The Effects of Maesil (Asian Apricot) Flavoring Agent on Enhanced Flavor and Quality Characteristics of Frozen Fruit Puree

Gyeong-Suk Jo ,  Soo-Hyun Ji ,  You-Seok Lee 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

매실의 품종에 따른 매실청의 아미그달린과 품질 특성

최현우 ,  김현석

산업식품공학

2020 .01

비브리오 패혈증균에 대한 매실 추출물의 항균활성

하태만 ,  전두영 ,  임현철 외 4명

한국식품위생안전성학회지

2017 .01

Production of functional beverage using the persimmon fruit puree co-fermented by Leuconostoc citream and Lactobacillus plantarum

Ji-Hyeon Pa ,  k ,  Geun-Young Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

수확 후 온도처리가 복숭아 (‘미백도’ 및 ‘수미’) 저온 저장 중 품질에 미치는 영향

한나래 ,  김종기

한국원예학회 학술발표요지

2017 .10

Comparison of Anti-oxidant and Anti-inflammatory Effect of Herbal Extracts by Extraction solvent

Gyeong Hwan Lee ,  Yun Geun Kim ,  Keon Hee Ko 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Effect of grapefruit seed extract addition on physicochemical and microbial characteristics of onion puree

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

세계 식품 향료시장의 환경과 법적규제

오재순

식품과학과 산업

2017 .12

Evaluation of deep frozen temperature preservation on the physicochemical properties of commercially frozen foods

Honggyun Kim ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2022 .10

Settle of agricultural chemicals and eco-friendly control for bacterial disease Japanese apricot

Jong Sup Shin ,  Yong Jin Song ,  Eun Jin Song 외 3명

한국농약과학회 학술발표대회 논문집

2018 .10

Anti-thrombosis, Anti-oxidant and Anti-diabetes activities of Walnut leaves

Yun-Jin Lee ,  Deok-Gyeong Kang ,  Ji-Min Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

What is a Taste and Flavor?

Bongsoo Noh

한국식품영양과학회 학술대회발표집

2016 .10

The Effect of Drying Method on Anti-oxidant Activity and Functional Substances of Zingiber officinale

Jwa Yeong Cho ,  Da Hye Ryu ,  Dong Gyu Lee 외 4명

한국원예학회 학술발표요지

2018 .10

Anti-Oxidant, Anti-Diabetes, Anti-Microbial and Anti-Thrombosis Activities of Ginger Sprout

Eun-Jung Mun ,  Hwa-Jung Sung ,  Sang-Hwun Tak 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Anti-inflammatory and Anti-oxidant Effects of LSC-01, a New Herbal Formula

Ju-Yeon Pa ,  k ,  Young Won Kwon 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Senior friendly jelly made from Coccinia grandis fruit puree with IDDSI level measurement

Yeo Wool Kang ,  In Young Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2022 .10

The Composition of Dietary Fiber, Crude Fiber, Free Sugar, and Amino Acid on the Pulp, Outer Skin and Puree of Corni fructus Fruit"s

Ji-Suk Jeong ,  Eun-Ha Kim ,  Byeong-Gil Son 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Characteristics of Paste (Anggeum) Added with Peach Puree by Storage Period

Ha-Na Ra ,  Ga-Yeong Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Thermal treatment of apple puree under oxygen-free condition: effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Ah-Na Kim ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2020 .10

Prospects of Various Seaweeds with Hepatoprotective, Anti-Oxidant, Anti-Alzheimer's Disease, and Anti-Diabetic Activities

G ,  ishma Bhatta ,  ai 외 4명

한국식품영양과학회 학술대회발표집

2023 .10