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| 1 |
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yackwa, a Korean Traditional Fried Cake
Kim, Hyun-Jung;Chun, Hyang-Sook;Kim, Hye-Young L.;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.107-112,
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| 2 |
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Chun, Hyang-Sook;Lee, Myung-Ki;Kim, Hyun-Jung;Chang, Hyun-Joo;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.113-120,
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| 3 |
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Youm, Hyoung-Jun;Jang, Jae-Won;Kim, Kyu-Ri;Kim, Hyo--Jjung;Jeon, Eun-Hee;Park, Eun-Kyoung;Kim, Mee-Ree;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.121-125,
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| 4 |
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Kim, Jin-Hee;Kim, Mee-Ree;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.126-132,
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| 5 |
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Yi, Sang-Duk;Yang, Jae-Seung;Chang, Kyu-Seob;Oh, Man-Jin;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.133-137,
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| 6 |
Bioconversion of Soybean Curd Residues into Functional Ingredients with Probiotics
Oh, Soo-Myung;Kim, Chan-Shick;Lee, Sam-Pin;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.138-143,
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| 7 |
Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments
Lee, Ki-Teak;Lee, Jun-Young;Kwon, Yun-Ju;Yu, Feng;Park, Sang-Won;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.144-149,
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| 8 |
Antioxidative Effect of Rhus javanica Linne Extract Against Hydrogen Peroxide or Menadione Induced Oxidative Stress and DNA Damage in HepG2 Cells
Chun, Chi-Sung;Kim, Ji-Hyun;Lim, Hyun-Ae;Sohn, Ho-Yong;Son, Kun-Ho;Kim, Young-Kyoon;Kim, Jong-Sang;Kwon, Chong-Suk;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.150-155,
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| 9 |
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin- Converting Enzyme Activity in Rats Exposed to Microwave
Kim, Mi-Ji;Rhee, Soon-Jae;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.156-160,
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| 10 |
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Kil, Jeung-Ha;Jung, Keun-Ok;Lee, Hyo-Sun;Hwang, In-Kyung;Kim, Yun-Jin;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.161-166,
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| 11 |
Antioxidant Activity of Medicinal Plant Extracts Used as Folk Remedies by Diabetic Patients
Park, Min-Jung;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.167-173,
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| 12 |
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Lee, Soo-Lim;Kwak, Eun-Hee;Yoon, Jin-Sook;Kwon, Chong-Suk;Beattie, John H.;Kwun, In-Sook;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.174-182,
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| 13 |
Colorimetric Values of Various Myoglobin Derivatives in Pork and Beef Ribeye
Whang, Key;Lee, Sam-Pin;Kim, Hyuk-Il;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.183-186,
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| 14 |
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Kim, Sun-Hye;Ha, Yu-Mi;Youm, Hyoung-Joon;An, Gil-Hwan;Lee, Bong-Duk;Won, Mi-Sun;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.187-189,
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| 15 |
Evaluation of the Korean National Food Composition Tables
Park, Hong-Ju;Chun, Hye-Kyung;Lee, Sung-Hyeon;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.190-193,
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| 16 |
Adipocyte and Chemokines: A Link between Preadipocyte/Adipocyte and Macrophage in Adipocyte- Related Pathologies
Yu, Rina;
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The Korean Society of Food Science and Nutrition
, v.9, no.2, pp.194-198,
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