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| 1 |
Antioxidant and Nitrite Scavening Activity and α-Glucosidase Inhibitory Effect of Water Extract from Schizandra chinensis Baillon
Cho, Hea-Eun;Choi, Young-Ju;Cho, Eun-Kyung;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.481-486,
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| 2 |
Antioxidative and Antigenotoxic Effect of Omija (Schizandra chinensis B.) Extracted with Various Solvents
Kim, Min-Jung;Park, Eun-Ju;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.487-493,
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| 3 |
Antioxidant Activity of Enzymatic Extracts from Sargassum coreanum
Ko, Seok-Chun;Kang, Sung-Myung;Ahn, Gin-Nae;Yang, Hyun-Pil;Kim, Kil-Nam;Jeon, You-Jin;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.494-499,
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| 4 |
Antioxidant and Anticancer Activities of Methanol Extracts Prepared from Different Parts of Jangseong Daebong Persimmon (Diospyros kaki cv. Hachiya)
Jo, Young-Hong;Park, Ji-Won;Lee, Jeung-Min;Ahn, Gwang-Hwan;Park, Hae-Ryong;Lee, Seung-Cheol;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.500-505,
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| 5 |
Effects of Medicinal Plant Extract on the Change of Cerebral Hemodynamic in Rats
Park, Sung-Jin;Hahm, Tae-Shik;Kim, Cheun-An;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.506-510,
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| 6 |
Prevalence of Metabolic Syndrome and Related Risk Factors of Elderly Residents in Andong Rural Area 1. Based on the Anthropometric Measurements and Health Behaviors
Lee, Hye-Sang;Kwon, Chong-Suk;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.511-517,
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| 7 |
Health-Related Behaviors and Nutrient Intake of Police Officers Based on the Level of Job Stress
Joo, Hye-Eun;Sohn, Cheong-Min;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.518-525,
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| 8 |
Survey on the Sodium Contents of Nursery School Meals in Gyeonggi-Do
Jung, Hong-Rae;Lee, Myung-Jin;Kim, Ki-Cheol;Kim, Jung-Boem;Kim, Dae-Hwan;Kang, Suk-Ho;Park, Jong-Suk;Kwon, Kwang-Il;Kim, Mee-Hye;Park, Yong-Bae;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.526-534,
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| 9 |
Differences Between Analyzed and Estimated Sodium Contents of Food Composition Table or Food Exchange List
Kwon, Yong-Ju;Rhee, Moo-Yong;Kim, Jee-Young;Kwon, Kwang-Il;Kim, So-Jin;Shin, Hee-Jun;Park, Seong-Soo;Lee, Eun-Ju;Park, Hye-Kyung;Park, Yong-Soon;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.535-541,
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| 10 |
Physico-Chemical Properties of Starches from Atlantic and Bora Valley Potato Cultivar with Different Colors
Lee, Jae-Soon;Choi, Mi-Kyeong;Moon, Eun-Young;Kang, Myung-Hwa;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.542-547,
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| 11 |
Physicochemical Characteristics of Korean Traditional Wines Prepared by Addition of Sorghum (Sorghum bicolor L. Moench) Using Different Nuruks
Woo, Koan-Sik;Ko, Jee-Yeon;Song, Seuk-Bo;Lee, Jae-Saeng;Oh, Byeong-Geun;Kang, Jong-Rae;Nam, Min-Hee;Ryu, In-Soo;Jeong, Heon-Sang;Seo, Myung-Chul;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.548-553,
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| 12 |
Manufacturing Characteristics and Physicochemical Component Analysis of Bokbunja (Rubus coreanus Miquel) Jelly
Jin, Tie-Yan;Quan, Wu-Rong;Wang, Myeong-Hyoen;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.554-559,
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| 13 |
Changes in Characteristics of Low-salted Kochujang with Licorice (Glycyrrhiza glabra), Mustard (Brassica juncea), and Chitosan during Fermentation
Lim, Seong-Il;Song, Sun-Mi;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.560-566,
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| 14 |
Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper
Park, Chan-Soon;Kim, Ki-Sik;Noh, Jae-Goan;Rho, Chang-Woo;Yoon, Hyang-Sik;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.567-572,
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| 15 |
Starch Properties of Daehak Waxy Corn with Different Harvest Times
Lee, Sang-Hoon;Hwang, In-Guk;Kim, Hyun-Young;Lee, Ha-Kyu;Lee, Seong-Hee;Woo, Seon-Hee;Lee, Jun-Soo;Jeong, Heon-Sang;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.573-579,
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| 16 |
Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi
Park, Dong-Ill;Choi, A-Reum;Woo, Hye-Jin;Rhee, Seong-Kap;Chae, Hee-Jeong;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.580-586,
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| 17 |
Bitterness and Solubility of Soy Protein, Casein, Gluten, and Gelatin Hydrolysates Treated with Various Enzymes
Kim, Mi-Ryung;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.587-594,
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| 18 |
Simultaneous Detection of Staphylococcus aureus, Salmonella enterica subsp., Vibrio parahaemolyticus by Multiplex Polymerase Chain Reaction
Jeong, Yoo-Seok;Jung, Hee-Kyoung;Jeon, Won-Bae;Seo, Hwa-Jung;Hong, Joo-Heon;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.595-601,
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| 19 |
Evaluation for Importance and Performance of Sanitary Characteristics by Bakers in Busan
Kim, So-Hee;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.602-612,
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| 20 |
Parents' Satisfaction on Foodservice Quality of Kindergartens in Chungbuk Province
Lee, Joo-Young;Lee, Young-Eun;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.613-623,
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| 21 |
Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars
Oh, Sea-Kwan;Kim, Dae-Jung;Chun, A-Reum;Yoon, Mi-Ra;Kim, Kee-Jong;Lee, Jun-Soo;Hong, Ha-Cheol;Kim, Yeon-Kyu;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.624-630,
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| 22 |
Antioxidant Effect of Extracts Obtained from Three Chrysanthemum Species
Woo, Jeong-Hyang;Shin, So-Lim;Jeong, Heon-Sang;Lee, Cheol-Hee;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.631-636,
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| 23 |
Effect of Hypochlorous Acid to Reduce Microbial Populations in Dipping Procedure of Fresh Produce as Saengshik Raw Materials
Koh, So-Mi;Kim, Jeong-Mok;
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The Korean Society of Food Science and Nutrition
, v.39, no.4, pp.637-642,
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