Lipid Oxidation and Stability of Tocopherols and Phospholipids in Soy-added Fried Products During Storage in the Dark

Youngjin Yoon ,  Eunok Choe

Food Science and Biotechnology

2009 .04

키위 ‘스위트골드’ 과실의 수확시기에 따른 수확 후 품질 특성

최현진 ,  임병선 ,  홍성식 외 1명

한국원예학회 학술발표요지

2019 .05

Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage

Jinyoung Lee ,  Eunok Choe

Food Science and Biotechnology

2003 .10

Effects of Red Ginseng Extract Added to Dough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage

Inhwan Kim ,  Eunok Choe

Food Science and Biotechnology

2003 .02

Problems of Lipid Oxidation in Foods

Setsu ,  o Matsushita

한국식품영양과학회지

1987 .08

Physicochemical and Sensory Properties of Hanwoo Beef (1+) during Storage at Different Temperatures

Chan-Eun Pa ,  k ,  Eun-Ji Lee 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of Free Iron, Heme Pigments, and Iron Storage Proteins on the Oxidation of Lipids in Oil Emulsion

Soo Min Kim ,  Dong Uk Ahn ,  Sam Kyung Sung

Food Science and Biotechnology

1996 .09

Lipid Oxidation in Red and Poultry Meats

Rhee Choi ,  Ki-Soon

한국축산식품학회 학술발표초록집

2003 .01

The Effects of Conjugated Linoleic Acid on Oxidation of Lipid and Myoglobin in Meat During Cold Storage

Ye ,  Byoung-Wha ,  Joo 외 4명

한국축산식품학회 학술발표초록집

1999 .01

Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

Utama ,  Dicky T ,  i 외 12명

한국축산식품학회지

2016 .01

시장내 튀김 식품의 유통 중 유지 및 미생물 변화와 유통기간 연구

신동화 ,  조은자 ,  안은숙

한국식품위생안전성학회지

1997 .01

신미종(辛味種)고추의 추숙(追熟)에 관(關)한 생리화학적(生理化學的) 연구(硏究) -제3보(第3報) 지질(脂質)의 변화(變化)-

이성우

Applied Biological Chemistry

1971 .01

The effect of storage time and storage temperature on egg quality

Min Hee Lee ,  Eun Jung Cho ,  Eun Sik Choi 외 1명

한국가금학회 정기총회 및 학술발표회

2015 .11

Factors Affecting Lipid Oxidation In Full-fat Soy Flour

Chul-Jai Kim ,  C.C. Lee ,  L.A. Johnson

한국식품과학회지

1991 .12

Effects of Electrolyzed Oxidizing Water on Microbial Growth, Lipid Oxidation and Color of Displayed Beef during Refrigerated Storage

Joo ,  S.T. ,  Yang 외 10명

한국축산식품학회 학술발표초록집

2002 .01

산화 촉진 조건에서 한우육의 항산화효소 활성, 지방산화 및 향기패턴의 관계

강선문 ,  무흘리신 ,  김거유 외 4명

한국축산식품학회지

2012 .01

밤의 저장중 지방질 조성의 변화

나영아 ,  양차범

한국식품과학회지

1997 .06

In Vitro Effects of Cooking Methods on Digestibility of Lipids and Formation of Cholesterol Oxidation Products in Pork

Hu ,  Sun Jin ,  Lee 외 5명

한국축산식품학회지

2014 .01