ScholarWorks@Gyeongsang National University

Journal Articles(농업생명과학대학 > 식품공학부 > Journal Articles)596

Browse
rss_1.0 rss_2.0 atom_1.0

Subscribe to this collection to receive daily e-mail notification of new additions

Collection's Items (Sorted by Submit Date in Descending order): 301 to 320 of 596

SCOPUSKCI
Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity

Hwang, C.E.; An, M.J.; Lee, H.Y.; Lee, B.W.; Kim, H.T.; Ko, J.M.; Baek, I.Y.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Food Science and Technology, v.46, no.5, pp 556 - 565PublisherThe Korean Society of Food Science and Technology
SCOPUSKCI
Quality evaluation on use of camellia oil as an alternative method in dried seaweed preparationopen access

Kim, J.K.; Park, H.G.; Kim, C.R.; Ho-Jeong Lim; Kye Man Cho; Jine Shang Choi; Shin, D.-H.; Eui-Cheol Shin

ArticleIssue Date2014CitationPreventive Nutrition and Food Science, v.19, no.3, pp 234 - 241Publisher한국식품영양과학회
SCOPUSKCI
The protective effects of protocatechuic acid from Momordica charantia against oxidative stress in neuronal cells

Choi, J.R.; Choi, J.M.; Lee, S.; Cho, K.M.; Cho, E.J.; Kim, H.Y.

ArticleIssue Date2014CitationKorean Journal of Pharmacognosy, v.45, no.1, pp 11 - 16
SCOPUSKCI
Antioxidant activities and changes in trans-resveratrol and indigestible oligosaccharides according to fermentation periods in Cheonggukjang

Choi, M.; Cho, K.; Nam, S.

ArticleIssue Date2014CitationJournal of the Korean Society of Food Science and Nutrition, v.43, no.2, pp 243 - 249PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Microbial diversity in the enrichment cultures from the fermented beverage of plant extract using ribosomal RNA sequence analysisopen access

Lee, C.K.; Kim, B.; Kang, Y.M.; Lee, H.Y.; Hwang, C.E.; Ahn, M.J.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Microbiology, v.50, no.4, pp 351 - 359PublisherMicrobiological Society of Korea
SCOPUSKCI
Identification of auxin from pseudomonas sp. P7014 for the rapid growth of pleurotus eryngii myceliumopen access

Kang, Y.M.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Microbiology, v.50, no.1, pp 15 - 21PublisherMicrobiological Society of Korea
KCI
연잎 및 연근분말을 첨가한 우리밀 식빵의 품질특성

김일훈; 심기환; 류충호; 고유진; 최인덕; 정창호; 김영기

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.6, pp 365 - 373Publisher경상국립대학교 농업생명과학연구원
KCI
Polyphenols Isolated from Allium cepa L. Induces Apoptosis by Induction of p53 and Suppression of Bcl-2 through Inhibiting PI3K/Akt Signaling Pathway in AGS Human Cancer Cells

이원섭; 이상미; Jeong Won Yun; 정지현; 김동훈; 김혜정; 장성환; 김곤섭; 류충호; 신성철, et al.

ArticleIssue Date2014Citation대한암예방학회지, v.19, no.1, pp 14 - 22Publisher대한암예방학회
KCICANDI
미생물발효차에서 Eurotium cristatum sp. 분리 및 특성 분석

정유석; 박상기; 조경환; 손경현; 김용덕; 황정규; 이종국; 류충호; 김종철

ArticleIssue Date2014Citation한국차학회지, v.20, no.1, pp 45 - 49Publisher한국차학회
KCI
전통대두발효식품들에서 분리한 Bacillus 균주들의 혈전용해능

이재용; 정선주; 조민정; 조계만; 김경민; 신정혜; 이창권; 김정상; 김정환

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.2, pp 163 - 173Publisher경상국립대학교 농업생명과학연구원
KCI
마늘 첨가 된장의 숙성 중 품질특성 변화open access

강재란; 김경민; 황초롱; 조계만; 황정은; 김정환; 김정상; 신정혜

ArticleIssue Date2014Citation한국식품조리과학회지, v.30, no.4, pp 435 - 443Publisher한국식품조리과학회
KCI
콩 종자의 Raffinose 및 Stachyose 함량에 대한 유전자형과 환경의 영향open access

성미경; 정종일; 한성진; 서형진; 최상우; 남상해

ArticleIssue Date2014Citation한국작물학회지, v.59, no.3, pp 319 - 324Publisher한국작물학회
KCI
저염 마늘된장의 숙성기간에 따른 품질특성

조계만; 강재란; 김경민; 강민정; 황정은; 정영심; 김정환; 이창권; 신정혜

ArticleIssue Date2014Citation한국식품저장유통학회지, v.21, no.5, pp 627 - 635Publisher한국식품저장유통학회
KCI
Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters

조민정; 이재용; 이강욱; 조계만; 이창권; 김경민; 신정희; 김종상; 김현진; 김정환

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.6, pp 291 - 300Publisher경상국립대학교 농업생명과학연구원
KCI
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징

조계만; 주옥수

ArticleIssue Date2014Citation한국식품저장유통학회지, v.21, no.2, pp 206 - 214Publisher한국식품저장유통학회
KCI
섬애약쑥의 이화학적 특성 및 생리활성

황초롱; 신정혜; 서원택; 배원열; 강민정

ArticleIssue Date2014Citation생명과학회지, v.24, no.4, pp 377 - 385Publisher한국생명과학회
KCICANDI
Paenibacillus polymyxa CK-1이 생산한 길항물질이Trichoderma sp. 생육에 미치는 영향open access

이상원; 최진상; 김철호

ArticleIssue Date2014Citation한국버섯학회지, v.12, no.3, pp 201 - 208Publisher한국버섯학회
KCI
국산콩을 이용한 콩고기 제조 및 이들의 품질 특성과 항산화 활성

이희율; 신연미; 황정은; 이병원; 김현태; 고종민; 백인열; 안민주; 최진상; 서원택, et al.

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.5, pp 139 - 156Publisher경상국립대학교 농업생명과학연구원
KCI
쑥을 이용한 항산화 활성이 증가된 우리밀 식초 제조

신지현; 조계만; 서원택

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.5, pp 95 - 104Publisher경상국립대학교 농업생명과학연구원
KCI
열처리 콩 분말을 이용한 콩고기의 품질특성과 항산화 활성

신연미; 조계만; 서원택; 최진상

ArticleIssue Date2014Citation농업생명과학연구, v.48, no.5, pp 105 - 117Publisher경상국립대학교 농업생명과학연구원
first 11 12 13 14 15 16 17 18 19 20 last

Discover

Type

Language

Journal Index

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