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| 1 |
Study on Antioxidant Activities of Extracts from Different Parts of Korean and Iranian Pomegranates
Jin, So-Yeon;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1063-1072,
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| 2 |
Changes of Antioxidative Components and Activity of Fermented Tea during Fermentation Period
Kim, Yong-Shik;Jo, Cheor-Un;Choi, Goo-Hee;Lee, Kyung-Haeng;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1073-1078,
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| 3 |
Biological Activities of Extracts from Flowers of Angelica gigas Nakai
Park, Yu-Hwa;Lim, Sang-Hyun;Kim, Hee-Yeon;Park, Min-Hee;Lee, Kwang-Jae;Kim, Kyung-Hee;Kim, Young-Guk;Ahn, Young-Sup;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1079-1085,
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| 4 |
Inhibitory Effects of Ethanol Extracts from Polygoni multiflori radix and Cynanchi wilfordii radix on Melanogenesis in Melanoma Cells
Seo, Hee;Seo, Geun-Young;Ko, Su-Zie;Park, Young-Hyun;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1086-1091,
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| 5 |
Effect of Dietary Supplementation of β-Carotene on Hepatic Antioxidant Enzyme Activities and Glutathione Concentration in Diabetic Rats
Jang, Jung-Hyun;Lee, Kyeung-Soon;Seo, Jung-Sook;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1092-1098,
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| 6 |
Effect of Fermented Cucumber Beverage on Ethanol Metabolism and Antioxidant Activity in Ethanol-treated Rats
Lee, Hae-In;Seo, Kwon-Il;Lee, Jin;Lee, Jeom-Sook;Hong, Sung-Min;Lee, Ju-Hye;Kim, Myung-Joo;Lee, Mi-Kyung;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1099-1106,
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| 7 |
Protective Effects of Food Including Hovenia dulcis on Acute Alcohol Intoxication
Choi, Geun-Ho;Kim, Jong-Gwan;Kwon, Seoung-Taek;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1107-1112,
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| 8 |
A Study of the Enzymatic Interesterification Reaction for Producing Palmitoyl-Oleoyl-Stearoyl Triacylglycerol from the Palm Mid Fraction
Lee, Seon-Mo;Shin, Jung-Ah;Hong, Soon-Tack;Lee, Ki-Teak;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1113-1120,
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| 9 |
Quality Characteristics of Adzuki Beans Sediment According to Variety
Song, Seuk-Bo;Seo, Hye-In;Ko, Jee-Yeon;Lee, Jae-Saeng;Kang, Jong-Rae;Oh, Byeong-Geun;Seo, Myung-Chul;Yoon, Young-Nam;Kwak, Do-Yeon;Nam, Min-Hee;Woo, Koan-Sik;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1121-1127,
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| 10 |
Changes in Chemical Components of Foxtail Millet, Proso Millet, and Sorghum with Germination
Ko, Jee-Yeon;Song, Seuk-Bo;Lee, Jae-Saeng;Kang, Jong-Rae;Seo, Myung-Chul;Oh, Byeong-Geun;Kwak, Do-Yeon;Nam, Min-Hee;Jeong, Heon-Sang;Woo, Koan-Sik;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1128-1135,
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| 11 |
Effect of High Pressure Processing on the Shelf Life of Seasoned Squid
Gou, Jing-Yu;Zou, Yun-Yun;Choi, Geun-Pyo;Park, Young-Beom;Ahn, Ju-Hee;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1136-1140,
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| 12 |
Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage
Kim, Su-Jin;Sun, Shih-Hui;Kim, Gi-Chang;Kim, Haeng-Ran;Yoon, Ki-Sun;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1141-1149,
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| 13 |
Changes in Enzyme Activity and Sensory Characteristics of Kochujang with Different Ratios of Added Deoduk (Codonopsis lanceolata) Root Powder
Sung, Jung-Min;Kim, Ok-Sun;Ryu, Hye-Sook;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1150-1156,
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| 14 |
Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods
Choi, Moon-Kyoung;Yoon, So-Young;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Kim, Min-Ji;Kim, Dong-Hyun;SunWoo, Chan;Lee, Ju-Woon;Byun, Myung-Woo;Ahn, Dong-Hyun;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1157-1163,
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| 15 |
Comparison of Service Quality between Local and Global Coffee Brand Shops
Ryu, Si-Hyun;Lee, Ju-Young;Kim, Dong-Gun;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1164-1171,
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| 16 |
School Dietitians' Perception and Performance on a School Foodservice Menu Evaluation
Choi, Mi-Kyung;Ahn, Sun-Woo;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1172-1178,
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| 17 |
Chemical Components, Antioxidant Activity, and α-Glucoamylase Inhibitory Activity of a New Mushroom Variety 'Dahyang'
Kim, Hong-Kyu;Yang, Euy-Seog;Park, Gi-Moon;Kim, Gwan-Hou;Kim, Hyun-Ho;Lee, Ka-Soon;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1179-1183,
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| 18 |
Changes in the Texture and Salt Content of Chinese Cabbage Using Different Salting Methods
Lee, Myung-Ki;Yang, Hye-Jung;Woo, Ha-Na;Rhee, Young-Kyoung;Moon, Sung-Won;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1184-1188,
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| 19 |
Quality Characteristics of Korean Traditional Wine Using Seolgaengbyeo for Brewing Rice
Oh, Sea-Kwan;Kim, Dae-Jung;Ryu, Su-Jin;Chun, A-Reum;Yoon, Mi-Ra;Choi, Im-Soo;Hong, Ha-Cheol;Kim, Yeon-Kyu;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1189-1194,
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| 20 |
Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System
Yu, Dong-Jin;Choi, Dong-Won;Shin, Yoon-Ji;Song, Hye-Yean;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.40, no.8, pp.1195-1199,
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