92 results on '"Hwang, In-Guk"'
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2. Chemical Composition, Antioxidant and Anti-Inflammatory Potential in Whole, Flesh, and Peels of Codonopsis lanceolata Roots
3. Inhibitory Effects of Brassica rapa L. and Raphanus sativus L. on Adipogenesis and Lipogenesis through PI3K/AKT Pathway Regulation in C3H10T1/2 Cells
4. Anthocyanin Content in Mulberry according to Cultivars and Growing Region
5. Validation of Analytical Method and Procyanidin B2, C1 Content in Korean Apple Cultivars
6. Analysis of Ascorbic Acid, Anthocyanin and Carotenoid Contents of Parts from Selected Peach Cultivars
7. Physiological Activities of Opuntia monacantha Haw. Fruit and Stem
8. Changes in Isoflavone Composition of Soybean According to Processing Methods
9. Various Biological Activities of Extracts from Deodeok (Codonopsis lanceolata Trautv.) Buds
10. Immunomodulatory Effects of Doraji (Platycodon grandiflorum) Extracts with High Platycodin D in the Immunosuppressed Mice
11. Antioxidant Activity and Phenolic Acid Analysis of Rudbeckia laciniata var. hortensis Extract
12. Method Validation and Quantification of Lignans in the Fruits of Korean Omija (Schisandra chinensis) by Cultivation Region
13. Evaluation of Biological Activities of Fermented Schisandra chinensis Extracts by Streptococcus thermophilus
14. Anti-Diabetic and Anti-Inflammatory Effects of Antirrhinum majus L. Extract in High Fat Diet-Fed Mice
15. Influence of Ethanol Concentration and Organic Acids on Conversion of Ginsenoside Rg1
16. Catechin Contents of Green Tea Produced in Korea
17. Safety Evaluation of Ethanol Extract from Unripe Fruit of Bitter Melon (Momordica Charantia L.) in Sprague-Dawley Rats
18. Determination of Glycyrrhizic Acid Content and Anti-Diabetic Effect of Glycyrrhiza uralensis Depending on Cultivation Region
19. Effect of Cooking Methods on S-Allyl-L-Cysteine Content of Garlic
20. Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)
21. Physiological Activities of Thiacremonone Produced in High Temperature and High Pressure Treated Garlic
22. Oxidative Stress Inhibitory Effects of Low Temperature-Aged Garlic (Allium sativum L.) Extracts through Free Radical Scavenging Activity
23. Analysis of Functional Constituents of Mulberries (Morus alba L.) Cultivated in a Greenhouse and Open Field during Maturation
24. Combination Effect of Various Freezing and Thawing Techniques on Quality and Nutritional Attributes of Onions
25. Physicochemical Characteristics and Antioxidant Activities of Mulberries by Greenhouse and Open Field Cultivation in Maturation Degrees
26. Physicochemical Properties of β-Glucan from Acid Hydrolyzed Barley
27. Characteristics of the Thermal Degradation of Glucose and Maltose Solutions
28. Effects of Various Thermal Treatments on Physicochemical and Nutritional Properties of Shiitake Mushrooms
29. Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions
30. Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot
31. Effect of Freezing Temperature on Blueberry Quality
32. Physicochemical Characterization and Changes in Nutritional Composition of Onions Depending on Type of Freezing Process
33. Vitamin C Quantification of Korean Sweet Potatoes by Cultivar and Cooking Method
34. Chemical Components and Enzyme Activity of Hydroponic-cultured Ginseng Roots and Leaves under Different Heating Temperatures
35. Isolation and Identification of the Antioxidant DDMP from Heated Pear (Pyrus pyrifolia Nakai)
36. Physical Properties of Red Pepper Powder at Different Particle Sizes
37. Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging
38. Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures
39. Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
40. Quality Characteristics of Waxy Corn Noodles Containing Defatted Soybean Powder
41. Effects of Drying Methods on Quality of Red Pepper Powder
42. Bulk Properties of Red Pepper Powder by Drying Method and Variety
43. Effects of Heat Treatment and Extraction Method on Antioxidant Activity of Several Medicinal Plants
44. Changes in Chemical Components and Antioxidant Activity of Dried Jujube with Different Aging Temperatures and Durations
45. Anti-diabetic Activity of Germinated Ilpum Rough Rice Extract Supplement in Mice
46. Physicochemical Properties and Antioxidant Activities of Garlic (Allium sativum L.) with Different Heat and Pressure Treatments
47. Antioxidant Activity and Anticancer Effects of Rough Rice (Oryza sativa L.) by Germination Periods
48. Quality Characteristics of the White Birch Sap with Varying Collection Periods
49. Effects of Mashed Red Pepper on the Quality Characteristics of Kimchi
50. Quality Characteristics of Saccharified Rice Gruel Prepared with Different Cereal Koji
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