Effects of Temperature, Illumination, and Sodium Ascorbate on Browning of Green Tea Infusion

Qian Ye ,  Hao Chen ,  Lin Bin Zhang 외 3명

Food Science and Biotechnology

2009 .08

Changes in Sensory Quality and Catechins Content in Tea Extracts as Influenced by Infusion Temperatures and Times

Mi-Kyung Lee ,  Yong-Seo Pa ,  k

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2007 .12

New Genera of Flavonols and Flavonol Derivatives As Therapeutic Molecules

Su ,  vay ,  Nazneen Shaik 외 14명

Applied Biological Chemistry

2011 .01

Changes in the Characteristics of Extracted Horse Oil Added with Green Tea leaves According to Storage Temperature, Storage Time and Green Tea Addition Concentration

Dong-Wan Hong ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2018 .10

The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions

Mido ,  i Yasuda ,  Michio Kondo 외 4명

Food Science and Biotechnology

2004 .04

Sensory Characteristics and Consumer Acceptability of Various Green Teas

Ok-Hee Lee ,  Hye Seong Lee ,  Young Eun Sung 외 3명

Food Science and Biotechnology

2008 .04

Changes of Taste Quality and Catechins Content in Tea Extracts according to Elapsed Time an Ambient Temperature

Mi-Kyeng Lee ,  Yong-Seo Pa ,  k

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2007 .10

Chemical Composition of Green Teas According to Processing Methods and Extraction Conditions

Young-Kyung Kim ,  Yoo-Jin Oh ,  Jin-Oh Chung 외 2명

Food Science and Biotechnology

2009 .10

Effect of Heat Processing on the Chemical Composition of Green Tea Extract

Sang-Hee Kim ,  Jong-Dae Pa ,  k 외 2명

Food Science and Biotechnology

2000 .08

Assessing Geographic Origins of Green Teas Using Instruments

Jung Hyen Jang ,  Euk Seob Kim ,  Shu Yu Wu 외 5명

Food Science and Biotechnology

2008 .10

Development of Yellow Tea, Oolong Tea, and Black Tea Using Korean Green Tea

Jumi Yoo ,  So ,  akon Suwanmanon 외 9명

한국원예학회 학술발표요지

2013 .05

Differences of Flavonols Profiles in Various Grape Cultivars Separated by High Performance Liquid Chromatography

Hye Jeong Pa ,  k ,  Hyeon-Cheol Cha

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2008 .02

녹차, 오룡차, 및 홍차 추출물의 항균효과

여생규 ,  안철우 ,  김인수 외 3명

한국식품영양과학회지

1995 .04

Flavonols and Resveratrol Contents Extracted from Grape Cultivated in Korea

Hye-Jeong Pa ,  k ,  Hyeon-Cheol Cha

한국원예학회 기타 간행물

2006 .08

Changes in Taste Quality and Catechins content in Tea Extracts according to Elapsed Time an Ambient Temperature

Mi-Kyung Lee ,  Yong-Seo Pa ,  k

한국원예학회 학술발표요지

2007 .06

Development of Black Tea with Treatment of Yeast Using Green Tea Leaves

So ,  akon Suwanmanon ,  Yong Seo Pa 외 8명

한국원예학회 학술발표요지

2014 .05

[OP-09] Antioxidant, Tyrosinase Inhibitory, and Acetylcholine esterase Inhibition Activities of Green Tea, Green Tea Seed, and Green Tea Pericarp

Young-Hong Jo ,  Jong-Cheol Kim ,  Rumi Kim 외 3명

한국식품영양과학회 학술대회발표집

2010 .10

Analysis of Flavonols Extracted from Leaves of Various Grapevine Cultivars by HPLC

Hye-Jeong Pa ,  k ,  Chae Eun Lim 외 3명

HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY

2004 .06

녹차의 카테킨류 분석법 개선

나효환 ,  백순옥 ,  한상빈 외 1명

Applied Biological Chemistry

1992 .01