Nutrients and bioactive potentials of edible green and red seaweed in Korea

K. K. Asanka Sanjeewa ,  이원우 ,  전유진

Fisheries and Aquatic Sciences

2018 .01

Determination of riboflavin contents on the meat processed foods consumed in Korea

Yubin Shin ,  Younghyeon Jang ,  Jinsoo Jeon 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Comparative Study on the Analysis of Total Polyphenol Contents of 30 species of Seaweed Using Health Functional Food Code

Seo-Yun Jung ,  Mi-Ae Jeong ,  Sook-Young Lee

한국식품영양과학회 학술대회발표집

2024 .10

Guidelines for Dietary Education Based on Seaweeds

Seung-Lim Lee

한국수산과학회 양식분과 학술대회

2020 .07

Variation of riboflavin contents in Corn (Zea mays) according to heat-treatment

Jayeon Moon ,  Younghyeon Jang ,  Jinsoo Jeon 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Thiamine, riboflavin and niacin contents in fruits

Sang A Lee ,  Soeun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

The distribution characteristics of Seaweed in the coastal waters of Korea

Su-Yeong Yeon ,  Hak-Jin Hwang ,  Byoung-Sub Kim 외 4명

한국수산과학회 양식분과 학술대회

2015 .10

Tyrosinase inhibition effects of Korean edible brown, green, and red seaweed extracts

Ju-Won Ryu ,  Mi-Jin Yim ,  Ji-Yul Kim 외 7명

Fisheries and Aquatic Sciences

2024 .07

Comparison of components of total phytochemicals of Korean seaweed extracts

Yunjin Lim ,  Joon Ho Hong ,  Mi Jin Lee 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Jeju Consumer’s Consumption and Product Improvement Requirement for the Development of New Instant Rice Product Added with Seaweeds

Youngjin Choi ,  Hyun Jung Kim ,  Sangbin Lim 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Studies on Heavy Metal characteristics in different parts of Seaweed in Korea Coastal

Cho ,  ong Yun ,  Joohee Lee 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

해조류 군집지수에 기초한 해양국립공원의 생태학적 평가

오지철 ,  최한길 ,  김철도 외 1명

한국수산과학회지

2016 .06

미이용 해조류를 활용한 축우용 사료화에 따른 경제성과 환경성 분석

김남리 ,  황일기 ,  김삼철 외 2명

한국수산과학회지

2024 .08

In vitro Antioxidant Activities of Five Different Seaweeds from Jeju

Sosoh Kim ,  Jiyeon Kim ,  Nahyeon Yang 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Study on Consumer Behavior Analysis for Developing Seaweed Snacks

Su Jung Kim ,  Tai Seok Yang ,  Chang Kyung Oh 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Contents of thiamine, riboflavin, and niacin in sprouted vegetables

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of heavy metals and arsenic species in seaweeds collected from different regions in Korea: Potential health risk assessment

Minchul Yoon ,  Ka Jeong Lee ,  Mi Ra Jo 외 4명

한국수산과학회 양식분과 학술대회

2021 .04

Seaweed polysaccharides: its structure and biological activities

Te ,  uko Konishi

한국수산과학회 양식분과 학술대회

2015 .10

APPLICATION OF MICROBIAL FERMENTATION IN SEAWEED PROCESSING

Young-Mog Kim

한국수산과학회 양식분과 학술대회

2015 .05

Efficient Pre-treatment Method for Making Seaweed Snacks

Ki-Woong Kim ,  Cheol-Woo Kim ,  Dong-Soo Kang

한국수산과학회 양식분과 학술대회

2016 .10