Bioactive Compounds and Antioxidant Activities of MBA-added Korean Traditional Wines (Yakju) by Pretreatment

Hye Jin Pa ,  k ,  Hyun-Ju Eom 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

Food Bioactive Compounds, Diabetes and Aging

Yoo Kim

한국식품영양과학회 학술대회발표집

2020 .10

Bioactive Compounds and Antioxidant Activities of Five Asparagus Cultivars

Jong Hyang Bae ,  Ho Cheol Kim ,  Seung Yeob Lee 외 3명

한국원예학회 학술발표요지

2015 .10

Comparison of the efficacy in physiological activities of 47 kinds of soybean leaves according to the seed coat color

Mi-Kyoung Seo ,  Eun-Sook Jung ,  Han-Na Chu 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Change in Bioactive Compounds Content and Antioxidant Activity of Ginger during Aging Period

Jae-Hee Pa ,  k ,  Dahwi Cheon 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Changes in the compounds according to the aging conditions of garlic and the physiological activity of the extract

Gun Su Cha ,  Dong-Gyu Kim ,  Yoo Seung Hee 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Preventive Effects of Bioactive Compound on Diabetic Sarcopenia

Min-Kyung Kang

한국식품영양과학회 학술대회발표집

2022 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

Eun-Sun Hwang ,  SiA Lee

Food Science and Preservation

2024 .08

Arnebia benthamii cell suspension cultures as a source of natural red pigments: optimization of shaking speed and inoculum density to maximize process productivity during sequential scaleup

Kuma ,  Roushan ,  Devi Jyoti 외 3명

Plant Biotechnology Reports

2023 .06

Bioactive compositions and antioxidant activity of vinegar brewed from Monascus-fermented soybean

Ji-Young Hwang ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2016 .10

Comparative evaluation of extraction methods for bioactive compounds from turmeric powder

Nayab ,  Thinza ,  Aung 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Physiological Activities and Bioactive Compound from Laver (Pyropia yezoensis) Hydrolysates by Using Subcritical Water Hydrolysis

Jin Seok Pa ,  k ,  Ho Cong T 외 2명

한국수산과학회 양식분과 학술대회

2019 .05

A study on manufacture and fermentation characteristics of fermented soybean using non-germinated soybeans

Eunah Sim ,  Seungil Jeong ,  Boung-Jun Oh

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of Bioactive Compounds in Strawberry Fruits by a Targeted Metabolomic Approach

Min Jung Ko ,  Ramesha H Jaya ,  amaiah 외 10명

한국원예학회 학술발표요지

2018 .05

Comparison of antioxidant capacity and analysis of bioactive compound of fermented traditional herbal medicines

Ha-Rim Kim ,  Ji-Hyeon Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

검은콩 첨가 비율에 따른 앙금의 품질 특성

송영은 ,  한현아 ,  이송이 외 4명

한국식품영양학회지

2020 .01

Estimating Content of Bioactive Compounds Using UV-reflected Images of Lettuce Leaves

Ji-Seon An ,  Jong-Ok Kim ,  Sang-Ho Lee 외 1명

한국원예학회 학술발표요지

2022 .11

Changes in physiological activity and quality characteristics of black soybeans (Seoritae) with roasting temperature and time

Su-Pin Kim ,  Ye-Eun Kim ,  Jung-Ah Han

한국식품영양과학회 학술대회발표집

2024 .10

Physiological Activity of Soybean Resources, Identification of the Relationship between Individual Isoflavone Derivatives and Genetic Traits, and Their Differences by Cultivation Year

Han-Na Chu ,  Eun-Suk Jung ,  Mi-Kyung Seo 외 2명

한국식품영양과학회 학술대회발표집

2022 .10