ScholarWorks@Gyeongsang National University: Seo, Weon Taek

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Seo, Weon Taek (서원택)

농업생명과학대학 (식품공학부)

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Tel 0557723276
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Antioxidant activity:6||antioxidant activity:5||Antioxidant:5||Vinegar:5||Seomaeyaksuk:4||Cheonggukjang:4||Fermentation:4||DPPH:4||Bacillus subtilis CSY191:3||Lactic acid:3||Makgeolli:3||Isoflavones:3||HPLC:3||SallylLcysteine:2||Acetic fermentation:2||Acetic acid fermentation:2||fermentation:2||식초:2||Eupatilin:2||Soybean meat:2||Free radical:2||Sumaeyaksuk:2||isoflavone:2||Jaceosidin:2||콩고기:2||Tannic acid:2||Artemisia argyi H.:2||항산화활성:2||Probiotics:2||Probiotic:2||GABA:2||Purple sweet potato:2||Alcohol fermentation:2||Rhizopus oryzae CCS01:2||phenolic compound:2||antimicrobial activity:2||roasting:2||Rice nuruk:2||bacterial diversity:2||Sallyl cysteine:2||vinegar:2||black garlic:2||Ethanol:1||FRAP:1||Fatty acid:1||Fatty acids:1||Fermented beverage of plant extract:1||Fermented vinegar:1||Flavanols:1||Flavor components:1||Flower tea:1||Food analysis:1||Food composition:1||Free radicals:1||Fruits:1||GC/MS:1||Gamju:1||Glial cells:1||Heukshi:1||Hydrogen peroxide:1||Immune Improvement:1||Immune activity Copyright:1||Independent twostep fermentation:1||Inflammation:1||Isoflavone:1||Kaki Calyx:1||Keumkangmil:1||Key words: adipogenesis:1||Key words: antioxidant:1||Kiwi:1||Kiwifruit wine:1||Korean domestic wheat:1||Lactic acid bacteria:1||Lactic acid fermentation:1||Lactobacillus brevis:1||Lactobacillus plantarum P1201:1||Leuconostoc mesenteroides:1||Lindera obtusiloba:1||Linoleic acid:1||MCF7 human breast cancer cell:1||Medicinal herb:1||Metschnikowia sp.:1||Microbial diversity:1||Monosodium galutamate:1||Mugwort:1||Mulberry:1||Neurodegenerative disease:1||Neuronal:1||Neuroprotection:1||Nitric oxide:1||Nuruk:1||Organic acid:1||Oxidative stress:1||PCA:1||Persimmon:1||Persimmon vinegar:1||Phenolic acids:1||Phylogenetic analysis:1||Physicochemical chracteristics:1||Physicochemical properties:1||Phytochemical:1||Production year:1||Pyrosequencing:1||Quality characteristics:1||Reactive oxygen species:1||Saccharification:1||Saccharomyces cerevisiae Y28:1||Seomaeyaksuk&apos:1||Sikhye:1||Soluble anthocyanins:1||Soluble phenolics:1||Soyyogurt:1||Soybean:1||Soybeanfermented foods:1||Soybeans:1||Species diversity:1||Surfactin:1||Tricholoma matsutake:1||Volatile flavor compound:1||Wheat:1||Wheat vinegar:1||Wine:1||Yeast:1||Yeast diversity:1||acetic acid:1||acetobacter:1||aging:1||antioxidant:1||bitter melon (BM, Momordica charantia L):1||black onion:1||black onion fermented vinegar:1||brown soybeans:1||cheonggukjang:1||cultureindependent:1||endophytic bacteria:1||essential oil:1||extraction temperature:1||fermented vinegar:1||flavan3ol:1||free radical:1||free radical scavenging:1||glial activation:1||highprotein soybean:1||human pathogenic bacteria:1||lactic acid bacteria:1||leave:1||lipopolysaccharide:1||metagenome:1||microbial diversity:1||mulberry vinegar:1||mulkimchi:1||neurodegenerative disease:1||neuroinflammation:1||obesity:1||organic acid:1||phenolic acid:1||phenolic aicd:1||plant pathogenic fungi:1||soybean fermented food:1||total phenol:1||triglyceride:1||tyrosinase inhibition activity:1||xanthin oxidase inhibition activity:1||yogurt:1||young radish:1||감꼭지:1||감식초:1||고지방 식이 · 기능성 식초 · 비만 · 염증 · 흑양파:1||단행복발효:1||대봉감:1||떫은감:1||생산년도:1||쑥:1||아미노산:1||우리밀:1||유기산:1||이소플라본:1||이화학적 특성:1||지방산:1||참다래 와인:1||초산발효:1||품질특성:1||항산화:1||향기성분:1||흑마늘:1||:1||흑시:1||&apos:1||16S and 26S rRNA genes:1||16S rRNA:1||16S rRNA gene:1||26S rRNA gene:1||3T3L1 cells:1||50% ethanol extract Copyright:1||75% methanol extract:1||Aglucosidase:1||ABTS:1||Acetic acid:1||Acetobacter pasteurianus A8:1||Amino acids:1||Anticancer activity:1||Antimicrobial activity:1||Antioxidant ∙ Artemisia agryi H. ∙ Fermentation ∙ Immune Improvement ∙ Lactic acid:1||Antioxidant activities:1||Antioxidants:1||Aroma components:1||Artemisia Argyi H.:1||Artemisia agryi H:1||Astringent persimmon:1||Bacillus subtilis:1||Bacillus subtilis CS90:1||Black garlic:1||Black onion · High fat diet · Inflammation · Obesity · Vinegar:1||Black soybean:1||Browning:1||Carthamus tinctorius L. seed:1||Cereals:1||Chamaecyparis obtusa:1||Cultivar:1||Cultureindependent:1||Daebonggam:1||Daphne kiusiana:1||Diospyros kaki:1||Domestic wheat:1||Dongchimi naengmyeun broth:1||Elaeagnus multiflora:1||Electronic nose:1||Electronic tongue:1||

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