[P2-60] Antioxidant Activities and Antioxidant Compounds of Commercial Red Wines

Youngmin Choi ,  Kwang-Won Yu ,  Nam Soo Han 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

[P2-59] Characteristics and Antioxidant Activity on the Aroma Compounds of Various Wine

Koan Sik Woo ,  Jeong Sik Yoo ,  Youngmin Choi 외 3명

한국식품영양과학회 학술대회발표집

2006 .10

Antioxidant Activities of Aroma Extracts in Commercially Available Red Wines in Korea

Koan Sik Woo ,  Geonuk Jeon ,  Hyang-Sik Yoon 외 2명

Journal of Food Science and Nutrition

2008 .09

Phenolic Content and Superoxide Radical Intensity of Korean Wines

Kyung Hee Koh ,  Jun Hee Lee

Food Science and Biotechnology

1996 .12

Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves

Sung-Hee Lee ,  Sang-Sup Jew ,  Pahn-Shick Chang 외 4명

Food Science and Biotechnology

2003 .06

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Antioxidant and Free Radical Scavenging Activity of Different Fractions from Hawthorn Fruit

Jae Hyo Pa ,  k ,  Chunmei Li 외 2명

Journal of Food Science and Nutrition

2010 .03

[P10-248] Radical Scavenging and Antioxidant Activities of Fermented Red Ginseng

Ji-Hye Jee ,  Ji-Sook Han

한국식품영양과학회 학술대회발표집

2006 .10

Evaluation of Differnet Methods of Antioxidant Measurement

Kyung Mi Yoo ,  Dae-Ok Kim ,  Chang Yong Lee

Food Science and Biotechnology

2007 .04

Chemical Composition, and Antioxidant Capacity of Kiwifruit Wines Compared with Red and White Red Wine in Vitro Assays

So ,  akon Suwanmanon ,  Yong Seo Pa 외 1명

한국원예학회 학술발표요지

2012 .05

아황산 및 당 내성을 가진 토착형 Saccharomyces cerevisiae 효모에 의한 캠벨얼리 포도주의 발효 특성

김미선 ,  여수환 ,  박희동

Food Science and Preservation

2013 .10

국산 과실주의 라디컬 소거능 활성

남동훈 ,  장은호 ,  장기효 외 1명

Food Science and Preservation

2018 .06

Radical Scavenging Activities of Korean Traditional Rice Wine, Takju

Yang Hee Hong ,  Song Hwan Bae ,  Eun Young Jung 외 4명

Journal of Food Science and Nutrition

2009 .06

Physicochemical Characteristics and Antioxidant Activities of Jujube Wine at Different Aging Temperatures and Various Durations

Kyung Mi Jo ,  In Ju Eom ,  In Ho Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Wine Grape Breeding and Cultivation System Development for High Quality wine Production in Korea : Wine Characteristics on Cultivation and Harvest time of ‘Cheongsoo’, New Wine Grape Cultivar

Kyo-sun Pa ,  k ,  Eun Ha Chang

한국식품영양과학회 학술대회발표집

2013 .11

Antioxidant Activities of Different Parts of Synurus deltoids Nakai Extracts in Vitro

Mee Jung Jung ,  Seong-Il Heo ,  Myeong-Hyeon Wang

Food Science and Biotechnology

2008 .12

왕벚나무 껍질의 에탄올 추출물과 용매 분획물의 항산화활성 비교

주신윤

한국식품과학회지

2020 .08

Antioxidant Activity on Oxidative Stress in Rats Fed Kiwifruit Wine with a High-fat Diet

Towantakavanit Ko ,  sak ,  Suwanmanon So 외 4명

한국원예학회 학술발표요지

2011 .05