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| 1 |
The nutritional functions and physiological activities of rose hip (Rosa canina fruits): A systematic review
Jung, Tae-Hwan;Hwang, Hyo-Jeong;Shin, Kyung-Ok;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.369-376,
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| 2 |
Dietary fiber content and physicochemical properties of starch isolated from potato cultivars
Kim, Hyun-Joo;Choi, Jang Gyu;Lee, Byong Won;Han, Narae;Lee, Jin Young;Lee, Yu-Young;Kim, Mihyang;Kang, Moon Seok;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.377-385,
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| 3 |
Biological activity of functional foods and anti-microbial activity of phenolics from Sambucus sieboldiana var. pendula leaves
Park, Hye-Jin;Lee, Eun-Ho;Jeong, Da-Eun;Han, Chae-Won;Kim, Byung-Oh;Kang, In-Kyu;Cho, Young-Je;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.386-390,
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| 4 |
Antidiabetic effects of unripe black raspberry ethanol extracts in C57BL/6N db/db mice
Choi, Hye Ran;Lee, Su Jung;Ryu, Tae Ho;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.391-397,
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| 5 |
Effects of black chokeberry on cholesterol metabolism in HepG2 cells
Lee, Sang Gil;Kim, Bohkyung;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.398-402,
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| 6 |
A study on the duration of Ginkgo biloba extract effective in improving cognitive function in the elderly: A systematic review and meta-analysis
Cui, Fengjiao;Nawaz, Hadia;Kim, Hyun Kyung;Go, Gwang-woong;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.403-413,
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| 7 |
Antioxidant activity and quality characteristics of Jeung-pyun containing Rudbeckia laciniata L. powder
Yang, Eun Young;Kim, Myung Hyun;Han, Young Sil;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.414-421,
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| 8 |
Mineral bioavailability and physicochemical properties of muffins prepared with enzyme-treated whole wheat flour
Lee, Sin Young;Lee, Kwang Yeon;Lee, Hyeon Gyu;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.422-430,
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| 9 |
Optimization of finely ground meat ball analogue formulations using proteins and polysaccharides from plant origin
Lee, Jong-Yeop;Lee, Eun-Jung;Hong, Geun-Pyo;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.431-436,
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| 10 |
Changes in the microorganisms and quality characteristics of sauerkraut by salt concentration based on the storage period
Ji, Hye-In;Kim, Da-Mee;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.437-444,
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| 11 |
Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties
Kim, Su-hwan;Lee, Chae-Mi;Jeong, Jae-Hee;Choi, Yu-Ri;Lee, Dong-hun;Lee, Chae-yun;Huh, Chang-Ki;
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Korean Society of Food Science and Technology
, v.54, no.4, pp.445-454,
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| 12 |
Quality characteristics of kombucha made with saccharified rice solution
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.54, no.4, pp.455-461,
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