Advanced Search List
Search Keywords
Author: Jae-Hak Moon
7 Articles are founded.
Comparison of LC-MS-based non-volatile metabolites of Korean and Japanese lavers (Pyropia yezoensis)
국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교
국내산 및 일본산 마른김의 LC-MS 기반 비휘발성 대사체 비교
Si-Hun Song 
, Hyung Gyun Kim , Jae-Hak Moon , Jeong-Yong Cho
, Hyung Gyun Kim , Jae-Hak Moon , Jeong-Yong Cho
Food Sci. Preserv. 2025;32(5):928-940.
https://doi.org/10.11002/fsp.2025.32.5.928
HTML
PDF
PubReader
https://doi.org/10.11002/fsp.2025.32.5.928
Identification of phenolic compounds from purple pepper (Capsicum annuum L.) and their radical scavenging activities
자색가지고추로부터 페놀성 화합물의 구명 및 라디칼 소거 활성
자색가지고추로부터 페놀성 화합물의 구명 및 라디칼 소거 활성
Seung-Hun chae , Soo-Hee Seo , Ye-Seon Won , Heon-Woong Kim , Sang-Hyeon Lee , Jae-Hak Moon , Jeong-Yong Cho
, Soo-Hee Seo , Ye-Seon Won , Heon-Woong Kim , Sang-Hyeon Lee , Jae-Hak Moon , Jeong-Yong Cho
Food Sci. Preserv. 2025;32(3):371-383.
https://doi.org/10.11002/fsp.2025.32.3.371
HTML
PDF
PubReader
https://doi.org/10.11002/fsp.2025.32.3.371
Comparison of metabolites and antioxidative activity in leaves and roots of purple radish cultivars
자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교
자색무 품종별 무와 무청의 비휘발성 대사체 및 항산화 활성 비교
Seung-Hun Chae , Sang-Hyeon Lee , Jae-Hak Moon , Jeong-Yong Cho
, Sang-Hyeon Lee , Jae-Hak Moon , Jeong-Yong Cho
Food Sci. Preserv. 2024;31(6):985-998.
https://doi.org/10.11002/fsp.2024.31.6.985
HTML
PDF
PubReader
https://doi.org/10.11002/fsp.2024.31.6.985
Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Gyu-Yeon Oh , Young-Seung Lee , Tae-Il Jeon , Kyung-Sik Ham , Jae-Hak Moon , Jeong-Yong Cho
, Young-Seung Lee , Tae-Il Jeon , Kyung-Sik Ham , Jae-Hak Moon , Jeong-Yong Cho
Korean J. Food Preserv. 2021;28(4):489-500.
https://doi.org/10.11002/kjfp.2021.28.4.489
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2021.28.4.489
Antioxidant activity of coffee added with sword bean
작두콩 첨가 커피의 항산화능 평가
작두콩 첨가 커피의 항산화능 평가
Hun Cheon Bae , Hae Seong Kim , Eun Hye Kim , Jae-Hak Moon
, Hae Seong Kim , Eun Hye Kim , Jae-Hak Moon
Korean J. Food Preserv. 2020;27(3):385-392.
https://doi.org/10.11002/kjfp.2020.27.3.385
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2020.27.3.385
Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.)
관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
Gee An Kim , Jeong-Yong Cho , You Seok Lee , Hyoung Jae Lee , Hang Yeon Jeong , Yu Geon Lee , Jae-Hak Moon
, Jeong-Yong Cho , You Seok Lee , Hyoung Jae Lee , Hang Yeon Jeong , Yu Geon Lee , Jae-Hak Moon
Korean J Food Preserv 2017;24(3):334-342.
https://doi.org/10.11002/kjfp.2017.24.3.334
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2017.24.3.334
Preparation of Cheonggukjang added onion (Allium cepa L.) and its antioxidative activity
양파(Allium cepa L.) 첨가 청국장의 제조 및 항산화능 평가
양파(Allium cepa L.) 첨가 청국장의 제조 및 항산화능 평가
Minji Lee , Yu Geon Lee , Jung-Il Cho , Kwang-Chool Na , Eom Ji Hwang , Mi Seung Kim , Jae-Hak Moon
, Yu Geon Lee , Jung-Il Cho , Kwang-Chool Na , Eom Ji Hwang , Mi Seung Kim , Jae-Hak Moon
Korean J Food Preserv 2014;21(1):46-54.
https://doi.org/10.11002/kjfp.2014.21.1.46
HTML
PDF
PubReader
https://doi.org/10.11002/kjfp.2014.21.1.46
