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| 1 |
Effects of Apium graveolens Extract on the Oxidative Stress in the Liver of Adjuvant-Induced Arthritic Rats
Sukketsiri, Wanida;Chonpathompikunlert, Pennapa;Tanasawet, Supita;Choosri, Nutjanat;Wongtawatchai, Tulaporn;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.79-84,
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| 2 |
Effect of Layer-by-Layer (LbL) Encapsulation of Nano-Emulsified Fish Oil on Their Digestibility Ex Vivo and Skin Permeability In Vitro
Jung, Eun Young;Hong, Ki Bae;Son, Heung Soo;Suh, Hyung Joo;Park, Yooheon;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.85-89,
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| 3 |
Changes in Nutrient Composition, Antioxidant Properties, and Enzymes Activities of Snake Tomato (Trichosanthes cucumerina) during Ripening
Badejo, Adebanjo Ayobamidele;Adebowale, Adeyemi Philips;Enujiugha, Victor Ndigwe;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.90-96,
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| 4 |
Determination of Optimal Harvest Time of Chuchung Variety Green Rice® (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol
Kim, Hoon;Kim, Oui-Woung;Ha, Ae Wha;Park, Soojin;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.97-103,
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| 5 |
Association between Dietary Acid Load and Insulin Resistance: Tehran Lipid and Glucose Study
Moghadam, Sajjad Khalili;Bahadoran, Zahra;Mirmiran, Parvin;Tohidi, Maryam;Azizi, Fereidoun;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.104-109,
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| 6 |
Antioxidant Contents and Antioxidant Activities of White and Colored Potatoes (Solanum tuberosum L.)
Lee, Sang Hoon;Oh, Seung Hee;Hwang, In Guk;Kim, Hyun Young;Woo, Koan Sik;Woo, Shun Hee;Kim, Hong Sig;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.110-116,
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| 7 |
Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste
Kim, Jin-Sun;Lee, Je-Hyuk;Surh, Jeonghee;Kang, Soon Ah;Jang, Ki-Hyo;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.117-123,
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| 8 |
Isolation and Structural Characterization of an Oligosaccharide Produced by Bacillus subtilis in a Maltose-Containing Medium
Shin, Kwang-Soon;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.124-131,
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| 9 |
Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis
Ko, Jeong-Yeon;Ko, Mi-Ok;Kim, Dong-Shin;Lim, Sang-Bin;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.132-137,
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| 10 |
Optimization of Extraction of Cycloalliin from Garlic (Allium sativum L.) by Using Principal Components Analysis
Lee, Hyun Jung;Suh, Hyung Joo;Han, Sung Hee;Hong, Jungil;Choi, Hyeon-Son;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.138-146,
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| 11 |
Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process
Kim, Dong-Ho;Yoo, Jae Yeol;Jang, Keum-Il;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.147-154,
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| 12 |
Comparative Depigmentation Effects of Resveratrol and Its Two Methyl Analogues in α-Melanocyte Stimulating Hormone-Triggered B16/F10 Murine Melanoma Cells
Yoon, Hoon-Seok;Hyun, Chang-Gu;Lee, Nam-Ho;Park, Sung-Soo;Shin, Dong-Bum;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.155-159,
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| 13 |
Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment
Koh, Eunmi;Surh, Jeonghee;
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The Korean Society of Food Science and Nutrition
, v.21, no.2, pp.160-164,
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