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| 1 |
Antimicrobial Activity of Salvia miltiorrhiza Bunge Extract and Its Effects on Quality Characteristics in Sulgidduk
Choi, Hae-Yeon;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.321-331,
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| 2 |
Quality Characteristics of Kimchi with Added Houttuynia cordata
Kwak, Hee-Jung;Jang, Jae-Seon;Kim, Soon-Mi;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.332-337,
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| 3 |
Consumers' Willingness to Pay for Price Increases by the Expansion of GMO Labeling
Han, Jae-Hwan;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.338-344,
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| 4 |
Effect of Seasoning Condition and Fruit Extracts Level on the Quality Characteristics of Venison Jerky
Yang, Cheul-Young;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.345-351,
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| 5 |
Simple Rapid Quality Estimation Method in Black and White Pepper Grounds by Determination of Volatile Oil Content
Lee, Mi-Sook;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.352-356,
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| 6 |
The Relationship Between Plasma Antioxidant Levels and Metabolic Syndrome Risk Factors in Male Workers
Cho, Sang-Woon;Paek, Yun-Mi;Kang, Ji-Yeon;Park, Yoo-Kyoung;Choi, Tae-In;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.357-366,
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| 7 |
Antioxidant and Antibacterial Activities of Ethyl Acetate Extract from Scutellaria baicalensis
Kim, Yong-Hyun;Paek, Jong-Yoon;Kwon, Hyun-Jung;Lee, Jae-Woo;Yoon, Ok-Hyun;Han, Man-Deuk;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.367-376,
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| 8 |
Effects of the Low Temperature and Low Salt Solution on the Quality Characteristics of Salted Chinese Cabbage
Lee, Seog-Won;Cho, Sun-Rae;Han, Sung-Hee;Rhee, Chul;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.377-386,
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| 9 |
Effect of Heat Treatment Conditions on the Characteristics of Gel Made from Arrowroot Starch in Korea Cultivars
Lee, Seog-Won;Kim, Hyo-Won;Han, Sung-Hee;Rhee, Chul;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.387-395,
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| 10 |
Identification of Microorganisms from Eggs in Hypermarket in the Northern Gyeonggi Area
Chun, Myoung-Sook;Hong, Seung-Hee;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.396-401,
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| 11 |
Quality Characteristics of Sulgiddeok with Different Commercial Rice Flours
Han, Sook-Kyoung;Rho, Jeong-Ok;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.402-408,
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| 12 |
Evaluation of the Recognition and Intake of Trans Fat by Middle School Students in the Ulsan Area
Jeong, Eun-Young;Park, Sun-Byeong;Seo, Ok-Jin;Song, Jae-Chul;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.409-415,
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| 13 |
Effect of Pork Meat Oligopeptides as a Foodstuff for Experimental Hepatitic Rats
Kim, Jong-Hee;Hong, Soon-Kwang;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.416-420,
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| 14 |
The Study on Blood Lipid Levels according to the Food Habits and Food Intake Patterns in Korean Elderly
Kim, Ok-Sun;Ryu, Hye-Sook;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.421-429,
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| 15 |
Evaluation of Nutrient Intake and Bone Status of Female College Students according to the Calorie Consumption from Coffee Containing Beverage
Yeon, Jee-Young;Bae, Yun-Jung;Kim, Myung-Hee;Jo, Hye-Kyung;Kim, Eun-Young;Lee, Ji-Sun;Kim, Mi-Hyun;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.430-442,
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| 16 |
Effect of Sweeteners on the Quality Properties of Kakdugi
Pak, Hee-Ok;Sohn, Chun-Young;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.443-448,
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| 17 |
The Quality and Potential of DHEA Formation after the Addition of Diosgenin of Yam(Dioscorea spp.) during the Fermentation of Soybean Paste
Jang, Sang-Moon;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.449-455,
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| 18 |
Extracts of Adlay, Barley and Rice Bran have Antioxidant Activity and Modulate Fatty Acid Metabolism in Adipocytes
Park, Tae-Sik;Lee, Su-Yeon;Kim, Hyun-Jin;Kim, Kyung-Tack;Kim, Young-Jun;Jeong, In-Hye;Do, Wan-Nyo;Lee, Hye-Jeong;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.456-462,
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| 19 |
Perception and Preference of Korean Gruel among Housewives
Nam, Hae-Won;Pyun, Jin-Won;Hyun, Young-Hee;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.463-469,
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| 20 |
Evaluation of Quality of Glazed Spanish Mackerel in Teriyaki Sauce Added Lemon and Ginger Juice by Sous vide Cook-Chill System - Focus on the Physicochemical and Sensory Quality -
Kim, Heh-Young;Ko, Sung-Hee;Lee, Kyung-Yeoun;Park, Hwa-Yyun;
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The Korean Society of Food and Nutrition
, v.22, no.3, pp.470-477,
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