녹차 theanine을 이용한 젤리 제조 및 품질특성 조사

김성경 ,  정하나 ,  임애은 외 3명

한국식품과학회지

2021 .10

Neuroprotection effect of L-theanine in MPTP-induced Parkinson's disease

Yu-Rim Lee ,  Da Hye Song ,  Seung Min Yu 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Why we sleep?

Eui-Joong Kim

한국식품영양과학회 학술대회발표집

2023 .10

Lactobacillus-Fermented Gamma Aminobutyric Acid (GABA) Promotes Sleep in Drosophila melanogaster and Rodent Models

Ahyun Jeong ,  Jisu Hwang ,  Kyungae Jo 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Determination of Optimal Harvest Time of Chuchung Variety Green RiceⓇ (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol

Hoon Kim ,  Oui-Woung Kim ,  Ae Wha Ha 외 2명

Preventive Nutrition and Food Science

2016 .06

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Effects of supplemental gamma-aminobutyric acid on growth performance and stress indicators in broiler chickens raised at different stocking densities

Su-Been Jeong ,  Kyung-Woo Lee

한국가금학회 정기총회 및 학술발표회

2019 .06

L-Theanine governs MPTP-induced Parkinson"s disease by interacting with the Wnt/β-catenin signaling pathway

Da Hye Song ,  Jeong Hee Hong ,  Kwon-Jai Lee 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Fortification of Gamma-aminobutyric acid and Poly-γ-glutamic acid in milk by novel co-fermentation and its Application for Functional Jam

Woong-Kyu Yoon ,  Young-Jun Jeon ,  Seung-Eun Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Development of functional pet food fortified with poly-γ- glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA)

Joo-Hyeong Kim ,  Jae-Min Shin ,  Jun-Chan Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Development of functional vinegar fortified with soybean peptides and γ-aminobutyric acid (GABA)

Yun-Ho Pa ,  k ,  Min-Jeong Kwon 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Concentrations of γ-Aminobutyric Acid and Oxalic Acid in Spinach Juices Fermented by Lactobacillus brevis GABA 100

Moon Joo Kim ,  Geun Eog Ji ,  Keum Taek Hwang

한국식품영양과학회 학술대회발표집

2020 .10

Development of Multi-Functional Enzyme Food Using Roasted Wheat Brand Flour Fortified with Poly-γ-Glutamic Acid and "γ-Aminobutyric Acid by Co-Fermentation.

Kwon-Joung Ro ,  Hyun-Jung Lee ,  Jae-Min Jung 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Association among Sleep duration, Sleep quality, and Obesity in Korean

Bo ,  i Kang ,  Miae Doo 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Lactobacillus brevis-Fermented Gamma-Aminobutyric Acid Improves Sarcopenia in 21-25-Month-Old C57BL/6 Mice

Gunju Song ,  Hyein Han ,  Jongwon Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Production of functional Beverage using Hovenia dulcis extract fortified with poly-γ-glutamic acid and γ-aminobutyric acid by co-fermentation

Woong Kyu Yoon ,  Ji Eun Koo ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Lactobacillus brevis GABA 100을 이용하여 γ-Aminobutyric Acid 함량이 증가된 발효액을 생산하기 위한 식품 소재 선별

김민영 ,  김문주 ,  지근억 외 1명

한국식품영양과학회 학술대회발표집

2020 .10