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| 1 |
The Hypocholesterolemic Effects of Soymilk Fermented with Bacillus subtilis Compared to Soymilk with Cheonggukjang Powder in Apolipoprotein E Knockout Mice
Seo, Kyoung-Chun;Kim, Mi-Jin;Hong, Sun-Hee;Cha, So-Yeon;Noh, Jeong-Sook;Kim, Mi-Jeong;Song, Yeong-Ok;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.83-87,
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| 2 |
Effects of Red Ginseng Intake on Muscle Injury Due to Eccentric Exercise
Jung, Hyun-Lyung;Kim, Bong-Seok;Lee, Chong-Do;Na, Hyun-Jong;Kim, Sung-Su;Kim, Young-Chan;Kang, Ho-Youl;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.88-91,
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| 3 |
Luteolin and Chicoric Acid, Two Major Constituents of Dandelion Leaf, Inhibit Nitric Oxide and Lipid Peroxide Formation in Lipopolysaccharide-Stimulated RAW 264.7 Cells
Park, Chung-Mu;Park, Ji-Young;Song, Young-Sun;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.92-97,
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| 4 |
Comparison of Functional Constituents and Biological Activity of the Seed Extracts from Two Mulberry Fruits
Kim, Eun-Ok;Yu, Myeong-Hwa;Lee, Yu-Jin;Leem, Hyun-Hee;Kim, Shin-Ae;Kang, Dae-Hun;Choi, Sang-Won;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.98-104,
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| 5 |
Microbial Conversion of Ginsenoside from the Extract of Korean Red Ginseng (Panax ginseng) by Lactobacillus sp.
Cho, Hye-Jin;Jung, Eun-Young;Oh, Sung-Hoon;Yoon, Brian;Suh, Hyung-Joo;Lee, Hyun-Sun;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.105-112,
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| 6 |
Changes in Nutritional Components throughout Germination in Paddy Rice and Brown Rice
Oh, Sea-Kwan;Hwang, Pil-Seong;Kim, Kee-Jong;Kim, Yeon-Kyu;Lee, Jin-Hwan;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.113-119,
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| 7 |
Compositions of Extractive Nitrogenous Constituents and Their Monthly Variation for Fresh Capsosiphon fulvescens
Jung, Kyoo-Jin;Park, Jung-Nim;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.120-129,
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| 8 |
Efficacy of Sanitizing Treatments for Feline Calicivirus as a Norovirus Surrogate Attached to Food and Food Contact Surfaces
Lee, Sung-Young;Kim, Kwang-Yup;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.130-136,
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| 9 |
Diallyl Sulfides (DAS) and Diallyl Disulfides (DADS) Exhibit a Suppressive Effect on the Proliferation and Migration of Vascular Smooth Muscle
Kim, Min-Ju;Kwak, Jung-Hyun;Baek, Seung-Han;Yeo, Hyun-Yang;Song, Ju-Hyun;Cho, Bong-Jun;Kim, Oh-Yoen;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.137-142,
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| 10 |
Effect of Organic Zinc on the Skin Characteristics of Broilers and the Expression Level of Skin Proteins
Kim, Ju-Youn;Kim, Hyun-Jin;Salim, Hossan Md;Lee, Bong-Duk;Chae, Hyun-Seok;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.143-146,
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| 11 |
Chemical Components of Atractylodes japonica Rhizome Oil
Chang, Kyung-Mi;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.147-151,
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| 12 |
Determination of Suitable Kohlrabi (Brassica oleracea var. gongylodes) Cultivars for Pickle Preparation
Lee, Myung-Ki;Yang, Hye-Jung;Kim, Su-Kyung;Park, Su-Hyoung;Moon, Sung-Won;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.152-158,
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| 13 |
Development of Species-Specific Primers for PCR Identification of Lactobacillus hilgardii and Lactobacillus farciminis in Kimchi
Lee, Myung-Ki;Ku, Kyung-Hyung;Kim, Young-Jin;Kim, Kyung-Hee;Kim, Yu-Ri;Yang, Hye-Jung;
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The Korean Society of Food Science and Nutrition
, v.15, no.2, pp.159-166,
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