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| 1 |
Improvement in Exercise Endurance by Hovenia dulcis Fruit Hot Water Extract in Mice
Kwon, Tae-Hyung;Han, Joon-Hee;Lee, Sun-Yeop;Yu, Keun-Hyung;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.363-371,
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| 2 |
Quality Characteristics of Jelly Made from Fermented Red Ginseng Concentrate with Increased Ginsenoside Content by Enzyme Treatment
Kim, Hyo-Won;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.372-380,
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| 3 |
Changes in Quality of according to Fermentation Time of Fermented Soybean Produced Made with Bacillus amyloliquefaciens
Shin, Dong Sun;Choi, In Duck;Park, Ji Young;Kim, Nam Geol;Lee, Seuk Ki;Jeong, Kwang-Ho;Park, Chang Hwan;Choi, Hye Sun;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.381-389,
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| 4 |
Water-Soluble Vitamins Contents in Seafood-Based Dishes
Kim, Naeun;Kim, Younghwa;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.390-398,
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| 5 |
A Study on the Existence and Sodium Consumption of Active Seniors among the Elderly Using National Health and Nutrition Survey
Rhee, Jae-Hyun;Yang, Sung-Bum;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.399-405,
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| 6 |
Perception of Kindergartens Dietitians and Parents for Actual Dietary Guidance in Kindergartens of Sejong City
Park, Nam-Hee;Lee, Je-Hyuk;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.406-418,
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| 7 |
Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment
Lee, Bo-Bae;Cho, Hye-Sung;Cho, Youn-sup;Nam, Seung-Hee;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.419-427,
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| 8 |
Evaluation of Chronic Disease and Nutritional Intake by Obesity of Korean Elderly - Data from Korea National Health and Nutrition Examination Survey 2016~2018 -
Han, Gyusang;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.428-439,
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| 9 |
Manufacturing Conditions for Rice Porridge with Optimum Properties after Microwave Range Reheating
Park, Hye-Young;Kim, Hyun-Joo;Sim, Eun-Yeong;Kwak, Jieun;Chun, Areum;Jo, Youngje;Woo, Koan Sik;Kim, Mi Jung;
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The Korean Society of Food and Nutrition
, v.33, no.4, pp.440-446,
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