논문

[국제 전문 학술지]

Correlation of attention deficit hyperactivity disorder with gut microbiota according to the dietary intake of Korean elementary school. 2022. PLoS One. https://doi.org/10.1371/journal.pone.0275520

Butyrate modulates mucin secretion and bacterial adherence in LoVo cells via MAPK signaling. 2022. PLoS One. https://doi.org/10.1371/journal.pone.0269872

Imbalanced dietary intake alters the colonic microbial profile in growing rats. 2021. PLoS One. https://doi.org/10.1371/journal.pone.0253959

Development of livestock feed additives using porcine blood cells. 2021. Journal of Animal Physiology and Animal Nutrition. https://doi.org/10.1111/jpn.13498

Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats. 2019. Korean Society for Food Science of Animal Resources. 39, 980-987.

Hypoallergenic and physicochemical properties of the A2 b-casein fraction of goat milk. 2017. Korean Society for Food Science of Animal Resources. 37, 941-948.

Evaluation of the digestibility of korean hanwoo beef cuts using the in vitro physicochemical upper gastrointestinal system. 2017. Korean Society for Food Science of Animal Resources. 37, 682-689.

Purification and anti-pathogenic properties of immunoglobulin concentrates from porcine blood. 2017. Korean Society for Food Science of Animal Resources. 37, 743-751.

Hydrolysis by alcalase improves hypoallergenic properties of goat milk protein. 2016. Korean Society for Food Science of Animal Resources. 34, 516-522.

In vitro effects of dietary inulin on human fecal microbiota and butyrate production. 2015. Journal of Microbiology and Biotechnology. 25, 1555-1558.

Butyrate modulates bacterial adherence on LS174T human colorectal cells by stimulating mucin secretion and MAPK signaling pathway. 2015. Nutrition Research and Practice. 9, 343-349.


[국내 전문 학술지]
Analysis of nutrients and antioxidants of sterilized and non-heat-pressed perilla oil. 2022. Korean journal of food science and technology. 54, 264-271.

The nutritional functions and physiological activities of rose hip (Rosa canina fruits): A systematic review. 2022. Korean journal of food science and technology. 54, 369-376.

A Study on the Relationship between Dietary Patterns and the Subjective Stress Perception of Korean Adult Men: Based on the Korea National Health and Nutrition Examination Survey, 2014~2016. 2022. Journal of the Korean dietetic association. 28, 85-98.

Studies on the general analysis and antioxidant component analysis of Chenopodium album var. centrorubrum and biochemical analysis of blood of mice administered C. album. 2019. Korean journal of food science and technology. 51, 492-498.

Estimation of Digestibility of Hanwoo Cuts Using In Vitro Physicochemical Gastroduodenal System. 2018. Journal of the Korean Society of Food Science and Nutrition. 47, 1029-1035.

Comparison of Components and Antioxidant Activity of Cherry, Aronia, and Maquiberry. 2018. The Korean journal of food and nutrition. 31, 729-736.

Enhancement of Viability of Weissella cibaria CMU by Low-Temperature Encapsulation. 2018. Journal of milk science and biotechnology. 171-177.

Analysis of the General Components of Acorns and Effects of Acorn Extracts and High-Fat Diet Supplements on the Blood Lipid Factor and Cytokine Levels in Mice. 2017. The Korean journal of food and nutrition. 30, 148-155.

The Commercial Value of Goat Milk in Food Industry. 2016. Journal of milk science and biotechnology. 34, 173-180.

Effects of Pyroligneous Liquor on Olive, Flaxseed and Perilla Oils in Lipid Metabolism of Mice. 2013. The Korean journal of food and nutrition. 26, 242-248.

A Study on the Differences in the Dietary Habits, Nutrient Intake and Health Status of Vegetarian (Lacto-Ovo Vegetarian) and Non-Vegetarian Korean Elementary School Children. 2011. Journal of the Korean Society of Food Science and Nutrition. 40, 416-425.

Study on the Dietary Habit, Nutrient Intake, and Health Status According to Their Majors Among College Women in Sahmyook University. 2010. Journal of the Korean Society of Food Science and Nutrition. 39, 826-836.