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곰취분말 첨가와 조리법이 피시볼의 항산화 활성과 산화안정성에 미치는 영향

by 이지예, 서정희
Published in 한국식품과학회지, 57(4) (01.08.2025)

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Antioxidant capacity and anti-aging effects of a mixed extract from Abelmoschus manihot flower and Opuntia humifusa fruit

by Kim, Seung
Published in Korean journal of food science and technology (01.08.2025)

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Recombinant yeast-based screening of plant extracts for protein tyrosine phosphatase 1B inhibitors

by Kwun, Se-Young, Yoon, Jeong-Ah, Kim, Myoung-Dong
Published in Korean journal of food science and technology (01.08.2025)

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A comparative study on the correlation between phenolic compound contents and antioxidant activities in ‘Seol-hyang’ and breed-improved strawberry extracts

by Moon, Hyeon-Jun, Jeon, So-Heon, Sun, Sang-Ouk, Yim, Soon-Ho
Published in Korean journal of food science and technology (01.08.2025)

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Development and validation of a simultaneous HPLC with UV detection method for quantifying five bioactive compounds in diverse Lactuca sativa varieties

by Moon, Hyeon-Jun, Kwak, Yu-Jin, Choi, Hyo-Seung, Yim, Soon-Ho
Published in Korean journal of food science and technology (01.08.2025)

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Calcium bioavailability from various calcium sources and calcium transport gene expression analysis using Caco-2 cell model

by Kim, Yeong-Eun, Park, Se-I, Lee, Seo-Yeon, Park, Hee-Jung
Published in Korean journal of food science and technology (01.08.2025)

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Analysis of antioxidant property, polyphenol composition, and piperine content of black pepper (Piper nigrum L.) by-products

by Gu, Dayeong, Shin, Youngjae
Published in Korean journal of food science and technology (01.08.2025)

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고지방 식이 유도 마우스에서 흰점박이꽃무지 유충(Protaetia brevitarsis larva) 가수분해발효물의 인지 기능 개선 효과

by 이효림(경상국립대학교 응용생명과학부, 김종민(경상국립대학교 응용생명과학부, 이한수(경상국립대학교 응용생명과학부, 김주희(경상국립대학교 응용생명과학부, 최혜지(경상국립대학교 응용생명과학부, 허호진
Published in 한국식품과학회지, 57(4) (01.08.2025)

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유통 식용유지류의 유해물질 조사 및 건강 위해성 평가

by 박영애, 곽재은, 박영혜, 김민정, 정선옥, 양혜란, 김태랑, 김현정, 박주성
Published in 한국식품과학회지, 57(4) (01.08.2025)

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맥주 양조 부산물 효모의 미생물학적 안전성 평가, 항균 및 항바이오필름 활성에 관한 연구

by 유재은, 배재우
Published in 한국식품과학회지, 57(4) (01.08.2025)

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볶은 검정콩의 향기 성분 최적화를 위한 반응표면분석 및 향기 특성 정량 분석

by 한나래, 강문석, 이진영, 서정현, 김미향, 이유영, 김현주
Published in 한국식품과학회지, 57(4) (01.08.2025)

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생막걸리의 Lactobacillus paracasei 오염에 의한 이취 생성에 미치는 영향

by 이지수, 권예슬, 김영수, 박유덕, 최한석
Published in 한국식품과학회지, 57(4) (01.08.2025)

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Lactobacillus plantarum과 Lactobacillus curvatus로 발효한 산삼배양근의 향 특성 비교

by 김선영, 김대응, 이대희, 조미나(샘표식품, 양현봉(샘표식품, 허병석(샘표식품, 백형희
Published in 한국식품과학회지, 57(4) (01.08.2025)

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곰취분말 첨가와 조리법이 피시볼의 항산화 활성과 산화안정성에 미치는 영향

by 이지예, 서정희
Published in 한국식품과학회지, 57(4) (01.08.2025)

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건조조건에 따른 알타리무의 식이황화합물 함량 변화

by 정경아, 성지혜, 이창주
Published in 한국식품과학회지, 57(4) (01.08.2025)

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SPME-GC/MS를 이용한 된장의 향기성분 분석을 위한 추출방법의 최적화

by 전서영, 김미나경민
Published in 한국식품과학회지, 57(4) (01.08.2025)

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