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| 1 |
Formation Kinetic Study of Thermal Products of Tocopherols
Chung, Hae-Young;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.131-134,
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| 2 |
Antibacterial Activities of Phenolic Components from Camellia sinensis L. on Pathogenic Microorganisms
Shin, Jung-Sook;Chung, Ha-Sook;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.135-140,
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| 3 |
Cordycepin (3'-deoxyadenosine) Has an Anti-platelet Effect by Regulating the cGMP-Associated Pathway of Human Platelet Activation
Cho, Hyun-Jeong;Rhee, Man-Hee;Cho, Jae-Youl;Kim, Hyeong-Soo;Ok, Woo-Jeong;Kang, Hee-Jin;Park, Hwa-Jin;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.141-147,
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| 4 |
Cyanidin and Cyanidin-3-O-β-D-glucoside Suppress the Inflammatory Responses of Obese Adipose Tissue by Inhibiting the Release of Chemokines MCP-1 and MRP-2
Choe, Mi-Ran;Kang, Ji-Hye;Yoo, Hoon;Yang, Chae-Ha;Kim, Mi-Ok;Yu, Ri-Na;Choe, Suck-Young;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.148-153,
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| 5 |
Obesity, Biochemical Indices and Nutrient Intakes in Hypertensive Type Ⅱ Diabetes Mellitus
Jeong, Eun;Ro, Hee-Kyung;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.154-159,
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| 6 |
Effects of Onion Powder and Baking Temperature on the Physicochemical Properties of Cookies
Kim, Hye-Ran;Seog, Eun-Ju;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.160-166,
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| 7 |
Reduction of Microflora in the Manufacture of Saengshik by Hygienic Processing
Bang, Woo-Seok;Eom, Young-Rhan;Oh, Deog-Hwan;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.167-172,
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| 8 |
Antioxidant Activity of γ-Oryzanol and Synthetic Phenolic Compounds in an Oil/Water (O/W) Emulsion System
Kim, Joo-Shin;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.173-176,
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| 9 |
Free Radical Scavenging Activity and Inhibition of Linoleic Acid Peroxidation of Commercial Tocotrienol Fraction
Kim, Joo-Shin;Chung, Hau-Yin;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.177-180,
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| 10 |
Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
Kim, Yun-Jung;Nam, Sa-Uk;Chae, Hyeon-Seok;Lee, Seoung-Gyu;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.181-184,
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| 11 |
Effect of Strawberry Puree on the Physicochemical Properties of Kochujang
Kim, Hui-Jeong;Seog, Eun-Ju;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.12, no.3, pp.185-189,
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