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| 1 |
Antibacterial, Anti-Diarrhoeal, Analgesic, Cytotoxic Activities, and GC-MS Profiling of Sonneratia apetala (Buch.-Ham.) Seed
Hossain, Sheikh Julfikar;Islam, M Rabiul;Pervin, Tahmina;Iftekharuzzaman, M;Hamdi, Omer AA;Mubassara, Sanzida;Saifuzzaman, M;Shilpi, Jamil Ahmad;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.157-165,
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| 2 |
Sargassum yezoense Extract Inhibits Carbohydrate Digestive Enzymes In Vitro and Alleviates Postprandial Hyperglycemia in Diabetic Mice.
Park, Jae-Eun;Lee, Ji-Hee;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.166-171,
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| 3 |
Vitamin A Improves Hyperglycemia and Glucose-Intolerance through Regulation of Intracellular Signaling Pathways and Glycogen Synthesis in WNIN/GR-Ob Obese Rat Model.
Jeyakumar, Shanmugam M.;Sheril, Alex;Vajreswari, Ayyalasomayajula;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.172-183,
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| 4 |
Inhibitory Effect of Hizikia fusiformis Solvent-Partitioned Fractions on Invasion and MMP Activity of HT1080 Human Fibrosarcoma Cells
Lee, Seul-Gi;Karadeniz, Fatih;Oh, Jung Hwan;Yu, Ga Hyun;Kong, Chang-Suk;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.184-190,
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| 5 |
Proximate, Phytochemical, and In Vitro Antimicrobial Properties of Dried Leaves from Ocimum gratissimum
Talabi, Justina Y;Makanjuola, Solomon Akinremi;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.191-194,
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| 6 |
Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea
Park, Jin Hwa;Lee, Yun Jin;Kim, Yeon Ho;Yoon, Ki Sun;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.195-202,
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| 7 |
Evaluation of Antioxidant and Antimicrobial Activities of Ethanol Extracts of Three Kinds of Strawberries
Seleshe, Semeneh;Lee, Jong Seok;Lee, Sarah;Lee, Hye Jin;Kim, Ga Ryun;Yeo, Joohong;Kim, Jong Yea;Kang, Suk Nam;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.203-210,
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| 8 |
Optimization of Maillard Reaction between Glucosamine and Other Precursors by Measuring Browning with a Spectrophotometer
Ogutu, Benrick;Kim, Ye-Joo;Kim, Dae-Wook;Oh, Sang-Chul;Hong, Dong-Lee;Lee, Yang-Bong;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.211-215,
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| 9 |
Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Hossain, Afzal;Khatun, Mst. Afifa;Islam, Mahfuza;Huque, Roksana;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.216-222,
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| 10 |
Effects of Extraction Methods on In Vitro Biological Capacities and Rheological Properties of Polysaccharides from Red Pepper Stems
Yoo, Sang-Hun;Chang, Yoon Hyuk;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.223-230,
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| 11 |
Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition
Kim, Seong Yeong;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.231-236,
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| 12 |
Amygdalin Contents in Peaches at Different Fruit Development Stages
Lee, Suk-Hee;Oh, Angela;Shin, Seo-Hee;Kim, Ha-Na;Kang, Woo-Won;Chung, Shin-Kyo;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.237-240,
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| 13 |
Optimization of Mixing Ratio to Improve Antioxidant Activity of Aged Garlic with Pine Needle Using Response Surface Methodology
Park, Jae-Hee;Shin, Eunji;Park, Eunju;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.241-245,
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| 14 |
Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
Kang, Jinsoo;Lee, Jungu;Choi, Moonkyeung;Jin, Yongik;Chang, Dongchil;Chang, Yoon Hyuk;Kim, Misook;Jeong, Yoonhwa;Lee, Youngseung;
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The Korean Society of Food Science and Nutrition
, v.22, no.3, pp.246-250,
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