1
| Analysis of
Antioxidant Activity by
Aqueous and Ethanolic
Fractions of Varieties
of Peaches
|
2 | Anti-Oxidant and
Cellular
Anti-melanogenesis
Effects of Ethyl
Acetate Fraction of
Euryale ferox Seed Extracts |
3 | Antioxidant Effects of
Several Fruits Produced
in Gyeongsangbuk-do |
4 | Antioxidative
Activities of
Vegetables Cultivated
in Gyeongsangbuk-do |
5 | Attenuation of
Scopolamine-induced
Memory Loss by Some
Korean Vegetable
Extracts in C57BL/6
Mice |
6 | Cheonggukjang Prepared
with Garlic
Supplementation
Alleviates Cognitive
Impairment and
Oxidative Stress
Induced by D-galactose
in Mice |
7 | Comparison of
Antioxidant and
Physiological Activity
of Solid Fermentation
of Poria cocos Using
Ganoderma lucidum and
Phellinus baumii
Mycelium with Different
Extraction |
8 | Comparison of
Extraction Techniques
for Measurement of
Total Phenolics and
Antioxidant Activity in
Four Different Herbs |
9 | Comparison of Total
Polyphenols and Their
Antioxidant Activity in
Coriolus versicolor
Mushroom Produced in
Different Regions of Korea |
10 | Effect of Electron
Beam Irradiation on
Microbiological and
Physicochemical
Properties of Imported
Dried Red Pepper |
11 | Extraction of Total
Phenolics and Their
Antioxidant Capacity in
Different Mushrooms
Produced in Korea |
12 | Glyceollin Mixture
Protects Neurotoxicity
Induced by Glutamate
through Activation of
ERK/JNK/Nrf2/HO-1
Signaling Pathway |
13 | Identification of
Irradiated Oranges by
TL Technique-effects of
Different Storage
Conditions and Sources
of Ionizing Radiations |
14 | Identification of
Irradiated Strawberries
for Quarantine Application Using PSL
and TL Techniques |
15 | Luminescence
Characterization of
Irradiated Food
Packaging Materials -
An Indirect Approach to
Identify Irradiated
Food |
16 | Microbial Quality
Assessment and
Pathogens Inactivation
of Commercial Saengshik
Powders by Electron
Beam Irradiation |
17 | Microbiological and
Heavy Metal
Contaminations of
Commercial Laver
Products |
18 | Microbiological and
Physicochemical
Qualities of Three
Different Types of
Dried Laver Products
upon Electron Beam Irradiation |
19 | Neuroprotective
Effects of Doenjang
Supplemented with
Different Kinds of
Garlic |
20 | Optimization of
Antibody Immobilization
on Nanoporous Aluminium
Anodic Oxide Sensor for
Staphylococcus aureus
Detection |
21 | Photostimulated
Luminescence and
Thermoluminescence-base
d Identification of Fig
Fruit (Ficus carica)
Treated with Gamma-rays
as Phytosanitary Measure |
22 | Physicochemical and
Antioxidant Properties
of High Acidity Pear
Vinegars at Different
Fermentation Stages |
23 | Production of
Eco-friendly
antimicrobial agent
DOD-MG from
7,10-dihydroxy-8(E)-oct
adecenoic Acid |
24 | Protective Activity of
Artemisia annua L.
against
D-galactose-induced
Mouse Brain Damage |
25 | Volatile Compounds of
High Acidity Pear
Vinegars during the
Fermentation at
Different Initial
Alcohol Concentrations |
사업팀성과
