ScholarWorks@Gyeongsang National University

Browsing by Lee, J.-O.Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 8 of 8

SCIESCOPUS
Anti-Mutagenic and Immunomodulatory Effects of Astragali Radix Extract on a Cyclophosphamide-Induced Immunosuppressed Mouse Modelopen access

Park, H.-R.; Kim, J.W.; Lee, J.-O.; Ahn, J.-D.; Yang, M.-C.; Bashir, K.M.I.; Choi, Jae-Suk; Ku, S.-K.

ArticleIssue Date2023CitationApplied Sciences (Switzerland), v.13, no.5PublisherMDPI
SCIESCOPUS
Bendamustine Plus Rituximab for Mantle Cell Lymphoma: A Korean, Multicenter Retrospective Analysis

Yi, J.H.; Kim, S.J.; Lee, J.-O.; Lee, G.-W.; Kwak, J.-Y.; Eom, H.-S.; Jo, J.-C.; Choi, Y.S.; Oh, S.Y.; Kim, W.S.

ArticleIssue Date2022CitationAnticancer Research, v.42, no.12, pp 6083 - 6089PublisherInternational Institute of Anticancer Research
SCOPUSKCI
Changes in allergenicity and quality of Nuruk during fermentation

Lee, H.-H.; Lee, J.-H.; Ko, Y.-J.; Park, M.-H.; Lee, J.-O.; Ryu, C.-H.

ArticleIssue Date2009CitationJournal of the Korean Society of Food Science and Nutrition, v.38, no.1, pp 76 - 82
SCOPUSKCI
Development of black garlic yakju and its antioxidant activity

Lee, H.-H.; Kim, I.-J.; Kang, S.-T.; Kim, Y.-H.; Lee, J.-O.; Ryu, C.-H.

ArticleIssue Date2010CitationKorean Journal of Food Science and Technology, v.42, no.1, pp 69 - 74
SCOPUSKCI
Establishment of tannin enhancement conditions for development of high quality wild grape wine

Park, M.-H.; Lee, J.-O.; Kim, E.-J.; Kim, J.-W.; Lee, H.-H.; Kim, H.-H.; Lee, S.-I.; Kim, Y.-H.; Ryu, C.-H.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.7, pp 921 - 926PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Optimization of fermentation process and quality properties of wild grape wine

Kim, E.-J.; Kim, Y.-H.; Kim, J.-W.; Lee, H.-H.; Ko, Y.-J.; Park, M.-H.; Lee, J.-O.; Kim, Y.-S.; Ha, Y.-L.; Ryu, C.-H.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.3, pp 366 - 370PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Reduction of allergic potential of Meju by three step fermentation

Ryu, C.-H.; Lee, J.-O.; Son, D.-Y.

ArticleIssue Date2012CitationJournal of the Korean Society of Food Science and Nutrition, v.41, no.8, pp 1066 - 1071PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
The establishment of optimum fermentation conditions for Prunus mume vinegar and its quality evaluation

Ko, Y.-J.; Jeong, D.-Y.; Lee, J.-O.; Park, M.-H.; Kim, E.-J.; Kim, J.-W.; Kim, Y.-S.; Ryu, C.-H.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.3, pp 361 - 365PublisherKorean Society of Food Science and Nutrition
1

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어