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| 1 |
Chemical and Volatile Characterization of Structured Lipid from Soybean Oil Containing Conjugated Linoleic Acid
Lee, Jeung-Hee;Lee, Jong-Ho;Lee, Ki-Teak;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.219-224,
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| 2 |
Effect of Concentration Methods on the Quality of Single and Blended Juice Concentrates
Lee, Jun-Ho;Sohn, Kyoung-Suck;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.225-229,
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| 3 |
Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots
Chang, Moon-Jeong;Han, Myung-Ryun;Kim, Myung-Hwan;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.230-234,
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| 4 |
Effect of Phase Transition Temperature of Phospholipid on the Stability of Retinol Incorporated into Liposomes
Lee, Kyung-Eun;Kim, Jin-Ju;Yuk, Hyun-Gyun;Jang, Ji-Young;Lee, Seung-Cheol;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.235-238,
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| 5 |
Hepatoprotection by Semisulcospira libertina against Acetaminophen-Induced Hepatic Injury in Mice
Jeon, Tae-Won;Lee, Young-Sun;Kim, Hyo-Jung;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.239-244,
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| 6 |
A Efficacy of Ginseng radix on the Preservation of Spinal Bone Mineral Density and Bone Inorganic Substance of Oophorectomized Rats
Byun, Boo-hyeong;Seo, Bu-il;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.245-248,
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| 7 |
Chromium Methionine Supplementation Decreases Obesity Indices in Rats
Ohh, Sang-Jip;Kim, Chang-Hyeuk;Shin, Jong-Seo;Sung, Kyung-Il;Kim, Hyun-Sook;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.249-252,
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| 8 |
Effects of Conjugated Linoleic Acid on Adipocyte Secreted Proteins in vitro
Ha, Jung-Heun;Ahn, In-Sook;Byun, Jae-Min;Do, Hyung-Ki;Jung, Sun-Young;Jeong, Jae-Hong;Wahle, Klaus W.J.;Park, Kun-Young;Do, Myoung-Sool;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.253-259,
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| 9 |
Adolescent′s Nutrition Knowledge
Pirouznia, Mahshid;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.260-264,
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| 10 |
Effects of Gamma Irradiation on the Fermentative Microorganisms and Lactate Dehydrogenase Activity in Kimchi at Different Fermentation Stages
Yook, Hong-Sun;Kim, Dong-Ho;Song, Hyun-Pa;Lee, Hyun-Ja;Byun, Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.265-269,
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| 11 |
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Lee, Myung-Ye;Kim, Soon-Dong;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.270-277,
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| 12 |
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Shim, Jae-Jin;Lee, Sam-Pin;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.278-283,
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| 13 |
Effect of Green Tea and Pueraria radix Tea on Apolipoprotein B100 Production and Low Density Lipoprotein Activity
Lee, Jeong-Sook;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.284-288,
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| 14 |
Antioxidant and Nicotine Degradation Effects of Medicinal Herbs
Lee, Ho-Jae;Hur, Sung-Ho;Shin, Eui-Cheol;Lee, Yang-Bong;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.289-293,
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| 15 |
Fatty Acid Modified Eggs as a Delivery System for Functional Lipids
Cherian, Gita;
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The Korean Society of Food Science and Nutrition
, v.8, no.3, pp.294-300,
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