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| 1 |
Effect of Garlic and Aged Black Garlic on Hyperglycemia and Dyslipidemia in Animal Model of Type 2 Diabetes Mellitus
Seo, Yeong-Ju;Gweon, Oh-Cheon;Im, Ji-Eun;Lee, Young-Min;Kang, Min-Jung;Kim, Jung-In;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.1-7,
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| 2 |
Hypoglycemic Effect of Fermented Soymilk Extract in STZ-induced Diabetic Mice
Yi, Na-Ri;Hwang, Ji-Young;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.8-13,
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| 3 |
Effect of N-Acetylcysteine on the Matrix Metalloproteinases and Their Inhibitors in Carbon Tetrachloride-Induced Hepatotoxicity
N, Kamalakkannan;Al-Numair, Khalid S.;Al-Assaf, Abdullah H.;Al-Shatwi, Ali A.;Vp, Menon;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.14-20,
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| 4 |
Antioxidant Activity of Solubilized Tetraselmis suecica and Chlorella ellipsoidea by Enzymatic Digests
Lee, Seung-Hong;Chang, Dong-Uk;Lee, Bae-Jin;Jeon, You-Jin;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.21-28,
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| 5 |
Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang
Ryu, Bog-Mi;Ryu, Seung-Hee;Kim, Mi-Jeong;Lee, Young-Soon;Moon, Gap-Soon;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.29-36,
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| 6 |
Protective Activity of Seolitae Chungkukjang Added with Green Tea against Cellular Oxidative Stress induced by AAPH
Park, Hyun-Young;Lee, Hee-Seob;Cho, Eun-Ju;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.37-42,
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| 7 |
Evaluation of Phytochemical Composition and Antioxidant Capacity in Various Leafy Vegetables
Lee, Joon-Hee;Lee, Sun-Young;Lee, Hyang-Jung;Kim, Young-Jun;Koh, Kyung-Hee;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.43-48,
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| 8 |
Isolation of Pentacyclic Triterpenoids from Semi-fermented Tea and Its Effects on Oxidative Stress
Chung, Ha-Sook;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.49-53,
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| 9 |
Improvement of the Functional and Organoleptic Properties of the Fermented Soymilk with Bacillus subtilis 2829PNU015 in Addition of Corni fructus Extracts
Seo, Kyoung-Chun;Choi, Kyung-Ha;Noh, Jeong-Sook;Kim, Mi-Jin;Song, Yeong-Ok;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.54-59,
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| 10 |
Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies
Chung, Hai-Jung;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.60-65,
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| 11 |
Consumer Perception and Sensory Characteristics of Cookies Incorporated with Strawberry Powder
Lee, Jun-Ho;Kim, In-Young;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.66-70,
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| 12 |
Texture and Storage Stability of Tofu Incorporated with Rhynchosia volubilis
Lee, Jun-Ho;Ahn, Mi-Jung;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.71-75,
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| 13 |
Effect of Refrigerated and Thermal Storage on the Volatile Profile of Commercial Aseptic Korean Soymilk
Kim, Hun;Cadwallader, Keith R.;Jeong, Eun-Jeong;Cha, Yong-Jun;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.76-85,
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| 14 |
Free Radical Scavenging Activity of Butanol Fraction from the Fruit of Citrus junos
Cho, Eun-Ju;Li, Li;Piao, Xiang-Lan;Lee, Sang-Hyun;Kim, Hyun-Young;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.86-89,
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| 15 |
Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain
Jeong, Woo-Ju;Kwon, Gun-Hee;Lee, Ae-Ran;Park, Jae-Yong;Lee, Mee-Ryung;Chun, Ji-Yeon;Cha, Jae-Ho;Song, Young-Sun;Kim, Jeong-Hwan;
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The Korean Society of Food Science and Nutrition
, v.14, no.1, pp.90-93,
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