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1989.3 - ÇöÀç : °æºÏ´ëÇб³ ³ó¾÷»ý¸í°úÇдëÇÐ ½ÄÇ°°øÇаú ÀüÀÓ°­»ç,Á¶±³¼ö,ºÎ±³¼ö,±³¼ö
1992.6 - 1993.6 : ÀϺ» ³ª°í¾ß´ëÇÐ ³óÇкΠ°´¿ø¿¬±¸¿ø
1993.6 - 1997.9 : ³óÇù ±â¼ú ÁöµµÀ§¿ø(½ÄÇ°°¡°ø)
1998.2 - 2000.2 : °æºÏ´ëÇб³ ±â¼÷»ç »ç°¨
1998.3 - ÇöÀç : ´ë±¸±¤¿ª½Ã À½½Ä¹®È­°³¼±À§¿ø
1998.3 - ÇöÀç : °æ»óºÏµµ ¿ì¼ö³ó»ê¹° ½ÉÀÇÀ§¿ø
2000.9 - ÇöÀç : ´ë±¸±¤¿ª½Ã ½ÄÇ°ÁøÈï±â±Ý½ÉÀÇÀ§¿ø
2000.6 - 8 : ÀϺ» ¾Æ¿À¸ð¸®»ê¾÷±â¼ú¼¾Å¸ ÃÊû ¿¬±¸¿ø
2002.6 - 8 : ÀϺ» ¸ÞÀÌÁ¶´ëÇÐ ¾àÇкΠ¹®ºÎ°úÇмº ÃÊû¿¬±¸¿ø
2003.2 - 2005.1 : °æºÏ´ëÇб³ ³ó¾÷»ý¸í°úÇдëÇÐ ½ÄÇ°°øÇаú ÇаúÀå
2008.1: ÀϺ»¸ÞÀÌÁ¶´ëÇÐ '¾àÇйڻç' ÇÐÀ§ Ãëµæ
2014.1.¢¦12. : Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸÀå
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- ½ÄÇ° Áß °Ç°­±â´É¼º ÀÎÀÚÀÇ ºÐ¸®, ºÐ¼® ¹× »ýü ¹ßÇö ±âÀÛ
- õ¿¬¹°¿¡ ÀÇÇÑ »ýü³ëÈ­Çö»óÀÇ Á¦¾î
- ½ÄÇ° ¹Ì·®¼ººÐ ¹× À§ÇØÀÎÀÚÀÇ ½Å¼Ó °ËÁö ºÐ¼®

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1. Hydroxyl Radical-scavanging Effects of Spices and Scavengers from Brown Mustard, Biosci. Biotech. Biochem, 61,pp.118-123(1997)
2. Effect of apple pomace on the liver damage in bromobenzene-treated rats. Food Sci. Biotechnol. 10(3), pp 278-281(2001)
3. The Physicochemical Quality of Charcoal Grilled Mackerals, J. Fd. Sci. 67(3),1255-1259, (2002)
4. Antioxidative Activity of Resveratrol and Its Derivatives Isolated from Seeds of Paeonia lactiflora, Biosci.Biotechnol. biochem., 66(9), pp.1990-1993( 2002)
5. Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves, Food Sci. Biotechnol. 11(4), pp. 407-411, 2002.

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1. ½ÄÇ°ºÐ¼®ÇÐ, 1995. ÀÏÀÏ»ç
2. ½ÄÇ°¿µ¾çÇÚµåºÏ, 2000. È¿ÀϹ®È­»ç

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2000.9¢¦ ÇöÀç : ´ë±¸±¤¿ª½Ã ½ÄÇ°ÁøÈï±â±Ý½ÉÀÇȸ ºÎÀ§¿øÀå

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Ochi Awards, Á¦2Â÷ ±¹Á¦±â´É¼º½ÄÇ°ÀÎÀÚÇÐȸ, ÀϺ»Çϸ¶¸¶Âê, 1995

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