The Effect of Trehalose for Lactobacillus Survival during Low Temperature Fermentation in Yogurts and Its Antioxidant Activity

Ji-Woo Yoon ,  Ha-Na Kim ,  Jin-Woo Jhoo 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

The effect of gamma-irradiation on the changes of photosynthetic efficiency in Kanpei (Citrus unshiu × C. sinensis)

허성 ,  최정민 ,  Le Anh Tuan 외 3명

Plant Biotechnology Reports

2022 .04

Quality Characteristics and Antioxidant Capacities of Commercial Set Yogurts in Korea

Young-Hee Noh ,  Ah-Soon Jang ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2019 .10

Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation

Soo Ae Kim ,  Dae Yong Lee ,  Yoo Seung Jin 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comprehensive Comparison of Antioxidant Activity and Total Flavonoid Content in the Whole Fruit, Flesh and Peel of Orange ( Citrus sinensis)

Si Hyeon Pa ,  k ,  Na Gyeong Baek 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Evaluation of the Phenolic Content, Antioxidant and Antimicrobial Activities of Oil and Non-Oil Extracts of Citrus sinensis (L.) Osbeck Seeds

Ehigbai I. Oikeh ,  Me ,  it Ayevbuomwan 외 8명

Preventive Nutrition and Food Science

2020 .09

Evaluation of In Vitro Antioxidant Activity of Phellinus linteus and Cordyceps sinensis Extracts According to Fermentation

Suji Lee ,  Seung Gyum Joo ,  JiHyun Jeong 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jung ,  Jieun ,  Paik 외 16명

한국축산식품학회지

2016 .01

Effect of Yeast Fermentation on Antioxidant Activity of Coffee

Sangki Lee ,  Han Sub Kwak ,  Sung 외 6명

한국식품영양과학회 학술대회발표집

2015 .08

Viability and Probiotic Activity of Starter Cultures for Soy-Yogurt Fermentation in an In Vitro Gut Model

Seung Hee Han ,  Hyun Bin Seong ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2024 .10

Fermentation characteristics of soy yogurt manufactured by addition of ‘Seomoktae’ soybean

Eun Ah Sim ,  Seon-Young Kim ,  Sangnam Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Functional Properties of Citrus

Sang Suk Kim ,  Kyung Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Effect of Trehalose on Lactobacillus Viability and Antioxidant activity of Low Temperature Fermented Frozen Yogurt

Ji-Woo Yoon ,  Sun-Young Pa ,  k 외 9명

한국식품영양과학회 학술대회발표집

2016 .10

The Effect of Gamma-Irradiation on the Changes of Photosynthetic Efficiency in Kanpei (Citrus unshiu × C. sinensis)

Yong Suk Chung ,  In Jung Kim ,  Seong Heo

한국원예학회 학술발표요지

2022 .05

The Changes of β-Cryptoxanthin Contents and Its Characteristics by Citrus Kombucha Fermentation

Sung-Soo Pa ,  k

한국식품영양과학회 학술대회발표집

2020 .10

Early Selection of Zygotic Plants in ‘Shiranuhi’ Mandarin [(Citrus unshiu × C. sinensis) × C. reticulata] × ‘Sanguinelli’ Blood Orange (C. sinensis) Hybrids using Embryo Culture

Misun Kim ,  Sihyun Kim ,  Hobang Kim 외 3명

한국원예학회 학술발표요지

2017 .05

Flavonoid Composition and Antioxidant Activity of Immature Citrus unshiu

Dong-Shin Kim ,  Sang-Bin Lim

한국식품영양과학회 학술대회발표집

2019 .10