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| 1 |
Platycosides from the Roots of Platycodon grandiflorum and Their Health Benefits
Nyakudya, Elijah;Jeong, Jong Hoon;Lee, Nam Keun;Jeong, Yong-Seob;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.59-68,
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| 2 |
Ameliorating Effect of Mycoleptodonoides aitchisonii on High-fat Diet-induced Obese Mice
Lee, Mi Ra;Begum, Shahnaz;Oh, Deuk Sil;Wee, An Jin;Yun, Byung Sun;Sung, Chang Keun;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.69-74,
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| 3 |
Antioxidant Effects of Cranberry Powder in Lipopolysaccharide Treated Hypercholesterolemic Rats
Kim, Mi Joung;Kim, Jung Hee;Kwak, Ho-Kyung;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.75-81,
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| 4 |
Antioxidant and Anti-inflammatory Effects of Yam (Dioscorea batatas Decne.) on Azoxymethane-induced Colonic Aberrant Crypt Foci in F344 Rats
Son, In Suk;Lee, Jeong Soon;Lee, Ju Yeon;Kwon, Chong Suk;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.82-88,
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| 5 |
Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells
Hwang, Joon-Ho;Lim, Sang-Bin;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.89-97,
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| 6 |
Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
Choi, Jae-Suk;Seo, Hyo Ju;Lee, Yu-Ri;Kwon, Su-Jung;Moon, Sun Hwa;Park, Sun-Mee;Sohn, Jae Hak;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.98-107,
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| 7 |
Comparison of the Effects of Blending and Juicing on the Phytochemicals Contents and Antioxidant Capacity of Typical Korean Kernel Fruit Juices
Pyo, Young-Hee;Jin, Yoo-Jeong;Hwang, Ji-Young;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.108-114,
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| 8 |
Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
Eleazu, Chinedum;Eleazu, Kate;Aniedu, Chinyere;Amajor, John;Ikpeama, Ahamefula;Ebenzer, Ike;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.115-123,
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| 9 |
The Effect of Extrusion Conditions on Water-extractable Arabinoxylans from Corn Fiber
Jeon, Su-Jung;Singkhornart, Sasathorn;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.19, no.2, pp.124-127,
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