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KCI

가시오가피와 감초 추출물을 첨가한 저 나트륨 김치의 발효특성과 면역 활성능

유광원; 서형주; 황종현

ArticleIssue Date2012Citation한국식품영양학회지, v.25, no.4, pp.877 - 887Publisher한국식품영양학회

KCI

여대생의 골밀도와 신체조성 및 생활습관과의 관계 연구

이종현; 이보경; 김영순

ArticleIssue Date2011Citation한국식품영양학회지, v.24, no.4, pp.786 - 796Publisher한국식품영양학회

SCIESCOPUSKCI

Fungal community associated with genetically modified poplar during metal phytoremediation

Hur, Moonsuk; Lim, Young Woon; Yu, Jae Jeong; Cheon, Se Uk; Choi, Young Im; Yoon, Seok-Hwan; Park, Sang-Cheol; Kim, Dong-Il; Yi, Hana

ArticleIssue Date2012CitationJOURNAL OF MICROBIOLOGY, v.50, no.6, pp.910 - 915PublisherMICROBIOLOGICAL SOCIETY KOREA

SCIESCOPUSKCI

Isolation and Identification of Fungi from a Meju Contaminated with Aflatoxins

Jung, Yu Jung; Chung, Soo Hyun; Lee, Hyo Ku; Chun, Hyang Sook; Hong, Seung Beom

ArticleIssue Date2012CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.22, no.12, pp.1740 - 1748PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY

KCI

본태성 고혈압쥐(SHR)에서 현미 식물성스테롤의 혈압 및 지질 대사 개선 효과

홍경희; 김인환; 조은경; 안지윤; 하태열

ArticleIssue Date2012Citation한국식생활문화학회지, v.27, no.5, pp.535 - 543Publisher한국식생활문화학회

SCIESCOPUSKCI

1-Deoxynojirimycin Isolated from a Bacillus subtilis Stimulates Adiponectin and GLUT4 Expressions in 3T3-L1 Adipocytes

Lee, Seung-Min; Do, Hyun Ju; Shin, Min-Jeong; Seong, Su-Il; Hwang, Kyo Yeol; Lee, Jae Yeon; Kwon, Ohsuk; Jin, Taewon; Chung, Ji Hyung

ArticleIssue Date2013CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.23, no.5, pp.637 - 643PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY

SCIESCOPUSKCI

Fermenting Red Ginseng Enhances Its Safety and Efficacy as a Novel Skin Care Anti-Aging Ingredient: In Vitro and Animal Study

Lee, Hyun-Sun; Kim, Mi-Ryung; Park, Yooheon; Park, Hyo Jung; Chang, Un Jae; Kim, Sun Young; Suh, Hyung Joo

ArticleIssue Date2012CitationJOURNAL OF MEDICINAL FOOD, v.15, no.11, pp.1015 - 1023PublisherMARY ANN LIEBERT, INC

KCI

가정용 믹서류를 이용하여 제조한 설기떡의 품질특성

이유나; 이종현; 김영순

ArticleIssue Date2012Citation한국식품영양학회지, v.25, no.4, pp.1008 - 1015Publisher한국식품영양학회

SCOPUSKCI

Optimal reaction conditions and radical scavenging activities for the bioconversion of green tea using tannase

Hong, Y.-H.; Yeon, Y.K.; Jung, E.Y.; Shin, K.-S.; Yu, K.-W.; Kim, T.Y.; Suh, H.J.

ArticleIssue Date2011CitationJournal of the Korean Society of Food Science and Nutrition, v.40, no.11, pp.1501 - 1506PublisherKorean Society of Food Science and Nutrition

SCIESCOPUSKCI

Cocoa butter equivalents prepared by blending fractionated palm stearin and shea stearin

Kang, Kyoung Kyu; Jeon, Hyeonjin; Kim, In-Hwan; Kim, Byung Hee

ArticleIssue Date2013CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.2, pp.347 - 352PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

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