1 |
Change of Korean Ginseng Components with High Temperature and Pressure Treatment
/ [Yang, Seung-Joon;Woo, Koan-Sik;Yoo, Jeong-Sik;Kang, Tae-Su;Noh, Young-Hee;Lee, Jun-Soo;Jeong, Heon-Sang;] / Korean Journal of Food Science and Technology
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Changes in Antioxidant Activity of Rehmannia radix Libosch with Heat Treatment
/ [Woo, Koan-Sik;Hwang, In-Guk;Song, Dae-Sik;Lee, Youn-Ri;Lee, Jun-Soo;Jeong, Heon-Sang;] / Food Science and Biotechnology
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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
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4 |
Optimization of the Processing Conditions for Heated Garlic Juice by Response Surface Methodology
/ [Lee, Youn-Ri;Lee, Yun-Kyoung;Hwang, In-Guk;Lee, Yoon-Jeong;Woo, Koan-Sik;Han, Chung-Su;Kim, Eui-Su;Jeong, Heon-Sang;] / Preventive Nutrition and Food Science
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Isolation and Identification of an Antioxidant Substance from Heated Garlic (Allium sativum L.)
/ [Hwang, In-Guk;Woo, Koan-Sik;Kim, Dae-Joong;Hong, Jin-Tae;Hwang, Bang-Yeon;Lee, Youn-Ri;Jeong, Heon-Sang;] / Food Science and Biotechnology
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6 |
Effects of Heat Treatments on the Antioxidant Activities of Fruits and Vegetables
/ [Kim, Hyun-Young;Woo, Koan-Sik;Hwang, In-Guk;Lee, Youn-Ri;Jeong, Heon-Sang;] / Korean Journal of Food Science and Technology
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Characteristics and Antioxidative Activity of Volatile Compounds in Heated Garlic (Allium sativum)
/ [Woo, Koan-Sik;Yoon, Hyang-Sik;Lee, Youn-Ri;Lee, Jun-Soo;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang;] / Food Science and Biotechnology
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8 |
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
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9 |
Changes in Quality of Rehmanniae radix Preparata with Heating Conditions
/ [Song, Dae-Shik;Woo, Koan-Sik;Seong, Nak-Sull;Kim, Kwang-Yup;Jeong, Heon-Sang;Lee, Hee-Bong;] / Journal of the Korean Society of Food Science and Nutrition
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10 |
Evaluation of Heat Processing Temperature and Time on Functional Properties of Garlic Juice
/ [Lee, Youn-Ri;Lee, Yun-Kyoung;Hwang, In-Guk;Woo, Koan-Sik;Han, Chung-Su;Jeong, Heon-Sang;] / Preventive Nutrition and Food Science
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11 |
Production of a Fermented Korean Pear Puree using a New Strain Leuconostoc mesenteroides KACC 91495P Isolated from Kimchi
/ [In, Man-Jin;Kim, Hye-Min;Jin, Hea-Jin;Kim, Dong-Chung;Oh, Nam-Soon;Chae, Hee-Jeong;] / Journal of Applied Biological Chemistry
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12 |
Antioxidant Activity of Heated Licorice (Glycyrrhiza uralensis Fisch) Extracts in Korea
/ [Woo, Koan-Sik;Hwang, In-Guk;Noh, Young-Hee;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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13 |
Effects of Heat Treatment and Antioxidant Activity of Aroma on Garlic Harvested in Different Cultivation Areas
/ [Jeong, Ji-Young;Woo, Koan-Sik;Hwang, In-Guk;Yoon, Hyang-Sik;Lee, Youn-Ri;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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14 |
Changes of phenolic acid contents and radical scavenging activities of ginseng according to steaming times
/ [Kim, Young-Chan;Hong, Hee-Do;Rho, Jeong-Hae;Cho, Chang-Won;Rhee, Young-Kyung;Yim, Joo-Hyuk;] / Journal of Ginseng Research
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15 |
Effect of Pears on the Quality and Physiological Functionality of Makgeoly
/ [Lee, Dae-Hyoung;Kim, Jae-Ho;Lee, Jong-Soo;] / The Korean Journal of Food And Nutrition
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16 |
Quinone Reductase Inductive Activity and Growth Inhibitory Effect against Hepatoma Cell of Oriental Melon Extract
/ [Kim, Hye-Suk;Ku, Kang-Mo;Suh, Jun-Kyu;Kang, Young-Hwa;] / Journal of Bio-Environment Control
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17 |
Physicochemical Characteristics and Antioxidant Activity of Heated Radish (Raphanus sativus L.) Extracts
/ [Lee, Sang-Hoon;Hwang, In-Guk;Lee, Youn-Ri;Joung, Eun-Mi;Jeong, Heon-Sang;Lee, Hee-Bong;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., Chrysanthemum boreale M. and Chrysanthemum zawadskii K. Powdered Teas
/ [Lee, Sang-Hoon;Hwang, In-Guk;Nho, Jin-Woo;Chang, Young-Deug;Lee, Chul-Hee;Woo, Koan-Sik;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies
/ [Lee, Sang-Hoon;Hwang, In-Guk;Lee, Ha-Kyoo;Shin, So-Lim;Chang, Young-Deug;Lee, Chul-Hee;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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20 |
Wine Quality Properties with Reference to the Temperature of Grape-Must Prior to Fermentation
/ [Chang, Eun-Ha;Jeong, Seok-Tae;Roh, Jeong-Ho;Jeong, Sung-Min;Lee, Han-Chan;Choi, Jong-Uck;] / Food Science and Preservation
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21 |
Chemical Composition and Antioxidant Activity of Deoduk (Codonopsis lanceolata) and Doragi (Platycodon grandiflorum) according to Temperature
/ [Hwang, Cho-Rong;Oh, Seung-Hee;Kim, Hyun-Young;Lee, Sang-Hoon;Hwang, In-Guk;Shin, Yu-Su;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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22 |
Changes in Ginsenosides and Antioxidant Activity of Korean Ginseng (Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
/ [Hwang, In-Guk;Kim, Hyun-Young;Joung, Eun-Mi;Woo, Koan-Sik;Jeong, Jae-Hyun;Yu, Kwang-Won;Lee, Jun-Soo;Jeong, Heon-Sang;] / Food Science and Biotechnology
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23 |
Physicochemical Characteristics of Ginseng JungKwa Produced with Hot-Water Extract from Maegmundong (Liriope platyphylla tubers)
/ [Lee, Ka-Soon;Kim, Gwan-Hou;Seong, Bong-Jae;Kim, Hyun-Ho;Song, Mi-Ran;Kim, Mee-Ree;Lee, Gyu-Hee;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Screening of Yeast for Brewing of Korean Traditional Pear Yakju and Optimal Fermentation Condition
/ [Song, Jung-Hwa;Jang, Jeong-Hoon;Na, Kwang-Chul;Kim, Ha-Kun;Lee, Jong-Soo;] / The Korean Journal of Mycology
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25 |
Ginsenoside, Phenolic Acid Composition and Physiological Significances of Fermented Ginseng Leaf
/ [Lee, Ka-Soon;Seong, Bong-Jae;Kim, Gwan-Hou;Kim, Sun-Ick;Han, Seung-Ho;Kim, Hyun-Ho;Baik, Nam-Doo;] / Journal of the Korean Society of Food Science and Nutrition
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26 |
Physicochemical Property and Antioxidant Activity of Daehak Waxy Corns with Different Harvest Times
/ [Lee, Sang-Hoon;Hwang, In-Guk;Kim, Hyun-Young;Lee, Ha-Kyu;Lee, Seong-Hee;Woo, Seon-Hee;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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27 |
Effects of Roasting Conditions on Physicochemical Properties and Sensory Properties of Liriopis Tuber
/ [Bae, Kyung-Mi;Park, So-Hae;Jung, Kyung-Hee;Kim, Mi-Jin;Hong, Sun-Hee;Song, Yeong-Ok;Lee, Hee-Seob;] / Journal of the Korean Society of Food Science and Nutrition
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28 |
Change in Fructan Content and Antioxidant Activity of Garlic Treated Acid and Heat
/ [Hwang, In-Guk;Kim, Ki-Chan;Choi, Sung-Gil;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of agriculture & life science
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29 |
Physicochemical Characteristics of Yanggaeng with Pear Juice and Dried Pear Powder Added
/ [Park, Yeon-Ok;Choi, Jin-Ho;Choi, Jang-Jeon;Yim, Sun-Hee;Lee, Han-Chan;Yoo, Maeng-Ja;] / Food Science and Preservation
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30 |
Antioxidant Component and Activity of Dropwort (Oenanthe javanica) Ethanol Extracts
/ [Hwang, Cho-Rong;Hwang, In-Guk;Kim, Hyun-Young;Kang, Tae-Soo;Kim, Yun-Bae;Joo, Sung-Soo;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
Bioactivitiy Changes in Mung Beans according to the Roasting Time
/ [Song, You-Bin;Lee, Kyung-Seok;Lee, Myoung-Sook;Kim, Ae-Jung;] / The Korean Journal of Food And Nutrition
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32 |
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
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33 |
Improvement of Antioxidative Activity by Enzyme Treatment and Lactic Acid Bacteria Cultivation in Black Garlic
/ [Chae, Hee-Jeong;Park, Dong-Il;Lee, Sung-Chul;Oh, Chul-Hwan;Oh, Nam-Soon;Kim, Dong-Chung;Won, Sun-Im;In, Man-Jin;] / Journal of the Korean Society of Food Science and Nutrition
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34 |
Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
/ [Lee, Youn-Ri;Woo, Koan-Sik;Hwang, In-Guk;Kim, Hyun-Young;Lee, Sang-Hoon;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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35 |
Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal Plants
/ [Jang, Gwi-Yeong;Kim, Hyun-Young;Lee, Sang-Hoon;Kang, Yu-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kang, Tae-Soo;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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36 |
Quality Characteristics of Cheonan Shingo Pear and Freeze-dried Pear Snack
/ [Kang, Byung-Sun;Whang, Hea-Jeung;] / The Korean Journal of Food And Nutrition
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37 |
Isolation and Identification of the Antioxidant DDMP from Heated Pear (Pyrus pyrifolia Nakai)
/ [Hwang, In Guk;Kim, Hyun Young;Woo, Koan Sik;Lee, Sang Hoon;Lee, Junsoo;Jeong, Heon Sang;] / Preventive Nutrition and Food Science
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38 |
Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria
/ [Kang, Kyoung-Myoung;Lee, Shin-Ho;] / Journal of the Korean Society of Food Science and Nutrition
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39 |
Chemical Components and Enzyme Activity of Hydroponic-cultured Ginseng Roots and Leaves under Different Heating Temperatures
/ [Hwang, Cho Rong;Joung, Eun Mi;Lee, Sang Hoon;Hwang, In Guk;Kim, Yong Bum;Jeong, Jae Hyun;Lee, Junsoo;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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40 |
Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum)
/ [Lee, Soo-Jin;Bang, Woo-Suk;Hong, Ju-Yeon;Kwon, O-Jun;Shin, Seung-Ryeul;Yoon, Kyung-Young;] / Food Science and Preservation
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41 |
Changes in ginsenoside compositions and antioxidant activities of hydroponic-cultured ginseng roots and leaves with heating temperature
/ [Hwang, Cho Rong;Lee, Sang Hoon;Jang, Gwi Yeong;Hwang, In Guk;Kim, Hyun Young;Woo, Koan Sik;Lee, Junsoo;Jeong, Heon Sang;] / Journal of Ginseng Research
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42 |
Physicochemical Characteristics and Antioxidant Activities of Doragi (Platycodon grandiflorum) at Different Aging Temperatures and for Various Durations
/ [Lee, Sang Hoon;Song, Eun Mi;Jang, Gwi Yeong;Li, Meishan;Kim, Min Young;Park, Hye Jin;Kang, Tae Su;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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43 |
Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
/ [Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Young;Park, Hye Jin;Meishan, Li;Kim, Shinje;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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44 |
Manufacture of Pear Marc Nuruk by Aspergillus oryzae and Characteristics of Makgeolli Fermentation
/ [Shin, Ja-Won;Kim, Young-Hun;Kim, Jae-Ho;Na, Kwang-Chul;Lee, Jong-Soo;] / The Korean Journal of Mycology
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45 |
Comparison of Physicochemical Properties and Antioxidant Activity between Raw and Heat-Treated Vegetables
/ [Kim, So-Young;Lee, Young-Min;Kim, Jong-Bong;Park, Dong-Sik;Go, Jeong-Sook;Kim, Haeng-Ran;] / The Korean Journal of Community Living Science
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46 |
Effects of Complex Carbohydrase Treatment on Physiological Activities of Pear Peel and Core
/ [Lee, Pyeong Hwa;Park, Su Yeon;Jang, Tae Hoon;Yim, Sun-Hee;Nam, Seung-Hee;In, Man-Jin;Kim, Dong Chung;Chae, Hee Jeong;] / Journal of the Korean Society of Food Science and Nutrition
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47 |
Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
/ [Cho, Kye-Man;Joo, Ok-Soo;] / Food Science and Preservation
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48 |
Antioxidant Activities and Quality Characteristics of Rehmannia glutinosa JungKwa during Preparation
/ [Kim, Hyun Jeong;Min, Sae Rom;Kim, Mee Ree;] / Journal of the East Asian Society of Dietary Life
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