Effect of roasting treatment on the chemical composition of Citrus (Citrus unshiu) peel

Hee Chul Ko ,  Jeong Yong Pa ,  k 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

Optimization of Enzyme-Assisted Extraction for Citrus peel using Response Surface method and Citrus peel jelly making

Han Bi Kim ,  Mina Kim ,  Ae-Jin Choi 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Comprehensive Comparison of Antioxidant Activity and Total Flavonoid Content in the Whole Fruit, Flesh and Peel of Orange ( Citrus sinensis)

Si Hyeon Pa ,  k ,  Na Gyeong Baek 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics of Citrus Peel Jelly

Jin-Ju Baek ,  Soo-In Ryu ,  Jean Kyung Paik

Preventive Nutrition and Food Science

2023 .03

Enhancement of Antioxidant Activity of Citrus Peel by Flavonoid Enyzmatic De-Glycosylation

Geonhui Pa ,  k ,  Minhye Jang 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Ingredient Quantities and Biological Activities of Citrus Peel Extract Mixture

Gayeong Won ,  Yu-Bin Moon ,  Jinhuk Kim 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Peel over pulp! Citrus unshiu peel seasoning “Gyulpi-Hanjum” with customized uses

Heejeong Eo ,  Heejoe Lee ,  Zhu Shuangqi 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Citrus Peel Jelly for Improving Women"s Health

Jin Ju Baek ,  Soo In Ryu ,  Jean Kyung Paik

한국식품영양과학회 학술대회발표집

2022 .10

Effect of different operating conditions of chestnut peeling machine on peeling properties/peeling efficiency

Da Yeon Lee ,  Tae Hyeong Kim ,  Ah Na Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Anti-inflammatory effect of Citrus Peel on the LPS-induced inflammatory responses in a Zebrafish model

Eui Jung Han ,  Soo Yeon Pa ,  k 외 4명

한국수산과학회 양식분과 학술대회

2015 .10

Effects of Citrus Peel on the LPS-induced inflammatory responses in a Zebrafish Model

Soo Yeon Pa ,  k ,  Eui Jung Han 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

Anti-Cancer Activity of Mixed Vegetable Soup Manufactured by Extrusion and Roasting Process

Hyun Jung Lim ,  Gi Hyung Ryu ,  Eui Hong Byun 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Neuroprotective Effects of Korean Citrus Peels against H₂O₂-induced Oxidative Stress in PC12 Cells

Samuel Pa ,  k ,  Keono Kim 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Flavonoid Composition and Antioxidant Activity of Immature Citrus unshiu

Dong-Shin Kim ,  Sang-Bin Lim

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Freeze Drying, Room-temperature Drying, and Room-temperature Drying after Roasting on Volatile Compounds Sugar Content, Flavonoids, and Antioxidant Activity of Hallabong Peel Tea

Mingyeong Kim ,  Minju Kwon ,  Kangmo Ku

한국원예학회 학술발표요지

2022 .05

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

Quality characteristics, antioxidant activity and quercetin contents of the onion (Allium cepa L.) peels according to heat treatment methods

Hyeon-Young Kim ,  Bong Sin Kim ,  Hee-Jeong Je 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

가공방법에 따른 마늘껍질의 품질 특성

민지현 ,  정재현 ,  박영욱 외 3명

Food Science and Preservation

2020 .02

Effects of Roasting on the Antioxidant Activities of Oat

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

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Coffee Extracts with Different Roasting Degrees on Antioxidant and Anti-inflammatory System in Mice

Sukyoung Choi ,  Soohan Jung ,  Minhyoung Kim 외 6명

한국식품영양과학회 학술대회발표집

2017 .10