Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

Koan Sik Woo ,  Geonuk Jeon ,  Hyang-Sik Yoon 외 2명

Journal of Food Science and Nutrition

2008 .09

[P2-60] Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines

Youngmin Choi ,  Kwang-Won Yu ,  Nam Soo Han 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

Characteristics of aroma compounds of 11 red wines from international grape cultivars grown in Korea

Hyun Il Kim ,  Youn Young Hu ,  Sung Min Jung 외 3명

Food Science and Preservation

2018 .08

Identification of Character - impact Aroma Compounds and Comparisons of Sensory Attributes of Traditional Korean Medicinal Rice Wines Brewed with Functional Herbal Powders or Extracts

Gyu-Hee Lee ,  Young Shin ,  Yeong-Il Chang 외 3명

Journal of Food Science and Nutrition

2002 .12

Antioxidant and Free Radial Scavenging Activities of Korean Wine

Hyun-Jung Lee ,  Kyung-Hee Koh

Food Science and Biotechnology

2001 .10

Chemical and Sensory Characterization of Korean Commercial Rice Wines (Yakju)

Seung-Joo Lee ,  Young-Hee Kwon ,  Hye-Ryun Kim 외 1명

Food Science and Biotechnology

2007 .06

‘Narsha’: High Aroma Wine Grape Using Vitis amurensis

Jung Ho Noh ,  Kyo Sun Pa ,  k 외 6명

한국원예학회 학술발표요지

2011 .10

시판 저가 프랑스 와인의 이화학적 특성 및 기호도

김은경 ,  김인용 ,  고재윤 외 2명

한국식품영양과학회지

2010 .11

Resveratrol이 포도주의 관능평가에 미치는 영향

김태희 ,  이동희 ,  김형주

한국식품영양과학회지

2009 .12

Volatile Compounds of Orange Wines Produced with and without Peel Contact

Gang Fan ,  Xiaolin Yao ,  Yongxia Xu 외 4명

Food Science and Biotechnology

2009 .12

Antioxidant Compounds and Antioxidant Activities of The Fermented Black Rice

Young-Hyun Kim ,  Young-Jun Lee ,  Da-Bin Bae 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

아황산 및 당 내성을 가진 토착형 Saccharomyces cerevisiae 효모에 의한 캠벨얼리 포도주의 발효 특성

김미선 ,  여수환 ,  박희동

Food Science and Preservation

2013 .10

Wine Grape Breeding and Cultivation System Development for High Quality wine Production in Korea : Wine Characteristics on Cultivation and Harvest time of ‘Cheongsoo’, New Wine Grape Cultivar

Kyo-sun Pa ,  k ,  Eun Ha Chang

한국식품영양과학회 학술대회발표집

2013 .11

Changes of Antioxidant Compounds and Antioxidant Activities of Brown Rice at Different Heat Temperatures

Dae-Jung Kim ,  Sea-Kwan Oh ,  Mi-Ra Yoon 외 5명

한국식품영양과학회 학술대회발표집

2011 .10

Chemical Composition, and Antioxidant Capacity of Kiwifruit Wines Compared with Red and White Red Wine in Vitro Assays

So ,  akon Suwanmanon ,  Yong Seo Pa 외 1명

한국원예학회 학술발표요지

2012 .05

Physicochemical Characteristics and Antioxidant Activities of Jujube Wine at Different Aging Temperatures and Various Durations

Kyung Mi Jo ,  In Ju Eom ,  In Ho Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant Activity and Antioxidant Compounds of Commercial Vegetable Juice

Suk-Ho Kang ,  Moon-Seog Oh ,  Myeong-Gil Kim 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

Variation in Antioxidant Compounds and Antioxidant Activity of Broccoli Cultivars

Shiva Ram Bhanda ,  i ,  Jun-Gu Lee 외 4명

한국원예학회 학술발표요지

2013 .05

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Assessment of Color and Aroma in White Wines Vinifications : Effects of Grape Maturity

Eun-Ha Chang ,  Sung-Min Jung ,  Jung-Ho Noh 외 5명

한국원예학회 학술발표요지

2012 .10