한국응용과학기술학회 논문 검색
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mouse”, Korean Journal of Plant Resources, Vol.34, No.5 pp.433-442,(2021).
2. J. Choi, C. Kwon, J. W. Kim, M. J. Chung, J. H. Yoon, S. Lim, “Bioconversion of ginsenosides by Bifidobacterium CBT BG7, BR3 and BL3”,Microbiology and Biotechnology Letters, Vol.50, No.3 pp.395-403, (2022).
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4. K. T. Kim, J. O. Kim, G. D. Lee, J. H. Kwon, “Antioxidative and nitrite scavenging activities of Polygonatum odoratum Root extract with different steaming and roasting conditions”, Korean Journal of Food Preservation, Vol.12, No.2 pp.166-172, (2005).
5. S. R. Yoon, Y. J. Jeong, G. D. Lee, J. H. Kwon, “Changes in phenolic compoundsproperties of Rubi Fructus extract depending on extraction conditions”,
Journal of the Korean Society of Food Science and Nutrition, Vol.32, No.3pp.338-345, (2003).
6. J. S. Kim, G. D. Lee, J. H. Kwon, H. S. Yoon, “Identification of phenolicantioxidative compounds in Crataegus pinnatifida Bunge”, Journal of the Korean
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Science Publishing Co., (2021).
9. G. D. Lee, S. R. Yoon, J. O. Kim, S. S. Hur, K. I. Seo, “Monitoring on the teawith steaming and drying process of germinated buckwheat“, Journal of the
Korean Society of Food Science and Nutrition, Vol.33, No.1 pp.212-217,(2004).
10. S. R. Yoon, J. O. Kim, Y. J Jeong, G. D. Lee, J. H. Kwon, “Changes in phenoliccompounds properties of Rubi fructusextract depending on extraction conditions”,
Journal of the Korean Society of Food Science and Nutrition, Vol.32, No.3pp.338-345, (2003).
11. H. G. Lee, J. G. Ji, “Evaluation of anti-inflammatory and antioxidant abilitiesof complex extracts produced from Leonurus japonicus Houtt., Houttuynia
cordata Thunberg, and Citrus unshiuMarkovich”, Journal of the Korean AppliedScience and Technology, Vol.40, No.1 pp.35-47, (2023).
12. R. Oh, S. H. Moon, B. T. Jeon, E. K. Kim, B. O. Lim, “Investigation ofantioxidant and anti-inflammatory activities of fermented red ginseng marc”, The
Korean Society of Grassland and Forage Science, A collection of materials for the50th Footprint Presentation at the Academic Symposium, pp.254-255, (2012).
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17. M. B. Arnao, A. Cano, M. Acosta, “The hydrophilic and lipophilic contribution to total antioxidant activity”, Food Chemistry, Vol.73, No.1 pp.239-244, (2001). https://www.sciencedirect.com/science/article/pii/S0308814600003241
18. D. A. Bass, J. W. Parce, L. R. Dechatelet, P. Szejda, M. C. Seeds, M. Thomas,“Flow cytometric studies of oxidative product formation by neutrophils: a graded response to membrane stimulation“, The Journal of Immunology, Vol.130,No.4 pp.1910-1917, (1983).
19. Y. H. Kang, R. Zhou, H. J. Kim, J. E. Kim, I. S. Shin, “Physicochemical qualitycharacteristics of hot water extracts of processed ginseng based on different heat
treatments”, Korean Journal of Food Preservation, Vol.25, No.1 pp.155-163,(2018).
20. M. K. Huh, “Phenol, flavonoid, and total polysaccharide content according totemperature treatment of raw, red, and soft red ginseng”, Journal of Life Science, Vol.33, No.7 pp.549-554, (2023).
21. A. J. Kim, M. R. Han, S. J. Lee, “Antioxidative capacity and qualitycharacteristics of Yanggaeng using fermented red ginseng for the elderly”, The
Korean Journal of Food and Nutrition, Vol.25, No.1 pp.83-89, (2012).
22. J. K. Hyun, O J. Kwon, J. Y. Lee, S. S. Roh, Y. B. Seo, “Preventive effect offermented red ginseng on cisplatin-induced nephrotoxicity mouse”, Journal of Applied Biological Chemistry, Vol.59, No.2pp.13-124, (2016).