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| 1 |
Cooking and textural properties of specialty germinated brown rices
Cho, Dong-Hwa;Park, Hye-Young;Lee, Seuk-Ki;Park, Jiyoung;Choi, Hye-Sun;Woo, Koan-Sik;Kim, Hyun-Joo;Sim, Eun-Yeong;Ahn, Eok-Keun;Oh, Sea-Kwan;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.575-583,
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| 2 |
Oxidation-related quality and benzo(a)pyrene content of imported palm and canola oils after domestic industrial bleaching and deodorization
Park, Jaehyun;Choe, Eunok;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.584-590,
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| 3 |
Evaluation of measurement uncertainty for quantitative determination of chlorite and chlorate in fresh-cut vegetables using ion chromatography
Jung, Sungjin;Kim, Dasom;Lee, Gunyoung;Yun, Sang Soon;Lim, Ho Soo;Jung, Young Rim;Kim, Hekap;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.591-598,
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| 4 |
Study on microbiological safety of simple processed agricultural products
Sung, Gyunghye;Hwang, Inyeong;Park, So Hyun;Park, Sunhee;Kim, Byung Jun;Lee, Ju Hyun;Min, Sang Kee;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.599-604,
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| 5 |
Characteristics of gaeryangmerou wine deacidified by a malic acid-degrading yeast
Kim, Chan-Woo;Kang, Ji-Eun;Jeong, Seok-Tae;Yeo, Soo-Hwan;Kim, Young-Hoi;Kim, Myung-Kon;Park, Heui-Dong;Choi, Han-Seok;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.605-609,
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| 6 |
Overproduction of a γ-glutamyltranspeptidase from Bacillus amyloliquefaciens in Bacillus subtilis through medium optimization
Cho, Hye-Bin;Roy, Jetendra Kumar;Park, Wu-Jin;Jeon, Byoung-Oon;Kim, Young-Wan;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.610-616,
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| 7 |
Effects of fermentation by the commercial starter ABT-5 on the flavor and antioxidant activities of dark chocolate
Koh, So Yae;Ryu, Ji-Yeon;Kim, Hyeon A;Kim Cho, Somi;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.617-624,
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| 8 |
Effect of lemon grass hot-water extracts on the quality characteristics and antioxidant activity of curd yogurt
Kim, MinJu;Kang, SungTae;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.625-631,
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| 9 |
Quality and minimal processing characteristics of 'Ssam' vegetables during storage
Hwang, Tae-Young;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.632-637,
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| 10 |
Quality characteristics of muffins made with legume and wheat flour blends
Li, Qian;Lee, Su-Jin;Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.638-643,
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| 11 |
Effect of carrot powder for quality improvement of Maejakgwa
Ko, Hyun-Jung;Wang, Qu;Han, Jung-Ah;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.644-648,
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| 12 |
Ethyl acetate fraction from Pteridium aquilinum ameliorates cognitive impairment in high-fat diet-induced diabetic mice
Kwon, Bong Seok;Guo, Tian Jiao;Park, Seon Kyeong;Kim, Jong Min;Kang, Jin Yong;Park, Sang Hyun;Kang, Jeong Eun;Lee, Chang Jun;Lee, Uk;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.649-658,
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| 13 |
Radioprotective effect of naringin and naringenin against cellular damage and oxidative stress of γ-irradiated mice
Kang, Jung Ae;Kim, Hye Rim;Yoon, Seon Hye;Jang, Beom-Su;Choi, Dae Seong;Park, Sang Hyun;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.659-667,
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| 14 |
Protective effects of Aruncus dioicus var. kamtschaticus extract against hyperglycemic-induced neurotoxicity
Park, Su Bin;Lee, Uk;Kang, Jin Yong;Kim, Jong Min;Park, Seon Kyeong;Park, Sang Hyun;Choi, Sung-Gil;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.668-675,
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| 15 |
Antihepatotoxic effect of ethanol extracts from steam-dried ginseng berry on ᴅ-galactosamine/lipopolysaccharide-sensitized mice
Jang, Su Kil;Park, Jun Sub;Ahn, Jeong Won;Jo, Boram;Kim, Hyun Soo;Kim, JeongHoon;Kim, Sang Yun;Park, Jung Youl;Lee, Do Ik;Park, Hee Yong;Joo, Seong Soo;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.676-684,
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| 16 |
Ashitaba and red ginseng complex stimulates exercise capacity by increasing mitochondrial biogenesis
Kim, Changhee;Kim, Mi-Bo;Lee, Seung-Ho;Kim, Ye-Jin;Hwang, Jae-Kwan;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.685-692,
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| 17 |
Changes in chemical properties and cytotoxicity of turmeric pigments by microwave treatment
Song, EiSeul;Hong, Jungil;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.693-698,
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| 18 |
Quality characteristics of functional Nokdujuk prepared with optimum mixing ratio of mulberry leaf and fruit powder by response surface method
Kim, Min-Ju;Kim, Ae-Jung;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.699-709,
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| 19 |
Anti-inflammatory and anti-atopic effects of corn silk (Zea mays L.) ethanol extracts
Kim, Hyun Young;Lee, Mi-Ja;Seo, Woo Duck;Choi, Sik-Won;Kim, Sun Lim;Jung, Gun-Ho;Kang, Hyeon Jung;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.710-713,
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| 20 |
Effects of aging on the phenolics content and antioxidant activities of rose flower (Rosa hybrida L.) extracts
Kim, Soyoung;Ko, Seung Hyun;Yoon, Hyungeun;
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Korean Society of Food Science and Technology
, v.49, no.6, pp.714-716,
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