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| 1 |
Effect of Maillard Reaction Products on Inhibition of Burdock Polyphenol Oxidase and Their Antioxidant Activities
Kim, GyeYeong;Choi, Heesun;Park, Inshik;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.853-859,
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| 2 |
Effects of Addition of Walnuts on Fatty Acid Composition of Soy Sauce
Choi, Hee-Eun;Ryu, Beom-Seok;Choi, Ho-min;Kim, Jun-Hyub;Cheong, Seong-Mo;Lee, Nan-Hee;Kim, Na-Yul;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.860-866,
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| 3 |
Factors affecting Problematic Drinking of Male College Students in the Gyeongnam Area
Seo, Eunhee;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.867-879,
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| 4 |
Studies on the Palatability and Texture of Korean Rice Cultivars for the Cooked-rice Processing
Sim, Eun-Yeong;Park, Hye Young;Kim, Mi-Jung;Lee, Choon-Ki;Jeon, Yong Hee;Oh, Sea Kwan;Won, Yong Jae;Lee, Jeong Heui;Ahn, Eok Keun;Woo, Koan Sik;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.880-888,
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| 5 |
Quality Characteristics of Korean Domestic Commercial Rosé Wines
Park, Jung-Mi;Park, Hyejin;Jeong, Changwon;Choi, Wonil;Kim, Sidong;Yoon, Hyang-Sik;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.889-899,
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| 6 |
The Body Fat-lowering Effect of Garlic Powder in Peroxisome Proliferator-activated Receptor γ Coactivator-1α (PGC-1α)-luciferase Transgenic Mice
Lee, Mak-Soon;Kim, Yangha;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.900-907,
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| 7 |
Quality Characteristics and Antioxidant Activity of Red Radish (Bordeaux and Watermelon Radish) Tea with Use of Different Processing Methods
Joo, Shin-Youn;Park, Jong-Dae;Choi, Yun-Sang;Sung, Jung-Min;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.908-915,
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| 8 |
Changes in Taste Compounds and Organoleptic Preferences of Soy Sauce with Addition of Walnut
Choi, Hee-Eun;Ryu, Beom-Seok;Choi, Ho-min;Kim, Jun-Hyub;Cheong, Seong-Mo;Lee, Nan-Hee;Kim, Na-Yul;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.916-922,
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| 9 |
Dietary Habit and Food Intake Status of Sugar-rich Foods among Children in Childcare Facilities in Anyang City - Survey of Parents -
Kim, Hye Won;Pie, Jae Eun;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.923-934,
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| 10 |
Quality Characteristics of Kohlrabi Kimchi during Storage
Koo, Hye-Jin;Jin, So-Yeon;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.935-942,
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| 11 |
The Effect of Chinese Perceptions of Quality Attributes on Customer Satisfaction, Revisit Intention and Recommendation Intention for Korean Restaurants in Shandong, China
Han, Rong;Lee, Young Eun;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.943-959,
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| 12 |
Quality Characteristics and Storage Stability of Wet Noodle based on Capsaicin-loaded Nanoemulsions
Kim, Min-Ji;Lee, Soo-Jeong;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.960-972,
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| 13 |
Changes of Off-Odor Constituent and Parishin Derivatives of Fermentation of Gastrodia elata Rhizome by Lactic Acid Bacteria Strains
Song, Young Eun;Lee, In Sok;Song, Eun Ju;Choi, Min Kyung;Han, Hyun Ah;Shin, So Hee;Choi, So Ra;Lee, Ki Kwon;Kim, Myung Kon;Park, Shin Young;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.973-982,
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| 14 |
Body Satisfaction and Self-esteem according to Weight Control of Female Middle School Students
Song, Hyun Jung;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.983-994,
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| 15 |
The Presence or Absence of Osteoarthritis and Related Risk Factors in Korean Elderly using the 6th Korea National Health and Nutrition Examination Survey (2013~2014 KNHANES VI)
Kim, Min-Ju;Yun, Jung-Mi;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.995-1006,
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| 16 |
Fermentative Characteristics and Anti-Proliferative Activity against Mouse Carcinoma Cell Line of Kimchi prepared with Functional Cabbage
Yu, Kwang-Won;Lee, Seong-Hyun;Shin, Eun-Hae;Hwang, Jong-Hyun;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1007-1014,
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| 17 |
Quality Characteristic and Antioxidant Activity Analysis of Soybean Milk added Chickpea
Han, Kee-Young;Choi, Jin-Young;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1015-1024,
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| 18 |
Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour
Joung, Ki Youeng;Song, Ka-Young;O, Hyeonbin;Shin, So Yeon;Kim, Young-Soon;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1025-1034,
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| 19 |
Inhibitory Effects of (-)-Epigallocatechin-3-gallate on Adipogenesis via AMPK Activation in 3T3-L1 Cells
Kim, Younghwa;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1035-1041,
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| 20 |
Quality Evaluation of Acorn Mook prepared with Mealworm(Tenebrio molitor) Powder
Lee, Kyung-Haeng;Yoon, Young-Tae;Park, Yong-I;Lee, Hye-Jin;Jeong, Na-Young;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1042-1047,
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| 21 |
Metabolic Syndrome Risk according to Fruit and Vegetable Intake in Middle-aged Men - Using the Korea National Health and Nutrition Examination Survey (KNHANES) 2013~2015 -
Her, Eun-Sil;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1048-1057,
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| 22 |
The Development and Effect of NCS-based Cooking Practice Teaching Method by Using Bloom's Mastery Learning Model
Oh, Wang-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1058-1067,
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| 23 |
Utilization Research of Cultural Heritage Resources (Sosuseowon & Buseoksa) and Primary Components Analysis for Development of Yeongju Local Food Content
Choi, Eun Young;An, Hui Jeong;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1068-1079,
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| 24 |
Analysis of Nutritional Components and Antioxidant Activity of Nipa Palm(Nypa fruticans Wurmb) Flower Stalk
Lee, Young-Hee;Kim, Wol-Kon;Jung, Hyeon-A;Oh, Wang-Kyu;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1080-1086,
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| 25 |
Quality Characteristics and Antioxidant Activities of Pound Cake with Aronia melanocarpa Powder
Lim, Eun-Jeong;Lee, Yoo-Hyun;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1087-1095,
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| 26 |
Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product
Lee, Eui-Seok;You, Kwan-Mo;Jeong, Young-Nam;Jeon, Byeong-Seon;Ko, Bong-Soo;Hong, Soon-Taek;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1096-1104,
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| 27 |
Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages
Yim, Dong-Gyun;Chung, Yi-Hyung;Nam, Ki-Chang;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1105-1112,
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| 28 |
Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Carrot Juice
Oh, Nam Seok;Kim, Min Young;Jang, Gwi Young;Baek, So Yune;Joung, Mi Yeun;Kang, Tae Su;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1113-1118,
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| 29 |
Quality Characteristics of Commercially Available Soybean and Mung-bean Flours in Korea
Woo, Koan Sik;Kim, Mi-Jung;Sim, Eun-Yeong;Kim, Hyun-Joo;Lee, Choon Ki;Jeon, Yong Hee;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1119-1126,
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| 30 |
Anti-Oxidative and Anti-Proliferative Effect of 70% Ethanol Extracts from Green Pepper (Capsicum annuum L. cv. DangZo)
Lee, Youn Ri;
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The Korean Society of Food and Nutrition
, v.30, no.5, pp.1127-1131,
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