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| 1 |
Changes in chemical characteristics of cellulase-treated wheat germ extract
Lee, Jae-Kang;Jang, Davin;Kang, Dongwoo;Lee, Jeonghoon;Kum, Hyeim;Choi, Yonghyoun;Kang, Hee;Choi, Yong-Seok;Kim, Dae-Ok;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.97-102,
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| 2 |
Determination the optimum extraction method for saponin lancemasides in Codonopsis lanceolata
Lee, Min Ju;Nam, Ju Hee;Um, In Eeok;Kang, Chang Keun;Rho, Il Rae;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.103-108,
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| 3 |
Physicochemical and pasting properties of rice starches from soft rice varieties developed by endosperm mutation breeding
Kim, Jae Suk;No, Junhee;Shin, Malshick;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.109-113,
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| 4 |
Effects of glycine on microbial safety of low-salted squid and myungran jeotgal
Choi, Jun-Bong;Cheon, Hee Soon;Chung, Myong-Soo;Cho, Won-Il;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.114-119,
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| 5 |
Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder
Hwang, Hyun-Ju;Lee Park, Hyo-Nam;Lee, Seung-Joo;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.120-126,
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| 6 |
Quality characteristics of Jeungpyun based on variety, milling method and fermentation time
Park, Ji Won;Park, Gi Hoon;Choi, Sun Young;Kim, Min Young;Lee, Yoon Jeong;Lee, Choon Ki;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.127-132,
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| 7 |
Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana
Sim, Ki Hyeon;Han, Young Sil;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.133-140,
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| 8 |
Antiangiogenic activity of non-aqueous fraction from Sparassis crispa extract in human umbilical vein endothelial cells
Han, Jang Mi;Gong, So Youn;Sohng, Jae Kyung;Kang, Yue Jai;Jung, Hye Jin;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.141-146,
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| 9 |
Comparison of phytochemical composition and physiological activity of 'Hongsan' and 'Hansan', a new variety of garlic
Kim, Ju-Sung;Ra, Jong Hwan;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.147-151,
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| 10 |
Immunomodulatory and anti-metastatic activities of a crude polysaccharide isolated from Korean apple vinegar
Kim, Han Wool;Shin, Kwang-Soon;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.152-159,
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| 11 |
Double-processed ginseng berry extracts enhance learning and memory in an Aβ42-induced Alzheimer's mouse model
Jang, Su Kil;Ahn, Jeong Won;Jo, Boram;Kim, Hyun Soo;Kim, Seo Jin;Sung, Eun Ah;Lee, Do Ik;Park, Hee Yong;Jin, Duk Hee;Joo, Seong Soo;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.160-168,
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| 12 |
Changes in oligosaccharide content during the storage period of maesil cheong formulated with functional oligosaccharides
Bae, Moon-Joo;Yoo, Sang-Ho;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.169-175,
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| 13 |
Analysis of dieting practices in 2016 using big data
Jung, Eun-Jin;Chang, Un-Jae;Jo, Kyungae;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.176-181,
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| 14 |
Superhongmi bran extract improves lipid profile and menopause symptoms: a randomized, placebo-controlled clinical trial
Chung, Soo Im;Nam, Su Jin;Liang, Jie;Ma, Jing Wen;Kang, Mi Young;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.182-187,
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| 15 |
Improvement of the electro-transformed cell yield for Bifidobacterium sp. with large DNA
Park, Min Ju;Park, Myeong Soo;Ji, Geun Eog;
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Korean Society of Food Science and Technology
, v.51, no.2, pp.188-191,
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