1 |
Physicochemical, Sensory Characteristics and Antioxidant Activities of Jam Prepared with Black Garlic
/ [Kim, Min-Hee;Son, Chan-Wok;Kim, Mi-Yeon;Kim, Mee-Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
2 |
Antioxidant Activities and Quality Characteristics of Fermented and Aged Garlic Yanggeng
/ [Kwak, Eun-Shil;Kim, Hye-Ran;Lee, Kun-Jong;Kim, Mee-Ree;] / Korean journal of food and cookery science
|
3 |
Antioxidant Activity of Garlic with Different Processing on Soybean Oil
/ [Lee, Soo-Jung;Shin, Jung-Hye;Kang, Min-Jung;Seo, Jong-Kwon;Sung, Nak-Ju;] / Journal of Food Hygiene and Safety
|
4 |
Antioxidants Activity of Aged Red Garlic
/ [Lee, Soo-Jung;Shin, Jung-Hye;Kang, Min-Jung;Jung, Woo-Jae;Ryu, Ji-Hyun;Kim, Ra-Jeong;Sung, Nak-Ju;] / Journal of Life Science
|
5 |
Quality Characteristics of Sponge Cake with Black Garlic Powder Added
/ [Lee, Jeong-Sug;Seong, Yu-Bin;Jeong, Bo-Young;Yoon, Seong-Jun;Lee, In-Sook;Jeong, Yoon-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
|
6 |
The Effects of Heat Treatments and Herb Addition on Flavor of Garlic
/ [Jeon, Mi-Ra;Kim, Min-Hee;Kim, Mi-Yeon;Kim, Mee-Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
7 |
Quality Characteristics of Bread with Added Black Garlic Extract
/ [Yang, Seung-Mi;Shin, Jung-Hye;Kang, Min-Jung;Kim, Sung-Hyun;Sung, Nak-Ju;] / Korean journal of food and cookery science
|
8 |
Development of Black Garlic Yakju and Its Antioxidant Activity
/ [Lee, Hyo-Hyung;Kim, Ig-Jo;Kang, Sang-Tae;Kim, Yeong-Hoon;Lee, Jeong-Ok;Ryu, Chung-Ho;] / Korean Journal of Food Science and Technology
|
9 |
Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage
/ [Jin, Sang-Keun;Kim, Il-Suk;Jeong, Jin-Yeon;Kang, Suk-Nam;Yang, Han-Sul;] / Food Science of Animal Resources
|
10 |
Preparation and Quality Characteristics of Yogurt with Black Garlic Extracts
/ [Shin, Jung-Hye;Kim, Gyoung-Min;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju;] / Korean journal of food and cookery science
|
11 |
Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts
/ [Jeon, Seon-Young;Jeong, Eun-Jeong;Baek, Jeong-Hwa;Cha, Yong-Jun;] / Journal of Life Science
|
12 |
Antioxidant Activity of Solvent Fraction from Black Garlic
/ [Shin, Jung-Hye;Lee, Hyun-Gi;Kang, Min-Jung;Lee, Soo-Jung;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
|
13 |
Comparison of Physicochemical Properties and Antioxidant Activities of Korean Traditional Kanjang and Garlic Added Kanjang
/ [Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Lee, Soo-Jung;Ryu, Ji-Hyun;Kim, Ra-Jung;Sung, Nak-Ju;] / Journal of agriculture & life science
|
14 |
Quality Characteristics of Yellow Layer Cake Added with Black Garlic Powder
/ [Jeong, Jun-Young;Jeong, Chang-Ho;Choi, Jine-Shang;] / Journal of agriculture & life science
|
15 |
Preparation and Characteristics of Yogurt added with Garlic Powder
/ [Kim, Gyoung-Min;Shin, Jung-Hye;Kang, Min-Jung;Yang, Seung-Mi;Sung, Nak-Ju;] / Journal of agriculture & life science
|
16 |
Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder
/ [Yang, Seung-Mi;Kang, Min-Jung;Kim, Sung-Hyun;Shin, Jung-Hye;Sung, Nak-Ju;] / Korean journal of food and cookery science
|
17 |
Quality Characteristics of Black Rice Sulgiddeok with Black Garlic Powder
/ [Doo, Hwa-Jin;Shim, Jae-Yong;] / Korean journal of food and cookery science
|
18 |
Antioxidant Activities and Quality Characteristics of Black Garlic Jam Containing Maltitol Substituted for Sucrose
/ [Kim, Min-Ji;Kim, Min-Hee;Kim, Hyo-Jin;Lee, Ji-Yeon;Kim, Hye-Ran;You, Bo-Ram;Yang, Ki-Hyun;Kim, Mee-Ree;] / Korean journal of food and cookery science
|
19 |
Physicochemical Composition of Baked Garlic
/ [Lee, Jae-Joon;Lee, Hyun-Joo;] / Food Science and Preservation
|
20 |
Black Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts
/ [Yang, Ya-Ru;Park, Yang-Kyun;] / Food Science and Preservation
|
21 |
Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic
/ [Ko, Yu-Jin;Kang, Sang-Dong;Kang, Sang-Tae;Ryu, Chung-Ho;] / Journal of Life Science
|
22 |
The Quality Characteristics of Jelly added with Black Garlic Concentrate
/ [Kim, Ae-Jeung;Rho, Jeong-Ok;] / Korean Journal of Human Ecology
|
23 |
Quality Characteristics and Antioxidant Activities of Rehmanniae radix Paste
/ [Oh, Hye-Lim;You, Bo-Ram;Kim, Hyo-Jin;Lee, Ji-Yeon;Kim, Na-Yeon;Song, Jung-Eun;Kim, Mee-Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
24 |
The Quality Characteristics of Sausage with Added Black Garlic Extracts
/ [Shin, Jung-Hye;Kang, Min-Jung;Kim, Ra-Jeong;Sung, Nak-Ju;] / Korean journal of food and cookery science
|
25 |
Physicochemical Characteristics of Red Garlic During Processing
/ [Kang, Min-Jung;Yoon, Hwan-Sik;Jeong, Seong-Hun;Sung, Nak-Ju;Shin, Jung-Hye;] / Food Science and Preservation
|
26 |
The Antioxidative Effect of Black Garlic Extract on Paraquat-induced Oxidative Stress in ICR Mice
/ [Noh, Byung-Kyu;Lee, Jung-Kyu;Won, Yong-Duk;Park, Hyun-Jin;Lee, Sung-Joon;] / Korean Journal of Food Science and Technology
|
27 |
Comparison of the Quality Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic
/ [You, Bo-Ram;Kim, Hye-Ran;Kim, Min-Ji;Kim, Mee-Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
28 |
Preparation and Quality Characteristics of Makgeolli Made with Black Garlic Extract and Sulgidduk
/ [Kim, Gyoung-Min;Jung, Woo-Jae;Shin, Jung-Hye;Kang, Min-Jung;Sung, Nak-Ju;] / Journal of the Korean Society of Food Science and Nutrition
|
29 |
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
|
30 |
Volatile Flavor Compounds in Commercial Black Garlic Extracts
/ [Jeon, Seon-Young;Baek, Jeong-Hwa;Jeong, Eun-Jeong;Cha, Yong-Jun;] / Journal of the Korean Society of Food Science and Nutrition
|
31 |
Physicochemical Properties of Black Doraji (Platycodon grandiflorum)
/ [Lee, Soo-Jin;Shin, Seung-Ryeul;Yoon, Kyung-Young;] / Korean Journal of Food Science and Technology
|
32 |
Antioxidant and Antiobesity Activity of Solvent Fractions from Red Garlic
/ [Hwang, Cho-Rong;Shin, Jung-Hae;Kang, Min-Jung;Lee, Soo-Jung;Sung, Nak-Ju;] / Journal of Life Science
|
33 |
Quality Characteristics of Pre-processed Garlic during Storage according to Storage Temperature
/ [Park, Young-Hee;Park, Soo-Jin;Han, Gwi-Jung;Choe, Jeong-Sook;Lee, Jin-Young;Kang, Min-Sook;] / Journal of the Korean Society of Food Science and Nutrition
|
34 |
The Quality Characteristics of Milk Tofu with Added Black Garlic Concentrate
/ [Kim, Ae-Jung;Rho, Jeong-Ok;] / Journal of the East Asian Society of Dietary Life
|
35 |
The Effect of Black Garlic Extract on Lipid Metabolism in Restraint Stressed Rats
/ [Kang, Min-Jung;Shin, Jung-Hye;] / Journal of Life Science
|
36 |
Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology
/ [Kang, Jae-Ran;Lee, Soo-Jung;Kwon, Hyo-Jin;Kwon, Min-Hye;Sung, Nak-Ju;] / Food Science and Preservation
|
37 |
The Effect of Extract Powder from Fresh and Black Garlic on Main Components in Serum and Organs of Streptozotocin-Induced Diabetic Rats
/ [Kang, Min-Jung;Lee, Soo Jung;Sung, Nak Ju;Shin, Jung-Hye;] / Journal of Life Science
|
38 |
Characteristics and Antioxidant Activities of Rehmanniae radix Powder
/ [Oh, Hye Lim;Kim, Cho Rong;Kim, Na Yeon;Jeon, Hye Lyun;Doh, Eun Soo;Kim, Mee Ree;] / Journal of the Korean Society of Food Science and Nutrition
|
39 |
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
|
40 |
Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread
/ [Wang, Sug-Ja;Lee, Jeong-Hoon;Lee, Si-Kyung;] / Journal of the Korean Society of Food Science and Nutrition
|
41 |
Effect of black garlic on antioxidant activity and amino acids composition in Cheonggukjang
/ [Jeong, Tae-Seong;Kim, Jin-Hak;An, Shin-Ae;Won, Yong-Duk;Lee, Shin-Ho;] / Food Science and Preservation
|
42 |
Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC
/ [Jeong, Tae-Seong;Kim, Jin-Hak;An, Sin-Ae;Won, Yong-Duk;Lee, Shin-Ho;] / Food Science and Preservation
|
43 |
Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC
/ [Jeong, Tae-Seong;Kim, Jin-Hak;An, Sin-Ae;Won, Yong-Duk;Lee, Shin-Ho;] / Food Science and Preservation
|
44 |
Preparation and Characterization of Black Garlic Wine
/ [Kim, Jin Hee;Son, Ho Chang;Shin, Ji Young;Kim, Sung Hoon;Yang, Ji Young;] / Food Engineering Progress
|
45 |
Antioxidation, Antimicrobial and Antithrombosis Activities of Aged Black Garlic (Allium sativum L.)
/ [Jung, In-Chang;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
|
46 |
Antioxidative Capacity and Quality Characteristics of Yanggaeng with Fermented Aged Black Giant Garlic (Allium ampeloprasum L. var. ampeloprasum auct.) Paste
/ [Park, Cho-Hee;Kim, Kyoung-Hee;Kim, Na-Young;Kim, Sung-Hwan;Yook, Hong-Sun;] / The Korean Journal of Food And Nutrition
|
47 |
Antimicrobial Effect of Garlic Extract against Pathogenic Bacteria
/ [Moon, Weon-Hee;Yook, Keun-Dol;] / Journal of Digital Convergence
|