ScholarWorks@Sookmyung Women's University: Search

Results 61-70 of 173 (Search time: 0.003 seconds).

Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

Oh, Hyemin; Lee, Yewon; Kim, Yujin; Seo, Yeongeun; Kang, Joohyun; Park, Eunyoung; Yoo, Yoonjeong; Sung, Miseon; Yoon, Yohan

ArticleIssue Date2021CitationINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v.74, pp 1 - 9PublisherELSEVIER SCI LTD

Fermented Maillard reaction product alleviates injurious effects in colon caused by Clostridium perfringens Go to Link

Kim, Yujin; Kim, Sejeong; Lee, Heeyoung; Oh, Nam-Su; Rhee, Min Suk; Yoon, Yohan

ArticleIssue Date2021CitationFOOD BIOSCIENCE, v.44PublisherELSEVIER

건조 온도에 따른 와송의 항산화 및 항당뇨 활성 Go to Link

유민영; 김명현; 한영실

ArticleIssue Date2022Citation한국식품조리과학회지, v.38, no.4, pp 227 - 234Publisher한국식품조리과학회

Anti-Inflammatory Effect of a Peptide Derived from the Synbiotics, Fermented Cudrania tricuspidata with Lactobacillus gasseri, on Inflammatory Bowel Disease Go to Link

Ha, Jimyeong; Oh, Hyemin; Oh, Nam Su; Seo, Yeongeun; Kang, Joohyun; Park, Min Hee; Kim, Kyung Su; Kang, Shin Ho; Yoon, Yohan

ArticleIssue Date2020CitationMEDIATORS OF INFLAMMATION, v.2020PublisherHINDAWI LTD

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder Go to Link

Kim, Sejeong; Joung, Jae Yeon; Kang, Dae-Kyung; Oh, Nam Su; Yoon, Yohan

ArticleIssue Date2021CitationINTERNATIONAL DAIRY JOURNAL, v.123PublisherELSEVIER SCI LTD

Development of postbiotics by whey bioconversion with Enterococcus faecalis M157 KACC81148BP and Lactococcus lactis CAU2013 KACC81152BP for treating periodontal disease and improving gut health

Park, Eunyoung; Ha, Jimyeong; Lim, S.; Kim, Geun-Bae; Yoon, Yohan

ArticleIssue Date2021CitationJOURNAL OF DAIRY SCIENCE, v.104, no.12, pp 12321 - 12331PublisherELSEVIER SCIENCE INC

풋귤 껍질 분말을 첨가한 스펀지케이크의 항산화 활성 및 품질 특성

김현정; 김명현; 한영실

ArticleIssue Date2021CitationJournal of the Korean Society of Food Science and Nutrition, v.50, no.9, pp 981 - 991PublisherKorean Society of Food Science and Nutrition

흰목이버섯 분말을 첨가한 설기떡의 품질 특성 Go to Link

김명현; 한영실

ArticleIssue Date2021Citation동아시아식생활학회지, v.31, no.2, pp 145 - 152Publisher동아시아식생활학회

Quantitative microbial risk assessment indicates very low risk for Vibrio parahaemolyticus foodborne illness from Jeotgal in South Korea Go to Link open access

Choi, Yukyung; Kang, Joohyun; Lee, Yewon; Seo, Yeongeun; Kim, Sejeong; Ha, Jimyeong; Oh, Hyemin; Kim, Yujin; Park, Eunyoung; Lee, Heeyoung, et al.

ArticleIssue Date2022CitationFisheries and Aquatic Sciences, v.25, no.9, pp 463 - 472PublisherKorean Society of Fisheries and Aquatic Sciences

Predictive modeling and probabilistic risk assessment of Clostridium perfringens in hamburgers and sandwiches

Choi, Yun Hui; Park, Jin Hwa; Kang, Mi Seon; Yoon, Yohan; Ha, Sang-do; Kim, Hyun Jung

ArticleIssue Date2021CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.13, pp 1733 - 1742PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

1 previous 4 5 6 7 8 9 10 next 18

Discover

STATISTICS: Total View :6,904,051; Today View :2,315

RSS_1.0 RSS_2.0 ATOM_1.0

Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea02-710-9127

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.

Discover

Author

Subject

Date Issued

Type

Language

Journal

BROWSE