Fruit and Vegetable Intake and Risk of Cardiovascular Disease, Cancer, and Mortality

Jung Eun Lee

한국식품영양과학회 학술대회발표집

2018 .10

Development of Korean foods menu using textured soy protein

Jung-Kue Shin

한국식품영양과학회 학술대회발표집

2023 .10

Short Sleep Durations Increase the Risk of Cardiovascular Disease with Respect to Dietary Consumption in Korean

Miae Doo ,  Hye-yeon Son ,  Seohyun Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

The chemical components that affect the flavor difference between Korean traditional soy sauce and commercially brewed soy sauce

Myeong Won Seo ,  Ho Duk Choi ,  Tae Eun Kwon 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Characteristics of Soy Bean Meal Hydrolysate by using Soy Bean Sprout Enzyme

Sung-Gweun Pa ,  k ,  Woo-Jong Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of Soy Protein According to the Extraction pH Conditions

Jae-Eun Jeon ,  Kyung-Mi Kim ,  Bit Na Song 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Plant-based dietary patterns and mortality from all causes, cardiovascular disease, and cancer: The Multiethnic Cohort Study

Jihye Kim ,  Lynne R. Wilkens ,  Ch 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

Seafood Consumption Is Inversely Associated with the Risk of Cardiovascular Disease in Korean Adults: A Community-Based Prospective Cohort Study

Yeongeun Jeong ,  Gyuhee Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Effect of soy peptide on muscle regeneration after exercise

Boo-Yong Lee

한국식품영양과학회 학술대회발표집

2024 .10

MZ세대의 식품 가치소비 유형에 따른 지속가능한 식품 소비행동 비교 연구

양혜선 ,  주나미 ,  박영일

한국식품영양학회지

2022 .12

대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향

박찬순 ,  서미숙 ,  정선영 외 2명

Food Science and Preservation

2023 .10

Dietary intake of long-chain polyunsaturated fatty acid and all-cause and cardiovascular disease-related mortality in Korean adults

Hye Ran Shin ,  Sujin Song

한국식품영양과학회 학술대회발표집

2024 .10

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성

이인선 ,  송호수

한국수산과학회지

2018 .12

Comparison of characteristics of soy protein based patties with different types of binding agents

Su-Bin Lim ,  Tae-Hwi Moon ,  Sun-Goo Yim 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Post-COVID19 Era, Changes in Food Industry and Sustainable Food Consumption

Sang-Hyo Kim

한국식품영양과학회 학술대회발표집

2021 .10

Inequitable distribution of excess mortality during the COVID-19 in South Korea, 2020

김진환 ,  김새롬 ,  Pa 외 2명

Epidemiology and Health

2022 .01

Review of Isoflavones and Their Potential Clinical Impacts on Cardiovascular and Bone Metabolism Markers in Peritoneal Dialysis Patients

Zah ,  a Ya ,  i

Preventive Nutrition and Food Science

2022 .12

Quality Characteristics of Fermented Black Soy Beans by Strain

Jong-Kug Lee ,  Jeong Lee ,  Hui-Je Cho 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses

Minju Song ,  Eunji Cho ,  Gyungcheon Kim 외 4명

한국식품영양과학회 학술대회발표집

2021 .10