2014
저장온도별 생오미자 착즙액의 schixandrin 함량 및 항산화활성에 대한 변화
2014
국내 외식 식품에 대한 당 성분 분석
2014
국내 외식 식품에 대한 지방성분 분석
2014
저장온도별 생오미자 착즙액의 schixandrin 함량 및 항산화활성에 대한 변화
2013
첨가당 종류별에 따른 오가피열매 발효주의 품질 특성
논문
2019. 08
Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system. | Food Sci Biotechnol | 이진원 외3인
2019. 04
Protective effects of chebulic acid from Terminalia chebula Retz. against t-BHP-induced oxidative stress by modulations of Nrf2 and its related enzymes in HepG2 cells. | Food Sci Biotechnol | 이진원 외6인
2018. 06
Inhibition Effects of Nitric Oxide Production of Solvent Extracts from Residue of Omija (Schisandra chinensis) Juice. | J Korean Soc Food Sci Nutr. | 이진원
2018. 04
Antioxidant and Antibacterial Activities of the Byproducts of Abies holophylla Extract. | Korean J. Medicinal Crop Sci | 이진원 외3인
2017. 06
Antioxidation activity of residue after Omija (Schisandra chinensis) juice extract. | J Appl Biol Chem. | 이진원 외1인
2017. 02
The Effects of Fatty Acid Composition and Storage Conditions on the Oxidative Stability of Various Vegetable Seed Oils | Food Engineering progress | 이진원 외2인
2015. 09
Inhibitory effects of seco-triterpenoids from Acanthopanax sessiliflorus fruits on the HUVEC cells invasion and ACE activity | Natural Product Communications | 이진원 외2인
2015. 05
Effects of Grapefruit Seed Extract for Antibacterial Activity on the Coated Packaging | Food Engineering progress | 이진원 외2인
2014. 05
A Study on Total Sugar Content in Cooked Rice and Side Dishes of Eat-out Korean Food | Food Engineering progress | 이진원 외3인
2014. 05
A Study on Total Sugar Content in Chinese and Flour-Based Foods and Desserts among Take-out Korean Food | Food Engineering progress | 이진원 외3인
2013. 12
Pasteurization Characteristics of Makgeolli (Korea Rice Wine) with Various Initial Concentrations of Yeasts | Korean Journal of Food and Nutrition | 이진원 외2인