Component Changes in Garlic Stems by Roasting

Gyeong-Wha Kim ,  Sung-Hun Chung ,  Dong-Gyu Kim 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Effects of Roasting on the Antioxidant Activities of Oat

Hyeonmi Ham ,  Yu Young Lee ,  Byongwon Lee 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Dried Powder by Sweet Potato Pretreatment

Yu Na Jo ,  Gi Jeong Ha ,  In Jong Ha 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Change of Proximate Composition, Antioxidant Activity, and Ginsenoside Content of White Ginseng with Different Roasting Conditions

Jin Yu ,  In Bae Jang ,  Ji Won Moon 외 4명

한국약용작물학회지

2022 .02

Effect of Roasting Process on the Volatile Compounds of Mealworm Oil

Jin Kyung Nam ,  Han Byeol Jang ,  Ji Yun Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils

Lee ,  Soyoung ,  Lee 외 5명

Applied Biological Chemistry

2015 .01

Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-inflammatory System in Mice

Sukyoung Choi ,  Soohan Jung ,  Minhyoung Kim 외 6명

한국식품영양과학회 학술대회발표집

2017 .10

Coffee Processing and Changes in Chemical Composition and Flavor Patterns during Roasting

Won Jong Lee

한국식품영양과학회 학술대회발표집

2015 .08

Changes in the effective ingredients and anti-inflammation of the ethanol extracts from Artemisia argyi with roasting process

Byung Ju Lee ,  Su Ji Choi ,  Je Hun Choi 외 8명

한국식품영양과학회 학술대회발표집

2021 .10

Changes in Physicochemical Characteristics of Ginseng Powder by Roasting Treatment

Jin Yu ,  In Bae Jang ,  Ji Won Moon 외 3명

한국약용작물학회 학술대회논문집

2019 .05

Characteritics of Green Kernal Black Bean with Different Roasting Conditions

Tae-Hwi Moon ,  Jin-Hee Chang ,  Jung-Ah Han

한국식품영양과학회 학술대회발표집

2021 .10

Physicochemical Characteristics of Dried Ginseng Powder Pretreated with Various Roasting Time Conditions and Pulverized by Cryogenic Milling

Jong Jin Kim ,  Hayeong Jeong ,  Yu 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Two-Stage Pretreatment of Reed (Phragmites Australis) on Glucose Conversion and Ethanol Production Enhancement

Si Young Ha ,  Ji-Su Kim ,  Ji Young Jung 외 1명

산림바이오에너지

2019 .12

여주 분말을 첨가한 양갱의 품질 특성

이선호 ,  홍은진 ,  조영제

Food Science and Preservation

2015 .06

Changes in Total Polyphenols, Chlorogenic Acid, and Caffeine in Three Arabica Coffee (Coffee arabica L.) Cultivars by Roasting Stages

Seolah Kim ,  Chan Kyu Lim ,  Mi Kyoung Jeon 외 3명

한국원예학회 학술발표요지

2021 .10

Anti-Cancer Activity of Mixed Vegetable Soup Manufactured by Extrusion and Roasting Process

Hyun Jung Lim ,  Gi Hyung Ryu ,  Eui Hong Byun 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Component Changes of Cacao Beans during Roasting Process using NMR Spectroscopy

Sunho Lee ,  Eunjung Bang ,  Jin-Kyu Rhee

한국식품영양과학회 학술대회발표집

2019 .10

Physicochemical Properties of Platycodon grandiflorum Extract with Different Roasting Time

Hee-Wook Byun ,  Jae-Ran Kang ,  Min-Jung Kang 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

덖음 및 유념 횟수를 달리한 도라지 잎차의 품질 조사

엄현주 ,  권누리 ,  정유영 외 2명

한국식품영양학회지

2020 .01

Influence of Roasting Treatment on the Antioxidant Activities and Color of Burdock Root Tea

Da ,  ye Lee ,  Choon Young Kim

Preventive Nutrition and Food Science

2017 .03