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| 1 |
Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium
Kim, Hoon;Suh, Hyung-Joo;Shin, Ji-Young;Hwang, Jong-Hyun;Yu, Kwang-Won;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.1-11,
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| 2 |
Manufacture and Quality Evaluation of Cookies prepared with Mealworm (Tenebrio molitor) Powder
Min, Kyoung-Tae;Kang, Mi-Sook;Kim, Min-Ju;Lee, Sun-Hee;Han, Jung-soon;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.12-18,
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| 3 |
Nutritional Compositions and Physiological Activities of Chungbuk New Mulberry Cultivar 'Cheongsu'
Lee, A Reum;Park, Jae-Ho;Noh, Jae-Gwan;Kim, Youngho;Huh, Yoon Sun;Hong, Eui Yon;Eom, Hyun-Ju;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.19-26,
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| 4 |
Verification of Utility of Simple Mensuration of Cl- from Urine to Estimate the Amount of Sodium Intake
Lee, Sung-Ho;Lee, Chae-Joon;Ju, Sung-Mi;Lee, Hyun-Joo;Ra, Wang-Yeon;Kim, Soon-Ok;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.27-32,
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| 5 |
Immunohistolocalization of Carbonic Anhydrase in Kidney and Intestine of Rainbow Trout, Oncorhynchus mykiss
Kim, Soo Cheol;Kim, Jung Woo;Choi, Myeong Rak;Choi, Kap Seong;Kho, Kang Hee;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.33-36,
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| 6 |
Development of Elderly Diet Food using Chicken Breast Meat
Lee, Kyung-Haeng;Ra, So-Jung;Kang, Seul-Gi;Moon, Ju-Yun;Lee, Hye-Jin;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.37-42,
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| 7 |
Eating Habit and Stress Status according to Exercising Habits of Middle-Aged Adults in Chungnam
Kim, Se-Yune;Seo, Yeon-Ja;Kim, Mi-Hyun;Choi, Mi-Kyeong;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.43-51,
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| 8 |
The Attitude towards, and Acceptance of Sodium-Reduced Products, and the Influences that Recognition of Sodium give to the Purchasing Intention of Sodium-Reduced Products - Focused on the Food Specialist -
Lee, Bo-Na;Kim, Jin-woo;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.52-57,
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| 9 |
A Review of the General Characteristics and Functions of Acorns
Je, Haejong;Shin, Kyung-Ok;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.58-64,
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| 10 |
Quality and Antioxidant Properties of Iced Cookie with Black Tomato (Lycopersicum esculentum) Powder
O, Hyeonbin;Choi, Byung Bum;Song, Ka-Young;Zhang, Yangyang;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.65-72,
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| 11 |
Anti-Helicobacter pylori Activity of Korean Propolis
Han, Sang Mi;Hong, In Phyo;Woo, Soon Ok;Kim, Se Gun;Jang, Hye Ri;Jang, Jae Seon;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.73-78,
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| 12 |
A Study on the Genetically Modified Foods Recognition, Knowledge and Purchase Attitude of University Students according to Their Majors
Jang, Jae Seon;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.79-86,
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| 13 |
Purchasing Behaviors and Needs for HMR according to the Food-Related Lifestyles of Baby Boomer Women
Myung, Choonok;Nam, Haewon;Park, Youngsim;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.87-103,
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| 14 |
Effect of Protection Motivation Factors on Behavioral Intention to Reduce Sodium Intake among University Students in Gyeongnam and Busan
Jang, Soo-Hyun;Yoon, Eunju;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.104-114,
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| 15 |
A Comparative Study of Taste Preference, Food Consumption Frequency, and Nutrition Intake between the Elderly in Their 80's Living in Long Life Regions in Jeollanam-do and a Part of Seoul
Chun, Soon-Sil;Yoon, Eunju;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.115-127,
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| 16 |
Antioxidative and Antidiabetic Activities of Methanol Extracts from Different Parts of Jerusalem Artichoke (Helianthus tuberosus L.)
Lee, Chang Hun;Lee, Youn Ri;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.128-133,
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| 17 |
Antioxidant Properties of Adzuki Beans, and Quality Characteristics of Sediment according to Cultivated Methods
Woo, Koan Sik;Song, Seok Bo;Ko, Jee Yeon;Kim, Young Bok;Kim, Wook Han;Jeong, Heon Sang;
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The Korean Society of Food and Nutrition
, v.29, no.1, pp.134-143,
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