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Dive into the research topics where Eun-Ju Song is active.

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Featured researches published by Eun-Ju Song.


Korean Journal of Medicinal Crop Science | 2012

Cytotoxicity of Methanol Extracts from Cudrania tricuspidata Bureau

So-Ra Choi; Dong-Hyun You; Ik Jang; Min-Sil Ahn; Eun-Ju Song; Sang-Young Seo; Min-Kyung Choi; Young-Sun Kim; Myung-Kon Kim; Dong-Geun Choi

In order to develop as a natural source of anticancer materials of Cudrania tricuspidata, the cytotoxicity of methanol extracts by harvesting parts and times against 8 cell lines including 293 (normal kidney cells) and A-431 (epidermoid carcinoma cells) were investigated using MTT assay. All harvesting parts had hardly cytotoxicity against 293. And methanol extracts of stem bark and root bark showed very high cytotoxicities against 7 cancer cell lines. The cytotoxicity was the highest against HeLa (cervix adenocarcinoma cells) and followed by MCF-7 (breast adenocarcinoma cells), AGS (stomach adenocarcinoma cells), HT-29 (colon adenocarcinoma cells), HepG2 (hepatoblastoma cells), A549 (lung carcinoma cells) and A-431. By the way, leaf extract had a cytotoxicity against only AGS and ripe fruit extract had no cytotoxicity. Among harvesting times, the cytotoxicity of root bark were high from April to September but that of stem bark showed a little difference. These results showed that anticancer activities of Cudrania tricuspidata extracts were eventful changes by harvesting parts and times.


Journal of Agricultural Science and Technology: B | 2018

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

In-Sok Lee; Young-Eun Song; Eun-Ju Song; So-Ra Choi; Hyun-Ah Han; Ki-Kwon Lee

This study was performed to investigate the physicochemical properties of oat chocolate. Oat samples were roasted at various temperatures (0, 80, 120, 160 and 200 °C) for 15 min. Oat chocolates were made by using three natural antioxidants (green tea, lavender and cactus). The acid value, Hunter’s color, pH, total acidity and sensory evaluation of oat chocolates were determined. Results showed that the acid value of roasted oat flour significantly decreased with increasing roasting temperature. Its sensorial characteristics, such as color, taste, smell and overall preference were increased relative to a temperature rise. As for oat chocolate mixture, its acid value significantly decreased as more antioxidants were added (p < 0.05). The lowest acid value was recorded with chocolate lavender flour after 7 d at 1%. Findings showed that the sensory characteristics of products containing antioxidants, such as green tea and cactus, were superior to the control treatment within 7 d. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among three antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as the optimal antioxidant to make high-quality oat chocolate. An end product by mixing green tea (0.5%) and oat was made. With respect to Hunter’s color L (whiteness), a (redness) and b (yellowness), L and a levels were higher when green tea was added. However, an opposite result was expressed in b level. In terms of pH value and total acidity, the control (without antioxidant) and product with 0.5% green tea (G-0.5) were statistically identical with each other. There was difference in acid value among specimens. The acid value of G-0.5 was lower than that of the control up to 7 d, resulting in lower acid value than the ready-made product (D-Co.). When sensory characteristics were assessed, G-0.5 scores were higher than other specimens, including the control and ready-made products (D-Co. and H-Co.) up to 6 d after the manufacturing date. As a result, the addition of 0.5% green tea increased the antioxidative effect, as well as the sensory acceptability of oat chocolate.


The Korean Journal of Crop Science | 2006

The Rice Quality and Chemical Characteristics Affected by Moisture Content and Drying Delay Time after Harvest in Rice

Suk-Ju Kwon; Eun-Ju Song; Young-Rip Kwon; Dong-Chil Choi; Yeong-Geun Choi; Tae-Oh Kwon


The Korean Journal of Crop Science | 2017

Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions

In-Sok Lee; Young-Eun Song; Hyun-Ah Han; Eun-Ju Song; So-Ra Choi; Ki-Kwon Lee


The Korean Journal of Food And Nutrition | 2016

Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods

Young-Eun Song; So-Ra Choi; Eun-Ju Song; Sang-Young Seo; In-Sok Lee; Hyun-Ah Han; Ki-Kwon Lee; Young-Ju Song; Young-Hoi Kim; Myung-Kon Kim; Shin-Young Park


한국작물학회 학술발표대회 논문집 | 2008

The Biological Variation of Rice(Oryza Sativa L.) under Upland and Lowland Condition

Eun-Ju Song; Suk-Ju Kwon; Young-Rip Kwon; Nam-Ki Oh


한국작물학회 학술발표대회 논문집 | 2007

Construction of Chloroplast Transformation Vector system and Expression of aadA selection marker in Transgenic Chrysanthemum

Chan-Ho Kang; Soo-Gon Han; Eun-Ju Song


한국작물학회 학술발표대회 논문집 | 2007

The Biological Characteristics of Genetic Transformants of Chrysanthemum with Cold Regulated Genes

Eun-Ju Song; Soo-Gon Han; Chan-Ho Kang; I. Y. Choi; Dae-Hyang Kim; Nam-Ki Oh


한국작물학회 학술발표대회 논문집 | 2007

The Molecular cloning of chloroplast transformation border sequence from Brassica napus "Youngsan"

Chan-Ho Kang; Soo-Gon Han; Eun-Ju Song


한국작물학회 학술발표대회 논문집 | 2004

Changes of Yield and Rice Quality on Cultivation method and Cultivation time in Rice

Eun-Ju Song; Suk-Ju Kwon; Young-Rip Kwon; Dong-Chil Choi

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Myung-Kon Kim

Chonbuk National University

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Young-Hoi Kim

Chonbuk National University

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