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| 1 |
Prevention of Alloxan-induced Diabetes by Se-Methylselenocysteine Pretreatment in Rats: The Effect on Antioxidant System in Pancreas
Nam, Tack-Il;Park, Jung-Jin;Choi, Eun-Mi;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.95-101,
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| 2 |
The Comparative Immunomodulatory Effects of β-Glucans from Yeast, Bacteria, and Mushroom on the Function of Macrophages
Jang, Seon-A;Park, Sul-Kyoung;Lim, Jung-Dae;Kang, Se-Chan;Yang, Kwang-Hee;Pyo, Suh-Kneung;Sohn, Eun-Hwa;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.102-108,
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| 3 |
Radical Scavenging Activities of Korean Traditional Rice Wine, Takju
Hong, Yang-Hee;Bae, Song-Hwan;Jung, Eun-Young;Son, Heung-Soo;Shin, Kwang-Soon;Kwon, Ki-Han;Suh, Hyung-Joo;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.109-115,
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| 4 |
A Study on Body Image Perception and Obesity Stress by the Degree of Obesity in College Women
Lee, Ji-Eun;Kim, Jung-Hyun;Jung, In-Kyung;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.116-122,
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| 5 |
The Weight Reduction Effect of Yeast Hydrolysate-SR101 on Female College Students
Jung, Eun-Young;Son, Heung-Soo;Suh, Hyung-Joo;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.123-128,
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| 6 |
Optimization of Ultrasound-assisted Extraction of Phenolic Compounds from Salicornia herbacea Powder
Kim, Hui-Jeong;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.129-133,
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| 7 |
Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans
Kim, Seong-Yeong;Son, Heung-Soo;Oh, Sung-Hoon;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.134-141,
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| 8 |
Evaluation of Se Accumulation in the Production of Se-treated Soybean Sprouts and Mungbean Sprouts
Bai, Hong-Sook;Kim, Hyeong-Soo;Bai, Sung-Chul;Kim, Dae-Jin;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.142-147,
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| 9 |
Optimization of Jelly Made with Rubus coreanus (Bokbunja) Using Response Surface Methodology
Joo, Na-Mi;Lee, Sun-Mee;Jeong, Hee-Sun;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.148-155,
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| 10 |
Fermentation Characteristics for Extruded Hair of Tissue Cultured Mountain Ginseng
Ji, Yan-Qing;Yang, Hye-Jin;Tie, Jin;Kim, Mi-Hwan;Yang, Jae-Ghan;Chung, Ki-Wha;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.156-161,
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| 11 |
Screening of Lactobacilli Derived from Fermented Foods and Partial Characterization of Lactobacillus casei OSY-LB6A for Its Antibacterial Activity against Foodborne Pathogens
Chung, Hyun-Jung;Yousef, Ahmed E.;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.162-167,
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| 12 |
Constituents of the Essential Oil from Eclipta prostrata L.
Chang, Kyung-Mi;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.14, no.2, pp.168-171,
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