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

Changes in pasting properties and free fatty acids of different brown rice cultivar during storage

Induck Choi ,  Jieun Kwak ,  Mi-Ra Yoon 외 3명

Food Science and Preservation

2017 .07

Mineral Contents of Cereals (Brown rice, Barley, Black rice and glutinous millet) according to Cooking Methods

Soyoung Kim ,  Eun-joo Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

Quality and Digestibility Characteristics of Rice cake with Heat-moisture Treated Brown Rice

Min-Ji Kim ,  Hyun-Jung Chung

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Plant-Based Rice Milk Using Processed and Functional Varieties

Sanghyeok Pa ,  k ,  Gi Un Seong 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성

남산 ,  권유리 ,  조준현 외 3명

Food Science and Preservation

2016 .10

Impacts of cooking efficacy and food-related environmental concerns on sustainable eating practices among young Korean adults in their 20s

So-Young Kim

한국식품영양과학회 학술대회발표집

2022 .10

Component Changes in Garlic Stems by Roasting

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

한국식품영양과학회 학술대회발표집

2015 .08

Observation of the Effects of Pretreatment Processes and Roasting on the Powdering of Grains

Se Ra Bang ,  Ye Won In ,  Hyung Young Cho 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Quality Comparison of Brown Rice Vinegar Manufactured Using Two Stages Fermentation

Yeon-Ok Pa ,  k

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Characteristics of Hot Water Extracts from Liriope platyphylla for Different Roasting Time

Gyoung-Min Kim ,  Ji-Hyeon Shin ,  Ji-Hye Pa 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

Ma ,  y A. Ajatta ,  Stephen A. Akinola 외 4명

Preventive Nutrition and Food Science

2019 .12

Quality Characteristics of Rice-based Home Meal Replacement Products by Microwave Cooking

Gi-Un Seong ,  Yu Mi Kim ,  Jun-Hyeon Cho 외 8명

한국식품영양과학회 학술대회발표집

2022 .10

Development and Characterization of Puffed Rice Crackers Made from Icheon Rice and Brown Rice

Jeongbeen Pa ,  k ,  Dongho Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Effects of Roasting on the Antioxidant Activities of Oat

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

한국식품영양과학회 학술대회발표집

2016 .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

국내 선호 외래 벼 및 최고품질 벼 품종의 취반시 미립 형태와 체적 변화

하귀옥 ,  이기환

한국국제농업개발학회지

2021 .12

Change of Quality Characteristics in Aromatic Rice (Sibrihyang) According to Roasting Conditions

Young Eun Song ,  Eun Ju Song ,  Hyun Ah Han 외 4명

한국식품영양과학회 학술대회발표집

2021 .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

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