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| 1 |
Analysis of the seed metabolite profiles and antioxidant activity of perilla varieties
Gu, Suyeon;Son, Yejin;Park, Ji Yeong;Choi, Sung-Gil;Lee, Myoung Hee;Kim, Hyun-Jin;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.193-199,
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| 2 |
Development of a functional yogurt fortified with ubiquinone, isoflavone, and γ-aminobutyric acid
Pyo, Young-Hee;Noh, Young-Hee;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.200-206,
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| 3 |
Antioxidant contents and activities of twelve varieties of vegetable sprouts
Park, Hyunjeong;Shin, Youngjae;Kim, Young-Jun;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.207-213,
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| 4 |
Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)
Choi, Induck;Choi, Hye-Sun;Park, Jiyoung;Kim, Nam-Geol;Lee, Seuk-Ki;Chun, Areum;Park, Chang-Hwan;Chun, Jiyeon;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.214-220,
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| 5 |
Quality characteristics of noodles supplemented with rice flour and shell powder
Lee, Jeonggon;Jeong, Gyeong A;Jeong, Jinyi;Lee, Chang Joo;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.221-226,
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| 6 |
Multivariate statistical analysis of the comparative antioxidant activity of the total phenolics and tannins in the water and ethanol extracts of dried goji berry (Lycium chinense) fruits
Kim, Joo-Shin;Kimm, Haklin Alex;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.227-236,
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| 7 |
Quality characteristics of noodles supplemented with rice flour and alkaline reagent
Jeong, Gyeong A;Han, Su Hee;Park, Ji Young;Shin, Ye Lim;Lee, Sue Jung;Lee, Chang Joo;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.237-242,
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| 8 |
Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food materialization
Lim, Seokwon;Choi, Sungbin;Lee, Pomjoo;Kim, Hyung-sup;Lee, Da-young;Byun, Sanguine;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.243-247,
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| 9 |
Chemical compositions of different cultivars of astringent persimmon (Diospyros kaki Thunb.) and the effects of maturity
Yoo, Seul Ki;Kim, Jong Min;Park, Seon Kyeong;Kang, Jin Yong;Han, Hye Ju;Park, Hyo Won;Kim, Chul-Woo;Lee, Uk;Heo, Ho Jin;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.248-257,
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| 10 |
Comparison of the major compounds and antimicrobial activities of Koara garlic cultivated in different regions
Kim, Ju-Sung;Ra, Jong Hwan;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.258-262,
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| 11 |
Immunomodulatory and anti-metastatic activities of polysaccharide isolated from red cabbage
Lee, Sue Jung;Shin, Kwang-Soon;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.263-271,
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| 12 |
Medium-chain fatty acid enriched-diacylglycerol (MCE-DAG) accelerated cholesterol uptake and synthesis without impact on intracellular cholesterol level in HepG2
Kim, Hyun Kyung;Choi, Jong Hun;Kim, Hun Jung;Kim, Wooki;Go, Gwang-woong;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.272-277,
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| 13 |
Rhamnogalacturonan I-rich fractions from cherry tomatoes stimulate phagocytosis in RAW 264.7 macrophages
Hwang, Dahyun;Lim, Young-Hee;Shin, Kwang-Soon;Koh, Jong-Ho;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.278-285,
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| 14 |
Development of an apple/pear pomace fermented with Lentinus edodes Mycelia
Kim, Jin-Kyeong;Jo, Seong-Wha;Kim, Eun-Ji;Jeong, Do-Youn;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.286-294,
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| 15 |
Development and validation of a PCR method to discriminate between Branchiostegus japonicus and Branchiostegus albus
Kim, Na-Ye-Seul;Yang, Ji-Young;Kim, Jung-Beom;
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Korean Society of Food Science and Technology
, v.51, no.3, pp.295-299,
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