|
| 1 |
Component Content, ACE and AChE Inhibitory Activity of Ramie (Leaf Boehmeria nivea M.) according to Harvest Time
Lee, Jong-Kug;Lee, Jeong;Cho, Hui-Je;Kim, Jae-Kyung;Choi, Youngmin;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.213-219,
|
|
| 2 |
Analyses of the Volatile Flavor Composition of Burdock (Arctium lappa L.) Leaves according to Harvesting Season
Choi, Hyang-Sook;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.220-228,
|
|
| 3 |
Component Content, Antioxidant and ACE Inhibitory Activity of Ramie (Leaf Boehmeria nivea M.) according to Breeding Lines
Lee, Jong-Kug;Lee, Jeong;Cho, Hui-Je;Yoon, Hye-Kyung;Kim, Myung-Seok;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.229-235,
|
|
| 4 |
The Effects of Flammulina velutipes Water Extract on the Activation of Spleen Cell and Macrophage in Mice
Kim, Kyoung-Ok;Ryu, Hye-Sook;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.236-241,
|
|
| 5 |
Anti-Obesity Effects of Mixture of Cheese, Fermented Red Ginseng and Rubus coreanus Miquel
Lee, Da young;Kim, Nam Seok;Kim, Ha Rim;Kim, Min Sun;Lee, Chang Hyun;Oh, Mi Jin;Oh, Chan Ho;Kim, Jong Suk;Kim, Myung Soon;Kwon, Jin;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.242-251,
|
|
| 6 |
Immunopotentiating Effect of Protein Extract from Dioscorea quinqueloba in Stressed Mice
Kim, Ju Hwan;Lee, Sun-Mee;Lee, Dong-Cheol;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.252-257,
|
|
| 7 |
Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods
Jang, Gwi Yeong;Lee, Youn Ri;Song, Eun Mi;Jeong, Heon Sang;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.258-263,
|
|
| 8 |
A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature
Heo, JeongAe;Kwak, Han Sub;Kim, Mi Jeong;Kim, Min Jung;Kim, Yoonsook;Chang, Min-Sun;Kim, Sang Sook;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.264-271,
|
|
| 9 |
Optimization for the Antibacterial Activity of Konjak Jelly using Evolutionary Operation-Factorial Design Technique
Lee, Nan-Hee;Choi, Won-Seok;Choi, Ung-Kyu;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.272-277,
|
|
| 10 |
Nutritional Components and Cooking Characteristics of High Quality Rice
Woo, Koan Sik;Lee, Seuk Ki;Lee, Byong Won;Kim, Jeong-Ju;Lee, Jihae;Lee, Yu-Young;Lee, Byoungkyu;Kim, Hyun-Joo;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.278-283,
|
|
| 11 |
Importance-Satisfaction Analysis of a Dietary Life Education Program - Focusing on Dietary Life Education Program Participants in Seoul and Gyeonggi -
Park, Suk-Hyun;Jeong, Hee Sun;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.284-292,
|
|
| 12 |
A Study on the Dietary Habits, Life Habits, Drink Preference and Intake according to the Chinese Students Gender in Gyeonggi Province
Liu, Haining;Jang, Jae-Seon;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.293-300,
|
|
| 13 |
A Study of Homogeneous Sterilization of Micro-sized Food Powder by Rotatable Low-Temperature Plasma System
Kim, Myung Chan;Park, Duck Mo;Han, Jin Soo;Woo, In Bong;Kim, Dong Hoo;Jang, Seong Eun;Yoon, Chan Suk;Kim, In;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.301-307,
|
|
| 14 |
Sterilization Test of Microorganisms of Slow-released ClO2 Gas Gel-Pack
Lee, Kyung-Haeng;Kim, Hong-Gil;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.308-312,
|
|
| 15 |
Analysis of Nutritional Composition of Green Pepper (Capsicum annuum L. cv. DangZo)
Lee, Youn Ri;
/
The Korean Society of Food and Nutrition
, v.31, no.2, pp.313-317,
|
|