Decreased expression of DNA repair proteins Ku70 and Mre11 is associated with aging and may contribute to the cellular senescence von Ju, Yeun-Jin, Lee, Kee-Ho, Park, Jeong-Eun, Yi, Yong-Su, Yun, Mi-Yong, Ham, Yong-Ho, Kim, Tae-Jin, Choi, Hyun Mi, Han, Gwi Jung, Lee, Jong-Hoon, Lee, Juneyoung, Han, Jong Seol, Lee, Kyung-Mi, Park, Gil-Hong

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Pro‐inflammatory and Anti‐adipogenic Activities of Ethanol Extracts from Water Dropwort (MINARY) in Raw 264 Macrophages and 3T3 adipocytes (LB778) von KANG, Min Sook, Ahn, Eun Mi, Kim, Young, Lee, Jin‐Young, Han, Gwi‐Jung

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Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Meju (fermented soybean block) von Park, Kun‐Young, Jeong, Ji‐Kang, Zheng, Yanfei, Kim, So‐Hee, Choi, Hye‐Sun, Han, Gwi‐Jung

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Optimally ripened kimchi increased antimutagenicity and anticancer effects in HT‐29 human colon carcinoma cells von Park, Kun‐Young, Kim, Boh‐Kyung, Bak, Soon‐Sun, Han, Gwi‐Jung, Lee, Sun‐Mi

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Effect of retrograded rice on weight control, gut function, and lipid concentrations in rats von Ae Wha Ha, Gwi Jung Han, Woo Kyoung Kim

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Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology von Lee, Jun Woo, Kim, Hong Sul, Bae, In Young, Lee, Kwang Youn, Kim, Myung Hwan, Han, Gwi Jung, Lee, Hyeon Gyu

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Decreased expression of DNA repair proteins Ku70 and Mre11 isassociated with aging and may contribute to the cellularsenescence von Yeun-Jin Ju, 이기호, 박정은, 이영수, 윤미용, Yong-Ho Ham, 김태진, Hyun Mi Choi, Gwi Jung Han, 이종훈, 이준영, Jong Seol Han, 이경미, 박길홍

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Effect of Temperature During Grain Filling Stage on Grain Quality and Taste of Cooked Rice in Mid-late Maturing Rice Varieties von Choi, Kyung-Jin, Park, Tae-Shik, Lee, Choon-Ki, Kim, Jung-Tae, Kim, Jun-Hwan, Ha, Ki-Yong, Yang, Woon-Ho, Lee, Chung-Keun, Kwak, Kang-Su, Park, Hong-Kyu, Nam, Jeong-Kwon, Kim, Jeong-Il, Han, Gwi-Jung, Cho, Yong-Sik, Park, Young-Hee, Han, Sang-Wook, Kim, Jae-Rok, Lee, Sang-Young, Choi, Hyun-Gu, Cho, Seung-Hyun, Park, Heung-Gyu, Ahn, Duok-Jong, Joung, Wan-Kyu, Han, Sang-Ik, Kim, Sang-Yeol, Jang, Ki-Chang, Oh, Seong-Hwan, Seo, Woo-Duck, Ra, Ji-Eun, Kim, Jun-Young, Kang, Hang-Won

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Effect of Processing on Antimicrobial Activity of Yuza Juice von Yong Sik Cho, Soo Muk Cho, Jeong Mi An, Yun Woo Jang, Hye Ran Kwon, Gwi Jung Han, Tae Young Kim

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등숙기 온도변이가 중만생종 벼의 쌀 품질과 식미치에 미치는 영향 von 최경진, 박태식, 이춘기, 김정태, 김준환, 하기용, 양운호, 이충근, 곽강수, 박홍규, 남정권, 김정일, 한귀정, 조용식, 박영희, 한상욱, 김재록, 이상영, 최현구, 조승현, 박흥규, 안덕종, 정완규, 한상익, 김상열, 장기창, 오성환, 서우덕, 나지은, 김준영, 강항원

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Extend the shelf life of rice cake using visible light LED and LED tray von YOON WON BYONG, JUNG HWA BIN, HAN GWI JUNG

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Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same von CHOI, HYE SUN, SHIN, DONG SUN, BAEK, SEONG YEOL, HAN, GWI JUNG, YEO, SOO HWAN, PARK, HYE YOUNG

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Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same von CHOI, HYE SUN, SHIN, DONG SUN, BAEK, SEONG YEOL, HAN, GWI JUNG, YEO, SOO HWAN, PARK, HYE YOUNG

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METHOD OF PRODUCING NOT-HARDENED WAXY RICE CAKE AND WAXY RICE CAKE PRODUCED BY USING THE SAME von CHOI, HYE SUN, SHIN, DONG SUN, BAEK, SEONG YEOL, HAN, GWI JUNG, YEO, SOO HWAN, PARK, HYE YOUNG

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Process method of strawberry and processed food prepared using the same von KIM, HEE SUN, LEE, IN GYEONG, KIM, MYUNG HWAN, HAN, GWI JUNG

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METHOD OF PRODUCING NOT-HARDENED WAXY RICE CAKE AND WAXY RICE CAKE PRODUCED BY USING THE SAME von SHIN DONG SUN, CHOI HYE SUN, PARK HYE YOUNG, YEO SOO HWAN, HAN GWI JUNG, BAEK SEONG YEOL

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METHOD OF PRODUCING NOT-HARDENED WAXY RICE CAKE AND WAXY RICE CAKE PRODUCED BY USING THE SAME von CHOI, HYE SUN, SHIN, DONG SUN, BAEK, SEONG YEOL, HAN, GWI JUNG, YEO, SOO HWAN, PARK, HYE YOUNG

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Method of producing sliced rice cake storable for a long period in room temperature von JUNG HWA BYONG, CHOI YONG DOCK, CHO YONG SIK, CHUNG GU SIK, KIM KYUNG MI, RA HA NA, YOON WON BYONG, KIM HA YUN, LEE YUN JU, HAN GWI JUNG

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Preparation method of concentrated strawberry fruit drink exhibiting improved pigment stability and antioxidative activity von KIM, HEE SUN, LEE, IN GYEONG, KIM, MYUNG HWAN, HAN, GWI JUNG

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Method of producing not-hardened rice cake and rice cake produced by using the same von SHIN DONG SUN, CHOI HYE SUN, PARK HYE YOUNG, HWANG YOUNG, KANG MIN SOOK, CHA SUNG MI, HAN GWI JUNG, BAEK SEONG YEOL

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