|
| 1 |
A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function
Kim, Binna;Hong, Veronica Minsu;Yang, Jeongwon;Hyun, Heejung;Im, Jooyeon Jamie;Hwang, Jaeuk;Yoon, Sujung;Kim, Jieun E.;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.297-309,
|
|
| 2 |
The Evaluation of the Effect of Herbal Extract on Osteoarthritis: In Vitro and In Vivo Study
Kim, Jaeyong;Yang, Siyoung;Choi, Chul-yung;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.310-316,
|
|
| 3 |
Effects of Eicosapentaenoic Acid and Docosahexaenoic Acid on Mitochondrial DNA Replication and PGC-1α Gene Expression in C2C12 Muscle Cells
Lee, Mak-Soon;Shin, Yoonjin;Moon, Sohee;Kim, Seunghae;Kim, Yangha;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.317-322,
|
|
| 4 |
Achyranthes japonica Nakai Water Extract Suppresses Binding of IgE Antibody to Cell Surface FcεRI.
Shim, Sun Yup;Lee, Mina;Lee, Kyung Dong;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.323-329,
|
|
| 5 |
Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice
Nguyen, Linh;Hwang, Eun-Sun;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.330-337,
|
|
| 6 |
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Yoo, Sang-Hun;Chang, Yoon Hyuk;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.338-347,
|
|
| 7 |
Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps
Kang, Ok-Ju;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.348-354,
|
|
| 8 |
Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract
Makanjuola, Solomon Akinremi;Enujiugha, Victor Ndigwe;Omoba, Olufunmilayo Sade;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.355-360,
|
|
| 9 |
Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles
Lee, Na-Young;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.361-366,
|
|
| 10 |
Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums
Yoon, Sung-Jin;Lee, Youngseung;Yoo, Byoungseung;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.367-372,
|
|
| 11 |
Effects of Aqueous Extracts of Cynanchum wilfordii in Rat Models for Postmenopausal Hot Flush
Lee, Gyuok;Choi, Chul-yung;Jun, Woojin;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.373-377,
|
|
| 12 |
The Leaf of Diospyros kaki Thumb Ameliorates Renal Oxidative Damage in Mice with Type 2 Diabetes
Choi, Myung-Sook;Jeong, Mi Ji;Park, Yong Bok;Kim, Sang Ryong;Jung, Un Ju;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.378-383,
|
|
| 13 |
Cytotoxic Effects of Strawberry, Korean Raspberry, and Mulberry Extracts on Human Ovarian Cancer A2780 Cells
Lee, Dahae;Kang, Ki Sung;Lee, Sanghyun;Cho, Eun Ju;Kim, Hyun Young;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.384-388,
|
|
| 14 |
Comparison of Ginsenoside Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)
Kang, Ok-Ju;Kim, Ji-Sang;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.389-392,
|
|
| 15 |
Classification of 31 Korean Wheat (Triticum aestivum L.) Cultivars Based on the Chemical Compositions
Choi, Induck;Kang, Chon-Sik;Lee, Choon-Kee;Kim, Sun-Lim;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.393-397,
|
|
| 16 |
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps
Kang, Ok-Ju;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.398-405,
|
|
| 17 |
Erratum : Correction of Table
Suk, Wanhee;Kim, JiEun;Kim, Do-Yeon;Lim, Hyunjung;Choue, Ryowon;
/
The Korean Society of Food Science and Nutrition
, v.21, no.4, pp.406-406,
|
|