Quality Characteristics and Antioxidant Activity of Vinegar Added with Onion and Black Onion

Nan Kyung Kim ,  Mi Suk Kim ,  Ji Hyun Kim 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Quality Characteristics of Onion Juice Affected by Onion Varieties

Mi Jin Lee ,  Jong Tae Lee ,  Seock Han Yoon 외 1명

한국원예학회 학술발표요지

2019 .05

Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation

Soo Ae Kim ,  Dae Yong Lee ,  Yoo Seung Jin 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Quality Characteristics and Antioxidant Capacities of Commercial Set Yogurts in Korea

Young-Hee Noh ,  Ah-Soon Jang ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2019 .10

파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성

김민정 ,  이신호

Food Science and Preservation

2017 .06

Quality Characteristics and Antioxidant Activity of Gochujang Sauce Containing Onion Peel Extract with Added Levels of Onion Concentrate

Hyun Ju Oh ,  Jung Hoon Choi ,  Han Yeong Bae 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Effects of Onion Concentrate Addition Levels on Quality Characteristics and Antioxidant Activity of Soy Sauce Containing Onion Peel Extract

Hyun Ju Oh ,  Min Su Kang ,  Han Yeong Bae 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06

Quality Characteristics and Antioxidant Activity of Jjajang Sauce Containing Onion Concentrate with Added Levels of Onion Black Soybean Cheonggukjang

Hyun Ju Oh ,  Jung Hoon Choi ,  Min Su Kang 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Quality characteristics and antioxidant activities of onion (Allium cepa L.) peels extracts by extraction methods

Hyeon-Young Kim ,  Bong-Sin Kim ,  Yeo-Ok Pa 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Molecular Markers for Distinguishing Onion (Allium cepa L.) and Welsh Onion (A. fistulosum L.) Based on Polymorphic Mitochondrial Genome Sequences

김봉주 ,  김성길

Plant Breeding and Biotechnology

2019 .01

Prediction of Onion Quality Changes during Cold Storage Using Artificial Neural Network

Nu ,  hisna Nandita I ,  saulul 외 12명

한국원예학회 학술발표요지

2022 .11

주박 분말 첨가 요구르트의 제조 및 특성

김동청 ,  인만진

Journal of applied biological chemistry

2016 .01

Biological Properties of Onion Products

Ji-Su Song ,  Dong-Gyu Kim ,  Seong-Cheol Kim 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Sensory Properties and Flavor Profiles of Onion Seasonings Prepared by Different Extraction Methods

Yunjin Choi ,  Eui-Cheol Shin ,  Suengmok Cho

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Red Beet (Beta vulgaris L.) Powder on Quality Characteristics of Yogurt

Sangeun Yim ,  Seonyoung Koo ,  Yena Choi 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Citrus sinensis L. on Fermentation Characteristics and Antioxidant Activity of Yogurt

Ye Rin Shim ,  Minji Cho ,  Dain Kwon 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

The Effect of Red Onion Powder Containing Peels on Quality Characteristics of Bread

Hyun Ju Oh ,  Min Su Kang ,  Jung Hoon Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Post-winter Growth Characteristics between Various Onion Genotypes

Soohyun Kang ,  Jiwon Han ,  Seokgyu Yoon 외 2명

한국원예학회 학술발표요지

2023 .10