1 |
Sensory and Consumer Perception of Mixed Seasoning Based on Onion and Pepper Powders
/ [Kim, Hye-Ran;Lee, Jun-Ho;] / Food Engineering Progress
|
2 |
Changes in the Antioxidant Activity of Onion (Allium cepa) Extracts with Heat Treatment
/ [Woo, Koan-Sik;Hwang, In-Guk;Kim, Tae-Myoung;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang;] / Food Science and Biotechnology
|
3 |
Antioxidant Activity and Total Volatile Oil Content of Cassumunar Ginger (Zingiber montanum Roxb.) at Various Rhizome Ages
/ [Manochai, Benya;Paisooksantivatana, Yingyong;Kim, Myo-Jeong;Hong, Jeong-Hwa;] / Food Science and Biotechnology
|
4 |
Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty
/ [Lee, Jae-Hwan;Kim, Dong-Hyuk;Shin, Han-Seung;] / Korean Journal of Food Science and Technology
|
5 |
Identification of Phenolic Compounds and Quantification of Their Antioxidant Activities in Roasted Wild Ginseng (Panax ginseng C.A. Meyer) Leaves
/ [Seog, Ho-Moon;Jung, Chang-Hwa;Choi, In-Wook;Park, Yong-Kon;Cho, Hong-Yon;] / Food Science and Biotechnology
|
6 |
Inhibition of Polyphenol Oxidase and Peach Juice Browning by Onion Extract
/ [Kim, Choon-Young;Kim, Mi-Jeong;Lee, Min-Young;Park, In-Shik;] / Food Science and Biotechnology
|
7 |
Consumer Perception of Cookies Made with Onion Powder
/ [Seog, Eun-Ju;Kim, Hye-Ran;Lee, Jun-Ho;] / Food Engineering Progress
|
8 |
Influence of Onion (Allium cepa L.) on Genotoxic Heterocyclic Amine Formation and Overall Mutagenicity in Fried Hamburger Patty
/ [Lee, Jae-Hwan;Kim, Dong-Hyuk;Shin, Han-Seung;] / Korean Journal of Food Science and Technology
|
9 |
Hypoglycemic Effect of Onion Skin Extract in Animal Models of Diabetes Mellitus
/ [Lee, Soo-Kyung;Hwang, Ji-Yeon;Kang, Ming-Jung;Kim, Young-Mee;Jung, Suk-Hee;Lee, Jai-Hyun;Kim, Jung-In;] / Food Science and Biotechnology
|
10 |
Evaluation of Different Methods of Antioxidant Measurement
/ [Yoo, Kyung-Mi;Kim, Dae-Ok;Lee, Chang-Yong;] / Food Science and Biotechnology
|
11 |
Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.
/ [Jeong, Yoo-Seok;Jung, Hee-Kyoung;Youn, Kwang-Sup;Kim, Myoung-Ok;Hong, Joo-Heon;] / Journal of the Korean Society of Food Science and Nutrition
|
12 |
Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)
/ [Lee, Youn-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang;] / Food Science and Biotechnology
|
13 |
Drying Kinetics of Onion Slices in a Hot-air Dryer
/ [Lee, Jun-Ho;Kim, Hui-Jeong;] / Preventive Nutrition and Food Science
|
14 |
Physicochemical Properties of Onion Powder as Influenced by Drying Methods
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;Rhim, Jong-Whan;] / Journal of the Korean Society of Food Science and Nutrition
|
15 |
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
/ [Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;] / Preventive Nutrition and Food Science
|
16 |
Optimization of Medium Composition for Production of the Antioxidant Substances by Bacillus polyfermenticus SCD Using Response Surface Methodology
/ [Lee, Jang-Hyun;Chae, Mi-Seung;Choi, Gooi-Hun;Lee, Na-Kyoung;Paik, Hyun-Dong;] / Food Science and Biotechnology
|
17 |
Antioxidant and Anticancer Properties of Methanolic Extracts from Different Parts of White, Yellow, and Red Onion
/ [Jeong, Chang-Ho;Heo, Ho-Jin;Choi, Sung-Gil;Shim, Ki-Hwan;] / Food Science and Biotechnology
|
18 |
Onion Supplementation Inhibits Lipid Peroxidation and Leukocyte DNA Damage due to Oxidative Stress in High Fat-cholesterol Fed Male Rats
/ [Park, Jae-Hee;Seo, Bo-Young;Lee, Kyung-Hea;Park, Eun-Ju;] / Food Science and Biotechnology
|
19 |
Effect of Alpinia officinarum on the Formation of Advanced Glycation Endproducts and Aldose Reductase Activity
/ [Lim, Soon-Sung;Kim, Hye-Mi;Kim, Sun-Young;Jeon, Young-Eun;Lee, Yeon-Sil;Kang, Il-Jun;] / Food Science and Biotechnology
|
20 |
Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period
/ [Park, Hoon;Oyunzul, Ganbud;Suh, Sung-Who;Park, Young-Seo;Jang, Jae-Kweon;Chung, Myong-Soo;Choi, Young Jin;Shim, Kun-Sub;] / Food Engineering Progress
|
21 |
Antioxidant Activity and -Glucosidase Inhibitory Potential of Onion (Allium cepa L.) Extracts
/ [Kim, Myung-Hee;Jo, Sung-Hoon;Jang, Hae-Dong;Lee, Mee-Sook;Kwon, Young-In;] / Food Science and Biotechnology
|
22 |
Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)
/ [Hwang, In-Guk;Kim, Hyun-Young;Lee, Sang-Hoon;Hwang, Cho-Rong;Oh, Seung-Hee;Woo, Koan-Sik;Kim, Dae-Joong;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
|
23 |
Optimization of Various Extraction Methods for Quercetin from Onion Skin Using Response Surface Methodology
/ [Jin, Eun-Young;Lim, Seok-Won;Kim, Sang-Oh;Park, Young-Seo;Jang, Jae-Kweon;Chung, Myong-Soo;Park, Hoon;Shim, Kun-Sub;Choi, Young-Jin;] / Food Science and Biotechnology
|
24 |
Potential of Onion Peel Extract as a Functional Ingredient for Functional Foods
/ [Jeon, Seon-Young;Baek, Jeong-Hwa;Jeong, Eun-Jeong;Cha, Yong-Jun;] / Journal of Life Science
|
25 |
Antioxidant Activity of Onion (Allium cepa L.) Peel Extracts Obtained as Onion Byproducts
/ [Joung, Eun Mi;Jung, Kwang Ho;] / Korean Journal of Food Science and Technology
|