Antioxidant Activity of Shiitake Mushroom (Lentinus edodes) Water Extract Cultivated in Smart Farm System and Its Quality Characteristics Effect in Muffins

Young Ju Choi ,  Chang-Suk Kong ,  Jung Hwan Oh 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

The Volatile Flavor Compounds of Shiitake mushroom (Lentinus edodes) by SPME-GC-MS

Ji Yeon Choi ,  Ja Myung Yu ,  Sae 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

신선도에 따른 표고 (Lentinus edodes) 에탄올 추출물의 폐암세포 증식 억제 효과

조미애 ,  송경주 ,  최지원 외 4명

한국원예학회 학술발표요지

2023 .10

Fermentation Properties of Doenjang Containing Different Levels of Lentinus edodes Powder

Yoo Kyung Seon ,  Chang Gon Lee ,  Suk Jung Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Manufacturing of a High Functional Lentinus edodes Extract by Ultrasound Treatment

Kyung-Mo Song ,  Yeo-Won Jeon ,  Su-Joung Ha 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Optimization of Extraction Method for Antioxidant Activities from Shiitake Mushroom (Lentinula edodes) using Response Surface Methodology (RSM)

Da Hye Ryu ,  Young Ran Im ,  Chu Won Nho 외 1명

한국원예학회 학술발표요지

2022 .11

Effect of argon- and nitrogen-based modified atmosphere packaging on shiitake mushroom quality

Jong-Jin Pa ,  k ,  Jae-Jun Lee 외 2명

Food Science and Preservation

2019 .07

표고버섯가루 분말 첨가 식빵의 일반성분 및 품질 특성

김영모

한국식품영양학회지

2017 .12

Screening of Optimum Culture Condition of Liquid Spawn on Shiitake (Lentinula edodes)

Hun Hwan Kim ,  Hwi Geon Cheon ,  Soo Jung Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics and Antioxidant Properties of Shiitake (Lentinula edodes) Cultivated with Liquid and Solid Spawn

Hun Hwan Kim ,  Hae In Kim ,  Soo Jung Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

약용버섯과 식용버섯의 건조방법에 따른 품질특성

김보민 ,  정은선 ,  안용현 외 2명

Food Science and Preservation

2016 .10

Tannin Reducing Effect and Change of Physicochemical Properties in Aronia Homogenate after Treatment with Liquid Cultured Lentinus edodes and Phellinus linteus mycelium

Hyun Ah Han ,  So Ra Choi ,  Eun Ju Song 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

표고버섯 물 추출물의 항산화 활성 및 머핀의 품질 특성에 미치는 효과

공창숙 ,  최영주 ,  오정환 외 6명

한국식품영양과학회지

2019 .10

Anti-obestic Effect of Lentinus edodes Extracts on 3T3-L1 Cell

Seong Woo Jin ,  Young Woo Koh ,  Kyung Je Kim 외 4명

한국약용작물학회 학술대회논문집

2018 .10

Influence of Oak Mushroom (Lentinula edodes) and Chickpea Flour Ratios on the Physicochemical Characteristics of Plant-Based Meat Analogues

Bo Ra Lee ,  Imkyung Oh

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics of Mushrooms in Gyeongnam Province as Affected by Different Drying Methods

Hee-Jeong Je ,  Ki-Jeong Ha ,  Nak-Ku Kim 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Comparing the Approximate Components and Total Amino Acids in Lentinus edodes Strain Sanjo, Chamaram, Chujae

Ja Myung Yu ,  Sae ,  om Jo 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성

김미진 ,  정해정

Food Science and Preservation

2017 .06

Neuroprotective effects of mushroom Lentinula edodes extracts with antioxidants on oxidative-stress-induced PC-12 cells

Hye-Young Cho ,  Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2022 .10

Current prospects of mushroom production and industrial growth in India

Raman ,  Jegadeesh ,  Lee 외 9명

한국버섯학회지

2018 .01