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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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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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Physico-chemical Properties of Gugija (Lycii fructus) Extracts
/ [Shon, Hee-Kyung;Lee, Young-Sang;Park, Young-Hyun;Kim, Mee-Jeong;Lee, Kyong-Ae;] / Korean journal of food and cookery science
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Effects of Glycyrrhiza uralensis, Menthae herba, Schizandra chinensis and Chitosan on the Shelf-life and Quality of Takju
/ [Kim, Jin-Hee;Lee, So-Young;Kim, Kotch-Bong-Woo-Ri;Song, Eu-Jin;Kim, Ah-Ram;Kim, Mi-Jung;Ji, Kyung-Won;Ahn, Im-Sook;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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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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The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs
/ [Baik, Kyung-Yeon;Kim, Duck-Hee;] / The Korean Journal of Food And Nutrition
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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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8 |
Effect of Glycyrrhiza uralensis on Shelf-life and Quality of Takju
/ [Kim, Ah-Ram;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Song, Eu-Jin;Kim, Jin-Hee;Kim, Mi-Jung;Ji, Kyong-Won;Ahn, Im-Sook;Ahn, Dong-Hyun;] / Korean Journal of Food Science and Technology
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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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10 |
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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11 |
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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12 |
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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13 |
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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14 |
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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15 |
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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16 |
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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17 |
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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18 |
The Antioxidative Activities of Torreya nucifera Seed Extracts
/ [Jeon, Ho-Sung;Lee, Yang-Suk;Kim, Nam-Woo;] / 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 |
Antibrowning Effect of Licorice (Glycyrrhiza glabra) Extracts on Chopped Galic
/ [Hwang, Tae-Young;Sohn, Kyung-Hyun;Lim, Jeong-Ho;Moon, Kwang-Deog;] / Food Science and Preservation
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21 |
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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22 |
Component Analysis and Antioxidant Effects of Youngia sonchifola Max.
/ [Kim, Mee-Jeong;Park, Hee-Suk;Lee, Chang-Il;Kim, Sung-Hwan;Kim, Pil-Nyeon;Huh, Wan;Lee, Do-Yeong;Son, Jin-Chang;] / Journal of Food Hygiene and Safety
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23 |
Pharmacetical Characteristics of Solvent Fractions Isolated from Glycyrrhiza uralensis
/ [Kim, Jun-Ho;Oh, Hae-Sook;] / Biomedical Science Letters
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24 |
Establishment of UPLC method for analysis of liquiritigenin and studies on the processing of licorice for enhancement of liquiritigenin content
/ [Lee, Jong-Rok;Jo, Mi-Jeong;Park, Sang-Mi;Kim, Sang-Chan;Park, Sook-Jahr;] / Herbal Formula Science
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25 |
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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26 |
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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27 |
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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28 |
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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29 |
Effects of Dietary Inclusion of Various Additives on Growth Performance, Hematological Parameters, Fatty Acid Composition, Gene Expression and Histopathological Changes in Juvenile Olive Flounder Paralichthys olivaceus
/ [Kim, Kyoung-Duck;Seo, Joo-Young;Hong, Su-Hee;Kim, Jeong-Ho;Byun, Hee-Guk;Kim, Kang-Woong;Son, Maeng-Hyun;Lee, Sang-Min;] / Korean Journal of Fisheries and Aquatic Sciences
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30 |
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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31 |
Effects of Heat-treated Brown Rice on Total Phenolics and Antioxidant Activities
/ [Kwak, Jieun;Oh, Sea-Kwan;Kim, Dae-Jung;Lee, Jeong-Heui;Yoon, Mi-Ra;Kim, Hye-Won;Lee, Jeom-Sig;] / Journal of the Korean Society of Food Science and Nutrition
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32 |
Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans
/ [Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Yeong;Kim, Hyun Young;Woo, Koan Sik;Hwang, In Guk;Lee, Junsoo;Jeong, Heon Sang;] / Korean Journal of Food Science and Technology
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33 |
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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34 |
Physiological properties of Leonurus sibiricus water extracts with different extraction condition
/ [Seo, Ji-Hyung;Jeong, Yong-Jin;] / Food Science and Preservation
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35 |
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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36 |
Effect of Heat Treatment on the Antioxidant Properties of Yacon (Smallanthus sonchifolius)
/ [Hwang, In Guk;Kim, Ha Yun;Park, Bo Ram;Han, Hye Min;Yoo, Seon Mi;] / The Korean Journal of Food And Nutrition
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37 |
Effects of Extraction Temperature and Time on Antioxidant Activities of Rhus verniciflua Extract
/ [Park, Hye Jin;Yoon, Gun Mook;Lee, Sang Hoon;Jang, Gwi Yeong;Kim, Min Young;Meishan, Li;Lee, Junsoo;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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38 |
Antioxidant and Antimicrobial Activities of Combined Extracts of Galla rhois, Achyranthes japonica Nakai, Terminalia chebula Retz and Glycyrrhiza uralensis
/ [Cho, Hong-Suk;kang, Se-Won;Kim, Ju-Hee;Choi, Min-Joo;Yu, Hye-Won;Park, Euteum;Chun, Hong Sung;] / KSBB Journal
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39 |
Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
/ [Kim, Han-Bit;Chung, Hun-Sik;Moon, Kwang-Deog;] / Food Science and Preservation
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