|
| 1 |
Change of Anti-Oxidative Activity and Quality Characteristics of Maejakgwa with Mugwort Powder during the Storage Period
Kim, Kyoung-Hee;Kim, Soo-Jeong;Yoon, Mi-Hyang;Byun, Myung-Woo;Jang, Soon-Ae;Yook, Hong-Sun;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.335-342,
|
|
| 2 |
Chemical Composition and Antioxidative Activity of Kiwifruit in Different Cultivars and Maturity
Oh, Hyun-Jeong;Jeon, Si-Bum;Kang, Hye-Young;Yang, Young-Jun;Kim, Seong-Cheol;Lim, Sang-Bin;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.343-349,
|
|
| 3 |
Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size
Park, Ji-Won;You, Dong-Hyun;Bae, Myung-Suk;Kim, Jung-Mi;Lee, Jong-Hwa;Kim, Suk-Ju;Jeon, Yuo-Jin;Park, Eun-Ju;Lee, Seung-Cheol;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.350-356,
|
|
| 4 |
Biological Activity of Browning Compounds from Processed Garlics Separated by Dialysis Membrane
Shin, Jung-Hye;Kang, Min-Jung;Kim, Ra-Jeong;Ryu, Ji-Hyun;Kim, Mi-Ju;Lee, Soo-Jung;Sung, Nak-Ju;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.357-365,
|
|
| 5 |
Comparison of the Quality Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic
You, Bo-Ram;Kim, Hye-Ran;Kim, Min-Ji;Kim, Mee-Ree;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.366-371,
|
|
| 6 |
Immune Regulating Effect of Polysaccharide Fraction from Sea Hare (Aplysia kurodai)
Park, Si-Hyang;Choung, Se-Young;Choi, Yeung-Joon;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.372-378,
|
|
| 7 |
Chemical Composition and Antioxidant Activities of Prunus salicina Formosa Produced in Gimcheon
Yoon, Ok-Hyun;Jeong, Bo-Young;Kim, Eun-Kyoung;Jeong, Yoon-Hwa;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.379-384,
|
|
| 8 |
Co-Culture Model Using THP-1 Cell and HUVEC on AGEs-Induced Expression of Cytokines and RAGE
Lee, Kwang-Won;Lee, Hyun-Sun;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.385-392,
|
|
| 9 |
Effects of Minerals Added to Medicinal Plant Extracts on Alcohol-Induced Oxidative Stress and Alcohol Metabolism in Rats
Lee, Seok-Jun;Kim, Andre;Lee, Jae-Hwa;Kim, Mee-Hee;Lee, Bong-Sang;Jee, Young-Taek;Bin, Jae-Hun;Ha, Jong-Myung;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.393-400,
|
|
| 10 |
Administration of Triticum aestivum Sprout Water Extracts Reduce the Level of Blood Glucose and Cholesterol in Leptin Deficient ob/ob Mice
Lee, Sun-Hee;Lim, Sung-Won;Mihn, Nguyen Van;Hur, Jung-Mu;Song, Bong-Joon;Lee, Young-Mi;Lee, Hoi-Seon;Kim, Dae-Ki;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.401-408,
|
|
| 11 |
Effects of Korean Traditional Cheonggukjang Added with Job's Tears on Body Weight Gains and Lipid Metabolism in Rats Fed High-Fat Diet
Park, Ju-Hun;Lee, Kyung-Won;Cho, Kyung-Dong;Kim, Sung-Soo;Lee, Bog-Hieu;Lee, Hye-Jeong;Han, Chan-Kyu;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.409-415,
|
|
| 12 |
A Study on the Differences in the Dietary Habits, Nutrient Intake and Health Status of Vegetarian (Lacto-Ovo Vegetarian) and Non-Vegetarian Korean Elementary School Children
Choi, Kyung-Soon;Shin, Kyung-Ok;Jung, Tae-Hwan;Chung, Keun-Hee;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.416-425,
|
|
| 13 |
Quality Characteristics of Topokki Garaedduk Added with Ginseng Powder
Lee, Joon-Kyoung;Jeong, Jie-Hye;Lim, Jae-Kag;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.426-434,
|
|
| 14 |
Effects of Added Harvey Powder on the Quality of Yulmoo Kimchi
Moon, Sung-Won;Lee, Myung-Ki;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.435-443,
|
|
| 15 |
Characteristics of Blueberry Added Makgeolli
Jeon, Mi-Hyang;Lee, Won-Jong;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.444-449,
|
|
| 16 |
Evaluation of Rheological and Functional Properties of Roasted Soybean Flour and Mixed Cereals Fermented by Bacillus sp.
Son, Se-Jin;Lee, Sam-Pin;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.450-457,
|
|
| 17 |
Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology
Moon, Ji-Hye;Choi, Hee-Don;Choi, In-Wook;Kim, Yoon-Sook;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.458-465,
|
|
| 18 |
Comparison of Fatty Acids and Antibacterial Activity against Pathogen of Acne in Different Parts of Ripened Black Raspberry (Rubus coreanus Miquel)
Lee, Kyoung-In;Kim, Su-Min;Kim, Sun-Min;Pyo, Byoung-Sik;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.466-469,
|
|
| 19 |
Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)
Hwang, In-Guk;Kim, Hyun-Young;Lee, Sang-Hoon;Hwang, Cho-Rong;Oh, Seung-Hee;Woo, Koan-Sik;Kim, Dae-Joong;Lee, Jun-Soo;Jeong, Heon-Sang;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.470-474,
|
|
| 20 |
Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages
Jeong, Ji-Kang;Park, So-Eun;Lee, Sun-Mi;Choi, Hye-Sun;Kim, So-Hee;Park, Kun-Young;
/
The Korean Society of Food Science and Nutrition
, v.40, no.3, pp.475-479,
|
|