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자료 필터
자료유형
발행연도
2004 ~ 2027
2004 2027
키워드
언어
선택된 필터
- article
- conference
- book
전체 358건 중 101번부터 110번까지의 결과를 표시합니다.
2019
Conference
Change of γ-aminobutyric acid and isoflavone constituents and in vitro antioxidant activity during the lactic acid fermentation of isoflavone-enriched soy leaves
- 2019-06-20
- 대한민국
Conference
Change of nutrient, ginsenoside, and volatile flavor constituents and antioxidant activity during food processing of mountain-cultivated ginseng with the cocktail lactic acid bacteria
- 2019-06-20
- 대한민국
Conference
Change of the nutrient and phytochemical constituents and antioxidant and antiinflammatory effects from fresh to processed mountain-cultivated ginseng sprouts
- 2019-06-20
- 대한민국
Conference
Comparison in phytochemical constituents (ginsenosides, phenolic acids, and flavonols) of antioxidant activities in above and below grounds of ginseng sprouts for different roasting conditions
- 2019-06-20
- 대한민국
Conference
Change of nutritional constituents and in vitro antioxidant activity during the food processing of isoflavone-enriched soy leaves with the cocktail lactic acid bacteria
- 2019-06-20
- 대한민국
Article
Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties
- Lee, Jin Hwan ;
- Hwang, Chung Eun ;
- Son, Kwang Sik ;
- Cho, Kye Man
- 2019-01-30
- Food Chemistry
- Elsevier BV
Article
Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars
- Hwang, C.E. ;
- Kim, S.C. ;
- Lee, J.H. ;
- Lee, D.-H. ;
- Cho, K.M.
- 2019
- Food Science and Preservation
- Korean Society of Food Preservation
Article
Origin of lactic acid bacteria in mulkimchi fermentation
- Hwang, C.E. ;
- Haque, M.A. ;
- Hong, S.Y. ;
- Kim, S.C. ;
- Cho, K.M.
- 2019
- Journal of Applied Biological Chemistry
- Korean Society for Applied Biological Chemistry
Article
Nutritional components, phytochemicals and biological activities of Sibjeondaebohwan produced from balloon flower by high-temperature aging
- Kim, S.C. ;
- Im, C.Y. ;
- Hwang, C.E. ;
- Park, S.W. ;
- Lee, D.-H. ;
- ... Cho, K.M.
- 2019
- Food Science and Preservation
- Korean Society of Food Preservation
2018
Article
Cloning of an organophosphorus hydrolase (opdD) gene of Lactobacillus sakei WCP904 isolated from chlorpyrifos-impregnated kimchi and hydrolysis activities of its gene product for organophosphorus pesticides
- Haque, Md. Azizul ;
- Hong, Soo Young ;
- Hwang, Chung Eun ;
- Kim, Su Cheol ;
- Cho, Kye Man
- 2018-12
- Applied Biological Chemistry
- SPRINGER