Quality Characteristics and Antioxidant Activity in kind of Kombucha

Eunjung Yim ,  Seungwha Jo ,  Hyeonjin Kang 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Preparation and functional properties of citrus & Korean Dendropanax kombucha

Sung-Soo Pa ,  k

한국식품영양과학회 학술대회발표집

2023 .10

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

Sung-Soo Pa ,  k

한국식품영양과학회 학술대회발표집

2020 .10

홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성

임미정 ,  홍주헌

Food Science and Preservation

2021 .04

Physico-Chemical Properties and Physiological Functions of Digestion-Resistant Maltodextrin

Sang-Ho Yoo

한국식품영양과학회 학술대회발표집

2020 .10

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums

Chong-Yeon Kim ,  Byoungseung Yoo

Preventive Nutrition and Food Science

2017 .03

Cluster Dextrin^®: High Molecular Weight Maltodextrin as a Good Energy Source for Athletes

Takashi Ku ,  iki

한국식품영양과학회 학술대회발표집

2021 .10

Optimization of Spray Drying Parameters for Immature Citrus unshiu Concentrate Powder Using Response Surface Methodology

Hye-Yoon Yi ,  Ji-Yeon Chun

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Spray-drying Condition and Surfactant Addition on Morphological Characteristics of Spray-dried Nanocellulose

박찬우 ,  한송이 ,  남궁현우 외 2명

Journal of forest and environmental science

2017 .01

균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교

정서아 ,  윤지영 ,  김준태 외 1명

Food Science and Preservation

2022 .02

Effect of Cellulose Gums on Rheology of Binary Mixtures of Xanthan Gum and Locust Bean Gum

Wonjun Jo ,  Geonyoung Jeong ,  Byoungseung Yoo

한국식품영양과학회 학술대회발표집

2017 .10

Antioxidant Properties of Kombucha Made with Tartary Buckwheat Tea and Burdock Tea

Yeon Ju Lee ,  Hye Jee Kang ,  Su Hyung Yi 외 1명

Preventive Nutrition and Food Science

2023 .09

Functional Effects of Indigestible Maltodextrin in Rats

Jiwon Pa ,  k ,  Sungwon Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Anti-microbial Activities of Commercial Dental Gum and Disciples-produced Gum for Companion Dog

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

한국식품영양과학회 학술대회발표집

2022 .10

Exploring the tri-component structure of gellan gum, soy protein isolate, and maltodextrin: impacts on meringue foaming and cookie properties

Seung Hwan Ham ,  Sangeun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Physicochemical properties of encapsulated rosemary essential oil by spray drying

Woongjun Hwang ,  Jiseon Lee ,  Mi-Jung Choi

한국식품영양과학회 학술대회발표집

2022 .10

살포 시스템에 의한 살균제 Dithianon의 감귤 잎 부착량 및 농작업자 노출량 비교

김민석 ,  홍수명 ,  현재욱 외 4명

농약과학회지

2017 .06

Gamma Irradiation as a Quarantine Treatment and Its Effects on Physicochemical and Sensory Qualities of Korean Citrus Fruits

Yunhee Jo ,  Hyun-A Nam ,  Sudha Rani Ramak 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

클로렐라 추출물의 항산화 활성 및 분무건조 분말의 물리화학적 특성

이대훈 ,  홍주헌

Food Science and Preservation

2015 .08

Physicochemical Properties and Antioxidant Activities by Spray Dried Powder of Safflower (Carthamus tincotrius L.)

Mi-Jeong Lim

한국식품영양과학회 학술대회발표집

2019 .10