|
| 1 |
Effects of Basil and Majoram Essential Oils with or without Ascorbic Acid on Color and Oxidative and Microbial Stability of Beef Patties
Chung, Hai-Jung;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.1-6,
|
|
| 2 |
Optimization of Lactic Acid Fermentation of Prickly Pear Extract
Son, Min-Jeong;Lee, Sam-Pin;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.7-13,
|
|
| 3 |
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Seo, Ji-Hyun;Lee, Sam-Pin;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.14-20,
|
|
| 4 |
Characterization and Purification of Anti-Complement Polysaccharide from Spirodela polyrhiza
Min, Jin-Gi;Lee, Doo-Seog;Park, Jeong-Heum;Heo, Moon-Soo;Kim, Tae-Jin;Shim, Kil-Bo;Cho, Young-Je;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.21-28,
|
|
| 5 |
Antimicrobial Activity of Vaccinium macrocarpon (Cranberry) Produced Proanthocyanidin (PAC) on the Growth and Adhesion Properties of Staphylococcus aureus
Hui, Jonathan;Choy, John;Suwandaratne, Sid P.;Shervill, Jenna;Gan, Bing S.;Howard, Jeffrey C.;Reid, Gregor;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.29-33,
|
|
| 6 |
Increased Lipolytic Activity by High-pungency Red Pepper Extract(var. Chungyang) in Rat Adipocytes in vitro
Do, Myoung-Sool;Hong, Sung-Eui;Ha, Jung-Heun;Park, Sun-Mi;Ahn, In-Sook;Yoon, Ji-Young;Park, Kun-Young;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.34-38,
|
|
| 7 |
Effects of Allium Vegetables on Energy Stores and Utilization in Exercising Rats
Kong, Eun-Young;Cho, Youn-Ok;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.39-44,
|
|
| 8 |
Effects of Calcium Lactate and Chungkukjang on Calcium Status in Rat
Lee, Ye-Kyung;Lee, Myung-Ye;Kim, Mee-Kyung;Choe, Won-Kyung;Kim, Soon-Dong;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.45-52,
|
|
| 9 |
Effects of Green Tea Catechin on Mixed Function Oxidase System and Antioxidative Defense System in Rat Lung Exposed to Microwave
Kim, Mi-Ji;Rhee, Soon-Jae;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.53-57,
|
|
| 10 |
Gamma-Aminobutyric Acid and/or Carnitine Supplementation Alters Lipid and Some Immune Related Nutrient Levels in Mice
Soh, Ju-Ryoun;Cha, Youn-Soo;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.58-64,
|
|
| 11 |
Supplementation of French Maritime Pine Bark Extract (Pycnogenol®) Prevents Lung Injury and Lipid Peroxidation in Nude Mice Exposed to Side-Stream Cigarette Smoke (SSCS)
Lee, Jeong-Min;Hwang, Kwon-Taek;Lee, Jong-Moon;Kim, Sun-Ho;Watson, Ronald R.;Park, Kun-Young;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.65-70,
|
|
| 12 |
The Combined Effect of β2- and β3-Adrenergic Receptor Genotypes on Hyperglycemic Risk in the Korean Population
Oh, Hyun-Hee;Kim, Kil-Soo;Park, Sun-Mi;Shin, Seung-Uoo;Yang, Hun-Sung;Yoon, Yoo-Sik;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.71-78,
|
|
| 13 |
Zinc Intake and Status of the Selected Korean Adults
Lee, Soo-Lim;Kwak, Eun-Hee;Yoon, Jin-Sook;Kwon, Chong-Suk;Beattie, John H.;Kwun, In-Sook;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.79-84,
|
|
| 14 |
Estimation of Vitamin B6 Intake and Major Dietary Sources of Vitamin B6 in Elderly Koreans in the Seoul Area
Cho, Youn-Ok;Yun, Mie-Kyung;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.85-91,
|
|
| 15 |
Biochemical Changes in Sugars and Cell Wall Degrading Enzymes during Ripening of Banana
Lee, Min-Kyung;Kim, Mi-Jeong;Park, Inshik;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.92-94,
|
|
| 16 |
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Lycium chinense Miller
Lee, Sehee;Song, Kyung-Bin;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.95-97,
|
|
| 17 |
Bioavailability of Lycopene from Tomato Products
Shi, John;Naughton, Laura-Mac;Kakuda, Yukio;Bettger, William;Yeung, David;Jiang, Yueming;
/
The Korean Society of Food Science and Nutrition
, v.9, no.1, pp.98-106,
|
|