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전체 논문

49

41

Antioxidative and Antigenotoxic Effects of Garlic (Allium sativum L.) Prepared by Different Processing Methods
Park JH (Park, Jae-Hee), Park YK (Park, Yoo Kyoung), Park E (Park, Eunju)
PLANT FOODS FOR HUMAN NUTRITION, 2009

42

Onion Supplementation Inhibits Lipid Peroxidation and Leukocyte DNA Damage due to Oxidative Stress in High Fat-cholesterol Fed Male Rats
Park, JH, Seo, BY, Lee, KH, Park, E
FOOD SCIENCE AND BIOTECHNOLOGY, 2009

43

양파 첨가 청국장이 고콜레스테롤혈증 유발 흰쥐의 지질 및 항산화 대사에 미치는 영향
박재희, 김정미, 박은주, 이경혜
한국식품영양과학회지, 2008

44

Effect of paprika (Capsicum annuum L.) on inhibition of lipid oxidation in lard-pork model system during storage at 4 degrees C
Park, JH, Kim, CS
FOOD SCIENCE AND BIOTECHNOLOGY, 2007

45

파프리카 첨가가 분쇄조리돈육 저장 중 지방산화억제에 미치는 영향
김창순, 김혁일, 박재희
한국식품조리과학회지, 2007

46

The stability of color and antioxidant compounds in paprika (Capsicum annuum L) powder during the drying and storing process
Park, JH, Kim, CS
FOOD SCIENCE AND BIOTECHNOLOGY, 2007

47

돈지 모형계에서 생 파프리카와 원적외선 건조 파프리카 분말의 지질 산화 억제 효과 비교
김창순, 노상규, 박재희
한국식품조리과학회지, 2005

48

Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils
JaeHeePark, ChangSoonKim
Journal of Food Science and Nutrition, 2002

49

Antioxidant Activity of Green Tea Extract in Soybean and Rice Bran Oils
Chang Soon Kim, Jae Hee Park
Journal of Food Science and Nutrition, 2002