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| 1 |
Antioxidant Activities of Hot Water Extract from Cornus walteri Wanger against Oxidative Stress Induced by tert-Butyl Hydroperoxide in HepG2 Cells
Yeon, Seong Ho;Ham, Hyeonmi;Sung, Jeehye;Kim, Younghwa;Namkoong, Seulgi;Jeong, Heon-Sang;Lee, Junsoo;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1525-1532,
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| 2 |
Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk
Lee, Lan-Sook;Jung, Kyung Hee;Choi, Ung-Kyu;Hong, Hee-Do;Kim, Young-Chan;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1533-1538,
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| 3 |
The Inhibitory Effect on Androgen Receptor-Dependent Prostate Cancer Cell Growth by Anti-Histone Acetyltransferase Activity from Terminalia chebula Retz. Fruit Methanol Extract
Lee, Yoo-Hyun;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1539-1543,
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| 4 |
Anti-oxidant and Anti-obesity Effects of Red Pepper and Zanthoxylum schinifolium Ethanol Extract, Main Ingredient of Mara Source
Kong, Yeon-Hee;Choi, Kum-Boo;Kim, Tae-Seok;Yeo, Ik-Hyun;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1544-1551,
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| 5 |
Effects Unripe and Ripe Rubus coreanus Miquel on Peritoneal Macrophage Gene Expression Using cDNA Microarray Analysis
Lee, Jung Eun;Cho, Soo-Muk;Kim, Jin;Kim, Jung-Hyun;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1552-1559,
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| 6 |
Effects of the Artemisia capillaris Extract on the Hepatotoxicity in Ethanol-induced Rats
Yu, Keun-Hyung;Lee, Sun-Yeop;Yang, Hyun-Mo;Ham, Young-Ahn;Lee, Soo-Ung;Chae, Seoung-Wan;Lee, Yong-Jin;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1560-1566,
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| 7 |
Inhibitory Effects of Sulfur-Fed Duck Extracts on DSS-induced Colitis in Mouse
Kim, Sun-Mi;Jeong, Min-Woo;Kim, Yoon-Se;Lee, Jae-Yang;Jeong, Ji-Kang;Kim, Sin-Jeong;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1567-1575,
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| 8 |
Effects of Dietary Fructose and Glucose on Hepatic Steatosis and NLRP3 Inflammasome in a Rodent Model of Obesity and Type 2 Diabetes
Lee, Hee Jae;Yang, Soo Jin;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1576-1584,
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| 9 |
Effects of Exercise Training on the Relationship with Brain-derived Neurotrophic Factor Expression and Leptin mRNA Expression in Hypothalamus, Serum Leptin, and Anti-obesity in High-fat Diet-induced Obese Rats
Woo, Sang Heon;Kang, Sunghwun;Woo, Jinhee;Shin, Ki Ok;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1585-1591,
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| 10 |
Underweight Related Factors in School-Aged Children in Daegu
Yun, Young-Hee;Park, Kyong;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1592-1599,
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| 11 |
Comparison of Consumption of Processed Food and Personality of Middle School Students on Nutrition Education
Lee, Kyung-Ock;Cho, Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1600-1607,
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| 12 |
Effects of a Weight Management Program for Overweighted or Obese Office Workers
Han, Se-Ri;Yu, Ok-Kyeong;Byun, Moon-Sun;Park, Tae-Sun;Cha, Youn-Soo;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1608-1617,
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| 13 |
Relationships between Fatty Acids and Tocopherols of Conventional and Genetically Modified Peanut Cultivars Grown in the United States
Shin, Eui-Cheol;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1618-1628,
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| 14 |
Properties of Non-GM Soybeans with Lipoxygenase Free Genotypes
Lee, Soo-Jung;Kim, In-Sung;Lee, Hye-Jin;Chung, Jong-Il;Sung, Nak-Ju;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1629-1637,
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| 15 |
Physicochemical Changes in Hemerocallis coreana Nakai After Blanching, Drying, and Fermentation
Jeong, Ji-Suk;Kim, Yong-Joo;Choi, Bo-Rum;Park, No-Jin;Son, Byeong-Gil;Kwak, Young-Se;Kim, Jong-Cheol;Cho, Kyoung-Hwan;Kim, In-Ho;Kim, Seong-Ho;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1638-1648,
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| 16 |
Quality Characteristics of Kimchi Added with Allium hookeri Root
You, Bo Ram;Kim, Hyun Ju;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1649-1655,
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| 17 |
Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage
Kim, Koth-Bong-Woo-Ri;Jeong, Da-Hyun;Bark, Si-Woo;Kang, Bo-Kyeong;Pak, Won-Min;Kang, Ja-Eun;Park, Hong-Min;Ahn, Dong-Hyun;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1656-1663,
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| 18 |
The Physical and Chemical Properties of Salt Manufactured by New Process with Brine Produced in Korean Salt-farms
Kim, Kyeong Mi;Kim, In Cheol;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1664-1672,
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| 19 |
Identification of Pre-pasteurization or Pre-irradiation Treatment in Frozen Crushed Garlic Commercially Available in Korean Market
Kim, Hyo-Young;Ahn, Jae-Jun;Kim, Gui-Ran;Jeong, Jin-Hwa;Park, Ki-Hwan;Kwon, Joong-Ho;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1673-1681,
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| 20 |
Physicochemical and Microbial Properties of Korean Traditional Rice Wine, Makgeolli, Supplemented with Mulberry during Fermentation
Kim, Eunkyung;Chang, Yoon Hyuk;Ko, Jae Youn;Jeong, Yoonhwa;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1682-1689,
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| 21 |
Development and Validation of Predictive Model for Foodborne Pathogens in Preprocessed Namuls and Wild Root Vegetables
Enkhjargal, Lkhagvasarnai;Min, Kyung Jin;Yoon, Ki Sun;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1690-1700,
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| 22 |
Development and Evaluation of Consumer Educational Contents on Hazard Chemicals in Food for Female College Students in Seoul
Cho, Sun-Duk;Kang, Eun-Jin;Kim, Meehye;Park, Sung-Kug;Paek, Ock-Jin;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1701-1706,
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| 23 |
Tyrosinase Inhibitory Activity and Neuronal Cell Protection of Hydrothermal Extracts from Watermelons
Heo, Da-Jeong;Kim, Su-Jung;Choi, Ae-Ran;Park, Hae-Ryong;Lee, Seung-Cheol;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1707-1711,
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| 24 |
Antioxidant and Xanthine Oxidase Inhibitory Activities of Hot Water Extracts of Medicinal Herbs
Shin, Yu-Jin;Hwang, Jeong-Man;Lee, Seung-Cheol;
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The Korean Society of Food Science and Nutrition
, v.42, no.10, pp.1712-1716,
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