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| 1 |
Effects of Alternatively Prepared Meju Methanolic Extracts on Dietary Lipid Digestion
Kang, Hee-Jung;Nam, Dae-Hwan;Kim, Jong-Sang;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.249-254,
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| 2 |
Methanol Extract of Cassia mimosoides var. nomame and Its Ethyl Acetate Fraction Attenuate Brain Damage by Inhibition of Apoptosis in a Rat Model of Ischemia-Reperfusion
Kim, Ki-Hong;Lee, Jong-Won;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.255-261,
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| 3 |
Eisenia bicyclis Inhibits Body Weight Gain and Fat Accumulation Induced by High-Fat Diets in Mice
Choi, Won-Hee;Ahn, Ji-Yun;Kim, Sun-A;Kim, Tae-Wan;Ha, Tae-Youl;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.262-266,
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| 4 |
Effect of Se-methylselenocysteine on the Antioxidant System in Rat Tissues
Shin, Ho-Sang;Choi, Eun-Mi;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.267-274,
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| 5 |
Comparison of Seed Oil Characteristics from Korean Ginseng, Chinese Ginseng (Panax ginseng C.A. Meyer) and American Ginseng (Panax quinquefolium L.)
Zhu, Xue-Mei;Hu, Jiang-Ning;Shin, Jung-Ah;Lee, Jeung-Hee;Hong, Soon-Teak;Lee, Ki-Teak;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.275-281,
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| 6 |
Isolation of a Calcium-binding Peptide from Chlorella Protein Hydrolysates
Jeon, So-Jeong;Lee, Ji-Hye;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.282-286,
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| 7 |
Influence of the pH and Enantiomer on the Antioxidant Activity of Maillard Reaction Mixture Solution in the Model Systems
Kim, Ji-Sang;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.287-296,
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| 8 |
Study on Maillard Reaction Products Derived from Aqueous and Ethanolic Fructose-Glycine and Its Oligomer Solutions
Kim, Ji-Sang;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.297-303,
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| 9 |
Development of Boiled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan;Oh, Jung-Hwan;Kim, Bong-Yeon;Cho, Sueng-Mock;Lee, Da-Sun;Nam, Min-Hee;Lee, Yang-Bong;Kim, Seon-Bong;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.304-308,
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| 10 |
Development of Grilled-type Shrimp Flavor by Maillard Reaction and Sensory Evaluation
Kim, Myung-Chan;Oh, Jung-Hwan;Kim, Bong-Yeon;Cho, Sueng-Mock;Lee, Da-Sun;Nam, Min-Hee;Kim, Seon-Bong;Lee, Yang-Bong;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.309-315,
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| 11 |
Optimization of Alcalase for Krill Byproduct Hydrolysis and Antioxidative Activities by Response Surface Methodology
Kim, Kyoung-Myo;Lee, Da-Sun;Nam, Min-Hee;Yoo, Hong-Seok;Kim, Seon-Bong;Chun, Byung-Soo;Lee, Yang-Bong;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.316-321,
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| 12 |
Effect of Microbial Fermentation on the Sensory Attributes, Gingerol Content and Volatile Components of Ginger
Ku, Kyung-Hyung;Lee, Kyung-A;Ko, Min-Seon;Kim, Byeong-Sam;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.322-328,
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| 13 |
Influence of Buckwheat Flour on Physicochemical Properties and Consumer Acceptance of Steamed Bread
Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.329-334,
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| 14 |
Effect of Broccoli Powder on Consumer Perception and Sensory Characteristics of Cookies
Lee, Jun-Ho;Lee, Hye-Young;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.335-339,
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| 15 |
Optimizing Recipes of Mung Bean Pancake for Teenagers
Lee, Jin-Wha;Shin, Eun-Soo;Ryu, Hong-Soo;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.340-347,
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| 16 |
Analysis of American Consumer Interest in Bulgogi: Application of Importance-Performance Analysis in the U.S. Market
Lee, Min-A;Park, So-Hyun;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.348-355,
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| 17 |
Glass Transition Temperature of Honey Using Modulated Differential Scanning Calorimetry (MDSC): Effect of Moisture Content
Kim, Mi-Jung;Yoo, Byoung-Seung;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.356-359,
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| 18 |
Optimized Recombinant DNA for the Secretion of Pediocin PA-1 in Escherichia coli
Moon, Gi-Seong;
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The Korean Society of Food Science and Nutrition
, v.15, no.4, pp.360-363,
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