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1 . Academic Journal
Analysis of the Total Polyphenol, Flavonoid, and Phenolic Acid Contents in Three Different Leaf Types of Lepidium sativum
저자
by
Gia Han Tran
;
Hyejin Cho
;
Hak-Dong Lee
;
Chang-Dae Lee
;
Jeehyoung Shim
, et al.
소스
Natural Product Sciences
. 2023-12 29(4):235-241
Full Text (DBPIA)
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7 . Academic Journal
Quantitative analysis of capsaicinoids in Capsicum annuum using HPLC/UV
저자
by
Gia Han Tran
;
Hyejin Cho
;
Chohee Kim
;
Ohyeol Kweon
;
Jun Yeon Park
, et al.
소스
Journal of Applied Biological Chemistry, 66(0), pp.320-327 Dec, 2023
Full Text (KISS)
KCI 등재 저널
Scopus
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7 . Academic Journal
Quantitative analysis of coumarins in Artemisia keiskeana and A. stolonifera using HPLC/PDA
저자
by
Gia Han Tran
;
Hyejin Cho
;
Jae Min Chung
;
Sanghyun Lee
.
소스
Journal of Applied Biological Chemistry, 66(0), pp.244-249 Dec, 2023
Full Text (KISS)
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6 . Academic Journal
최고경영진의 인지적 특성과 최고경영자 특성이 R&D투자에 미치는 영향
The Effects of TMT’s Cognitive Traits and CEO Factors on R&D Investment
저자
by
조혜진 / Hyejin Cho
;
홍가혜 / Gahye Hong
.
소스
지식경영연구 / Knowledge Management Research
. Jun 30, 2023 24(2):65
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4 . Academic Journal
Antioxidant Activity of Vitex rotundifolia Seeds and Phytochemical Analysis Using HPLC-PDA
저자
by
Hyejin Cho
;
Hak-Dong Lee
;
Jae Min Chung
;
Sanghyun Lee
.
소스
Natural Product Sciences
. 2023-03 29(1):1-9
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6 . Academic Journal
Structure Determination of Heishuixiecaoline A from Valeriana fauriei and Its Content from Different Cultivated Regions by HPLC/PDA Analysis
저자
by
Hyejin Cho
;
Ki Hyun Kim
;
Sin Hee Han
;
Hak-Jae Kim
;
Ik-Hyun Cho
, et al.
소스
Natural Product Sciences
. 2022-12 28(4):181-186
Full Text (DBPIA)
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7 . Academic Journal
물의 양과 반죽시간이 알레르기 저감밀 오프리 밀가루의 생면 제조 적성에 미치는 영향
Effects of water amount and mixing time on fresh noodle-making performance of low-allergy wheat ‘O-free’ flour
저자
by
조혜진 / Hyejin Cho
;
김형섭 / Hyungseop Kim
;
문유진 / Yujin Moon
;
김정언 / Jeongeon Kim
;
권미라 / Meera Kweon
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Dec 31, 2022 38(6):367
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7 . Academic Journal
통밀빵 제조에 적합한 통밀가루 품질지표 규명
Exploring the quality parameters of whole wheat flour suitable for making whole wheat bread
저자
by
조혜진 / Hyejin Cho
;
문유진 / Yujin Moon
;
백나연 / Nayeon Baek
;
샤톈이 / Tianyi Xia
;
권미라 / Meera Kweon
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Apr 30, 2022 38(2):120
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7 . Academic Journal
Development of an Analytical Approach for the Utilization of Edible Tree Sprouts
저자
by
Jungwon Choi
;
Juree Kim
;
Hak-Dong Lee
;
Hyejin Cho
;
Leo Adrianne Paje
, et al.
소스
Natural Product Sciences
. 2022-03 28(1):27-32
Full Text (DBPIA)
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7 . Academic Journal
알러지 저감밀 오프리 밀가루의 품질 특성과 제빵 및 제면 적성
Quality of Low Allergy Wheat ‘O-free’ Flour and Its Bread- and Noodle-making Performance
저자
by
문유진 / Yujin Moon
;
조혜진 / Hyejin Cho
;
백나연 / Nayeon Baek
;
샤톈이 / Tianyi Xia
;
권미라 / Meera Kweon
.
소스
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci)
. Dec 31, 2021 37(6):492
Full Text (KISS)
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