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Author: Hyun-Jin Kim
5 Articles are founded.
Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin
Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과
Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과
Hyo-Min Kim 
, Jeong-Hwan Kim , Dan-Hee Yoo , Se-Yeong Jeon , Hyun-Jin Kim , Seon-Gil Do , In-Chul Lee , Jung-Wook Kang
, Jeong-Hwan Kim , Dan-Hee Yoo , Se-Yeong Jeon , Hyun-Jin Kim , Seon-Gil Do , In-Chul Lee , Jung-Wook Kang
Food Sci. Preserv. 2024;31(2):315-323.
https://doi.org/10.11002/fsp.2024.31.2.315
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https://doi.org/10.11002/fsp.2024.31.2.315
Chemical profile and antioxidant activity of peel of Yellowball, a novel citrus variety
Sun Lee , Seong-Ho Jo , Ji-Hyun An , Seong-man Jeong , Dong-Shin Kim , Sang Suk Kim , Suk Man Park , Su Hyun Yun , Seung-Gab Han , Hyun-Jin Kim
, Seong-Ho Jo , Ji-Hyun An , Seong-man Jeong , Dong-Shin Kim , Sang Suk Kim , Suk Man Park , Su Hyun Yun , Seung-Gab Han , Hyun-Jin Kim
Korean J. Food Preserv. 2023;30(2):235-246.
https://doi.org/10.11002/kjfp.2023.30.2.235
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https://doi.org/10.11002/kjfp.2023.30.2.235
Physicochemical properties and antioxidant activities of Streptococcus thermophilus KCCM 3782 strain fermented Cordyceps militaris grown on Tenebrio molitor
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
갈색거저리 동충하초의 Streptococcus thermophilus KCCM 3782 유산균 발효에 따른 물리화학적 특성과 산화방지 활성 비교
Do-Woo Gim , Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
, Jun-Ki Park , Hyun-Jin Kim , In-Kyung Cho , Ja-Yong Cho , Yong-Doo Kim , Chang-Ki Huh
Korean J Food Preserv 2018;25(1):136-144.
https://doi.org/10.11002/kjfp.2018.25.1.136
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https://doi.org/10.11002/kjfp.2018.25.1.136
Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor
갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성
갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성
Do-Woo Gim , Hui-Yeon Koo , Seon-Gon Kim , Jun-Ki Park , Yu-Jin Kim , Chang-Ki Huh , Yong-Doo Kim , Hyun-Jin Kim
, Hui-Yeon Koo , Seon-Gon Kim , Jun-Ki Park , Yu-Jin Kim , Chang-Ki Huh , Yong-Doo Kim , Hyun-Jin Kim
Korean J Food Preserv 2017;24(8):1067-1078.
https://doi.org/10.11002/kjfp.2017.24.8.1067
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https://doi.org/10.11002/kjfp.2017.24.8.1067
Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
Mi-Hyun Lee , Kyo-Youn Lee , Ahna Kim , Ho-Jin Heo , Hyun-Jin Kim , Ji-Yeon Chun , Sung-Gil Choi
, Kyo-Youn Lee , Ahna Kim , Ho-Jin Heo , Hyun-Jin Kim , Ji-Yeon Chun , Sung-Gil Choi
Korean J Food Preserv 2016;23(3):369-377.
https://doi.org/10.11002/kjfp.2016.23.3.369
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https://doi.org/10.11002/kjfp.2016.23.3.369
