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| 1 |
Antioxidative, Antimutagenic and Cytotoxic Effects of Natural Seasoning Using Lentinus edodes Powder
Yoo, Su-Jung;Kim, Soo-Hyun;Choi, Houng-Taek;Oh, Hyun-Taek;Choi, Hyun-Jin;Ham, Seung-Shi;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.515-520,
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| 2 |
Antioxidant Effects of Red Ginseng Powder on Liver of Benzo(α)Pyrene-Treated Mice
Kim, Hyun-Jeong;Lee, Ji-Won;Ji, Young-Ju;Yu, Me-Hei;Park, Jung-Hyun;Lee, Ki-Dong;Lee, In-Seon;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.521-526,
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| 3 |
A Study on Single Oral Dose Toxicity of Highly-Developed Anthocyanin-Pigmented Rice Varieties
Han, Hye-Kyoung;Choi, Sung-Sook;Shin, Jin-Chul;Chung, Ha-Sook;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.527-533,
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| 4 |
Acute Toxicity of Leuconostoc citreum GJ7 Isolated from Kimchi in Mice
Lee, Jae-Joon;Chang, Hae-Choon;Lee, Myung-Yul;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.534-539,
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| 5 |
Effects of Catechin on Lipid Composition and Adipose Tissue in Obese Rats Fed High Fat Diet
Rhee, Soon-Jae;Kim, Kyung-Ran;Kim, Hong-Tae;Hong, Jung-Hee;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.540-547,
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| 6 |
The Effect of Herbal Formula KH-305 on Erectile Dysfunction in Hyperlipidemic Rat
Lee, Eun-Jeong;Kim, Hee-Seok;Kim, Byoung-Chul;Hwang, Sung-Wan;Hwang, Sung-Yeoun;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.548-553,
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| 7 |
Dietary Effect of Silk Protein on Ceramide Synthesis and the Expression of Ceramide Metabolic Enzymes in the Epidermis of NC/Nga Mice
Park, Kyung-Ho;Choi, Young-Sim;Kim, Hyun-Ae;Lee, Kwang-Gill;Yeo, Joo-Hong;Jung, Do-Hyun;Kim, Sung-Han;Cho, Yun-Hi;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.554-562,
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| 8 |
Effects of Dietary γ-Fatty Acids on the Fatty Acid Composition of Pork and Plasma Lipids in Swine
Kang, Hwan-Ku;Park, Byung-Sung;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.563-568,
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| 9 |
A Study on the Amendment Scheme of Nutrient Standard Regulations for Infant Formula in Korea
Om, Ae-Son;Lee, Heon-Ok;Moon, Ji-Hea;Shim, Jae-Young;Kim, In-Hye;Won, Sun-Im;Rha, Young-Ah;Choi, Yun-Ju;Lee, Hye-Young;Park, Hye-Kyung;Kim, Myung-Chul;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.569-577,
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| 10 |
Feeding Effects of Citrus By-Product TMR Forage on the Nutritional Composition and Palatability of Hanwoo Loin
Jung, In-Chul;Yang, Seung-Joo;Moon, Yoon-Hee;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.578-583,
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| 11 |
Effects of Chitosan Treatment on Changes of Soyasaponin Contents in Soybean Sprouts
Oh, Bong-Yun;Park, Bock-Hee;Ham, Kyung-Sik;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.584-588,
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| 12 |
Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
Kwak, Eun-Jung;Lim, Seong-Il;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.589-594,
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| 13 |
Food Component Characteristics of Seafood Cooking Drips
Oh, Hyeun-Seok;Kang, Kyung-Tae;Kim, Hye-Suk;Lee, Jae-Hyoung;Jee, Seung-Joon;Ha, Jin-Hwan;Kim, Jin-Soo;Heu, Min-Soo;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.595-602,
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| 14 |
Physicochemical Changes of Electron Beam-Irradiated Korean Kiwifruits at Low Dose Levels
Kim, Kyoung-Hee;Kwon, Jong-Sook;Lee, Jeong-Ok;Lee, Byung-Cheol;Park, Seong-Hee;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.603-608,
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| 15 |
Studies on the Manufacturing of Sujeonggwa (Korean Traditional Cinnamon Flavored Persimmon Punch) Edible in Severe Environment by Gamma Irradiation
Park, Jae-Nam;Lee, Ju-Woon;Kim, Jae-Hun;Kim, Kwan-Soo;Han, Kyu-Jai;Sul, Min-Sook;Lee, Hyun-Ja;Byun, Myung-Woo;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.609-615,
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| 16 |
Shelf Life Extension of Steamed Bread by the Addition of Fermented Pine Needle Extract Syrup as an Ingredient
Choi, Dong-Man;Chung, Sun-Kyung;Lee, Dong-Sun;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.616-621,
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| 17 |
Quality Evaluation of Fresh-Cut Products in the Market
Cho, Sun-Duk;Park, Joo-Youn;Kim, Eun-Jeong;Kim, Dong-Man;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.622-628,
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| 18 |
Analysis of Processing Conditions on Maesil Kochujang Production Using Response Surface Methodology
Lee, Min-Ji;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.629-635,
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| 19 |
Effect of Germination Time and Extrusion Temperature on Properties of Germinated Brown Rice
Kim, Mi-Hwan;Tungjaroenchai, Wanna;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.636-642,
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| 20 |
A Study on the Quality Characteristics of the Bread with Samultang
Oh, Hyun-Kyung;Shin, Mal-Shick;Lim, Hyeon-Sook;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.643-650,
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| 21 |
Preparation and Food Component Characteristics of Snack Using Flatfish-Frame
Kang, Kyung-Tae;Heu, Min-Soo;Kim, Jin-Soo;
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The Korean Society of Food Science and Nutrition
, v.36, no.5, pp.651-656,
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