Comparison of Anti-oxidant and Anti-inflammatory Effect of Herbal Extracts by Extraction solvent

Gyeong Hwan Lee ,  Yun Geun Kim ,  Keon Hee Ko 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Use of Ginger and Cinnamon Extract for Enhancing the Growth of Beneficial Bacteria and Anti-inflammatory Properties

Yun Young Kim ,  Lee Seon Kim ,  Min Seo Kim 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Anti-inflammatory and Anti-oxidant Effects of LSC-01, a New Herbal Formula

Ju-Yeon Pa ,  k ,  Young Won Kwon 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

비건김치의 저장조건에 따른 유기산 및 휘발성염기질소의 변화

정상미 ,  엄희정 ,  장윤정 외 3명

농업생명환경연구

2021 .10

The functional properties of semi-femented tea

Yu-Rim Lee ,  Gyo-Ha Moon ,  Kang-Hyun Chung 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Quality Properties of Enzymatically Fermented Tea Prepared with Korea Green Tea Leaves

Yajuan Liu ,  Chengmei Zhang ,  Chong-Kyung Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Comparative Study on the Quality Evaluation of Vegan and Non-vegan Bakery

Chae-Wan Baek ,  A-Young Lee ,  Ye-Ram Um 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

What is the New Vegan Secret Food, Aquafaba?

Youn Young Shim ,  Ma ,  tin JT Reaney

한국식품영양과학회 학술대회발표집

2020 .10

Fabrication, characterization and in vitro osteogenic effects of the fish frame derived osteogenic peptide coated three dimentional poly-caprolactone scaffolds by melt plotting system

Seong-Yeong Heo ,  Seok-Chun Ko ,  Won-Kyo Jung

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Vegan Dumpling According to Thermal Treatment of Tofu

Hyeong-Min Ko ,  Kwang Joon Shon ,  Sang Yun Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

The anti-inflammatory effect of plant-derived metabolite in LPS-stimulated RAW 264.7 cells

Jangeun An ,  Seong-Ah Shin ,  Gyoungah Ryu 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Comparative Evaluation of the Nutritional, Rheological and Sensory Properties of Vegan Cheese and Commercial Dairy Cheese

Seung Ho Choi ,  Seung Hyun Oh ,  Bo Bae Koh 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

생약복합물 용매추출물과 조다당획분의 생리활성

신현영 ,  유광원 ,  김훈 외 2명

한국식품영양학회지

2021 .01

The Effect of Curcumin (a Turmeric Extract) on Osteogenic Differentiation in C3H10T1/2 Cells

Hyo-Eun Son ,  Won-Gu Jang

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of quality and bioactive components of Korean green, white, and black teas and their associated GABA teas

Sung-Hee Choi ,  Il-Doo Kim ,  Sanjeev Kuma 외 2명

한국식품과학회지

2022 .04

Effects of Tea Field Terroir on Green Tea Characteristics and Associated Microbiome

Hojeong Kang ,  Jinhyun Kim ,  Ye 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Anti-inflammatory activity of optimized extraction for Artemisia iwayomogi and identification of anti-inflammatory active compounds

Dawon Pa ,  k ,  Woo Seok Choi 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Neuro-inflammatory and Behavioral Effects of herbal medicine in Animal Model of Parkinson’s disease

Kaudjhis Pat ,  ick Ul ,  ich N’deh 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

A study on the potential anti-inflammatory and anti-proliferative effects of wheat by-products

Lee Hui Jeong ,  Pa ,  k Se Won 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Anti-Oxidative and Anti-Inflammatory Effects of Medicinal Herb Extracts

Seung Mi Sin ,  Young-Min Goo ,  Won Min Jeong 외 3명

한국식품영양과학회 학술대회발표집

2019 .10