Physicochemical Properties, Total Phenolic, Flavonoid content and Antioxidant Activities of Commercial Orange and Grapefruit Juices

Jin Ju Lee ,  Eun Jeong Kim ,  Kyung Young Yoon

한국식품영양과학회 학술대회발표집

2018 .10

Thermal treatment of apple puree under oxygen-free condition: effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2020 .10

Effect of grapefruit seed extract addition on physicochemical and microbial characteristics of onion puree

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

Effects of various food extracts on the growth of Lactobacillus acidophilus

Ji Won Kim ,  Jeong Yoon Lee ,  Yeon Ju An 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials

Eui Jeong Han ,  Hee Jin Han ,  Eun-Ji Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Production of functional beverage using the persimmon fruit puree co-fermented by Leuconostoc citream and Lactobacillus plantarum

Ji-Hyeon Pa ,  k ,  Geun-Young Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

Antioxidant effects of the enzymatic hydrolysates prepared from the oriental medicine materials fermented by Lactobacillus plantarum

Eui Jeong Han ,  Ju Hyung Um ,  Soo Yeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant Activity of Sargassum fulvellum and Fermentation by Lactobacillus plantarum and Lactobacillus casei

Chaewon Pa ,  k ,  Dahee Kim 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Antibacterial properties of extracellular vesicles produced by L. plantarum and L. acidophilus

Yeon Woo Kim ,  Wu Jin Lee ,  Yeong Ji Oh

한국식품영양과학회 학술대회발표집

2024 .10

Degradation kinetics of phenolic content and antioxidant activity of onion (Allium cepa L.) puree at different storage temperatures

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2022 .10

다양한 유산균으로 제조한 발효마늘의 품질 특성

송도영 ,  황도영 ,  박경희 외 3명

Food Science and Preservation

2022 .04

Antioxidant and Anti-Inflammatory Activity of Oryza sativa L. Extract Fermented with Lactobacillus plantarum

Seo Hyun Pa ,  k ,  Jae Gon Kim 외 2명

한국약용작물학회 학술대회논문집

2019 .05

Antioxidant Activity, Total Phenolic, and Total Flavonoid Contents of the Flower Extracts Nelumbo Species and Cultivars

Yun Su Baek ,  Young Sung Jung ,  Hye Ryun An 외 5명

한국원예학회 학술발표요지

2017 .05

Comparison of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Fermented Small Soybean Cultivars with Lactobacillus plantarum P1201

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Optimization for the GABA Production in Aronia Fruit Fermented by Lactobacillus plantarum

Yong Seon Pa ,  k ,  Geun-Min Jang 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성

정윤희 ,  정경한 ,  김태훈

Food Science and Preservation

2017 .10

Characteristics of Sugar Extract of Medicinal Plants Fermented with Lactobacillus plantarum DK119

Su-Yeon Bae ,  Sa-Woong Jung ,  Min-Kyung Pa 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Enhancement of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Different Fermented Soybean Cultivars with Lactobacillus plantarum P1201

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Physicochemical Properties in Apple Pomace Fermented by Lactobacillus plantarum and Leconostoc mesenteroides

Min-Ju Kim ,  Ji-Hyeon Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2015 .08