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| 1 |
Germination Dependency of Antioxidative Activities in Brown Rice
Kang, Bo-Ra;Park, Mi-Jung;Lee, Heum-Sook;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.389-394,
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| 2 |
Anticarcinogenic Effects of Extracts from Gloiopeltis tenax
Jung, Young-Hwa;Jung, Bok-Mi;Shin, Mi-Ok;Bae, Song-Ja;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.395-401,
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| 3 |
Effects of Capsosiphon fulvescens Extract on Lipid Metabolism in Rats Fed High Cholesterol Diet
Lee, Jeong-Hwa;Lee, Yu-Mi;Lee, Jae-Joon;Lee, Myung-Yul;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.402-409,
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| 4 |
Effects of Cheonggukjang Added Phellinus linteus on Lipid Metabolism in Hyperlipidemic Rats
Koh, Jin-Bog;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.410-415,
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| 5 |
Effect of High Fat Diet Containing Hangbisan on the Body Weight and Blood Lipid Composition in the Rats
Chae, Myoung-Hee;No, Jin-Gu;Jhon, Deok-Young;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.416-421,
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| 6 |
A Comparative Analysis of Mental Status, Dietary Life and Nutritional Status among Senior Citizens With or Without Leisure Activities in Urban Area
Kim, Yun-Hye;Ha, Tae-Youl;Lee, Bog-Hieu;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.422-429,
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| 7 |
Effects of Web-Based Nutrition Counseling on Dietary Behavior and Food Intake of Type II Diabetic Patients
Park, Sun-Young;Han, Ji-Sook;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.430-439,
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| 8 |
A Survey of Korean Housewives' Perception on the Commercial Korean Basic Side Dishes in Busan Area
Lyu, Eun-Soon;Lee, Dong-Sun;Chung, Sun-Kyung;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.440-447,
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| 9 |
The Fast Foods Consumption Patterns of Secondary School Students in Busan Area
Lyu, Eun-Soon;Lee, Kyung-A;Yoon, Ji-Young;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.448-455,
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| 10 |
The Importance-Performance Analysis of Bakery Cafe Choice Attributes Perceived by Customers in Seoul
Choi, Mi-Kyung;Jung, Jae-Chan;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.456-463,
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| 11 |
Physicochemical Properties of Pearl Oyster Muscle and Adductor Muscle as Pearl Processing Byproducts
Kim, Jin-Soo;Kim, Hye-Suk;Oh, Hyeun-Seok;Kang, Kyung-Tae;Han, Gang-Uk;Kim, In-Soo;Jeong, Bo-Young;Moon, Soo-Kyung;Heu, Min-Soo;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.464-469,
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| 12 |
Protein Composition of Domestic and Glyphosate-Tolerant Soybean
Wei, Chun-Hua;Sok, Dai-Eun;Yang, Yun-Hyoung;Oh, Sang-Hee;Kim, Hyoung-Chin;Yoon, Won-Kee;Kim, Hwan-Mook;Kim, Mee-Ree;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.470-475,
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| 13 |
Effect of Chitosan on Quality Characteristics of Chungkukjang
Jung, Yoo-Kyung;Lee, Ye-Kyung;No, Hong-Kyoon;Kim, Soon-Dong;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.476-481,
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| 14 |
Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang
Kim, Jae-Hun;Kim, Sun-Im;Kim, Jong-Gun;Im, Deuk-Kyun;Park, Jin-Gyu;Lee, Ju-Woon;Byun, Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.482-486,
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| 15 |
Physicochemical Properties of Acetylated Rice Starch as Affected by Degree of Substitution
Shon, Kwang-Joon;Chung, Man-Gon;Kim, Hyung-Il;Yoo, Hyoung-Seung;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.487-492,
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| 16 |
Optimal Culture Condition for Production of Water-soluble Red Pigments by Monascus Purpureus
Jeon, Chun-Pyo;Lee, Jung-Bok;Choi, Sung-Yeon;Shin, Ji-Won;Lee, Oh-Seuk;Choi, Chung-Sig;Rhee, Chang-Ho;Kwon, Gi-Seok;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.493-498,
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| 17 |
Quality Characteristics of Black Rice Cookies as Influenced by Content of Black Rice Flour and Baking Time
Kim, Yang-Sun;Kim, Gyeong-Hwa;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.499-506,
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| 18 |
Automatic Titration Using Micro pH Electrode in Volatile Basic Nitrogen Analysis
Lee, Hyeong-Choon;
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The Korean Society of Food Science and Nutrition
, v.35, no.4, pp.507-509,
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