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  1. Detailansicht für Treffer 1 öffnen
    Hydrodistillation Extraction 방법으로 분리한 곤드레 정유의 향기 특성 : Flavor Characteristics of Gondre Essential Oil Separated by the Hydrodistillation Extraction Method
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 36 (2023), Heft 3, S. 163
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  2. Detailansicht für Treffer 2 öffnen
    쑥갓으로부터 추출한 정유의 휘발성 향기성분 분석 : Analysis of Volatile Flavor Components of the Essential Oil from Chrysanthemum coronarium var. spatiosum Bailey
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 35 (2022), Heft 3, S. 185
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  3. Detailansicht für Treffer 3 öffnen
    신선 및 건조된 수리취의 정유 성분 분석 : Analysis of Essential Oils Extracted from Fresh and Shade-dried Leaves of Synurus deltoides (Arr.) Nakai
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 34 (2021), Heft 2, S. 224
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  4. Detailansicht für Treffer 4 öffnen
    채취지역에 따른 미역취 정유의 화학적 성분 : Chemical Composition of the Essential Oils from Solidago virga-aurea var. asiatica Nakai with Different Harvesting Area
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 33 (2020), Heft 3, S. 257
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  5. Detailansicht für Treffer 5 öffnen
    약용식물 유래 정유성분 분석 및 산화 스트레스로부터 PC12 신경세포 보호 효과 : Chemical Composition and Protective Effect of Essential Oils Derived from Medicinal Plant on PC12 Neuro-cells Induced by Oxidative Stress
    이지연 ; 박정용 ; et al.
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 33 (2020), Heft 2, S. 215
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  6. Detailansicht für Treffer 6 öffnen
    곰취와 한대리곰취 정유의 화학적 성분 : Chemical Composition of the Essential Oils from Ligularia fischeri and Ligularia fischeri var. spiciformis
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 32 (2019), Heft 4, S. 284
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  7. Detailansicht für Treffer 7 öffnen
    구절초와 쑥부쟁이 정유의 휘발성 향기성분 분석 : Analyses of the Volatile Flavor Composition of Essential Oils from Chrysanthemum zawadskii var. latilobum Kitamura and Aster yomena Makino
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 31 (2018), Heft 3, S. 378
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  8. Detailansicht für Treffer 8 öffnen
    머위 정유의 화학적 성분 분석 및 수확 연도에 따른 주요 화합물 함량 비교 : Analyses of the Chemical Composition of Petasites japonicus (S. et Z.) Maxim Essential Oil and Comparison of the Major Compounds by Crop Year
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 30 (2017), Heft 1, S. 156
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  9. Detailansicht für Treffer 9 öffnen
    추출방법에 따른 미역취의 정유 성분 분석 : Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Extraction Methods
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 29 (2016), Heft 2, S. 153
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  10. Detailansicht für Treffer 10 öffnen
    수확 연도에 따른 쑥 정유의 주요 화합물 함량 변화 : The Variation of the Major Compounds of Artemisia princeps var. orientalis (Pampan) Hara Essential Oil by Harvest Year
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 28 (2015), Heft 4, S. 533
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  11. Detailansicht für Treffer 11 öffnen
    수확 시기에 따른 벌개미취 정유의 주요 화합물 함량 변화 : The Quantitative Changes of Major Compounds from Aster koraiensis Nakai Essential Oil by Harvesting Time
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 27 (2014), Heft 2, S. 194
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  12. Detailansicht für Treffer 12 öffnen
    우산나물 정유의 테르펜 화합물 분석 및 수확 연도에 따른 Sesquiterpene 화합물 변화 조사 : Analysis of the Terpenoids from Syneilesis palmata Essential Oil and the Variation of the Sesquiterpene Compounds by Harvest Year
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 26 (2013), Heft 2, S. 287
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  13. Detailansicht für Treffer 13 öffnen
    GC-MS를 이용한 씀바귀 및 좀씀바귀의 정유 성분 분석 : GC-MS Analyses of the Essential Oils from Ixeris dentate(Thunb.) Nakai and I. stolonifera A. Gray
    최향숙 ; Choi, Hyang-Sook
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 25 (2012), Heft 2, S. 274
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  14. Detailansicht für Treffer 14 öffnen
    국화 꽃 휘발성 향기성분의 식중독균에 대한 항균 작용 : Antibacterial Action against Food-Borne Pathogens by the Volatile Flavor of Essential Oil from Chrysanthemum morifolium Flower
    장미란 ; 서지은 ; et al.
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 23 (2010), Heft 2, S. 154
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  15. Detailansicht für Treffer 15 öffnen
    참깨의 볶음조건이 참깨박 정유성분의 휘발성 성분 패턴에 미치는 영향 : The Effects of Sesame Seed Roasting Conditions on Volatile Component Patterns of Essential Oils Obtained from Sesame Meals
    이장우 ; 윤여철 ; et al.
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 20 (2007), Heft 1, S. 9
    academicJournal
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  16. Detailansicht für Treffer 16 öffnen
    미나리과 허브식물의 향기성분 : Essential Oil Composition of Umbelliferous Herbs
    홍철운 ; 김명곤 ; et al.
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 14 (2001), Heft 1, S. 10
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  17. Detailansicht für Treffer 17 öffnen
    참쑥 정유의 항세균 및 항진균 효과 : Antibacterial and Antifungal Effect by Artemisia lavandulaefolia Essential Oil
    한규용
    In: 한국식품영양학회지 / The Korean journal of food and nutrition, Jg. 12 (1999), Heft 6, S. 559
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