Quantitative Changes of Functional Constituents and Sensory Properties According to Processing Methods of Mulberry (Morus alba L.) Leaves and Preparation of High Quality Mulberry Leaf Tea

Young Hee Jeon ,  Se Bi Ha ,  Dong Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Refinement of Off-flavors and Increase of Total polyphenol Contents and Total Flavonoid Contents from Radish (Raphanus Sativus L.) Leaves and Stem by Extrusion processing

Yi Eun Kim ,  Eun Ji Cho ,  Woo Young Pa 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Quality characteristics and antioxidant activities of extruded mulberry leaves added milk spread

Han Bi Kim ,  Mina Kim ,  Jeong-Sook Choe

한국식품영양과학회 학술대회발표집

2021 .10

Functionality and Utilization of Mulberry

Hyun-bok Kim ,  Gyoo Byung Sung ,  Sung-Jin Hong 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of Functional Components and Biological Activities between Cultivated Mulberry Tree and Mountain Mulberry Tree

Yeong-Hee Jeon ,  Sang-Won Choi

한국식품영양과학회 학술대회발표집

2017 .10

Comparative Study of Functional Components of Silkworms and Mulberry Leaves: Impact of Varieties and Leaf Parts

Seulgi Kim ,  In-Guk Hwang ,  Jihye Lee

한국식품영양과학회 학술대회발표집

2024 .10

In vitro Plant Regeneration from Axillary Buds and Leaves of Mulberry

Yoon Sun Huh ,  Joung Kwan Lee ,  Yong Hwan Pa 외 2명

한국원예학회 학술발표요지

2015 .10

뽕잎과 오디분말을 이용한 육류용 소스 제조 및 품질평가

김애정 ,  이정애 ,  김민주 외 3명

한국식품영양학회지

2016 .08

Fermented mulberry liquid and study on properties according to the sugar adding condition

Hye-Young Seo ,  Jae-Hyeon Kim ,  So-Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Using mulberry, bokbunja, blueberry compare with quality characteristics by varying the processing method

Hye-Young Seo ,  Jae-Hyeon Kim ,  So-Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

발효뽕잎의 품질특성

한국환 ,  정하열

산업식품공학

2019 .01

오디용 뽕나무 시설재배 수형별 뽕잎생산량과 누에 사육량 분석

김동완 ,  문형철 ,  김은지 외 1명

한국유기농업학회지

2015 .01

The comparison of different scales of enzyme assisted extraction of mulberry fruit

Mi Jin Kim ,  Jeongbeen Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

R&D Status on Functionality and Processing Technology of Mulberry Fruit

Hyun Bok Kim ,  Jung Dae Lim ,  Sun Lim Kim

한국약용작물학회 학술대회논문집

2019 .05

Quality Characteristics of Mulberry Wine using Freeze-Concentration

Yu Jin Lee ,  Sang Won Choi

한국식품영양과학회 학술대회발표집

2015 .08

오디 탄산음료 제조를 위한 최적 품종 선발 및 제조된 탄산음료의 품질평가

김현복 ,  고은지 ,  석영식 외 6명

한국약용작물학회지

2023 .04

High Moisture Extrusion Processing Technology for Meat Alternatives with Vegetable Protein Sources

Jaejoon Han

한국식품영양과학회 학술대회발표집

2022 .10

Comparative Analysis of Anti-oxidative Capacity with Mulberry Leaf and Twig according to Collection Period and Dry Method of Mulberry Genetic Resources

Hyun Bok Kim ,  Jung Dae Lim ,  So 외 2명

한국약용작물학회 학술대회논문집

2020 .10

Total Flavonoid Content and Antioxidant, Anti-inflammatory Activities of Eriobotrya Japonica Leaves Extracts

Kyung Hee Kim ,  Su A Kim ,  Tae In Han

한국식품영양과학회 학술대회발표집

2019 .10

Plant-Based Meat Analogues Prepared by Extrusion Technology

Jaejoon Han

한국식품영양과학회 학술대회발표집

2020 .10