Evaluation of Analytical Method for Quercetin Content and Antioxidant Activity from Onion Peel Extracts

Yu-Na Lee ,  Seo-Yeon Kim ,  Bo-Eun Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Impact of various vacuum degrees during grinding and storage on the browning, antioxidant activities, quercetin, and quercetin glucoside compounds in onion

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2024 .10

Development and Selection of High Functional Colored-onion Cultivar with Metabolite Analysis

Young Hwa Kang ,  Mi Jin Pa ,  k 외 4명

한국원예학회 학술발표요지

2017 .05

Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion

Nan Kyung Kim ,  Mi Suk Kim ,  Ji Hyun Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Antioxidant Activity in Differently Colored Adzuki Bean Varieties and Metabolic Profile after Thermal Process

Tae Joung Ha ,  Jae Eun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Quality characteristics, antioxidant activity and quercetin contents of the onion (Allium cepa L.) peels according to heat treatment methods

Hyeon-Young Kim ,  Bong Sin Kim ,  Hee-Jeong Je 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Functional Components and Antioxidant Effects of Colored Onions

Yang ,  Xiao Nan ,  Xu 외 10명

경북대농학지

2015 .01

The Change of Antioxidant Components and Activity of Colored Wheat according to Harvest Time

Kyeong-Hoon Kim ,  Jinwoo Yang ,  Kyeong-Min Kim 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract

Hyun Ju Oh ,  Min Su Kang ,  Han Yeong Bae 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Onion Juice Affected by Onion Varieties

Mi Jin Lee ,  Jong Tae Lee ,  Seock Han Yoon 외 1명

한국원예학회 학술발표요지

2019 .05

Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin

김현주 ,  용해인 ,  박상호 외 4명

한국식품영양학회지

2017 .04

사료 내 Quercetin의 첨가가 육계의 생산성, 혈액 생화학 특성, 혈액 내 면역글로불린과 혈액 내 항산화 인자에 미치는 영향

김동욱 ,  홍의철 ,  김지혁 외 5명

한국가금학회지

2015 .03

Quercetin 유사체가 조골세포 분화에 미치는 영향

김경민 ,  장종윤 ,  임용주 외 2명

한국식품영양과학회지

2023 .10

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Screening and Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Colored Rice Varieties and Their Antioxidant Potential for Reducing Oxidative Stress and Related Disorders

Min-Jin Lim ,  Kaliyan Ba ,  athikannan 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

산처리에 의한 적양파 분말의 quercetin 배당체와 aglycone의 농도변화

김미령 ,  임준형 ,  송지수

한국식품과학회지

2022 .04

The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Onion

Kyo-yeon Lee ,  Sung gil Choi

한국식품영양과학회 학술대회발표집

2016 .10

Synthesis of alkyl quercetin derivatives

Kim ,  Mihyang ,  Pa 외 10명

Applied Biological Chemistry

2015 .01

Quality Characteristics and Antioxidant Activity of Jjajang Sauce Containing Onion Concentrate with Added Levels of Onion Black Soybean Cheonggukjang

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주 ,  김성길

Plant Breeding and Biotechnology

2019 .01