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| 1 |
Antioxidative Activities of Temperature-stepwise Water Extracts from Inonotus obliquus
Lee, Sang-Ok;Kim, Min-Jeong;Kim, Dong-Gyun;Choi, Hyun-Ju;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.139-147,
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| 2 |
Antimicrobial Activity of Korean Wild Tea Extract According to the Degree of Fermentation
Choi, Ok-Ja;Rhee, Haeng-Jae;Choi, Kyeong-Hee;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.148-157,
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| 3 |
Cordyceps militaris Increases Hepatic Glucokinase Activities
Kim, Hyun-Sook;Roh, Young-Joo;Choe, Myeon;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.158-161,
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| 4 |
Antioxidant Activity and Radioprotection of Two Flavonoids from Propolis
Jeong, Ill-Yun;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.162-166,
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| 5 |
In vitro and Ex vivo Supplementation of Houttuynia cordata Extract and Immunomodulating Effect in Mice
Kim, Jin;Ryu, Hye-Sook;Shin, Jung-Hee;Kim, Hyun-Sook;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.167-175,
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| 6 |
Effect of Dietary Protein and Calcium Levels on Calcium Metabolism of the Rat
Yoon, Gun-Ae;Hwang, Hye-Jin;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.176-180,
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| 7 |
Relation Between Obesity Indices and, Nutritional Knowledge Nutritional Status and Blood Parameters in Obese Middle-School Students
Choi, Mi-Kyeong;Kim, Mi-Hyun;Lee, Yoon-Shin;Cho, Hye-Kyung;Kim, Kyeong-Hi;Lee, Bo-Bae;Sung, Mi-Kyung;Sung, Chung-Ja;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.181-189,
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| 8 |
Effects of Premenstrual Dysphoric Disorder on the Changes of Energy Intake and Body Composition
Chang, Un-Jae;Kim, Dong-Geon;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.190-195,
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| 9 |
Correlation between Measured Resting Energy Expenditure and Predicted Basal Energy Expenditure in Female College Students
Chang, Un-Jae;Lee, Kyeong-Ryeong;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.196-201,
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| 10 |
A Comparative Study of Food Habits and Body Satisfaction of Middle School Students According to Clinical Symptoms
Sung, Chung-Ja;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.202-208,
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| 11 |
Comparison of Student Satisfaction with Foodservice of Middle School by Place for Meal Service in Busan Area
Lee, Kyung-A;Lyu, Eun-Soon;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.209-218,
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| 12 |
Hot- Water Soluble and Insoluble Materials of Waxy Black Rice Starch
Choi, Gyeong-Cheol;Na, Hwan-Sik;Oh, Geum-Soon;Kim, Sung-Kon;Kim, Kwan;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.219-222,
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| 13 |
The Chemical Composition of Barley and Wheat Varieties
Choe, Jeong-Sook;Youn, Jee-Young;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.223-229,
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| 14 |
Changes of Volatile Odor Components in Onion by Freeze-drying
Kim, Jun-Hyoung;Seo, Hye-Young;No, Ki-Mi;Han, Byung-Jae;Lee, Seong-Jin;Seo, Yu-Seog;Kim, Kyong-Su;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.230-235,
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| 15 |
Identification of Irradiation -induced Volatile Marker Compounds in Irradiated Red Pepper Powder
Kim, Hun;Ahn, Jun-Suck;Sin, Yeong-Min;Lee, Yong-Ja;Lee, Kyung-Hae;Byun, Myung-Woo;Cha, Yong-Jun;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.236-242,
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| 16 |
Isolation and Quantitative Analysis of Alisol B 23-Acetate from the Rhizome of Alisma orientale
Park, Jong-Cheol;Hur, Jong-Moon;Kim, Se-Eun;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.243-246,
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| 17 |
Chemical Components of Red, White and Extruded Root Ginseng
Ha, Dae-Chul;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.247-254,
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| 18 |
Stability of Functional Properties and Chemical Components of Gamma-Irradiated Astragali Radix
Jeong, Ill-Yun;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.255-260,
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| 19 |
Genotoxicological Safety of High-Dose Irradiated Porridges
Kang, Il-Jun;Kang, Young-Hee;Chung, Cha-Kwon;Oh, Sung-Hoon;Lee, Ju-Woon;Byun, Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.261-266,
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| 20 |
Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation
Ku, Kyung-Hyung;Sunwoo, Ji-Young;Park, Wan-Soo;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.267-276,
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| 21 |
Non Thermal Process and Quality Changes of Foxtail Millet Yakju by Micro Filtration
Kang, Young-Joo;Oh, Young-Ju;Koh, Jeong-Sam;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.277-284,
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| 22 |
A Study on the Quality Control of Pyeonyuk by Adding Green Tea Extracts Using Cook-Chill System (I)
Kim, Heh-Young;Jung, Sung-Mi;Ko, Sung-Hee;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.285-290,
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| 23 |
Quality Characteristics of Anchovy Sauce Prepared with Sea Tangle, Ume, Tochukaso and Chitosan during Storage
Choi, Geun-Pyo;Kim, Sang-Moo;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.291-297,
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| 24 |
Exploration of Optimum Retention of Antibacterial Agents in Functional Packaging Paper
Kim, Chul-Hwan;Kim, Jae-Ok;Jung, Jun-Ho;Cho, Sung-Hwan;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.298-305,
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| 25 |
Properties of Extracts from Extruded Root and White Ginseng at Different Conditions
Kim, Bong-Soo;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.34, no.2, pp.306-310,
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