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Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts Go to Link

ArticleIssue Date2008CitationINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.43, no.10, pp 1813 - 1823PublisherWILEY

The antimutagenic and antioxidant effects of red pepper seed and red pepper pericarp (Capsicum annuum L.)Go to Link

Sim K.H.; Han Y.S.

ArticleIssue Date2007CitationJournal of Food Science and Nutrition, v.12, no.4, pp 273 - 278Publisher한국식품영양과학회

Probiotic Fermented Milk Containing Dietary Fiber Has Additive Effects in IBS with Constipation Compared to Plain Probiotic Fermented Milk Go to Link

Choi, Sung Chul; Kim, Beom Jin; Rhee, Poong-Lyul; Chang, Dong Kyung; Son, Hee Jung; Kim, Jae J.; Rhee, Jong Chul; Kim, Soon Im; Han, Young Sil; Sim, Ki Hyeon, et al.

ArticleIssue Date2011CitationGUT AND LIVER, v.5, no.1, pp 22 - 28PublisherEDITORIAL OFFICE GUT & LIVER

저장 기간에 따른 사과의 품질특성과 항산화 활성 변화 Go to Link

진소연; 심기현; 이은지; 구혜선; 김명현; 한영실; 박정수; 김용훈

ArticleIssue Date2014Citation한국식품영양학회지, v.27, no.6, pp 999 - 1005Publisher한국식품영양학회

추출 조건에 따른 오미자 추출물의 항산화 및 혈당 강하에 관한 연구 Go to Link

김순임; 심기현; 주신윤; 한영실

ArticleIssue Date2009Citation한국식품영양학회지, v.22, no.1, pp 41 - 47Publisher한국식품영양학회

솔잎 가루 첨가 냉동 쿠키의 제조 배합비의 최적화 Go to Link

진소연; 주나미; 한영실

ArticleIssue Date2006Citation한국식품조리과학회지, v.22, no.2, pp 164 - 172Publisher한국식품조리과학회

The Effects of Red Pepper Seed On Kimchi Quality During Fermentation Go to Link

심기현; 김순임; 조영심; 조윤경; 한영실

ArticleIssue Date2007CitationFood Quality and Culture, v.1, no.1, pp 27 - 33Publisher한국식생활문화학회, 한국식품조리과학회

Effect of red pepper seed on Kimchi antioxidant activity during fermentation Go to Link

Sim, Ki Hyeon; Han, Young Sil

ArticleIssue Date2008CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.2, pp 295 - 301PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST

초석잠 분말을 첨가한 두부의 항산화 활성 및 품질 특성 Go to Link

이지은; 진소연; 한영실

ArticleIssue Date2014Citation한국식품영양학회지, v.27, no.1, pp 10 - 21Publisher한국식품영양학회

비트 분말 첨가 흰찰쌀보리 증편의 기능성 및 품질 특성 Go to Link

정이지; 진소연; 한영실

ArticleIssue Date2014Citation한국식품영양학회지, v.27, no.1, pp 1 - 9Publisher한국식품영양학회

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