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Changes in Total Polyphenol, Total Flavonoid Contents and Antioxidant Activities of Hibiscus cannabin us L.
/ [Ryu, Seung-Won;Jin, Cheng-Wu;Lee, Han-Shin;Lee, Ji-Yeon;Sapkota, Kumar;Lee, Beom-Goo;Yu, Chang-Yeon;Lee, Myoung-Ku;Kim, Myong-Jo;Cho, Dong-Ha;] / Korean Journal of Medicinal Crop Science
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Alcoholic Fermentation of Bokbunja (Rubus coreanus Miq.) Wine
/ [Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Kim, Yong-Suk;Shin, Dong-Hwa;] / Korean Journal of Food Science and Technology
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3 |
A Research and Application of Active Ingredients in Bokbunja (Rubus coresnus Miuuel)
/ [Kwon, K.H.;Cha, W.S.;Kim, D.C.;Shin, H.J.;] / KSBB Journal
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4 |
Effect of Pectinase Treatment on the Extraction Yield Improvement from Rubus coreanus Juice and Physicochemical Characteristics during Alcohol Fermentation
/ [Jeong, Eun-Jeong;Kim, Hyeong-Eun;Shin, Dong-Hwa;Kim, Yong-Suk;] / Food Science and Preservation
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5 |
Effects of Gamma Irradiation on Color Changes and Biological Activities of Ethanol Extract of a Mechanically Pressed Juice of Bokbunja (Rubus coreanus Miq.)
/ [Kim, Hee-Jung;Jo, Cheor-Un;Kim, Hyun-Joo;Shin, Dong-Hwa;Son, Jun-Ho;Byun, Myung-Woo;] / Journal of the Korean Society of Food Science and Nutrition
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6 |
Quality Characteristics and Storage Improvement Studies of Rubus coreanus Added Soybean Curd
/ [Han, Myung-Ryun;Kim, Myung-Hwan;] / Food Engineering Progress
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7 |
Isolation and Identification of Low Molecular Phenolic Antioxidants from Ethylacetate Layer of Korean Black Raspberry (Rubus coreanus Miquel) Wine
/ [Kim, Seong-Ja;Lee, Hyoung-Jae;Park, Keun-Hyung;Rhee, Chong-Ouk;Lim, Ik-Jae;Chung, Hee-Jong;Moon, Jae-Hak;] / Korean Journal of Food Science and Technology
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8 |
Optimization of the Lactic Acid Fermentation of Maesil(Prunus mume)
/ [Hwang, Ja-Young;] / The Korean Journal of Food And Nutrition
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9 |
Physicochemical Characteristics of Rubus coreanus Miquel during Maturation
/ [Youn, Aye-Ree;Park, Pill-Jae;Choi, Heh-Ran;Kim, Byeong-Sam;Cha, Hwan-Soo;] / Korean Journal of Food Science and Technology
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10 |
Changes of Antioxidant Activity in Juglans mandshrica Maxim. Leaves by Far Infrared Ray Irradiation
/ [Eom, Seok-Hyun;Park, Hyoung-Jae;Jin, Cheng-Wu;Park, Seung-Moon;Kim, Myong-Jo;Yu, Chang-Yeon;Cho, Dong-Ha;] / Korean Journal of Medicinal Crop Science
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11 |
Physiological Activities of Cucurbita moschata Duch. Extracts with Different Extraction Conditions
/ [Lee, Hye-Jin;Do, Jeong-Ryong;Kwon, Joong-Ho;Kim, Hyun-Ku;] / Journal of the Korean Society of Food Science and Nutrition
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12 |
Quality Characteristics of Pudding Added with Bokbunja (Rubus coreanus Miquel) Fruit Juice and Bokbunja Wine
/ [Yu, Ok-Kyeong;Back, Hyang-Im;Cha, Youn-Soo;] / Journal of the Korean Society of Food Culture
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13 |
Chemical Characteristics of Raspberry and Blackberry Fruits Produced in Korea
/ [Oh, Hyun-Hee;Hwang, Keum-Taek;Kim, Mu-Yeol;Lee, Hee-Kwon;Kim, Sung-Zoo;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jam
/ [Jin, Tie-Yan;Heo, Seong-Il;Lee, Wan-Gyu;Lee, In-Sook;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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15 |
Formulation Optimization of Salad Dressing Added with Bokbunja (Rubus coreanum Miquel) Juice
/ [Jung, Su-Ji;Kim, Na-Young;Jang, Myung-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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16 |
Development of Fermented Functional Onion Juice Using Lactic Acid Bacteria
/ [Choi, You-Jung;Kim, Su-Woo;Jang, Jae-Kweon;Choi, Young-Jin;Park, Young-Seo;Park, Hoon;Shim, Kun-Sub;Lee, Hye-Seong;Chung, Myong-Soo;] / Food Engineering Progress
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17 |
Lactic Acid Fermentation of Onion Juice Supplemented with Puffed Red Ginseng Extract
/ [Park, Young-Seo;Jang, Jae Kweon;Choi, Young Jin;Chung, Myong-Soo;Park, Hoon;Shim, Kun-Sub;] / Food Engineering Progress
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18 |
Selection of Starter Cultures and Optimum Conditions for Lactic Acid Fermentation of Onion
/ [Choi, You-Jung;Cheigh, Chan-Ick;Kim, Su-Woo;Jang, Jae-Kweon;Choi, Young-Jin;Park, Young-Seo;Park, Hoon;Shim, Kun-Sub;Chung, Myong-Soo;] / Food Science and Biotechnology
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19 |
Fermentation Property by Novel Cellulolytic Lactic Acid Bacteria Enterococcus sp. TO-94 on Omija (Schizandra chinensis Baillon)
/ [Ryu, Il-Hwan;Lee, Eoh-Jin;Kwon, Ji-Wung;Lee, Kang-Soo;Kwon, Tae-Oh;] / Korean Journal of Medicinal Crop Science
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20 |
Evaluation of Composition and Antioxidant Activity form Zizyphus jujuba Fruits and Leaves Extracts for Development Medicinal Food
/ [Cho, Hwa-Eun;Chong, Myong-Soo;Choi, Yun-Hee;] / Journal of Physiology & Pathology in Korean Medicine
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21 |
Physiological Activities of Extracts from Different Parts of Cudrania tricuspidata
/ [Lee, Hye-Jin;Do, Jeong-Ryong;Kwon, Joong-Ho;Kim, Hyun-Ku;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Antioxidant Activities of Extracts from Fermented Black Jujube
/ [Hong, Ju-Yeon;Nam, Hak-Sik;Yoon, Kyung Young;Shin, Seung-Ryeul;] / Food Science and Preservation
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23 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
/ [Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Physiological Properties of Oak Mistletoe (Loranthus yadoriki) Extracts by Microwave Extraction Condition
/ [Lee, Hye-Jin;Do, Jeong-Ryong;Kwon, Joong-Ho;Kim, Hyun-Ku;] / Food Science and Preservation
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25 |
Effect of Composts Fermented with Korean Medicinal Herb Wastes on Physiological Activity of Rubus coreanus Miquel (Bokbunja)
/ [Kim, Seong-Jo;Kim, Jae-Young;Baek, Seung-Hwa;] / Korean Journal of Plant Resources
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26 |
Isolation and Identification of Low Molecular Volatile Compounds from Ethyl Acetate Layer of Korean Black Raspberry (Rubus coreanus Miq.) Wine
/ [Cho, Jeong-Yong;Kim, Seong-Ja;Lee, Hyoung-Jae;Kim, Jin-Young;Lym, Ik-Jae;Kang, Seong-Koo;Park, Keun-Hyung;Moon, Jae-Hak;] / Korean Journal of Food Science and Technology
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27 |
Consumption and Preference for Bokbunja (Rubus coreanus Miquel) Products
/ [Lee, Jeong-Ae;Park, Geum-Soon;] / Korean journal of food and cookery science
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28 |
Antioxidative Effects of Solvent Fractions from Nandina domestica Fruits
/ [Seo, Soo-Jung;Shim, Kyu-Bong;Kim, Nam-Woo;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
Screening of Biological Activities to Different Ethanol Extracts of Rubus coreanus Miq.
/ [Kwon, Ji-Wung;Lee, Hee-Kwon;Park, Hee-Jeon;Kwon, Tae-Oh;Choi, Heh-Ran;Song, Ji-Young;] / Korean Journal of Medicinal Crop Science
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30 |
Metabolite Fingerprinting of Bokbunja (Rubus coreanus Miquel) by UPLC-qTOF-MS
/ [Heo, Su-Jin;Lee, Do-Yup;Choi, Hyung-Kyoon;Lee, Jae-Hwi;Kim, Jung-Hyun;Cho, Soo-Muk;Lee, Hong-Jin;Auh, Joong-Hyuck;] / Food Science and Biotechnology
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31 |
Physicochemical Properties and Antioxidative Activity of Lactic Acid Bacteria Fermented Rhodiola sachalinensis using Adsorption Process
/ [Sung, Su-Kyung;Rhee, Young-Kyung;Cho, Chang-Won;Lee, Young-Chul;Kim, Young-Chan;Hong, Hee-Do;] / The Korean Journal of Food And Nutrition
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32 |
Physiochemical and Microbiological Changes of the Fermented Dandelion (Taraxacum officinale) Extracts with Raw Sugar
/ [Kim, Kyung-Min;Kim, Young-Nam;Choi, Byoung-Kon;Oh, Deog-Hwan;] / Food Science and Preservation
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33 |
Qualities and Antioxidant Activity of Lactic Acid Fermented-Potato Juice
/ [Kim, Nam Jo;Yoon, Kyung Young;] / Journal of the Korean Society of Food Science and Nutrition
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34 |
Quality Characteristics of Korean Black Raspberry Bokbunja Wines Produced Using Different Amounts of Water in the Fermentation Process
/ [Seo, Seung-Ho;Yoo, Seon-A;Kang, Bo-Sik;Son, Hong-Seok;] / Korean Journal of Food Science and Technology
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