Keyword 'Antioxidant Potential' Publications

Seeds Treatment with Ginger (Zingiber officinals Rosc.) Extract Enhanced the Yield and Nutritional Value of Soybean Sprouts

Author(s): Mee-Jung Kim

Keywords: Nutrient, Antioxidant Potential, Ginger Extract, Soybean Sprouts

Abstract   References Volume 13 - Jan 2024 DOI: 10.18483/ijSci.2744

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Comparison of Quantity Characteristics and Antioxidant Potentials of Different Tea Extracts for In-flight Beverage

Author(s): Jae-il Kwon

Keywords: Antioxidant Potential, Black Tea, Green Tea, In-flight Beverage, Pu-erh Tea

Abstract   References Volume 10 - Dec 2021 DOI: 10.18483/ijSci.2539

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Comparison of Physicochemical Properties and Antioxidant Potential of Four Commercial Sauces

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Antioxidant Potential, Honey Mustard Sauce, Oyster Sauce, Physicochemical Property, Pork Cutlet Sauce, Sweet Chilli Sauce

Abstract   References Volume 10 - Jun 2021 DOI: 10.18483/ijSci.2471

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Color and Antioxidant Potential of Seasoning with Butternut Squash (Cucurbita moschata) Powder

Author(s): Hong Ahn, Il-Doo Kim

Keywords: Antioxidant Potential, Butternut Squash Powder, Color Value, Seasoning

Abstract   References Volume 10 - Apr 2021 DOI: 10.18483/ijSci.2464

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Quality Characteristics and Antioxidant Potential of Rice-Germ Rice Processed with Different Heat Treatments

Author(s): Myung-Gu Lee, Byong-Hee Chun, Sanjeev Kumar Dhungana, Jae-Jung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Heat Treatments, Quality Characteristics, Rice Germ

Abstract   References Volume 9 - Mar 2020 DOI: 10.18483/ijSci.2280

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Quality Characteristics and Antioxidant Potential of Wine Prepared with Peppers

Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Il-Doo Kim

Keywords: Green Pepper, Red Pepper, Wine, Quality Characteristics, Antioxidant Potential

Abstract   References Volume 7 - Oct 2018 DOI: 10.18483/ijSci.1807

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Eastern Prickly Pear (Opuntia humifusa Raf.) Power Enhanced the Quality of Korean Traditional Wine, Takju

Author(s): Young-Joon Choi, Sanjeev Kumar Dhungana, Il-Doo Kim

Keywords: antioxidant potential, Korean traditional wine, Opuntia humifusa, overall acceptance

Abstract   References Volume 7 - Jul 2018 DOI: 10.18483/ijSci.1750

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Hot Pepper Extract Enhanced the Quality Characteristics and Antioxidant Potentials of Scorched Rice Chips, Nuroong-gi

Author(s): Kil-Su Jang, Sanjeev Kumar Dhungana, Il-Doo Kim, Young-Joon Choi, Chan-Yong Kim

Keywords: Antioxidant Potential, Hot Pepper, Nuroong-gi, Overall Acceptance

Abstract   References Volume 7 - Jun 2018 DOI: 10.18483/ijSci.1678

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Influence of Peach (Prunus persica L. Batsch) Fruit Addition on Quality Characteristics and Antioxidant Activities of Beer

Author(s): Kyung-Mi Jung, San-Yeong Kim, Eun-Chul Seo, Hyung-Ill Lee, Oh-Heun Kwon, Hye-Ryun Kim, Sanjeev Kumar Dhungana, Yong-Sung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Beer, Overall Acceptance, Peach Fruit

Abstract   References Volume 6 - Aug 2017 DOI: 10.18483/ijSci.1411

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Addition of Green Pepper Enhanced Antioxidant Potential and Overall Acceptance of Beer

Author(s): Chan-Yong Kim, Kil-Su Jang, Oh-Hun Kwon, Su-Gyeong Jeon, Jung-Bae Kwon, Sanjeev Kumar Dhungana, Ji-Hye Mun, Yong-Sung Park, Il-Doo Kim

Keywords: Antioxidant Potential, Beer, Green Pepper, Quality Characteristic

Abstract   References Volume 6 - May 2017 DOI: 10.18483/ijSci.1288

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Issue June 2024

Volume 13, June 2024


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