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KCI
Antioxidant activity of Opuntia robusta and its total polyphenol and flavonoid contents

박진수; 한석희; 김현영; 김지현; 이아영; 최진상

ArticleIssue Date2023CitationKorean Journal of Agricultural Science, v.50, no.3, pp 527 - 538Publisher충남대학교 농업과학연구소
Biodegradation of chlorpyrifos (CP) by a newly isolated Naxibacter sp. strain CY6 and It is able to degrade the CP in soil

최진상

ConferenceIssue Date2012Location대한민국
SCOPUSKCI
Biodegradation of chlorpyrifos (CP) by a newly isolated naxibacter sp. strain CY6 and its ability to degrade CP in soilopen access

Kim, C.H.; Choi, J.S.; Jang, I.S.; Cho, K.M.

ArticleIssue Date2013CitationKorean Journal of Microbiology, v.49, no.1, pp 83 - 89
SCIESCOPUS
Camellia japonica L. Seed Cake Protects Inflammatory Response in Lipopolysaccharide-Induced Macrophages and Mice

Baek, Kyung-Wan; He, Mei Tong; Park, Weon Pho; Jeong, Yu Ri; Xiang, Ying-Ying; Won, Jong-Hwa; Choi, Jine Shang; Kim, Ji Hyun

ArticleIssue Date2025CitationJournal of Food Biochemistry, v.2025, no.1PublisherWiley
Chemometric approach to fatty acid profiles in soybean cultivars by principal component analysis (PCA)

최진상

ConferenceIssue Date2012Location대한민국
SCOPUSKCI
Chemometric approach to fatty acid profiles in soybean cultivars by principal component analysis (PCA)open access

Eui-Cheol Shin; Chung Eun Hwang; Lee, B.W.; Kim, H.T.; Ko, J.N.M.; Baek, I.Y.; Lee, Y.-B.; Jin Sang Choi; Cho, E.J.; Weon Taek Seo, et al.

ArticleIssue Date2012CitationPreventive Nutrition and Food Science, v.17, no.3, pp 184 - 191Publisher한국식품영양과학회
Comparison of antioxidant activity effect of an Korean soybean cultivars by roasting processing

최진상

ConferenceIssue Date2012Location대한민국
KCI
Hesperidin과 Hesperetin의 간 손상 동물모델에서 산화적 스트레스에 대한 간 보호 효과

김지현; 이여; 김미숙; 조은주; 김현영; 최진상

ArticleIssue Date2022Citation한방비만학회지, v.22, no.1, pp 1 - 10Publisher한방비만학회
SCOPUS
In vitro antioxidative activities and phenolic composition of hot water extract from different parts of Cudrania tricuspidata

Jeong, C.-H.; Choi, G.N.; Kim, J.H.; Kwak, J.H.; Heo, H.J.; Shim, K.-H.; Cho, B.-R.; Bae, Y.-I.; Choi, J.-S.

ArticleIssue Date2009CitationJournal of Food Science Nutrition, v.14, no.4, pp 283 - 289PublisherKorean Society of Food Science and Nutrition
KCI
Kaempferol, Quercetin 및 그 배당체의 Hydrogen Peroxide에 의한 신경세포의 산화적 스트레스 보호 효과

김지현; 최진상; 조은주

ArticleIssue Date2024Citation농업생명환경연구, v.36, no.3, pp 278 - 288Publisher강원대학교 농업생명과학연구원
KCI
Kamut (Triticum turgidum spp.) 식빵 급여가 고지방식이 유도 비만 C57BL/6 마우스에 미치는 효과open access

정현기; 백지윤; 최예정; 강기성; 김현영; 김지현; 최진상

ArticleIssue Date2021Citation한방비만학회지, v.21, no.2, pp 49 - 58Publisher한방비만학회
SCOPUSKCI
LPS로 유도된 RAW 264.7 마우스 대식세포에서 대환분 선인장 (Opuntia robusta) 추출물의 항염증 효과

정유리; 박진수; 이아영; 최진상

ArticleIssue Date2024CitationJournal of Applied Biological Chemistry, v.67, no.1, pp 195 - 202Publisher한국응용생명화학회
Making and quality characteristics of sediment from yam

최진상

ConferenceIssue Date2012Location대한민국
Manufacture of tea using the fruit of Momordica charantia and there are biological activities

최진상

ConferenceIssue Date2012Location대한민국
Optimal Condition for production of L:ower Gluten Soy-meat and Its Quality Characteristics

최진상

ConferenceIssue Date2013Location대한민국
KCICANDI
Paenibacillus polymyxa CK-1이 생산한 길항물질이Trichoderma sp. 생육에 미치는 영향open access

이상원; 최진상; 김철호

ArticleIssue Date2014Citation한국버섯학회지, v.12, no.3, pp 201 - 208Publisher한국버섯학회
SCOPUSKCI
Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSGopen access

Shin, J.Y.; Shin, J.H.; Kang, M.J.; Choi, M.H.; Park, H.R.; Choi, J.S.; Bae, W.Y.; Seo, W.T.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.2, pp 254 - 265PublisherKorean Society of Food Preservation
Production and quality characteristics of analogous meat using Korean soybean [Glycine max L. (Merr.)]

최진상

ConferenceIssue Date2012Location대한민국
Production and quality characteristics of analogous meat using steamed and roasted Korean soybean

최진상

ConferenceIssue Date2012Location대한민국
SCOPUSKCI
Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from 'Seomaeyaksuk'(Artemisia argyi H.)open access

Shin, J.Y.; Kang, M.J.; Kang, J.R.; Choi, J.S.; Seo, W.T.; Shin, J.H.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.2, pp 212 - 223PublisherKorean Society of Food Preservation
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