Comparison of analysis methods for human blood peptides

Seong-Ho Jo ,  Bo-Min Kim ,  Jae-Ho Pa 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Correlation analysis between blood peptides and clinical data

Je-Eun Lee ,  Jeonghyeon Ahn ,  Hyo-Dong Kim 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Study on disease biomarker development through blood peptide analysis

Hyun-Jin Kim

한국식품영양과학회 학술대회발표집

2024 .10

Analysis of human blood peptide from obese patients

Je-Eun Lee ,  Seong-Ho Jo ,  Jae Ho Pa 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Blood peptide analysis using UPLC-Q-TOF MS

Sun Lee ,  Hyun-Jin Kim

한국식품영양과학회 학술대회발표집

2021 .10

Composition Analysis of Silkworm Powder by Preparation Conditions

Hae Yong Kweon ,  You Young Jo ,  Sung Min Bae 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화

박주영 ,  김미연 ,  정용진

Food Science and Preservation

2016 .06

Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood

So ,  apukdee ,  Supaluk 외 3명

한국축산식품학회지

2017 .01

Bioactive peptides-derived from marine by-products: development, health benefits and potential application in biomedicine

Idham Suma ,  to P ,  atama 외 6명

Fisheries and Aquatic Sciences

2022 .07

Free radical scavenging and hypocholesterolemic effects of silkworm larvae according to extraction methods

Ji Hae Lee ,  Haeyong Kweon

한국식품영양과학회 학술대회발표집

2021 .10

Antidiabetic function and Chemical Composition of Silkworm Powder

Hae Yong Kweon ,  You Young Jo ,  Seong-Ryul Kim 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Heat Treatment Did Not Affect on the Biological Safety and Lipid Composition of Silkworm Powder

HaeYong Kweon ,  Jun-Ki Lee ,  You-Young Jo 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

Physicochemical Properties of Blood Jerky with Various Levels Duck Blood Levels

Su-Kyung Ku ,  Chae-Bin Lee ,  Yun-Sang Choi

한국식품영양과학회 학술대회발표집

2024 .10

Determining Optimum Condition of Acid Hydrolysis Technique for Food Waste Reduction

Eui Yeong Kim ,  Young Gwang Choi ,  Sung Chul Kim

한국토양비료학회지

2017 .12

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes

Javad Naza ,  i ,  Nas 외 6명

Preventive Nutrition and Food Science

2021 .09

Manufacturing Process of Low-Molecular Weight Peptide Mixture from Fish Scales-Derived Collagen through Sequential Enzymatic Hydrolysis

Seung-U Son ,  Dong-Jun Choi ,  Min Seung Pa 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

Streptozotocin 유발 당뇨모델을 이용한 건조누에 동충하초의 항당뇨 효과

이준우

한국식품영양학회지

2017 .08

Food Ingredients That Inhibit Cholesterol Absorption

Elliot D. Jesch ,  Timothy P. Ca

Preventive Nutrition and Food Science

2017 .06

Functional Properties of Hydrolysate from Silkworm Fed Cudrania tricuspidata Leaf

Gyu-Mi An ,  Jun-Woo Han ,  Kyoung-Sik Han

한국식품영양과학회 학술대회발표집

2021 .10

Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink

T ,  akul P ,  ommajak 외 6명

Food Science and Preservation

2024 .12