Influence of processing conditions on sulforaphane content in cruciferous vegetables

Keup-Rae Kim ,  Yejin Kim ,  Myeongbin Pa 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Glucosinolates Contents in the Germplasm of Different Cruciferous Vegetables

On-Sook Hu ,  Jung-Bong Kim ,  Jung-Sook Sung 외 11명

한국원예학회 학술발표요지

2015 .10

Elevated carbon dioxide significantly improves ascorbic acid content, antioxidative properties and restricted biomass production in cruciferous vegetable seedlings

이수인

Plant Biotechnology Reports

2019 .01

Comparison of carotenoid content in five types of seeds and eight types of green vegetables depending on cooking methods

Sohui Lim ,  Sunyoung Lim ,  Jung-Ah Shin

한국식품영양과학회 학술대회발표집

2024 .10

Effects of Different Nutrient Soils on the Growth of Cruciferous Plants according to Growth Stage

Ashish P ,  asad ,  Young Hwa Kang

한국원예학회 학술발표요지

2024 .11

Cluster analysis and principal component analysis based on antioxidant activities in Cruciferous plant extracts

Je-Hyuk Lee ,  Su-Jeong Hwang

한국식품영양과학회 학술대회발표집

2024 .10

The Effects of Cooking Methods on the β-Carotene Levels of Selected Vegetables

Jung-Ah Shin ,  Youngmin Choi ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Phytochemicals Found in Cruciferous Vegetables on Ox-LDL Induced-Foam Cell Formation in THP-1 Macrophages

Young-sun Im ,  Jung-Mi Yun

한국식품영양과학회 학술대회발표집

2019 .10

Vitamin K1 Content of Green Vegetables Commonly Consumed in Korea

Yuna Jeon ,  Keono Kim ,  Yeji Kwon 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of cooking methods on the phytosterol content in nine selected vegetables

Jung-Ah Shin ,  Jong-Min Pa ,  k 외 1명

Korean Journal of Agricultural Science

2016 .03

초등학생의 채소 인지도와 채소 섭취 관련 인자들 간 상관관계 및 학교급식의 설명형 메뉴명이 채소 섭취 의사에 미치는 영향

김진희 ,  이홍미

대한영양사협회 학술지

2018 .01

The study on extraction of phospholipids from butter milk using various methods

Eui-Seok Lee ,  Hyeon-Ho Jang ,  Sevjid Byambaa 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Phospholipid emulsions and its associated structure with liposome

Eui-Seok Lee ,  Se-I Oh ,  Hyeon-Ho Jang 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Cognitive Ability of Egg Yolk Phospholipid-Containing Complexes

Ki-Bae Hong ,  Kyungae Jo ,  Jin Hui Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Determination of Phospholipid Contents in subsidiary materials for infant formula

Beibei Duan ,  Eunsik Hong ,  Jung-Ah Shin 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Folate retention in selected leafy and root vegetables by different cooking methods

So-Hyeong Oh ,  Jiyeon Chun

한국식품영양과학회 학술대회발표집

2016 .10

채소 품종육종 과거 현재 미래

조명철 ,  곽정호 ,  정효봉 외 14명

한국육종학회지

2020 .01

코덱스의 식품 분류: 채소류

이미경

한국식품위생안전성학회지

2019 .01

광주지역 유통 채소류의 Bacillus cereus 오염실태 및 독소 특성

조선주 ,  김중범 ,  정소향 외 6명

한국식품영양학회지

2020 .01

Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method

Koan Sik Woo ,  Kyung Ha Lee ,  Hyun-Joo Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10