개살구나무(Prunus mandshurica Maxim.) 종자의 조합휴면

양승혁 ,  권영현 ,  김예은 외 2명

한국원예학회 학술발표요지

2023 .10

Optimization of Extraction Conditions for Functional Ingredients from Schisandra chinensis fruit Using Response Surface Methodology

Min Hong ,  Sun-Yeop Lee ,  Joon-Hee Han 외 8명

한국식품영양과학회 학술대회발표집

2020 .10

Optimization of Deodeok Extraction Condition Using Response Surface Methodology

Yi-Seul Kim ,  In-Ho Kim ,  In-Ju Eom 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Optimization for Extraction Conditions of Broccoli Sprouts by Response Surface Methodology

In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2019 .10

High-frequency regeneration of plants in vitro from seedling-derived apical bud explants of Tilia mandshurica Rupr. & Maxim

김태동 ,  김남호 ,  박응준 외 1명

Journal of Plant Biotechnology

2021 .01

Functional ingredients research trends by country

Min-Jung Bae

한국식품영양과학회 학술대회발표집

2023 .10

호두나무(Juglans sinensis) 유경접목법의 개선 효과

박효원 ,  김철우 ,  조용성 외 2명

한국원예학회 학술발표요지

2018 .10

Current Status of Functional Ingredients for Health Functional Food in Korea

Yong Eui Koo

한국식품영양과학회 학술대회발표집

2015 .08

Optimization of Extraction Conditions of Flammulina velutipes by Response Surface Methodology

In Ho Kim ,  Seong Ho Kim

한국식품영양과학회 학술대회발표집

2015 .08

Laboratory Work for Health Functional Ingredients Evaluation

Taewon Kim

한국식품영양과학회 학술대회발표집

2022 .10

Optimization of Extraction of Xanthohumol from Hops by Response Surface Methodology

Dong-Joo Kwon ,  Ga-Hee Ryu ,  Jae-Hwan Choi 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Approval Procedure of Functional Ingredient for Health Functional Food

Il-Won Seo

한국식품영양과학회 학술대회발표집

2016 .10

들메나무로 제조된 소다-안트라퀴논 펄프화 특성 연구

김문성 ,  송우용 ,  한심희 외 1명

펄프·종이기술

2018 .08

Optimization of Anthocyanin Extraction using Organic Acid from Black Rice Bran by using Response Surface Methodology

You-Kyung Oh ,  Jetend ,  a Kuma 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Case of Technical Support for the Development of Functional Ingredients for Health Functional Foods

Jun Young Kim ,  Ju Hee Kuk ,  Kyu Heon Kim 외 9명

한국식품영양과학회 학술대회발표집

2020 .10

Recognition and Assessment of Functional Ingredients for Health Functional Foods in Korea

Kyung Yuk Ko

한국식품영양과학회 학술대회발표집

2022 .10

Global trends in safety evaluation of functional food ingredients

Sau-Ryang Kim

한국식품영양과학회 학술대회발표집

2023 .10

Standardization Model for the Production Method of Functional Food Materials Using Response Surface Methodology

Hyeock Yoon ,  Ga Young Rhim ,  Sang Hoon Lee 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Functional Ingredients from Horticultural Crops and Strategies for Their Industrialization

Hyun Young Shin ,  Tae Heon Kim ,  Soon Yeong Pa 외 3명

한국원예학회 학술발표요지

2021 .10