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| 1 |
Phloroglucinol Attenuates Free Radical-induced Oxidative Stress
So, Mi Jung;Cho, Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.129-135,
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| 2 |
Platycarya strobilacea S. et Z. Extract Has a High Antioxidant Capacity and Exhibits Hair Growth-promoting Effects in Male C57BL/6 Mice
Kim, Eun Jin;Choi, Joo Yeon;Park, Byung Cheol;Lee, Bog-Hieu;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.136-144,
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| 3 |
Hot Water Extract of Wheat Bran Attenuates White Matter Injury in a Rat Model of Vascular Dementia
Lim, Sun Ha;Lee, Jongwon;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.145-155,
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| 4 |
Effects of High-Protein Diet and/or Resveratrol Supplementation on the Immune Response of Irradiated Rats
Kim, Kyoung Ok;Park, Hyunjin;Kim, Hyun-Sook;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.156-163,
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| 5 |
The Short-Term Effects of Soft Pellets on Lipogenesis and Insulin Sensitivity in Rats
Bae, Cho-Rong;Hasegawa, Kazuya;Akieda-Asai, Sayaka;Kawasaki, Yurie;Cha, Youn-Soo;Date, Yukari;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.164-169,
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| 6 |
Effect of Baechu Kimchi Added Ecklonia cava Extracts on High Glucose-induced Oxidative Stress in Human Umbilical Vein Endothelial Cells
Lee, Hyun-Ah;Song, Yeong-Ok;Jang, Mi-Soon;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.170-177,
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| 7 |
Anti-aging Potential of Extracts Prepared from Fruits and Medicinal Herbs Cultivated in the Gyeongnam Area of Korea
Shon, Myung-Soo;Lee, Yunjeong;Song, Ji-Hye;Park, Taehyun;Lee, Jun Kyoung;Kim, Minju;Park, Eunju;Kim, Gyo-Nam;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.178-186,
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| 8 |
Anti-adipogenic and Pro-osteoblastogenic Activities of Spergularia marina Extract
Karadeniz, Fatih;Kim, Jung-Ae;Ahn, Byul-Nim;Kim, Mihyang;Kong, Chang-Suk;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.187-193,
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| 9 |
Yam (Dioscorea batatas) Root and Bark Extracts Stimulate Osteoblast Mineralization by Increasing Ca and P Accumulation and Alkaline Phosphatase Activity
Kim, Suji;Shin, Mee-Young;Son, Kun-Ho;Sohn, Ho-Yong;Lim, Jae-Hwan;Lee, Jong-Hwa;Kwun, In-Sook;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.194-203,
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| 10 |
Bioactive Compound Contents and Antioxidant Activity in Aronia (Aronia melanocarpa ) Leaves Collected at Different Growth Stages
Thi, Nhuan Do;Hwang, Eun-Sun;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.204-212,
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| 11 |
Purification and Characterization of a Fibrinolytic Enzyme from Bacillus pumilus 2.g Isolated from Gembus, an Indonesian Fermented Food
Afifah, Diana Nur;Sulchan, Muhammad;Syah, Dahrul;Yanti, Yanti;Suhartono, Maggy Thenawidjaja;Kim, Jeong Hwan;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.213-219,
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| 12 |
Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses
Kim, Su-Yeon;Kim, Bo-Min;Kim, Jung-Bong;Shanmugavelan, Poovan;Kim, Heon-Woong;Kim, So-Young;Kim, Se-Na;Cho, Young-Sook;Choi, Han-Seok;Park, Ki-Moon;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.220-226,
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| 13 |
Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts
Badejo, Adebanjo A.;Damilare, Akintoroye;Ojuade, Temitope D.;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.227-233,
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| 14 |
Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation
Kim, Jae Kyeom;Park, Hui Gyu;Kim, Cho Rong;Lim, Ho-Jeong;Cho, Kye Man;Choi, Jine Shang;Shin, Dong-Hoon;Shin, Eui-Cheol;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.234-241,
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| 15 |
Relationship between Apparent Viscosity and Line-Spread Test Measurement of Thickened Fruit Juices Prepared with a Xanthan Gum-based Thickener
Kim, Sung-Gun;Yoo, Whachun;Yoo, Byoungseung;
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The Korean Society of Food Science and Nutrition
, v.19, no.3, pp.242-245,
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