Bioaccessibilty of nutritional and functional ingredients from soymilk during in vitro digestion

Da-Bin Lee ,  Kyeong-A Jang ,  Su-Koung Lee 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Changes in free sugar contents of legumes during in vitro digestion

Da Bin Lee ,  Kyeong A Jang ,  In Seon Hwang 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

DETERMINATION OF THE ANTI-NUTRITIONAL FACTORS PRESENT IN UNDERUTILISED LEGUMES

Wai Chuen ,  Choi ,  Yin Sze 외 5명

한국수산과학회 양식분과 학술대회

2015 .05

Study on Changes in Bioactivities of Bioactive Substances Using in vitro Human Digestion Model

Seung Yun Lee

한국식품영양과학회 학술대회발표집

2021 .10

The New Labeling System for Functional Food in Japan and Analysis of Functional and Nutritional Ingredients Using HPLC

Yuichi Yotsuyanagi

한국식품영양과학회 학술대회발표집

2016 .10

The Trends and the Nutritional Ingredients of Medical Food

Suhee Kim

한국식품영양과학회 학술대회발표집

2018 .10

Enlightening the biotechnological approaches of legumes: present and past scenario to mitigate the biotic and abiotic stress

Sivakuma ,  Janani S ,  ee 외 6명

Plant Biotechnology Reports

2024 .09

Changes of nutritional contents and antioxidant activities in cooked oat rices after application of an in vitro digestion model

Han-Na Chu ,  Ki-Ok Kim ,  Soo-Muk Cho

한국식품영양과학회 학술대회발표집

2019 .10

Functional ingredients research trends by country

Min-Jung Bae

한국식품영양과학회 학술대회발표집

2023 .10

Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds－A Review

Moses Ayodele Ojo

Preventive Nutrition and Food Science

2022 .03

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals

Seung Yun Lee ,  Da Young Lee ,  Ji Hyeop Kang 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

A Study on the Physicochemical and in vitro Digestion Characteristics of Lipid with Different TAG Composition

Kwang-Seup Shin ,  Jeung-Hee Lee

한국식품영양과학회 학술대회발표집

2018 .10

Laboratory Work for Health Functional Ingredients Evaluation

Taewon Kim

한국식품영양과학회 학술대회발표집

2022 .10

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

Evaluating the Antioxidant Capabilities of Edible Insects after in vitro Gastrointestinal Digestion

Heui-Seon Shin ,  Ji-Woo Lee ,  Seong-Jun Cho

한국식품영양과학회 학술대회발표집

2022 .10

Development of Functional Ingredients from Horticultural Crops and Strategies for Their Industrialization

Hyun Young Shin ,  Tae Heon Kim ,  Soon Yeong Pa 외 3명

한국원예학회 학술발표요지

2021 .10

Case of Technical Support for the Development of Functional Ingredients for Health Functional Foods

Jun Young Kim ,  Ju Hee Kuk ,  Kyu Heon Kim 외 9명

한국식품영양과학회 학술대회발표집

2020 .10

Recognition and Assessment of Functional Ingredients for Health Functional Foods in Korea

Kyung Yuk Ko

한국식품영양과학회 학술대회발표집

2022 .10