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| 1 |
The Effect of Ground Cherry Extract on the Activity of Hepatic Aniline Hydroxylase in Mice
Lee, Sang-Il;Lee, Sang-Hee;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.61-65,
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| 2 |
Anti-Obesity Effect of Garlic-added Kochujang in 3T3-L1 Adipocytes
Kong, Chang-Suk;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.66-70,
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| 3 |
Effect of Onion Powder Supplementation on Lipid Metabolism in High Fat-cholesterol Fed SD Rats
Lee, Kyung-Hea;Kim, Yang-Ha;Park, Eun-Ju;Hwang, Hye-Jin;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.71-76,
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| 4 |
Free Radical Scavenging Activity of Methanol Extracts of Chungkukjang
Seo, Kyoung-Chun;Noh, Jeong-Sook;Yi, Na-Ri;Choi, Ji-Myung;Cho, Eun-Ju;Han, Ji-Sook;Song, Yeong-Ok;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.77-83,
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| 5 |
Protective Effects of Chungkookjang Extract on High Glucose Induced Oxidative Stress in LLC-PK1 Cells
Yi, Na-Ri;Seo, Kyoung-Chun;Choi, Ji-Myung;Cho, Eun-Ju;Song, Young-Ok;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.84-89,
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| 6 |
Protective Effect of Chungkukjang from Sunchang Province against Cellular Oxidative Damage
Choi, Ji-Myung;Yi, Na-Ri;Seo, Kyoung-Chun;Han, Ji-Sook;Song, Young-Ok;Cho, Eun-Ju;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.90-94,
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| 7 |
The Comparison of Nutrient Intakes and Blood Profiles between Male Smokers and Non-Smokers
Shin, Kyung-Ok;Ahn, Chang-Hoon;Hwang, Hyo-Jeong;Choi, Kyung-Soon;Lee, Jeong-Sig;Chung, Keun-Hee;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.95-103,
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| 8 |
Analysis of Temperature Effects on Microbial Growth Parameters and Estimation of Food Shelf Life with Confidence Band
Park, Jin-Pyo;Lee, Dong-Sun;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.104-111,
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| 9 |
Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation
Seog, Eun-Ju;Kim, Hui-Jeong;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.112-116,
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| 10 |
Physical Characteristics and Consumer Acceptance of Tofu as Influenced by Water Dropwort
Seog, Eun-Ju;Kim, Hye-Ran;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.117-121,
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| 11 |
Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil
Chang, Kyung-Mi;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.122-127,
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| 12 |
Comparison of Volatile Aroma Components from Saussurea lappa C.B. Clarke Root Oils
Chang, Kyung-Mi;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.128-133,
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| 13 |
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Kim, Ji-Sang;Lee, Young-Soon;
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The Korean Society of Food Science and Nutrition
, v.13, no.2, pp.134-137,
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