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| 1 |
Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety
Lee, Kyung ha;Ham, Hyeonmi;Kim, Hyun-Joo;Park, Hye Young;Sim, Eun-Yeong;Oh, Sea Kwan;Kim, Wook Han;Jeong, Heon Sang;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.145-152,
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| 2 |
Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Extraction Methods
Choi, Hyang-Sook;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.153-161,
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| 3 |
Effects of Dietary β-Glucan on Short Chain Fatty Acids Composition and Intestinal Environment in Rats
Hong, Kyung Hee;Jang, Ki-Hyo;Kang, Soon Ah;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.162-170,
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| 4 |
The Nutritional Analysis in Fish/Meat/Doenjang and Wild Herbs/Fish/Meat Doenjang
An, Eun-Ju;Park, Won-Jeong;Lee, Je-Hyuk;Kim, MyungHee;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.171-177,
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| 5 |
Physiological Activity of Coffee Beans and Roasted Black Beans (Rhynchosia nulubilis) Mixture Extracts for Coffee Alternative Beverage Development
Kim, Ae-Jung;Lee, Hankyu;Ko, Hyuk Wan;Ko, Seong Hee;Woo, Nariyah;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.178-185,
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| 6 |
Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergularia marina L. Griseb using Response Surface Methodology
Kim, Dah-Sol;Shin, JiHun;Joo, Nami;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.186-199,
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| 7 |
Radical-Scavenging Activities of Fermented Cactus Cladodes (Opuntia humifusa Raf.)
Kim, Joo-Sung;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.200-205,
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| 8 |
Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeonggi-do Area
Kim, Young-Soon;Choi, Byung Bum;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.206-217,
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| 9 |
Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students
Choi, Jiyu;Kwon, Sooyoun;Chung, Sang-Jin;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.218-227,
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| 10 |
Optimization for Chia Seed Antioxidative Activity of Solvent Extraction Using the Response Surface Methodology
Han, Kee-Young;Choi, Jin-Young;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.228-236,
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| 11 |
Quality Characteristics of Low-Salt Myungran Jeotkal Fermented by Vegetable-Origin Lactic Acid Bacteria and Salt from Deep Sea Water
Lee, Deuk-Sik;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.237-245,
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| 12 |
A Comparative Study on the Knowledge, Attitude and Behavior of Community regarding Irradiated Foods in Incheon Area
Hwang, Seong-Hee;Jang, Jae Seon;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.246-252,
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| 13 |
Developing A Tool to Execute Children's Food Service Hygiene and Safety Management
Lee, Jin-Young;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.253-266,
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| 14 |
Dietary Behaviors and Total Sugar Intake from Snacks of Female College Students according to Sweet Taste Perception
Kim, Mi-Hyun;Bae, Yun-Jung;Yeon, Jee-Young;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.267-274,
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| 15 |
Impacts of Efficacy and Side Effect on Awareness and Consumption Pattern about Coffee among College Students
Jang, Jae Seon;Hong, Myung Sun;Seo, Hwa Jeong;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.275-282,
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| 16 |
Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Varieties
Jeong, Yeon-Jeong;Lee, A Reum;Park, Jae-Ho;Kim, Youngho;Kwon, Yeuseok;Hong, Eui Yon;Han, Nam Soo;Eom, Hyun-Ju;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.283-289,
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| 17 |
Dietary Calcium Intake is associated with Blood Lipid Profile, Blood Pressure, Inflammatory State and Insulin Resistance in Type 2 Diabetes Patients
Chung, Hae-Yun;
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The Korean Society of Food and Nutrition
, v.29, no.2, pp.290-299,
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