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| 1 |
Effects of an extrusion process on the chemical properties and pigment stability of turmeric
Sung, Yunkyung;Son, Heejin;Hong, Jungil;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.457-463,
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| 2 |
Effects of barley roasting methods on the aroma characteristics of boricha
Joung, Woo-Young;Kim, Su-Jeong;Kim, Byeong-Goo;Hurh, Byung-Serk;Baek, Hyung-Hee;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.464-473,
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| 3 |
Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from campbell early grape using response surface methodology
Ryu, Dayeon;Koh, Eunmi;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.474-479,
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| 4 |
Association between a non-synonymous single nucleotide polymorphism in the Complement component 9 (C9) gene and meat-quality traits in Berkshire pigs
Ha, Jeongim;Hwang, Jung Hye;Yu, Go Eun;Park, Da Hye;Kang, Deok Gyeong;Kim, Tae Wan;Park, Hwa Chun;An, Sang Mi;Kim, Chul Wook;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.480-485,
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| 5 |
Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder
Song, Myeong Seob;Choi, Ah Young;Kim, Min Young;Lee, Yoon Jeong;Oh, Hyunah;Woo, Koan Sik;Lee, Junsoo;Jeong, Heon Sang;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.486-491,
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| 6 |
Quality characteristics of rice bread with different cultivars and milling methods
Oh, Hyun Ah;Kim, Min Young;Lee, Yoon Jeong;Song, Myeong Seob;Lee, Choon Ki;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.492-498,
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| 7 |
Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour
Jang, Sewon;Seo, Dong-Ho;Kum, Jun-Seok;Park, Jong-Dae;Choi, Hyun Wook;Sung, Jung-Min;Choi, Yun-Sang;Lee, Byung-Hoo;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.499-503,
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| 8 |
Effect of processing method on quality characteristics of gluten-free rice cookies containing legume flours
Kim, Yuyeon;Jeong, Duyun;Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.504-510,
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| 9 |
Immunomodulatory activities of polysaccharides extracted from Cudrania tricuspidata fruits in macrophage
Cho, Eun-Ji;Kim, Yi-Eun;Byun, Eui-Hong;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.511-516,
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| 10 |
Protective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induced in vitro neurotoxicity
Yoo, Seul Ki;Park, Seon Kyeong;Kim, Jong Min;Kang, Jin Yong;Park, Su Bin;Han, Hye Ju;Kim, Chul-Wo;Lee, Uk;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.517-527,
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| 11 |
Improvement of anti-oxidant and anti-inflammatory activities of aleurone layer extracts of black rice (Oryza sativa L.) by enzyme treatment
Lee, Mi Kyoung;Ryu, Soo In;Lee, Min Ho;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.528-534,
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| 12 |
Antioxidant, antibacterial, antifungal, and anti-inflammatory effects of 15 tree essential oils
Jo, Se Jin;Park, Mi-Jin;Guo, Rui Hong;Park, Jung Up;Yang, Ji Yoon;Kim, Jae-Woo;Lee, Sung-Suk;Kim, Young Ran;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.535-542,
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| 13 |
Antioxidant and neuroprotective effects of crude polysaccharide fractions from Cudrania tricuspidata fruits
Kim, Yi-Eun;Cho, Eun-Ji;Byun, Eui-Hong;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.543-548,
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| 14 |
Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions
Yu, Jin;Hwang, Ji-Soo;Oh, Min Su;Lee, Suyong;Choi, Soo-Jin;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.549-554,
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| 15 |
Polysaccharide isolated from fermented barley extract activates macrophages via the MAPK and NF-κB pathways
Kim, Han Wool;Jee, Hee Sook;Shin, Kwang-Soon;
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Korean Society of Food Science and Technology
, v.50, no.5, pp.555-563,
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