ScholarWorks@Sookmyung Women's University: Han, Young Sil

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Han, Young Sil (한영실)

생활과학대학 (식품영양학과)

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quality characteristics:26||antioxidant activity:16||sensory evaluation:12||antioxidant activities:8||Antioxidant activity:6||antioxidant:6||yogurt:5||response surface methodology:5||sesame:4||dasik:4||traditional food:4||Quality characteristics:4||storage stability:4||Lithospermum erythrorhizon:4||Yangha:3||Antioxidant activities:3||noodles:2||HbAlC:2||oxidation stability:2||packaging:2||packing:2||perception:2||Takeout Food:2||cholesterol:2||period of career:2||Takju:2||PP2):2||Tremella fuciformis Berk:2||Ceongju Yakju:2||Kimchi:2||Konjac jelly:2||cracker:2||pork sausage:2||preference:2||proximate composition:2||quality characteristic:2||diabetic diet:2||dried Pollack powder:2||driedpersimmon:2||egg:2||Korean traditional liquors:2||ethylacetate fraction:2||Zingiber mioga ROSC:2||LDLC:2||Ligularia fischeri:2||fatty acid composition:2||shikonin:2||food coordinator:2||speciality in college or University:2||spinach powder:2||anju (dishes for drinks):2||anthocyanin:2||takeout:2||texture:2||the importance of cooking:2||free amino acid:2||Kaempferia parviflora:2||Kangjung:2||traditional beverages:2||triglyceride:2||antimicrobial activity:2||antimicrobial effect:2||green tea jelly:2||gromwell:2||gromwell(Lithospermum erythrorhizon):2||Constipation:2||identification:2||isobutyl isopentanoate:2||.:2||Mokdanbark (Paeonia suffruticosa ANDR):2||job characteristics:2||Franchise:2||Cookies:2||antioxidative activity:2||Salivia miltiorrhiza Bunge:2||lipid peroxidation:2||HDLC:2||Online·Offline food Market:2||Soju:2||blood glucose (FBG:2||marketing.:2||Online·Offline food shopping mall:2||butter:2||Sulgidduck:2||antidiabetic effect:1||antidiabetic activities:1||antioxdant:1||antioxiclant activity:1||antioxidant activitie:1||antioxidant/antiradical activity:1||antioxidative activities:1||apple:1||beet:1||black garlic:1||black ginger:1||brain damage:1||brain disorder:1||cacao bean husk:1||charcoal meal transit method:1||chemical components:1||cocoa bean husk:1||cocoa shell:1||constipation relief:1||cookie:1||cookies:1||correlation:1||drying temperature:1||elephant garlic:1||extracting solvents:1||extraction methods:1||extraction solvent:1||flavonoid:1||food behavior:1||food habit:1||food preservation:1||freezedried:1||freezing condition:1||frozen storage:1||glucoseregulating enzyme activities:1||glutinous barley:1||gut microbiota:1||hypoglycemia:1||jelly:1||jeungpyun:1||kale:1||kombucha:1||lemongrass:1||life habit:1||lipid oxidation:1||longan arils/seed:1||loperamideinduced constipation method:1||loquat leaf:1||maquiberry:1||meat product:1||metabolite:1||minerals:1||muffins:1||optimization:1||pericarp:1||perilla seed meal:1||phenolic and antioxidant activity:1||phenolic compounds:1||pickle:1||pigment stability:1||pine leaf:1||pork patties:1||pork patty:1||red chicory:1||red ginseng:1||red kale:1||red pepper:1||red pepper seed kimchi:1||refrigerated storage:1||response surface methodology (RSM):1||rice cake:1||rice cookie:1||sausages:1||sea tangle yogurt:1||seed:1||semidried red pepper:1||shelf life:1||slander glasswort:1||steamed roll:1||storage:1||tofu:1||total phenolic content.:1||total polyphenol:1||variable extract conditions:1||vitamin C:1||yuza(Citrus junos) extract:1||αAmylase inhibition:1||αGlucosidase inhibition:1||αglucosidase inhibitory:1||관능평가:1||요구르트:1||품질특성:1||하품곷감:1||?amylase inhibitory activity:1||?glucosidase inhibitory activity:1||ABTS radical scavenging activity:1||Allium senescens L.:1||Ames test:1||Anthocyanidin extracts:1||Anthocyanin:1||Antidiabetic effects:1||Antioxidant activities.:1||Apoptosis:1||Black ginger:1||Bowel function:1||Brassica oleracea var. acephala:1||Cedrela sinensis:1||Cedrela sinensis leaf powder:1||Cedrela sinensis powder:1||Charcoal meal transit:1||Chinese artichoke powder:1||Chocolate:1||Chopi:1||Cichorium intybus L.:1||Cirsium nipponicum:1||Clostridium perfringens:1||Coconut milk:1||Color:1||Color stability:1||Cymbopogon citratus:1||Dansam (S. miltiorrhiza):1||Dasik:1||Dietary fiber:1||Dioscorea alata:1||Ecklonia cava:1||Ecklonia stolonifera:1||Ethanol extract:1||Flavonoid compounds:1||Free radical:1||HPLC analysis:1||Irritable bowel syndrome:1||JeungPyun:1||Key words: Cirsium nipponicum:1||Key words: Crataegus Pinnatifida Bunge:1||Key words: Orostachys japonicus:1||Key words: antioxidant activity:1||Key words: black carrot:1||Key words: premature mandarin peel:1||Key words: purple yam:1||Longanae Arillus:1||Loperamide:1||Matcha:1||Mitochondrial dysfunction:1||Mutagenicity:1||Nitirc oxide scavenging activity:1||Omija(Schizandra chinensis Baillon):1||Opuntia humifusa f. jeollaensis:1||Orostachys japonicus:1||Passion fruit:1||Pepper:1||Physicochemical property:1||Phytochemical:1||Pigment:1||Premature mandarin peel:1||Probiotic fermented milk:1||Proliferation:1||Proximate analysis:1||Quality characteristic:1||Quality characteristics.:1||Red kale:1||Rosa multiflora Thunberg fruit:1||SEM:1||Sesame meal:1||Slander glasswort:1||Sponge cake:1||Spread:1||Sulgidduk:1||Total phenolic compounds:1||Ulmus davidiana:1||Yakgwa:1||Yanggaeng:1||Zanthoxylum piperitum:1||adolescence obesity:1||aging period:1||allulose:1||an analysis on the factors:1||

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Sookmyung Women's University. Cheongpa-ro 47-gil 100 (Cheongpa-dong 2ga), Yongsan-gu, Seoul, 04310, Korea 02-710-9127

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