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자료 필터
자료유형
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2001 ~ 2025
2001 2025
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전체 213건 중 21번부터 30번까지의 결과를 표시합니다.
2024
Article
Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix (vol 33, pg 569, 2024)
- Yoo, KeunCheol ;
- Kim, Sehyeok ;
- Kim, Mi-Ja ;
- Oh, Won Young ;
- Lee, JaeHwan
- 2024-04
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Ethyl acetate fraction of oregano seed protects non-alcoholic fatty liver in high-fat diet-induced obese mice through modulation of Srebp-1c
- Lee, Hyun-Jong ;
- Bae, Ji-Yun ;
- Park, Kye Won ;
- Kim, Mi-Ja
- 2024-04
- Food Science and Nutrition
- WILEY
Article
Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix
- Yoo, KeunCheol ;
- Kim, SeHyeok ;
- Kim, Mi-Ja ;
- Oh, WonYoung ;
- Lee, JaeHwan
- 2024-02
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Article
Effect of Glutamic Acid and Monosodium Glutamate on Oxidative Stability of Riboflavin Photosensitized Oil-in-Water Emulsion
- 배지윤 ;
- 김미자
- 2024-02
- 한국식품영양학회지
- 한국식품영양학회
Article
Antioxidative and Fat Accumulation Inhibitory Effects of Heated Garlic Skin Ethanol Extract on 3T3-L1 Adipocytes; 열처리 마늘 껍질 에탄올 추출물의 항산화 및 3T3-L1 지방세포 지방축적 억제 효과
- Bae, Ji-yun ;
- Kim, Ji Eun ;
- Lee, Seoyoung ;
- Kim, Mija
- 2024
- 한국식품영양과학회지
- Korean Society of Food Science and Nutrition
Article
Anti-adipogenic effect of roasted whole barley ethanol extract on 3T3-L1 adipocytes and HepG2 hepatocytes; 열처리한 겉보리 에탄올 추출물이 3T3-L1 지방세포와 HepG2 간세포의 지질 축적 억제에 미치는 영향
- Bae, Ji-yun ;
- Lee, Ye-jin ;
- Kim, Mija
- 2024
- 한국식품과학회지
- The Korean Society of Food Science and Technology
2023
Article
다양한 Food Matrix에서 산초의 항산화 및 산화 안정성 평가
- 이유진 ;
- 조효주 ;
- 박예슬 ;
- 배지윤 ;
- 이재철 ;
- ... 김미자
- 2023-11
- 2023년 한국식품영양학회 추계학술대회
- 한국식품영양학회
Article
Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation
- Oh, Won Young ;
- Kim, Mi-Ja ;
- Lee, JaeHwan
- 2023-11
- Food Science and Biotechnology
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST