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Çѱ¹½Äǰ°úÇÐȸÁö 2018 October 50
Vol.50. No.01, 2018.02.28
Vol.50. No.02, 2018.04.30
Vol.50. No.03, 2018.06.30
Vol.50. No.04, 2018.08.31
Vol.50. No.05, 2018.10.31
Vol.50. No.06, 2018.12.31
£ª Search [ 15 ] Count
ÈÇÐ / ºÐ¼® ( Chemistry / Analysis )
¾ÐÃ⼺Çü󸮿¡ ÀÇÇÑ °È²ÀÇ ÈÇÐÀû Ư¼º ¹× »ö¼Ò ¾ÈÁ¤¼º º¯È
Effects of an extrusion process on the chemical properties and pigment stability of turmeric
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¡¤È«Á¤ÀÏ
1,*
Yunkyung Sung
1
, Heejin Son
2
, and Jungil Hong
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 457 - 463
º¸¸®ÀÇ ·Î½ºÆÃ¹ý¿¡ µû¸¥ º¸¸®Â÷ÀÇ Çâ Æ¯¼º
Effects of barley roasting methods on the aroma characteristics of
boricha
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2
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¡¤¹éÇüÈñ
1,*
Woo-Young Joung
1
, Su-Jeong Kim
2
, Byeong-Goo Kim
2
, Byung-Serk Hurh
2
, and Hyung-Hee Baek
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 464 - 473
¹ÝÀÀÇ¥¸éºÐ¼®¹ýÀ» ÀÌ¿ëÇÑ Ä·º§¾ó¸® Æ÷µµÀÇ ÃÑ ¾ÈÅä½Ã¾Æ´Ñ°ú ÃÑ Æä³îÀÇ ÃÊÀ½ÆÄ ÃßÃâÁ¶°Ç ÃÖÀûÈ
Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from campbell early grape using response surface methodology
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1,*
Dayeon Ryu
1
and Eunmi Koh
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 474 - 479
¹Ì»ý¹° / ¹ßÈ¿ / »ý¸í°øÇÐ ( Microbiology / Fermentation / Biotechnology )
Complement component 9 (C9) À¯ÀüÀÚÀÇ ´ÜÀÏ¿°±â´ÙÇü¼º°ú ¹öÅ©¼Å µÅÁö À°Áú ÇüÁú°úÀÇ ¿¬°ü¼º ºÐ¼®
Association between a non-synonymous single nucleotide polymorphism in the Complement component 9 (C9) gene and meat-quality traits in Berkshire pigs
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Jeongim Ha
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, Jung Hye Hwang
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, Go Eun Yu
1
, Da Hye Park
1
, Deok Gyeong Kang
1
, Tae Wan Kim
1
, Hwa Chun Park
2
, Sang Mi An
1
, and Chul Wook Kim
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 480 - 485
°øÇÐ / °¡°ø / °ü´É°Ë»ç ( Engineering / Processing / Sensory Evaluation )
¼ö¼ö°¡·ç ÷°¡ ¼ö¿¬¼Ò¸éÀÇ Ç°ÁúƯ¼º°ú »êȹæÁö Ȱ¼º
Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder
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¡¤Á¤Çå»ó
1,*
Myeong Seob Song
1
, Ah Young Choi
2
, Min Young Kim
1
, Yoon Jeong Lee
1
, Hyunah Oh
1
, Koan Sik Woo
3
, Junsoo Lee
1
, and Heon Sang Jeong
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 486 - 491
ºÐ¼â¹æ¹ý ¹× ǰÁ¾¿¡ µû¸¥ ½Ò ½Ä»§ÀÇ Ç°ÁúƯ¼º
Quality characteristics of rice bread with different cultivars and milling methods
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1,*
Hyun Ah Oh
1
, Min Young Kim
1
, Yoon Jeong Lee
1
, Myeong Seob Song
1
, Choon Ki Lee
2
, Youn Ri Lee
3
, Junsoo Lee
1
, and Heon Sang Jeong
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 492 - 498
Transglutaminase ó¸® ½Ò°¡·ç¸¦ ÀÌ¿ëÇÑ ¼ö¸®Ãë ÷°¡ ³Ãµ¿ ¼ÛÆíÀÇ Ç°ÁúƯ¼º
Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
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¡¤À̺´È£
1,*
Sewon Jang
1
, Dong-Ho Seo
2
, Jun-Seok Kum
2
, Jong-Dae Park
2
, Hyun Wook Choi
2
, Jung-Min Sung
2
, Yun-Sang Choi
2
, and Byung-Hoo Lee
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 499 - 503
µÎ·ù°¡ ÷°¡µÈ ±Û·çÅÙ-ÇÁ¸® ½ÒÄíŰÀÇ Ç°Áú Ư¼º¿¡ °¡°ø¹æ¹ýÀÌ ¹ÌÄ¡´Â ¿µÇâ
Effect of processing method on quality characteristics of gluten-free rice cookies containing legume flours
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Yuyeon Kim
1
, Duyun Jeong
1
, and Hyun-Jung Chung
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 504 - 510
»ý¸®È°¼º / ¿µ¾ç ( Physiological Activity / Nutrition )
²ÙÁö»Í(
Cudrania tricuspidata
) ¿¸Å¿¡¼ ºÐ¸®µÈ Á¶´Ù´çÀÇ Å«Æ÷½Ä¼¼Æ÷ ¸é¿ª Ȱ¼º Á¶Àý
Immunomodulatory activities of polysaccharides extracted
Cudrania tricuspidata
fruits in macrophage
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Eun-Ji Cho
1
, Yi-Eun Kim
1
, and Eui-Hong Byun
1,2,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 511 - 516
Æ÷µµ´çÀ¸·Î À¯µµµÈ
in vitro
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Protective effect of ethyl acetate fraction from
Actinidia arguta
sprout against high glucose-induced
in vitro
neurotoxicity
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2
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¡¤ÇãÈ£Áø
1,*
Seul Ki Yoo
1
, Seon Kyeong Park
1
, Jong Min Kim
1
, Jin Yong Kang
1
, Su Bin Park
1
, Hye Ju Han
1
, Chul-Wo Kim
2
, Uk Lee
2
, and Ho Jin Heo
1,*
Çѱ¹½Äǰ°úÇÐȸÁö 2018 Oct; 50(05): 517 - 527
1
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2
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