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| 1 |
Effects of Dietary Supplementation with a Compound Composed of Caffeine, Capsaicin, Sesamine, L-Carnitine, Banaba and Lotus on Human Autonomic Nervous System Activity and Lipid Oxidation
Kang, Sung-Hwun;Shin, Ki-Ok;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.173-178,
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| 2 |
Anti-inflammatory Activities of Coumarins Isolated from Angelica gigas Nakai on LPS-stimulated RAW 264.7 Cells
Ma, Yong-Fen;Jung, Jae-Yeon;Jung, Yu-Jung;Choi, Ji-Hye;Jeong, Woo-Sik;Song, Young-Sun;Kang, Jae-Seon;Bi, Kaishun;Kim, Myo-Jeong;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.179-187,
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| 3 |
Antioxidant and Oxygen Radical Scavenging Capacities of the Extracts of Pear Cactus, Mulberry and Korean Black Raspberry Fruits
Lee, Joon-Hee;Whang, Jung-Bin;Youn, Na-Ri;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.3, pp.188-194,
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| 4 |
Evaluation of the Biological Activity of Extracts from Star-Anise (Illicium verum)
Chung, Hai-Jung;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.195-200,
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| 5 |
Bioavailability of Fermented Korean Red Ginseng
Lee, Hyun-Jung;Jung, Eun-Young;Lee, Hyun-Sun;Kim, Bong-Gwan;Kim, Jeong-Hoon;Yoon, Taek-Joon;Oh, Sung-Hoon;Suh, Hyung-Joo;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.201-207,
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| 6 |
Relationship Between Nutrient Intake and Bone Mineral Density in 20∼30 Year-old Korean Women
Shin, Yoon-Jin;Kwun, In-Sook;Woon, Young-Jun;Kim, Yang-Ha;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.208-213,
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| 7 |
Comparison of Chemical Composition and Radical Scavenging Activity of Pomegranate Extracts from Different Growing Areas
Lee, Hyun-Jung;Cho, Hye-Jin;Lee, Hyun-Sun;Kwon, Ki-Han;Hong, Yang-Hee;Kim, Seon-Hee;Suh, Hyung-Joo;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.214-219,
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| 8 |
Inhibition of Browning and Preference Improvements of Dioscorea batatas through the Addition of Sugar Alcohols and Organic Acids
Lee, Myung-Ki;Yang, Hye-Jung;Kim, Byoung-Mok;Jo, Ae-Ri;Park, Young-Min;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.220-225,
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| 9 |
Effects of UV-C Irradiation on the Quality of Sunsik and Misutkaru during Storage
Chun, Ho-Hyun;Kim, Ju-Yeon;Kim, Hyun-Jin;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.226-232,
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| 10 |
Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear
Kim, Do-Dan;Lee, Young-Seung;Yoo, Byoung-Seung;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.233-239,
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| 11 |
Variation in Carotenoid Composition in Carrots during Storage and Cooking
Lim, Chae-Jin;Kim, Hyun-Young;Lee, Cheol-Ho;Kim, Yong-Ung;Back, Kyong-Whan;Bae, Jung-Myung;Lee, Shin-Woo;Ahn, Mi-Jeong;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.240-245,
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| 12 |
Determination and Prediction of Partition Coefficient Values (Kp) for Printing Ink Solvents on Cookie from the Kp of Each Cookie Ingredient
An, Duek-Jun;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.246-251,
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| 13 |
Properties of Cheonggukjang Fermented with Bacillus Strains with High Fibrinolytic Activities
Jeong, Woo-Ju;Lee, Ae-Ran;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.3, pp.252-259,
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| 14 |
Determination of Tocopherol Contents in Refined Edible Oils Using an HPLC Method
Hu, Jiang-Ning;Zhu, Xue-Mei;Adhikari, Prakash;Li, Dan;Kim, In-Hwan;Lee, Ki-Teak;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.260-264,
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| 15 |
Bifidobacterial Growth Stimulation by Lactobacillus casei via Whey Fermentation
Moon, Gi-Seong;
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The Korean Society of Food Science and Nutrition
, v.14, no.3, pp.265-268,
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