Identification and quantification of key phytochemicals and phytohormones in Coccinia grandis during fruits ripening and their antioxidant properties

In Young Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2022 .10

Inhibitory Activities of Diabetes Mellitus in Coccinia grandis during Fruit Ripening

Inyoung Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Applicability of Ice plant drink jelly according to IDDSI vis- cosity standards

Yeo Wool Kang ,  Nami Joo

한국식품영양과학회 학술대회발표집

2023 .10

Quality Characteristics of Jelly Using Fresh Puree of Sansuyu (Corni Fructus)

Ji-Suk Jeong ,  Su-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia

Subin An ,  Wonjae Lee ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2023 .03

Development of Easily Chewable and Swallowable Mousse Typed Eel for the Elderly

Taenam Lee ,  Nami Joo

한국식품영양과학회 학술대회발표집

2021 .10

Consistency Stability of Cold Thickened Beverages Used for Dysphagia Management: Comparison of Line Spread Test and IDDSI Flow Test

Seung-Eon Kim ,  Damhee Won ,  Juneha Bak 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Major royal jelly protein 2 acts as an antimicrobial agent and antioxidant in royal jelly

Min Ji Pa ,  k ,  Bo Yeon Kim 외 7명

한국농약과학회 학술발표대회 논문집

2018 .10

Quality Characteristics of Commercial Stick-Type Jelly

Hye-Yoon Yi ,  Sun Kang ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2020 .10

Anti-oxidant and Functional Effects of Frozen Fruit Puree with Maesil (Asian Apricot) Flavoring Agent

Gyeong-Suk Jo ,  Soo-Hyun Ji ,  You-Seok Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

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

한나래 ,  김종기

한국원예학회 학술발표요지

2017 .10

지속가능한 연하곤란 식품 개발: 국제 기준(IDDSI framework) 및 3D 프린팅 기술을 적용한 병아리콩 템페

김정수 ,  김지윤 ,  김수현 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

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

A New Plum Cultivar ‘Jelly Heart’

Ju-Hyun Lee ,  Eun Young Nam ,  Ji Hae Jun 외 5명

한국원예학회 학술발표요지

2024 .11

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

Kyo-Yeon Lee ,  Sung-Gil Choi

한국식품영양과학회 학술대회발표집

2023 .10

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

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 and antioxidant properties of jelly incorporated with corn concentrate

Min Ji Cha ,  Jun Ho Lee

Food Science and Preservation

2018 .07

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

Optimization of processing mango jelly with response surface methodology

Hyeonbin Oh ,  Hyunjung Shim ,  Chae-Wan Baek 외 3명

한국식품영양과학회 학술대회발표집

2022 .10