|
| 1 |
The Fluoride Debate: The Pros and Cons of Fluoridation
Aoun, Antoine;Darwiche, Farah;Al Hayek, Sibelle;Doumit, Jacqueline;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.171-180,
|
|
| 2 |
Development of Low Glycemic Index Foods and Their Glucose Response in Young Healthy Non-Diabetic Subjects
Korrapati, Damayanti;Jeyakumar, Shanmugam Murugaiha;Katragadda, Sangamitra;Ponday, Laxmi Rajkumar;Acharya, Vani;Epparapalli, Srinivas;Joseph, Stephy;Vajreswari, Ayylasomayajula;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.181-188,
|
|
| 3 |
Antidiabetic Activity of Sargassum hystrix Extracts in Streptozotocin-Induced Diabetic Rats
Gotama, Theodora Linggaryati;Husni, Amir;Ustadi, Ustadi;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.189-195,
|
|
| 4 |
Spatial Memory and Antioxidant Protective Effects of Raisin (Currant) in Aged Rats
Ghorbanian, Davoud;Gol, Mohammed;Pourghasem, Mohsen;Faraji, Jamshid;Pourghasem, Kaveh;Soltanpour, Nabiollah;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.196-205,
|
|
| 5 |
Mondia whitei, an African Spice Inhibits Mitochondrial Permeability Transition in Rat Liver
Oludele, Olanlokun;Idris, Bakare;Benard, Ofoegbu;Pius, Uleh;Olufunso, Olorunsogo;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.206-213,
|
|
| 6 |
Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis elegans.
Liu, Jinning;Peng, Ye;Yue, Yiren;Shen, Peiyi;Park, Yeonhwa;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.214-219,
|
|
| 7 |
Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
Omoba, Olufunmilayo Sade;Isah, Laisi Rasheed;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.220-227,
|
|
| 8 |
Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten
Ogidi, Clement Olusola;Oyetayo, Victor Olusegun;Akinyele, Bamidele Juliet;De Carvalho, Camilo Amaro;Kasuya, Maria Catarina Megumi;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.228-234,
|
|
| 9 |
Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds
Agiriga, Anna Ngozi;Siwela, Muthulisi;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.235-244,
|
|
| 10 |
Volatile Flavor Components of Blended Tea with Fermented Tea and Herbs
Kim, Ji Hyun;Cha, Jae Yoon;Shin, Tai Sun;Chun, Soon Sil;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.245-253,
|
|
| 11 |
Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'
Yoo, Sang-Hun;Chang, Yoon Hyuk;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.254-259,
|
|
| 12 |
Inhibitory Effect of Substances Produced by Native Lactococcus lactis Strains of Tropical Fruits towards Food Pathogens
Tenea, Gabriela Nicoleta;Hurtado, Pamela;Ortega, Clara;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.260-268,
|
|
| 13 |
Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
Jo, Wonjun;Yoo, Byoungseung;
/
The Korean Society of Food Science and Nutrition
, v.23, no.3, pp.269-274,
|
|