Analysis of Antioxidant and Anti-Inflammatory Activities of Solvent Fractions from Rhynchosia nulubilis Cultivated with Ganoderma lucidum Mycelium

Mihye Pa ,  k ,  Mee 외 1명

Preventive Nutrition and Food Science

2017 .12

비만 흰쥐에서 발효 서목태의 항산화 효과

배귀정 ,  하배진

한국식품위생안전성학회지

2015 .01

Antioxidant and Anti-Inflammatory Activity and Cytotoxicity of Ethanol Extracts from Rhynchosia nulubilis Cultivated with Ganoderma lucidum Mycelium

Mi Hye Pa ,  k ,  Mee 외 1명

Preventive Nutrition and Food Science

2018 .12

Small Black Soybean (Rhynchosia nulubilis) Alleviates NMethyl-N-Nitrosourea (MNU)-Induced Retinal Damage

Suk Woo Kang ,  Kyung-A Kim ,  Tae Kyeom Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Jo ,  Kyung ,  Lee 외 4명

한국축산식품학회지

2018 .01

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

Song ,  Dong-Heon ,  Kim 외 19명

한국축산식품학회지

2017 .01

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Choi ,  Yun-Sang ,  Ku 외 12명

한국축산식품학회지

2018 .01

Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages

Hack-Youn Kim ,  Gye-Woong Kim ,  최주희

한국축산학회지

2019 .01

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum ,  Hyeon-Woong ,  Seo 외 9명

한국축산식품학회지

2018 .01

Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

Ham ,  Youn-Kyung ,  Hwang 외 15명

한국축산식품학회지

2017 .01

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Hemung ,  Bung-O ,  n 외 2명

한국축산식품학회지

2015 .01

Quality Characteristics of Emulsified Sausages of Chicken Breast According to Different Types of Animal Fat

Hyo-Seok Moon ,  Hack-Youn Kim ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical properties and microbial counts of low-fat model sausage as affected by various levels of eggplant (solanum melongena) powder-with different drying method

Hanna Sep ,  ina B ,  Sembi 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Properties of Whole Milk Powder on Chicken Breast Emulsion-type Sausage

Kyu-Min Kang ,  Sol-Hee Lee ,  Hack-Youn Kim

한국식품영양과학회 학술대회발표집

2020 .10

Effects of different rigor states, salt levels and sea tangle extract content on quality characteristics of low-fat pork sausages

Geon-Ho Kim ,  Koo-Bok Chin

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Sausage Manufactured by Different Soybean Cultivar

Ho Jun Sung ,  Yun Jo Jung ,  Gi Tak Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

천지연 ,  부준혁 ,  남정현 외 2명

산업식품공학

2022 .08

Physical Properties of Low-fat Sausages Induced by Microbial Transglutaminase during In Vitro Digestion

Chang Hoon Lee ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2018 .10

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi ,  Hyun-Su ,  Choi 외 15명

한국축산식품학회지

2016 .01

Quality Attributes of Fat-free Sausage Made of Chicken Breast and Liquid Egg White

이현정 ,  조철훈 ,  남기창 외 1명

한국식품영양학회지

2016 .08