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| 1 |
Comparison of the Nutritional Composition of Quinoa Seeds Cultivated in Korea Depending on Different Cooking Methods
Jeong, Keun-Young;Sim, Ki Hyeon;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.117-130,
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| 2 |
Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts
Lee, Eun-Sil;Lee, Young-Ju;Kim, Ji-Hyun;Chun, Soon-Sil;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.131-141,
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| 3 |
Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City
Cho, Sun-Ju;Jeong, So-Hyang;Seo, Yu-Jin;Kim, Tae-Sun;Lee, Hyang-Hee;Lee, Min-Gyou;Seo, Jung-Mi;Cho, Bae-Sik;Kim, Joung-Beom;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.142-148,
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| 4 |
Antioxidant and Anti-Adipogenic Effects of Colored and Brown Rice Extracts Depending on Cultivars
Kim, Min Young;Park, Hye Young;Lee, Yu-Young;Lee, Byong Won;Kim, Mi Hyang;Lee, Jin Young;Lee, Jong Hee;Kang, Moon-Suk;Koo, Bon Cheol;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.149-158,
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| 5 |
Quality Characteristics of Melon Jams Mixed with Various Fruits
Eom, Hyun-Ju;Kwon, Nu Ri;Yoon, Hyang-Sik;Cheon, Seong Won;Kim, So-Young;Kim, Youngho;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.159-166,
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| 6 |
Effect on Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times
Kim, Hyun Young;Seo, Hye-Young;Seo, Woo Duck;Lee, Mi Ja;Choi, Man-Soo;Ham, Hyeonmi;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.167-173,
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| 7 |
Effect of Lactobacillus helveticus HY7801 Oral Administration on Immune Response and Skin Improvement in Animal Model of Atopic Dermatitis
Park, Yang-Gyu;Cho, Jeong-Hwi;Choi, Jinyoung;Kim, Youngpil;Yu, Seon-Jeong;Kim, Okjin;Oh, Hong-Geun;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.174-182,
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| 8 |
Quality Characteristics of American Waffle with Kamut Whole Wheat Flour
Kim, Mun-Yong;Kim, Ji-Hyun;Chun, Soon-Sil;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.183-193,
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| 9 |
A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats
Kim, Jeong-Yeon;Choi, Kwang-Jin;Kang, Chin-Yang;Choi, Won-Cheon;Choi, Il-Sook;Shin, Kyung-Ok;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.194-203,
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| 10 |
Physicochemical Properties of Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge
Lee, Jin Young;Park, Hye Young;Lee, Byung Won;Park, Hyun-Su;Ahn, Eok-Keun;Kim, Min Young;Lee, Yu Young;Kim, Mi Hyang;Lee, Byung Kyu;Kim, Hyun-Joo;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.204-209,
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| 11 |
Antioxidant and α-Amylase Inhibitory Activity of 70% Ethanolic Extract from Morinda citrifolia L. (Noni)
Lee, Youn Ri;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.210-214,
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| 12 |
Chemical Composition and Protective Effect of Essential Oils Derived from Medicinal Plant on PC12 Neuro-cells Induced by Oxidative Stress
Lee, Ji Yeon;Park, Jeong-Yong;Kim, Dong Hwi;Choi, Su Ji;Jang, Gwi Young;Seo, Kyung Hye;
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The Korean Society of Food and Nutrition
, v.33, no.2, pp.215-221,
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