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| 1 |
Studies on the Flavonoid Compositions of Elsholtzia spp.
Um, Hye-Jin;Kim, Gun-Hee;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.103-107,
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| 2 |
Isolation and Characterization of a Protease-Producing Halophilic Vibrio sp.
Um, Ki-Bum;Yoon, Sun-Jin;Lee, Jae-Kyoung;Lee, Jae-Hag;Lee, Soon-Youl;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.108-113,
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| 3 |
The Biological Activity of Deer Antler Extract in vitro
Lee, Kyung-Ae;Chung, Hae-Young;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.114-119,
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| 4 |
Thermal Degradation Kinetics of Tocopherols during Heating without Oxygen
Chung, Hae-Young;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.120-124,
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| 5 |
Effect of Zingiber officinale Roscoe Fractionation of Extracts on Mouse Spleen and Macrophage Cells Activation
Ryu, Hye-Sook;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.125-133,
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| 6 |
Antioxidative and Cytotoxic Effects of Solvent Fractions from Elaeagnus multiflora
Kim, Sung-Ae;Oh, Se-In;Lee, Mee-Sook;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.134-142,
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| 7 |
The Experimental Effects of Pomegranate on the Cerebral Blood Flow and Obesity in Rats
Jeong, Hyun-Woo;Jeon, Byung-Gwan;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.143-149,
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| 8 |
Antioxidant Activities of Red Hamcho(Salicornia herbacea L.) against Lipid Peroxidation and the Formation of Radicals
Kim, Dong-Pil;Jung, Yong-Hee;Lee, Mi-Kyung;Song, Hee-Sun;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.150-157,
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| 9 |
Functional Ingredient Compositions of Soybean Curds(Tofu) Made with Black Soybeans(Huktae) and White Soybeans(Baktae)
Kim, Kang-Sung;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.158-163,
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| 10 |
A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder
Song, Young-Suk;Hwang, Seong-Yun;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.164-172,
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| 11 |
The Manufacturing and Physiological Evaluation of Mulberry Fruit Tea
Cho, Mi-Za;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.173-178,
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| 12 |
Processing of Convenient Rice Gruels with Sericultures
Kim, Mi-Won;Woo, Na-Ri-Ya;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.179-184,
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| 13 |
Quality Characteristics of Backsulgi with Germinated Brown Rice Flour
Cho, Kyung-Ryun;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.185-194,
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| 14 |
The Qualities and Functionalities of the Fermentation Broth of Fruits, Vegetables and Medicinal Herbs
Baik, Kyung-Yeon;Kim, Duck-Hee;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.195-201,
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| 15 |
Health Nutrition Education Program Curriculum and the Effects for Preschool Children
Lee, Hyun-Ok;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.202-208,
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| 16 |
A Study on the Food Intake Patterns by Age People in Medical-chechuped Persons in National Health Insurance Corporation Ilsan Hospital
Ko, Jae-Young;Kim, Ok-Sun;Ryu, Hye-Sook;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.209-217,
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| 17 |
A Study on School Dietitians' Satisfaction with Foodservice Facilities and Utilities in the Chonbuk Area of Korea
Choi, Hyu-Yeun;Rho, Jeong-Ok;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.218-225,
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| 18 |
Status of Supplier Selection Status and the Practical Use of Purchase Specifications for Self-operated School Foodservices in the Seoul Area
Ryu, Kyung;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.226-239,
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| 19 |
The Effects of Areca catechu Extracts on Tyrosinase Gene Expression in B16 Mouse Melanoma Cells
Chin, Jong-Eon;Cho, Nam-Chul;
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The Korean Society of Food and Nutrition
, v.20, no.2, pp.240-244,
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