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| 1 |
Effects of curcumin on human health - A reassessment
Kim, Dae-Ok;Lee, Chang Y.;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.509-513,
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| 2 |
Understanding the targeted metabolites and molecular structure of starch in Kimchi according to glutinous rice paste content during fermentation
Jeong, Duyun;Lee, Ju Hun;Chung, Hyun-Jung;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.514-520,
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| 3 |
Comparison of structure and physicochemical properties of commercial domestic and imported wheat starch
Jeong, Gyeong A;Park, Jinhee;Kim, Kyeong Hoon;Lee, Chang Joo;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.521-526,
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| 4 |
Sustainable water extraction of anthocyanins in aronia (Aronia melanocarpa L.) using conventional and ultrasonic-assisted method
Jang, Youngbin;Koh, Eunmi;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.527-534,
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| 5 |
Antioxidant potential of Sargassum horneri extracts in the liver of mice with PM-induced asthma
Kim, Hyo Jin;Kim, Areum;Herath, Kalahe Hewage Iresha Nadeeka Madushani;Mihindukulasooriya, Suyama Prasansali;Jeon, You-Jin;Kim, Hyun Jung;Jee, Youngheun;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.535-543,
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| 6 |
Effect of Paeoniae Radix Alba on a thioacetamide induced liver fibrosis mice model
Lee, Se Hui;Lee, Jin A;Shin, Mi-Rae;Seo, Bu-Il;Roh, Seong-Soo;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.544-552,
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| 7 |
Production of green tea jelly using theanine and its physiochemical characterization
Kim, Seong Gyung;Jeong, Hana;Im, Ae Eun;Yang, Kwang-Yeol;Choi, Yong Soo;Nam, Seung-Hee;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.553-560,
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| 8 |
Preventive effects of blackcurrant on glomerular fibrosis and renal dysfunction in a diabetic nephropathy model
Kim, Hye Yoom;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.561-569,
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| 9 |
Immunostimulatory activity and structural characteristics of neutral polysaccharides isolated from ginseng leaves fermented by Cordyceps sinensis
Cha, Ha Young;Park, Hye-Ryung;Shin, Kwang-Soon;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.570-577,
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| 10 |
Comparison of antioxidant activities of ethanol extracts from seven species of wild edible plants in Korea
Ji, Hee Young;Joo, Shin Youn;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.578-584,
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| 11 |
Sensory evaluation and texture of commercial dairy and vegan types of Cheddar cheese
Kwon, Byoung Soo;Lee, Jay Heon;Lee, Kwang Yeon;Kim, Seo Jin;Jeon, Nam Bae;Yoo, Hong Hoon;Lee, Hyeon Gyu;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.585-592,
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| 12 |
Physicochemical and sensory properties of non-alcoholic red wine produced using vacuum distillation
Kim, Ye-Na;Kim, Sung-Soo;Yu, Hwan Hee;Kim, Tae-Wan;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.593-600,
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| 13 |
Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder
Jeong, Chang-Hwan;Lee, Sol-Hee;Kim, Hack-Youn;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.601-606,
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| 14 |
Seed and water absorption characteristics of red bean cultivars in Korea
Oh, Seon-Min;Jo, Young-Je;Chun, Areum;Kwak, Jieun;Oh, You-Geun;Kim, Mi-Jung;Song, Suk-Bo;Choi, Induck;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.607-612,
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| 15 |
Pouch-type Konjac jelly manufacture and quality characteristics of jelly-containing vinegar drinks
Kim, Chung-Hye;Kim, Yun-jung;Kim, Ji Yeon;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.613-618,
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| 16 |
Effect of cocoa bean husk powder on the shelf life of sausages during refrigerated storage
Choi, JinHee;Kim, MyungHyun;Han, Young-Sil;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.619-627,
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| 17 |
Quality characteristics and antioxidant activity of muffins with added kamut (Triticum turanicum Jakubz) powder
Yoon, Jin A;Han, Jun-Woo;Choi, Jae-Hwan;Shin, Kyung-Ok;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.628-633,
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| 18 |
Application of cold plasma treatment as a method to improve the physical properties of defatted mustard meal-based edible films
Jeong, Ha Eun;Oh, Yoon Ah;Min, Sea Cheol;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.634-639,
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| 19 |
Quality characteristics of takju by different method of rice pre-treated
Lee, Dae-Hyoung;Seo, Jae-Soon;Shin, Bok-Eum;Lee, Yong Seon;Cho, Chang Hui;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.640-647,
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| 20 |
Physiochemical properties of danyangju and iyangju prepared using uncooked germinated brown rice
Ryu, Ji Soo;Shin, Jee Eun;Cho, Min A;Shin, Jang ho;Choi, Hyeon-Son;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.648-656,
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| 21 |
Predictive model and quantitative microbial risk assessment of enterohemorrhagic Escherichia coli and Campylobacter jejuni in milk
Dong, Jiaming;Min, Kyung Jin;Seo, Kun Ho;Yoon, Ki Sun;
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Korean Society of Food Science and Technology
, v.53, no.5, pp.657-668,
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