Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process

Dong-Jin Lee ,  Jung-Ah Han ,  Seung-Taik Lim

한국식품과학회지

2016 .02

Comparison of Tuber Weight and Spcatoside A Content in 2021 - 2022 of Liriopis Tuber (Liriope Pilatiphylla Wang.) Variety and Genetic Resources

Seung Wan Son ,  Hyun Gu Choi ,  Bo hee Lee 외 3명

한국약용작물학회 학술대회논문집

2022 .10

Comparison of the Antioxidant Activities of Roasted and Explosive-Puffed Coffees

So Hyun Ahn ,  Byungsoo Shin ,  Sung Hee Han 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Quality and Physicochemical Characteristics of Various Commercial Roasted Sword bean Tea Products

You-Jin Pa ,  k ,  Sehee Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of Index Component Contents by Size of Tuberous Root, Production Area, and Variety for Product Grade Classification of Liriopis Tuber (Liriope platyphylla Wang et Tang)

Seung Wan Son ,  Seung Woo Paik ,  Young Chun Pa 외 3명

한국약용작물학회 학술대회논문집

2019 .10

Analysis of Index Component Contents and Carbohydrate Contents of Liriopis Tuber (Liriope platyphylla Wang et Tang) Genetic Resources

Seung Wan Son ,  Young Chun Pa ,  k 외 3명

한국약용작물학회 학술대회논문집

2020 .10

Quality characteristics and Antioxidant Activity of Roasted Oat Malt

Seung Hyun Song ,  Jeung Hee An

한국식품영양과학회 학술대회발표집

2023 .10

Antioxidant Components and Antioxidant Activities of Four Different Rose Cultivars

Sun Young Choi ,  Min Young Kim ,  Yoon Jeong Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Physicochemical Properties and Functional Components of Citron Pomace by Drying Method

Bo Bae Lee ,  Seung Hee Nam ,  Hye Sung Cho 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Assessment of physicochemical and antioxidant characteristics in Allium hookeri by hot air and freeze dried methods

Joomin Lee

한국식품영양과학회 학술대회발표집

2016 .10

수분함량을 달리하여 제조한 볶음 옥수수차의 품질 및 항산화 특성

이지혜 ,  우관식 ,  김현주 외 4명

한국식품영양학회지

2017 .12

Physicochemical Characteristics and Antioxidant Activities of the Organic Strawberries

Eun-Ji Lee ,  Min-Sun Chang ,  Moon-Cheol Jeong

한국식품영양과학회 학술대회발표집

2015 .08

Physicochemical properties and antioxidant activities of gochujang added with lotus leaf powder

Jin-Tae Kim ,  Jeong-Mi Lee ,  Si-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Physicochemical Qualities and Antioxidant Activities of Four Chinese Famous Vinegars

Yaping Gao ,  Yunhee Jo ,  Namhyeok Chung 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Comparison of Nutritional Components and Physicochemical Characteristics of Domestic and Imported Wheat Bran

Song-Yee Lee ,  Young-Eun Song ,  Hyun-Ah Han 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying Methods

Ha-Sook Chung ,  Jun Ho Lee

Preventive Nutrition and Food Science

2015 .06

원두의 배전 강도와 추출 시간이 커피 추출물의 항산화활성에 미치는 영향

조신재 ,  인만진 ,  김동청

산업식품공학

2016 .01

Changes of Physicochemical Characteristics and Antioxidant Activities of Aged Garlic at Different Temperatures

Yun Sook Jeong ,  Kyung-A Hwang ,  Ga Ram Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Influence of Sprouted and Roasted Barley on Ochratoxin A Reduction in the Manufacturing Process of Roasted Barley Tea

Jea Woo Kang ,  Sung Min Cho ,  Chan Hyuk Pa 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Drying Temperatures and Particle Size on Antioxidant Activities of Cherry Tomato Powder

ZhuangZhuang Qiu ,  Koo Bok Chin

한국식품영양과학회 학술대회발표집

2018 .10