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| 1 |
Recent Trends in New Functional Foods using Pomegranate Fruit Peel
kim, Sung-Kih;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.181-190,
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| 2 |
Prebiotics: A Review
Yoon, Jin A;Shin, Kyung-Ok;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.191-202,
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| 3 |
Prevalence of Microorganism Contamination on the Hands of University Students in Jeonnam and Hygiene Awareness
Kim, Jong-Myeong;Jeong, Seul-Ki;Kang, Suk-Ho;Kwon, Sun-Mok;Kim, Jung-Beom;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.203-210,
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| 4 |
Protective Effect of Various Grain Methanolic Extracts against UVB-induced Photo-aging in Human Skin Fibroblasts
Jeon, Jiyoung;Yang, Jinwoo;Sung, Jeehye;Seong, Yeji;Jeong, Heon Sang;Lee, Junsoo;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.211-217,
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| 5 |
Effect of Cooking Methods on Cooked and Antioxidant Characteristics of Cooked Mixed Grain Rice with Added Proso Millet
Kim, Mi-Jung;Lee, Kyung Ha;Ko, Jee Yeon;Kim, Hyun-Joo;Lee, Seuk Ki;Park, Hye Young;Sim, Eun-Yeong;Cho, Dong-Hwa;Oh, Sea Kwan;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.218-225,
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| 6 |
Quality Characteristics and Antioxidant Activities of Sulgidduck with Roselle (Hibiscus sabdariffa L.) Calyx Powder
Shin, So Yeon;Song, Ka-Young;O, Hyeonbin;Joung, Ki Youeng;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.226-235,
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| 7 |
Effect of Chia(Salvia hispanica L.) Seeds on Quality Properties of Yanggang
O, Hyeonbin;Song, Ka-Young;Zhang, Yangyang;Jung, Ki Youeng;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.236-242,
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| 8 |
Evaluation of Quality Characteristics of Rice to Select Suitable Varieties for Porridge
Lee, Kyung Ha;Woo, Koan Sik;Lee, Seuk Ki;Park, Hye Young;Sim, Eun-Yeong;Kim, Siju;Oh, Sea-Kwan;Cho, Donghwa;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.243-250,
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| 9 |
Fatty Acid Composition and Anti-inflammatory Effects of the Freeze Dried Tenebrio molitor Larva
Kang, Mi-Sook;Kim, Min Ju;Han, Jung-Soon;Kim, Ae-Jung;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.251-256,
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| 10 |
Relationship between Obesity, Threshold of Salty Taste, Optimal Saltiness and Blood Pressure in Middle School Students in Fishing Village
Lee, Joo Hee;Moon, Su Young;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.257-268,
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| 11 |
Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder
Kim, Minzy;Sim, Ki Hyeon;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.269-281,
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| 12 |
Effect on the Characteristics of Noodle by the Addition of Konjac Powder
Choi, Hee-Eun;Park, Hwa-Young;Jo, Young-In;Kim, Na-Yul;Lee, Nan-Hee;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.282-289,
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| 13 |
Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin
Kim, Hyun-Joo;Yong, Hae In;Park, Sanghoo;Park, Jooyoung;Jung, Samooel;Choe, Wonho;Jo, Cheorun;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.290-296,
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| 14 |
Affecting Factors on Food Habits related Health Behavior Activities of Adolescents
Seo, Hwa Jeong;Park, Min Ae;Jang, Jae Seon;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.297-304,
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| 15 |
Quality Characteristics of Mixed Makgeolli with Barley and Wheat by Fermentation Temperature
Shin, Dong-Sun;Jeong, Seok-Tae;Sim, Eun-Yeong;Lee, Seuk Ki;Kim, Hyun-Joo;Woo, Koan Sik;Oh, Sea-Kwan;Kim, Si-Ju;Park, Hye-Young;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.305-311,
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| 16 |
Anti-Inflammatory Properties of Aloe-Emodin in Adipocytes through a TLR4/NF-κB/ERK Signaling Pathway
Park, Mi-Young;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.312-318,
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| 17 |
Optimization of Coffee Extract Condition for the Manufacture of Instant Coffee by RSM
Ko, Bong Soo;Lim, Sang Ho;Han, Sung Hee;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.319-325,
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| 18 |
Effect of Consumption Values on Attitude and Behavioral Intentions toward a Premium Lunch Box at a Convenience Store
Baek, Seunghee;Kim, Youngshin;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.326-335,
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| 19 |
Quality Analyses and Consumer Acceptability of Gluten-Free Rice Bread and Other Commercially Marketed Bread in Korea
Kim, Sang Sook;Chung, Hae Young;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.336-344,
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| 20 |
Analysis of Differences in Selection Attributes according to the Characteristics of Customers of Medicinal Restaurants
Jeong, Kyung-Ae;Lee, Nan-Hee;Kim, Mi-Lim;Oh, Wang-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.345-355,
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| 21 |
A Study on Satisfaction for Free Food Service of Elementary and Middle School Parents in Chungnam Province
Yang, Sung-Bum;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.356-362,
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| 22 |
Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction
Choi, Hyang-Sook;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.363-370,
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| 23 |
Activation of Signaling Pathways for Protein Synthesis by Korean Mistletoe (Viscum album coloratum) Extract in a Mouse Model of Muscle Atrophy
Jeong, Juseong;Park, Choon-Ho;Kim, Inbo;Kim, Jong-Bae;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.371-377,
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| 24 |
Quality Change in Kimchi made of Spring Kimchi Cabbage during Fermentation under Different Storage Conditions
Bang, Hye-Yeol;Cho, Sun-Duk;Kim, Byeong-Sam;Kim, Gun-Hee;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.378-387,
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| 25 |
Stability of Ethanolic Extract from Fermented Cirsium setidens Nakai by Bioconversion during Different Storing Conditions
Lee, Jin-Ha;Moon, Seok-Yong;Cho, Bong-Yeon;Choi, Sun-Il;Jung, Tae-Dong;Choi, Seung-Hyun;Kim, Jong-Dai;Lee, Ok-Hwan;
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The Korean Society of Food and Nutrition
, v.30, no.2, pp.388-394,
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