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| 1 |
Phenolic Compounds and Radical Scavenging Activity of the Korean Wheat (Triticum aestivum L.) according to Germination Times
Ham, Hyeonmi;Choi, In Duck;Park, Hye Young;Yoon, Soon Duck;Oh, Se Gwan;Kim, Wook Han;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.737-744,
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| 2 |
Effects of the Aging Conditions on the Quality Characteristics of Garlic
Jeong, Yun Sook;Hwang, Kyung-A;Kim, Ga Ram;Song, Jin;Noh, Geon Min;Hwang, In Guk;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.745-751,
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| 3 |
Antioxidant and Anti-Obesity Activity of Ethanol Extracts from Fermented Arctium lappa L.
Kim, Mi Hyun;Kim, Jong Gyu;Choi, Jae Hong;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.752-758,
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| 4 |
The Effects of Lentinula edodes and Aquilariae agallocha Extracts Combination on the Repair of UVA-Damaged DNA and DNCB-Induced Allergic Dermatitis
Kim, Min Seob;Hwang, Hyun Ik;Lee, Yu Ri;Kim, Ho Won;Park, Jong Kun;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.759-765,
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| 5 |
A Study on Change in Chemical Composition of Green Tea, White Tea, Yellow Tea, Oolong Tea and Black Tea with Different Extraction Conditions
Lee, Young-Sang;Jung, Seul-A;Kim, Jung-Hwan;Cho, Kyoung-Sook;Shin, Eul-Ki;Lee, Hee-Young;Ryu, Hye-Kyung;Ahn, Hyun-Ju;Jung, Won-Il;Hong, Sung-Hak;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.766-773,
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| 6 |
Antioxidant and Antimicrobial Properties of Various Solvent Extracts from Robus idaeus
Lee, Mi-Hee;Lee, Jeong-Eun;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.774-781,
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| 7 |
Eating Habits of the University Students affected by Stress Levels in the Areas of Seoul and Gangwon Province
Lee, Jeongsill;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.782-793,
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| 8 |
Quality Characteristics and Antioxidant Activity of Muffins containing Lemongrass Powder
Lee, Jeong Wha;Kim, Gyeong-Ji;Rho, Kyu-A;Chung, Kang-Hyun;Yoon, Jin-A;An, Jeung Hee;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.794-801,
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| 9 |
Quality Characteristics of Cookies added with Barley Sprout Powder
Kim, Jung-Mi;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.802-812,
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| 10 |
Quality Characteristics of Patty Prepared with Mealworm Powder
Kim, Hyung-Mi;Kim, Jung-Nam;Kim, Jin-Sou;Jeong, Mi-Young;Yun, Eun-Young;Hwang, Jae-Sam;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.813-820,
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| 11 |
Immunostimulating Activites of Polysaccharide Fractions isolated from Aster scaber Thunb.
Sung, Su-Kyung;Rhee, Young Kyung;Cho, Chang-Won;Kim, Eun Young;Kang, Dong-Zhou;Hong, Hee-Do;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.821-828,
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| 12 |
Quality Characteristics of Sugar Free Fruit-Vegetable Jam containing Calcium
Lee, Kyung-Haeng;Kim, Hye-Youn;Jang, Sol-Ji;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.829-834,
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| 13 |
Traditional Jeupjang - A Study on Traditional Jeupjang (Succulent Jang) -
Ann, Yong-Geun;Moon, Young-Ja;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.835-848,
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| 14 |
Recognition and Usage of Nutrition Labeling for Processed Foods and Restaurant Meals according to the Effort Level of Healthy Dietary Behavior in 5th Grade Elementary School Girls
Moon, Jin-Ah;Kong, Jung-Eun;Moon, Gui-Im;Kang, Baeg-Won;Yeon, Jee-Young;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.849-857,
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| 15 |
Use and Awareness of Nutrition Labeling of Snacks based on One Serving Size among University Students in Chungbuk
Kim, Mi-Hyun;Lee, Yeon Woo;Jung, Hyewon;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.858-865,
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| 16 |
A Study of Effects of Coffee Waste Extracts obtained from Solvents
Lee, Kwang-Soo;Park, Kyung-Sook;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.866-870,
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| 17 |
Validation of Nutrient Intake Estimation based on One Serving Size
Kim, Yi-Yeong;Kim, Mi-Hyun;Choi, Mi-Kyeong;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.871-879,
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| 18 |
Studies on the Function of Taurine: Review
Yoon, Jin A;Shin, Kyung-Ok;Choi, Kyung-Soon;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.880-893,
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| 19 |
A Comparison Study on the Recipe of Radish Kimchi between Old Cookbooks of Head and Noble Family and Jong-ga
Lee, Hyun-Jin;Lee, Sang-won;Jeon, Hyeong-ju;Chung, Hea-jung;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.894-909,
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| 20 |
Quality and Antioxidant Properties of Sponge Cake containing Radicchio (Cichorium intybus L.) Powder
O, Hyeon Bin;Choi, Byung Bum;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.910-917,
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| 21 |
Evauation of Hygienic Status of High School Foodservice using ATP Bioluminescence Assay & Microorganism Test Strips
Jang, Jae-Seon;Hwang, Seong-Hee;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.918-925,
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| 22 |
Fermentative and Sensory Characteristics of Kimchi added Mustard Root (Brassica juncea)
Hwang, Jong-Hyun;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.926-932,
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| 23 |
Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing
Kwak, Jieun;Lee, Jeom-Sig;Yoon, Mi-Ra;Kim, In-Hwan;Lee, Jeong-Heui;Kim, Mi-Jung;Lee, Choon-Ki;Kim, Bo-Kyeong;Kim, Wook-Han;
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The Korean Society of Food and Nutrition
, v.28, no.5, pp.933-940,
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