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Antioxidant and neuroprotective effect of vegetable sprouts against Aβ-induced neurotoxicity in SH-SY5Y cells

김지현; 김난경; 송민채; 김현영; 이아영

ConferenceIssue Date2023Location대한민국; Jeju, Korea
Changes physiochemical and antioxidant activity of lactic acid?fermented Artemisia argyi H. by addition of sugars

김현영; 김난경; 배원열; 김지현; 서원택

ConferenceIssue Date2022Location대한민국; Bareumi Hotel Inter-Burgo Daegu
Changes physiochemical and antioxidant activity of lactic acidfermented Artemisia argyi H. by addition of sugars

김지현; 김난경; 배원열; 서원택; 김현영

ConferenceIssue Date2022Location대한민국; Daegu, Korea
Comparative effects of 12 vegetable sprouts on adipogenesis and inflammation in 3T3-L1 cells and lipopolysaccharide-induced HT-29 cells

이아영; 정유리; 김난경; 김현영; 김지현

ConferenceIssue Date2024Location대한민국; ICC 제주
KCI
Comparison of Anti-Adipogenesis and Protective Effects of Vegetable Sprouts against Intestinal Inflammation Induced by Lipopolysaccharides

김난경; 백경완; 이아영; 김현영; 김지현

ArticleIssue Date2024Citation한방비만학회지, v.24, no.2, pp 121 - 132Publisher한방비만학회
In vitro antioxidant activities of edible flower species

김지현; 송민채; 김난경; 서원택

ConferenceIssue Date2023Location대한민국; Jeju, Korea
KCI
섬애약쑥 첨가 요구르트의 이화학적 특성 및 항산화 활성

김난경; 이아영; 김현영; 김지현; 서원택

ArticleIssue Date2023Citation한국식품조리과학회지, v.39, no.2, pp 112 - 120Publisher한국식품조리과학회
SCOPUSKCI
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성open access

김미숙; 김지현; 권건형; 김난경; 이아영; 서원택; 김현영

ArticleIssue Date2022CitationKorean Journal of Food Preservation, v.29, no.1, pp 49 - 58PublisherKorean Society of Food Preservation
KCI
젖산균으로 발효한 섬애쑥(Artemisia argyi H.) 추출물의 항산화 활성 연구

김지현; 김난경; 이아영; 서원택; 김현영

ArticleIssue Date2022Citation한방비만학회지, v.22, no.2, pp 115 - 124Publisher한방비만학회
KCI
흑양파발효식초의 3T3-L1 세포에서 지방 분화 억제 효과

김미숙; 김지현; 김난경; 한석희; 김현영; 서원택

ArticleIssue Date2023Citation한국식품조리과학회지, v.39, no.5, pp 394 - 401Publisher한국식품조리과학회
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