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- Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract vol.37, pp.1, 2019, https://doi.org/10.22424/jmsb.2019.37.1.57
- 프로바이오틱스의 기능성과 안전성 vol.37, pp.2, 2019, https://doi.org/10.22424/jmsb.2019.37.2.94
- Physicochemical Properties of Puffed Snack Using Pellet Added with Ginseng Powder vol.23, pp.3, 2018, https://doi.org/10.13050/foodengprog.2019.23.3.186
- Antioxidant Properties and Diet-Related α-Glucosidase and Lipase Inhibitory Activities of Yogurt Supplemented with Safflower (Carthamus tinctorius L.) Petal Extract vol.41, pp.1, 2018, https://doi.org/10.5851/kosfa.2020.e88
- Antioxidant Effect and Sensory Evaluation of Yogurt Supplemented with Hydroponic Ginseng Root Extract vol.10, pp.3, 2018, https://doi.org/10.3390/foods10030639
- Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt vol.10, pp.9, 2018, https://doi.org/10.3390/antiox10091447