하바네로 고추 초산발효물의 품질 특성 및 생리활성 분석

박슬기 ,  조승화 ,  임은정 외 3명

한국식품과학회지

2021 .12

QTL Analysis of Capsaicinoids Contents Using Extremely Pungent Pepper (Capsicum chinense)

Do-Gyeong Lee ,  Minjung Pa ,  k 외 3명

한국원예학회 학술발표요지

2019 .10

Comparison of fatty acids in Korean and Chinese red pepper (Capsicum annum L.) seeds

Hyeyoung Pa ,  k ,  In Hee Cho

한국식품영양과학회 학술대회발표집

2019 .10

Indole-3-Acetic Acid, a Possible Hormone Involved in Chilling Injury of Pepper (Capsicum annuum L.) Fruit

Jieun Seo ,  Jeong Gu Lee ,  Eun Jin Lee

한국원예학회 학술발표요지

2023 .05

Selection and Fermentation Characteristics of Acetic Acid Bacteria for Producing Brown Rice Vinegar

Eun Ah Shim ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Correlation of Carotenoids Content and ASTA Values in Capsicum chinense Genetic Sources

Bo ,  a Geum ,  Nayoung Ro 외 8명

한국원예학회 학술발표요지

2020 .11

Fermented properties and polyphenol quantity of fermented milk made with red ginseng extract, Lycium chinense Mill extract, and rice powder

Kwang-Yeon Kim ,  Ge ,  eltuya Renchinkhand 외 3명

Korean Journal of Agricultural Science

2023 .03

Morphological, Physiological Features and Antioxidants Activities of Pepper (Capsicum annuum) in Low Temperature Stress

Yang- Gyu Ku ,  Rayhan Ahmed Shawon ,  Dong Hyun Kang 외 4명

한국원예학회 학술발표요지

2017 .05

Comparison of Fatty Acids in Raw and Roasted Red Pepper (Capsicum annum L.) Seeds

Hyeyoung Pa ,  k ,  In Hee Cho

한국식품영양과학회 학술대회발표집

2020 .10

Study on the Method of Increasing Total Acidity Using Acetic Acid Bacteria by Introducing LED Process

Seungwha Jo ,  Eunjung Yim ,  Doyoun Jeong 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Diurnal Variation Characteristics of Transpiration in Red Pepper(Capsicum annuum)

Kwang Seop Kim ,  Chang Yong Kim ,  Dae Hong Lee 외 4명

한국원예학회 학술발표요지

2023 .10

Establishment of Acetic Fermentation Conditions for Production of Aronia melancocarpa (aronia) Vinegar

Hyeon-Jin Kang ,  Eun-Jung Yim ,  Seul-Ki Pa 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics and Antioxidant Activity of the Fermentation Product of Fruit and Vegetable Juices by Lactic Acid Bacteria

Min-Ju Kim ,  Da-Jeong Choe ,  Min-Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho ,  Sangbuem ,  Kim 외 9명

Applied Biological Chemistry

2015 .01

Complete Chloroplast Genome Sequencing and Genetic Relationship Analysis of Capsicum chinense Jacq

Sebastin Raveenda ,  이경준 ,  신명재 외 5명

Plant Breeding and Biotechnology

2017 .01

Development of HRM Markers Associated with CMV_P1 Resistance in Chili Pepper (Capsicum annuum L.)

Nidhi Chakma ,  Jundae Lee

한국원예학회 학술발표요지

2018 .05

Identification of Novel Loci for Plant Architecture in Pepper (Capsicum annuum)

Abhinandan S. Patil ,  Geon Woo Kim ,  Min-Young Kang 외 9명

한국원예학회 학술발표요지

2023 .05

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Heat stress and dietary Capsicum annuum (hot pepper) supplementation of poultry diets

G. Y. Pa ,  k ,  J. Y. Lee 외 8명

한국가금학회 정기총회 및 학술발표회

2024 .11

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08