ScholarWorks@Gyeongsang National University: Choi, Sung Gil

Detailed Information

Choi, Sung Gil (최성길)

대학원 (응용생명과학부)

Research Area

Tel 0557721906
Homepage

ResearcherID ORCiD Scopus Google Scholar ID ResearchGate

Keyword

Antioxidant activity:14||Quality characteristics:7||Oxygen:6||perilla oil:6||Perilla oil:6||Vacuum:6||Antioxidant:5||SupercriticalCO2:5||antioxidant activity:5||antioxidant:5||Storage:5||Physicochemical characteristics:5||Apple:4||supercritical carbon dioxide:4||minerals:4||amino acid:4||Actinidia arguta:4||Green tea:4||total phenols:4||apple:4||Supercritical carbon dioxide:4||Superheated steam:4||Texture:4||Relative humidity:4||storage:4||Neuronal cell protection:4||oxidative stability:4||Catechins:3||PC12 cell:3||phenolic compounds:3||Organic solvent:3||Anthocyanin:3||mayonnaise:3||Acetylcholinesterase:3||Defatted soy flour:3||Strawberry:3||lipid oxidation:3||Grinding:3||onion:3||Microbial:3||항산화 활성:3||Phenolics:3||Water activity:2||acceptability:2||ozone water sterilization:2||Quercetin:2||Brine soaking:2||antimicrobial substances:2||peroxides.:2||antioxidant activity.:2||Brinewashing:2||조직감:2||apple snail:2||pork jerky:2||Heat treatment:2||quality characteristics:2||Aruncus dioicus var. kamtschaticus:2||quercetin:2||Ascorbic acid:2||카테킨:2||Roasting:2||Defatted bovine heart:2||품질특성:2||drying condition:2||electrolyzed water humidification:2||electrolyzed water sterilization:2||항산화활성:2||해조류:2||Flavonols:2||Microbial stability:2||Seaweed powder:2||extraction condition:2||extraction yield:2||supercriticalCO2:2||fatty acid:2||Seeds microstructure:2||Microstructure:2||texture:2||Shelflife:2||Moisture content:2||grape:2||tocotrienol:2||Peanut:2||green tea:2||vacuum:2||grinding:2||Aerobic bacteria:2||vitamin E:2||Garlic:2||intermediate moisture:2||Blueberry:2||Thermal processing:2||들기름:2||microbial safety:2||Physicochemical properties:2||무기성분:2||neurotoxicity:2||Ultrasonification:2||Propolis:2||Vaccinium virgatum:2||Lipid oxidation:2||Lowfat tofu:2||Oil yield:2||optimization:2||Vitamin C:2||organic solvent:2||Vitamin E:2||Volatile compounds:2||Quality:2||아미노산:2||Oxygen free condition:1||Oxygenfree:1||PLSDA plots:1||Packaging:1||Paprika:1||Perilla seed:1||Perilla seed oil:1||Perilla seed powder:1||Perilla seeds:1||Phenolic compounds:1||Phospholipids molecular species:1||Physicochemical characteristic:1||Phytosterols:1||Pine needle oxidative stability:1||Polar/nonpolar lipid:1||Polyphenol:1||Proteins secondary structure:1||Prunus mume:1||Pungency:1||Rabbiteye blueberry:1||Radical scavenging activity:1||Raspberry:1||Red beet(Beta vulgaris L.):1||Red pepper:1||Reducedfat frankfurter:1||Reduction:1||Reduction of bacteria:1||Rice flours:1||Salt:1||Salt soaking:1||Samnamul:1||Samnamul&apos:1||Saponification:1||Sasa borealis leaf tea:1||Sensory traits:1||Solvent extraction:1||Soybean oil:1||Storage condition:1||Storage temperature:1||Storage time:1||Structural characteristics:1||Sugar soaking:1||Supercritical CO2:1||Theanine:1||Thermal stability:1||Thermal treatment:1||Thiol concentration:1||Tofu:1||Top shell:1||Total phenolic contents:1||Turmeric:1||Turmeric powder:1||Undaria pinnatifida sporophyll:1||Vacuum drying:1||Vacuum packaging:1||Vinegar:1||Washing:1||Yield:1||acetylcholinesterase:1||adiponectin:1||antimicrobial effects:1||antioxidant activities:1||antioxidative activities:1||atherosclerosis:1||banana:1||beef sirloin:1||blanching:1||bovine heart:1||bovine liver:1||chondroitin sulfate:1||climatic conditions:1||cooking:1||defatted:1||delipidated soybean:1||electron microscope analysis:1||emulsifier:1||emulsion stability:1||fucoxanthin:1||functional characteristics:1||geographical:1||glycosaminoglycan:1||grapefruit seed extract:1||green tea extract:1||green tea leaves:1||heat treatment:1||heating:1||high performance liquid chromatography:1||human breast cancer cell:1||human prostate cancer cell:1||intermediate moisture food:1||kinetic:1||kinetics:1||lipogenesis:1||lipolysis:1||low fat sausage:1||lowfat soybean powder:1||meat color:1||metabolite:1||metabolomics:1||microwave:1||modified atmosphere:1||mulberry powder:1||neuronal cell protection:1||neuronal protective effect:1||nonalcoholic steatosis:1||nuclear magnetic resonance (NMR) anaylsis:1||nuclear magnetic resonance spectrophotometer anaylsis.:1||nutritional components:1||oatmeal:1||obesity:1||onion powder:1||orange:1||osmotic dehydration:1||oxdiative stability:1||oxidative enzyme:1||oxidative stress:1||oxygen:1||oxygen exposure:1||paprika powder:1||perilla:1||perilla seed:1||perilla seed oil:1||perilla seeds:1||perilla varieties:1||peroxisome proliferatoractivated receptordelta:1||phenolic content:1||phenolics:1||physicochemical characteristic:1||physicochemical property:1||plantbased alternative meat:1||puree:1||quality properties:1||quercitrin:1||reduction of offflavor:1||relative humidity:1||response surface methodology (RSM):1||rutin:1||s tail (Saururus chinensis (Lour.) Baill.):1||salt concentration:1||salt soaking:1||samnamul:1||scopolamine:1||sensory evaluation:1||snail:1||soybean:1||storing conditions:1||sturgeon:1||sugar soaking:1||super heated steam:1||sweet potatoes:1||tenderizer:1||textural property:1||thermal stability:1||tocopherol:1||tocopherols:1||tocotrienols:1||tofu:1||turmeric extract:1||uncoupling protein:1||vacuumpackaging:1||vegan:1||volatile components:1||watermelon:1||whole wheat:1||zeatin:1||βgalactosidase activity assay:1||가수분해:1||강황 분말:1||건조:1||고결현상:1||과산화지질:1||김치:1||녹차:1||녹차 음료:1||당 침지:1||딸기:1||라디컬 소거능:1||래빗아이 블루베리:1||마늘:1||마요네즈:1||미생물:1||미생물 안정성:1||미생물안정성:1||발효:1||분쇄방법:1||비타민 C:1||비타민 E:1||사과:1||산소 노출:1||산화안정성:1||삼투압 건조:1||상대습도:1||색도:1||세균:1||세척:1||소간:1||소라:1||수분함량:1||수분활성도:1||신경세포 보호효과:1||아세틸콜린에스터레이즈:1||양파(Allium cepa L.):1||열처리:1||염 침지:1||염수세척:1||염침지:1||오디:1||오존수살균:1||우렁이:1||원적외선:1||이화학적 특성:1||일반성분:1||잎 녹차:1||저장:1||저장 조건:1||저장성:1||전해수가습처리:1||전해수살균:1||지방산:1||천연세척보조제:1||초음파:1||초음파 추출:1||초임계 이산화탄소:1||총 페놀:1||총페놀함량:1||추출수율:1||추출조건:1||콘드로이틴 설페이트:1||쿼세틴:1||토코트라이에놀:1||포도:1||포장방법:1||품질 특성:1||프락탄:1||플라보놀:1||항산화:1||항산화 효과:1||:1||휘발성 화합물:1||&apos:1||2,2diphenyl1picrylhydrazyl (DPPH):1||Acetaminophen:1||Acid hydrolysis:1||Actinidai delicosa:1||Air bubble washing:1||Allium cepa L. Antioxidant:1||Alphalinolenic acid:1||Aluminum:1||Amyloid beta peptide:1||Antioxidative activities:1||Antioxidative activity:1||Aqueous extraction:1||Arrhenius equation:1||Aruncus dioicus var kamtschaticus:1||Aβinduced neurotoxicity:1||Beef brisket:1||Berry fruits:1||Bovine heart protein concentrate:1||Bovine liver:1||Bovine liver powder:1||Brassica oleracea var. italica:1||Broccoli:1||Browning:1||Caking behavior:1||Camellia sinensis. var. sinensis:1||Catechin:1||Cell wallhydrolyzing enzyme:1||Chemical components:1||Chemical composition:1||Chinese lizard&apos:1||Cognition:1||Cognitive dysfunction:1||Cold storage:1||Commercial buckwheat tea:1||Corrugated packaging:1||Curcuminoids:1||Double hydrolysis:1||Dracocephalum moldavica:1||Drumstick tree:1||Drying:1||Eastern prickly pear:1||Edible coating:1||Egg yolk:1||Emulsion microstructure:1||Extraction yield:1||Fermentation:1||Ferulic acid:1||Flavonoid:1||Freeze drying:1||Freezedried snack:1||Freezethaw pretreatment:1||Fructan:1||Functional activities:1||Gelatinization:1||Gelling properties:1||Ginsenosides stability:1||Glycerides profile:1||Glycine max L. Merr.:1||Green kiwi fruit:1||Grinding and packaging:1||Gsh:1||Hepatoprotection:1||Hexane:1||Hot water extraction:1||Hotair drying:1||Hydrolysis:1||Hygroscopicity:1||Induction time:1||Isorhamnetin:1||Key words: mayonnaise:1||Kimchi:1||Kinetics:1||Korean commercial various tea:1||Korean gold kiwifruit:1||Korean red ginseng:1||Korean traditional actinidia sprout:1||Lactic acid bacteria:1||Matcha (Camellia sinensis):1||Mayonnaise:1||Mda:1||Metabolomics:1||Method validation:1||Microbial characteristics:1||Microbial communication:1||Microbial community:1||Microbial decontamination:1||Microbial safety:1||Moringa oleifera Lam:1||Mugwort:1||Mulberry:1||Natural sanitizers:1||Nelumbo nucifera:1||Neuronal protection:1||Neuroprotection:1||Neuroprotective effect:1||Nutritional components:1||Nutritional compositions:1||Nuts:1||Offflavor:1||Onion:1||Onion beverage:1||Oriza satival L.:1||Osmotic dehydration:1||Otumsense:1||Oxidation:1||Oxidation stability:1||Oxidative stability:1||Oxidative stress:1||

STATISTICS: Total View :6,355,524; Today View :6,987

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+82-55-772-0533

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.

Detailed Information

Keyword

BROWSE