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1 . Academic Journal
Identification and preliminary structure–activity relationship of brain-penetrant quinoxaline-based compounds with in vitro anti-glioblastoma activity
저자
by
안서현
;
김은혜
;
이채미
;
남윤채
;
이주연
, et al.
소스
Bulletin of the Korean Chemical Society, 44(11), pp.932-938 Nov, 2023
Web of Science
Scopus
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7 . Academic Journal
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
저자
by
최유리
;
김수환
;
이채미
;
이동훈
;
이채윤
, et al.
소스
(2023): 272-286.
Full Text(스콜라)
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7 . Academic Journal
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
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by
최유리
;
김수환
;
이채미
;
이동훈
;
이채윤
, et al.
소스
Food Science and Preservation, 30(2), pp.272-286 Apr, 2023
Open Access (KCI)
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7 . Dissertation/ Thesis
유산균 발효 양파 착즙액 첨가 한식간장 개발 / Development of traditional Korean soy sauce with added fermentation of onion juice by lactic acid bacteria
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by
이채미
.
소스
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3 . Academic Journal
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
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by
이채미
;
김수환
;
정재희
;
최유리
;
이동훈
, et al.
소스
Food Science and Preservation, 29(6), pp.976-988 Oct, 2022
Open Access (KCI)
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7 . Academic Journal
유산균에 의한 양파 착즙액의 발효효과와 이화학적 특성
Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties
저자
by
김수환
;
이채미
;
정재희
;
최유리
;
이동훈
, et al.
소스
한국식품과학회지, 54(4), pp.445-454 Aug, 2022
Full Text (DBPIA)
Scopus
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7 . Academic Journal
한국어 ‘밥’의 의미와 한국어 교육적 접근
A Study on the Meanings of the Korean Word ‘pap’ and Korean Language Educational Approach
저자
by
이채미
;
김억조
.
소스
국어교육연구, 0(79), pp.77-107 Jun, 2022
Open Access (KCI)
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4 . Academic Journal
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성
Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
저자
by
정재희
;
김수환
;
이채미
;
최유리
;
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, et al.
소스
Food Science and Preservation, 29(3), pp.494-508 Jun, 2022
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7 . Academic Journal
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
저자
by
김수환
;
우효경
;
최유리
;
이채미
;
정재희
, et al.
소스
Food Science and Preservation, 29(2), pp.263-275 Apr, 2022
Open Access (KCI)
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7 . Academic Journal
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
저자
by
우효경
;
이채미
;
정재희
;
최병국
;
허창기
.
소스
Food Science and Preservation, 28(5), pp.646-653 Aug, 2021
Open Access (KCI)
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