ScholarWorks@Hanyang University: Om, Ae Son

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Om, Ae Son (엄애선)

COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)

Research Area: 식품위생, 독성학

Tel 02-2220-1203
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Salmonella:3||Antioxidant:3||Copepod:3||Bamboo salt:3||Chlorella vulgaris:3||antioxidant:3||Rotenone:3||Apoptosis:3||Infant formula:2||detection:2||Environmentalfriendly organic materials:2||BDE47:2||SOD:2||nutrition label:2||flavonoids:2||antiobesity:2||βglucan:2||antioxidant enzyme:2||가공계수:2||HITT15 cell:2||Lung cancer:2||건고추:2||interdigitated microelectrode:2||ROS:2||로테논:2||Bax:2||Rapid detection kit:2||Tigriopus japonicus:2||Bcl2:2||radical scavenging activity:2||rats:2||ACF:2||홍고추:2||Rats:2||Colon carcinogenesis:2||cadmium:2||Ailanthus altissima:2||Matrine:2||milk:2||Paracyclopina nana:2||Cytokine:1||DFI agar:1||DNL pathways:1||DPPH:1||De novo lipogenesis:1||Defecation:1||Degradable plastics:1||Diabetes:1||Dietary Behavior:1||Dietary atherogenic index:1||Dietary fiber:1||Dried chilli pepper:1||Ecdysone signaling:1||Edible plants:1||Education of hand washing:1||Effect of ginger:1||Endocrine disruptors:1||Exocytosis:1||F agar:1||FFQ Hypothesisdriven index:1||Fat:1||Female:1||Flavonoid:1||Food Frequency:1||Food additives:1||Food packaging:1||Food sources:1||GC/MS:1||Genistein:1||Ginger:1||HACCP:1||HITT15 cells:1||HPLC:1||HPLCICPMS:1||HPLC/MS/MS:1||Hand safety:1||Health Functional Food Law:1||Health functional food:1||Heavy metal:1||HepG2:1||Hepatotoxicity:1||Hijiki (Hizikia fusiforme):1||Human astrocyte U373MG:1||Hypertension:1||Hypothesisdriven dietary pattern:1||ICPMS:1||Illegal compounds:1||Immunomodulation:1||Inhibitor:1||Insulinlike peptide 1:1||Keywords: Impedimetric biosensor:1||Kimchi:1||Korean soy sauce:1||Lactic acid bacteria:1||Lactobacillus plantarum:1||Lipogenesis:1||MAPK pathways:1||MG63 cell:1||MIC:1||MMP13:1||Maximum level:1||Metaanalysis:1||Methodology:1||Microbial contamination:1||Microbiological analysis:1||Microorganisms:1||Migration:1||Military Food Services:1||Milk:1||Monitoring:1||Mouse splenocyte:1||Multiphase flow:1||Neuron:1||Neurophil:1||Nitrocellulose membrane:1||Nuclear receptor:1||Numerical analysis:1||Nutrient standard regulations:1||Nutrition Education:1||Nutrition label:1||O/X Checklist:1||OC:1||ORP:1||OSAR:1||Obesity:1||Oral administration:1||Osteoblast:1||Other processed products:1||Oxidative damage:1||Oxidative stress:1||Personal hygiene:1||Petasites japonicas:1||Phytochemical:1||Preschool children:1||Processing factor:1||Protein:1||Prunus mume:1||QSAR:1||R&:1||RNAseq:1||Radical scavenging activity:1||Rat:1||Recycling:1||Reduction factor:1||Retort food:1||Revision:1||Risk Assessment:1||Risk Index:1||Risk assessment:1||Rubus coreanus Miq. extracts:1||Rubus coreanus Miquel leaves and stems:1||S. enteritidis:1||Sargassum horneri:1||School meal service:1||Shift work:1||Soy sauce:1||Standard regulations:1||Staphylococcus aureus:1||TIMP:1||Total sugar content:1||Traditional Food Culture Education:1||Transcriptome:1||U373MG cell:1||UV detector:1||Vegetable powder:1||Weissella cibaria:1||Whole grain:1||Wild edible vegetable:1||Xenobiotics metabolism:1||aflatoxin B1:1||alloxan:1||antibioticfree poultry:1||antidiabetes:1||antimicrobial resistance:1||apple juice:1||ascorbic acid:1||beef:1||binding:1||bioequivalence test:1||biosensor:1||body mass index:1||bone health:1||bone metabolism:1||bone mineral density:1||cIMT:1||calcium intake:1||chilli pepper:1||daidzein:1||degradation:1||dietary factor:1||dried chilli pepper:1||ethyl carbamate:1||extendedspectrum betalactamase:1||fast protein liquid chromatography (FPLC):1||fat content:1||fat mass:1||ferrous iron:1||fucose:1||fucose analysis method:1||glycerol:1||hydrodynamic cavitation:1||hypolipidemic:1||immunosensor:1||impedimetric:1||iron:1||lead toxicity:1||lipid lowering:1||liver:1||liver toxicity:1||manufacturing process:1||meat market type:1||metallothionein:1||microbial contamination:1||microorganism:1||milk products:1||mineral analysis:1||multilocus sequence typing:1||multiple linear regression:1||mushroom:1||mycotoxin:1||nutrient change:1||nutrition composition:1||nutrition emphasized foods:1||nutrition emphasized product:1||nutrition labeling:1||obesity:1||osteoporosis:1||oxidative stress:1||p21:1||p53:1||patulin:1||pear juice:1||peroxisome proliferatoractivated receptor:1||plasmaactivated water (PAW):1||prevalence:1||processing factor:1||purification:1||quantitative structureactivity relationship:1||questionnaire:1||realtime PCR:1||red pepper powder:1||repeated dose toxicity:1||residue:1||retort food:1||saturated fatty acid content:1||separation:1||single dose toxicity:1||small and mediumsized dairy farms:1||soy isoflavone:1||staphylococcal enterotoxin B (SEB):1||stem:1||sterilization:1||tiropramide:1||toxin typing:1||trans fatty acid content:1||triglyceride:1||vaginal cleansing effect:1||vaginitis(suspected) patients:1||validation:1||vitamin C:1||βglucuronidas:1||감소계수:1||개정:1||건강기능식품:1||건강기능식품법:1||공동형상:1||다상유동:1||마트린:1||수치해석:1||위해도:1||위해성 평가:1||잔류분석:1||친환경유기농자재:1||reactive oxygen species (ROS):1||ALP:1||AMPactivated protein kinase:1||Aflatoxin B1:1||Aged black garlic extract:1||Agricultural foods:1||Allium sativum L:1||Alloxan:1||Analysis:1||Antiinflammatory:1||Anticancer:1||Antidiabetes:1||Antimicrobials:1||Antioxidative effect:1||Arsenic:1||Arsenic speciation:1||Arsenic toxicity:1||Avidinbiotin interaction:1||Azadirachta indica extract:1||Azadirachtin:1||Balanced diet:1||Bjerkandera adusta:1||CODEX:1||Caffeine content:1||Calcium:1||Canavalia gladiata:1||Carcinogenesis:1||Cavitation:1||Cell cytotoxicity:1||Cereals:1||Chilli pepper:1||Chrysanthemum cornarium L. var. spatiosum:1||Clostridium perfringens:1||Coffee shops:1||Cold brew coffee:1||Constipation:1||Contaminants:1||Corn:1||Cronobacter:1||Cyclopoid copepod:1||

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