Characteristics of Black ginseng by Puffing

Yun Ho Jo ,  Jin Seong Kim ,  You Jin Lee 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

인삼분말을 첨가한 Pellet과 이를 이용하여 제조한 팽화과자의 특성

박동현 ,  정하영 ,  최미정 외 1명

산업식품공학

2019 .01

Ginsenosides Conversion and Anti-oxidant Activities in Puffed Cultured Roots of Mountain Ginseng

Muhammad Awais ,  Jian Yu Pu ,  Zelika Mega Ramadhania 외 5명

한국약용작물학회 학술대회논문집

2022 .10

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

팽화처리에 의한 오미자의 품질 특성

남현화 ,  추병길

한국유기농업학회지

2016 .01

Evaluation of In vitro / In vivo on the Hair Growth Promotion Effect of Water-soluble Compound K Puffing Red Ginseng Concentrate

Yu Chang Jo ,  Yeong Hwan Jeong ,  Jin Hyoung Cho 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Cytokine modulation in Raw 264.7 macrophages treated with ginseng fermented by Penibacillus MBT213

Ji Yoon Son ,  Ge ,  eltuya Renchinkhand 외 5명

Korean Journal of Agricultural Science

2018 .12

α-Amylase 첨가에 따른 쌀가루 및 팽화미분 아이스크림의 이화학적 특성

오보라 ,  이영현

산업식품공학

2016 .01

기호성 개선 인삼농축액 제조를 위한 추출 조건 설정

최지원 ,  오미진 ,  하상근 외 2명

Food Science and Preservation

2016 .06

Immunomodulatory Activity of Fermented Red Ginseng

Dong-Hyun Kim

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Fermented Ginseng with Korean Traditional Nuruk

Gwi Yeong Jang ,  Eun Suk Lee ,  Yun-Jeong Ji 외 4명

한국원예학회 학술발표요지

2023 .05

Physicochemical Properties of Isomaltooligosaccharides using Puffed Rice Powder according to Different Manufacturing Condition

Kyung Lee ,  Bo Ram Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Fermented Beverage in Subjects with Metabolic Syndrome

Min-Ju Kim ,  Jung-In Kim ,  Chung-Ho Ryu 외 1명

Preventive Nutrition and Food Science

2021 .03

Explosively Puffed Ginseng Improves Protection Against Ionizing Radiation-Induced Intestinal Injury by Inhibition of Colorectal Apoptosis and Inflammation

Hyung Taek Cho ,  Jun Ho Kim ,  Jin Hyup Lee 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Influence of Partial Gelatinization Treatment on the Quality Changes of Puffed Rice

Na-Young Lee ,  Jae Hun Yang

Preventive Nutrition and Food Science

2020 .06

Comparative Analysis of 21 Ginsenosides of Sprout Panax Ginseng and Fermented Sprout Ginseng using Ultra High Performance Liquid Chromatography

Young Sook Kil ,  Young-Min Goo ,  Seung Mi Sin 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Fermented red ginseng and pharmacokinetics of ginsenosides

Yong-Duk Kim

한국식품영양과학회 학술대회발표집

2023 .10

Anti-obesity effects of cultivated ginseng, －wild ginseng and －red ginseng extracts

Ha-Rim Kim ,  Chang-Hyun Lee ,  Seung-Hyun Lee 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Development of fermented sprouted ginseng material fortified with functional ingredients using lactic acid bacteria and premium dog food manufacturing using the fermented sprouted ginseng material

Jisu Mun ,  Haeju Moon ,  Seungwoo Baek 외 10명

한국식품영양과학회 학술대회발표집

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