ,  k ,  Gi Un Seong 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

Determination of Catechin Content in Korean Tea Germplasms

Kyung Jun Lee ,  Gyu-Taek Cho ,  Do Yoon Hyun

한국식품영양과학회 학술대회발표집

2019 .10