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| 1 |
The Evaluation of Inorganic Components with Pu-Erh Tea
Cho, Young-Man;Jeung, Young-Sik;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.401-407,
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| 2 |
Anti-Inflammatory Effects of Beopje Processed Curly Dock (Rumex crispus L.) in LPS-Induced Murine RAW 264.7 Cell Lines
Kim, Seung-Hee;Kang, Soon Ah;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.408-416,
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| 3 |
Antihepatotoxic and Antioxidant Activities of Polysaccharide Obtained from Cultured Mycelia of Ganoderma lucidum
Lee, June-Woo;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.417-424,
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| 4 |
Quality Characteristics of Malts and Sikhye Made from Barley and Wheat Varieties Grown in Korea
Kim, Namgeol;Lee, Seuk Ki;Park, Hye Young;Choi, Induck;Choi, Hyesun;Park, Ji Young;Shin, Dong-Sun;Park, Chang-Hwan;Jeong, Kwang-Ho;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.425-433,
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| 5 |
Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cultivar
Shin, Dong Sun;Choi, In Duck;Lee, Seuk Ki;Park, Ji Young;Kim, Nam Geol;Park, Chang Hwan;Choi, Hye Sun;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.434-441,
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| 6 |
A Comparison of Food Components between Korean and Imported Quinoa (Chenopodium quinoa Willd.)
Sim, Ki Hyeon;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.442-453,
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| 7 |
Properties of Chemical Compositions of Safflower Seeds
Lee, Young Chul;Ahn, Chae Kyung;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.454-461,
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| 8 |
Analysis of Nutritional Components and Cell-based Antioxidant Activity on Brassica juncea Cultivated in Jeongseon, South Korea
Kwon, Hee-Yeon;Choi, Sun-Il;Cho, Bong-Yeon;Choi, Seung-Hyun;Sim, Wan-Sup;Han, Xionggao;Jang, Gill-Woong;Choi, Ye-Eun;Yeo, Jin-Hui;Cho, Ju-Hyun;Lee, Ok-Hwan;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.462-472,
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| 9 |
A Study on Milk Intake Patterns and Dietary Habits among University Students in Chungbuk
Lee, Kyung-Haeng;Bak, Hye-Rin;Bae, Yun-Jung;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.473-484,
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| 10 |
Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration
Park, Hyejin;Choi, Wonil;Han, Bongtae;Noh, Jaegwan;Park, Jung-Mi;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.485-493,
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| 11 |
Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria
Ha, Gi Jeong;Kim, Hyeon Young;Ha, In Jong;Cho, Sung Rae;Moon, Jin Young;Seo, Gwon Il;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.494-503,
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| 12 |
Physicochemical Characteristics of Cold-Brew Kenya AA according to Cold Extraction Conditions
Kim, Ki Myong;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.504-510,
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| 13 |
Enzyme Inhibitory and Anti-Proliferation Effects of Peanut Skin Extracts Depending on Cultivar
Kim, Min Young;Kim, Hyun-Joo;Lee, Yu-Young;Kim, Mi Hyang;Lee, Jin Young;Lee, Byoungkyu;Lee, Byong Won;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.511-521,
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| 14 |
Assessment of Dietary Education Program for Children from Low-Income Families in Korea
Kwon, Sooyoun;Kim, Oksun;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.522-529,
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| 15 |
Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce
Choi, Won-Seok;Lee, Nan-Hee;Choi, Ung-Kyu;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.530-535,
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| 16 |
Job Analysis of Dietitian Using DACUM Technique - Importance, Performance, and Difficulty Analysis -
Choi, Jung Hwa;Lee, Kyung Eun;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.536-552,
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| 17 |
Evaluation of Antibacterial, Antioxidant Fractionalities and Hair Loss Prevention Effect of Platycodon grandiflorum
Jung, Min-Hwa;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.553-559,
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| 18 |
Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count
Kang, Ju-Yeong;Lee, Seo-Hyun;Park, Eun-Ji;Kim, Jung-Beom;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.560-564,
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| 19 |
Effects of Lentils(Lens culinaris) Extract on Proteasome Activity and Nuclear Factor κB Activation in HepG2 Human Liver Cancer Cells
Min, Sooyeong;Yoon, Hyungeun;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.565-570,
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| 20 |
Quality Characteristics of Yakwa Produced with Rice Flour Developed as Rice Powder
Lee, Youn Ri;Yu, Ye Jin;Park, Joo Young;Sin, A Hyeon;Kim, Ji Su;Kim, Ji Yeon;
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The Korean Society of Food and Nutrition
, v.32, no.5, pp.571-579,
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