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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCIESCOPUS
A comparison of the nutritional quality of ready-to-cook meals and conventional home-cooked meals in Korea

Choi, Eunji; Yoon, Sung-Won; Shin, Jung-Ah; Kim, In-Hwan; Sung, Jeehye; Ahn, Jang-Hyuk; Kim, Hyun-Jeong; Seo, Dong Won; Lee, Sam-Pin; Lee, Jo-Won, et al.

ArticleIssue Date2024CitationINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, v.35PublisherELSEVIER
SCIESCOPUSKCI
Method Validation of 16 Types of Structural Amino Acids using an Automated Amino Acid Analyzer

Shim, You-Shin; Yoon, Won-Jin; Ha, Jaeho; Seo, Dongwon; Lee, Kwang-Won; Lee, Woo-Young; Kwon, Kwang-Il; Kang, Tae-Seok; Lee, Jin-Ha; Kim, Hyun-Jeong, et al.

ArticleIssue Date2013CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.6, pp 1567 - 1571PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCISCIESCOPUS
Non-pungent Capsicum fermentation by Bacillus subtilis P3-3 and its swimming endurance capacity in mice

Lee, Seon-Mi; Lee, Hyun-Sun; Lee, Junsoo; Yu, Kwang-Won; Kim, Kyung-Mi; Ra, Kyung Soo; Lee, Sam-Pin; Suh, Hyung Joo

ArticleIssue Date2010CitationENZYME AND MICROBIAL TECHNOLOGY, v.47, no.5, pp 200 - 205PublisherELSEVIER SCIENCE INC
SCIESCOPUSKCI
Nutritional Compositions of Ray and Effects of Steaming on Antioxidative Activities of Ray Hydrolysates

Jung, Eun Young; Kim, Seong Yeong; Bae, Song Hwan; Chang, Un Jae; Park, Sung Sun; Lee, Sam-Pin; Suh, Hyung Joo

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.4, pp 917 - 922PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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