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Browsing by Kim, C.-W.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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Autologous fat transfer in a patient with lupus erythematosus profundusopen access

Yoon, J.; Kim, H.M.; Kim, T.-H.; Kim, C.-W.; Sun, Y.-W.; Yoon, T.-J.

ArticleIssue Date2012CitationCase Reports in Dermatology, v.4, no.3, pp 207 - 210PublisherS. Karger AG
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Effect of feeding high carbohydrate-low fat fermented feed on the meat quality characteristics in finishing pigsopen access

Kang, S.-N.; Song, Y.-M.; Kim, C.-W.; Kim, T.-W.; Chu, G.M.; Yang, B.S.; Jin, S.-K.; Kim, I.-S.

ArticleIssue Date2010CitationKorean Journal for Food Science of Animal Resources, v.30, no.5, pp 826 - 832PublisherKorean Society for Food Science of Animal Resources
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국내산과 수입 호두(Juglans regia L.)의 In Vitro 뇌 신경세포 보호효과 및 생리적 대사물질 분석

Moon, J.H.; Lee, U.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Shin, E.J.; Kim, G.H.; Kim, H.-J.; Kim, C.-W.; Heo, H.J.

ArticleIssue Date2020CitationJournal of the Korean Society of Food Science and Nutrition, v.49, no.9, pp 907 - 918PublisherKorean Society of Food Science and Nutrition
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국내산과 수입 호두(Juglans regia L.)의 영양성분 분석

Kim, G.H.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Han, H.-J.; Shin, E.J.; Moon, J.H.; Kim, C.-W.; Lee, U.; Shin, E.-C., et al.

ArticleIssue Date2020CitationJournal of the Korean Society of Food Science and Nutrition, v.49, no.6, pp 608 - 616Publisher한국식품영양과학회
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떫은감(Diospyros kaki Thunb.) 품종 및 수확시기에 따른 영양 성분 변화

Yoo, S.K.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Han, H.J.; Park, H.W.; Kim, C.-W.; Lee, U.; Heo, H.J.

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.3, pp 248 - 257Publisher한국식품과학회
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아밀로이드 베타(amyloid beta)로 유도된 인지장애 마우스 모델에서 갑주백목(Diospyros kaki) 추출물의 인지기능 및 뇌 신경세포 보호 효과

Yoo, S.K.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Han, H.J.; Park, H.W.; Kim, C.-W.; Lee, U.; Heo, H.J.

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.4, pp 379 - 392Publisher한국식품과학회
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포도당으로 유도된 in vitro 뇌신경세포 독성에 대한다래 순 아세트산에틸 분획물의 보호 효과

Yoo, S.K.; Park, S.K.; Kim, J.M.; Kang, J.Y.; Park, S.B.; Han, H.J.; Kim, C.-W.; Lee, U.; Heo, H.J.

ArticleIssue Date2018CitationKorean Journal of Food Science and Technology, v.50, no.5, pp 517 - 527PublisherKorean Society of Food Science and Technology
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