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| 1 |
Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters
Bong, Yeon-Ju;Jeong, Ji-Kang;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1717-1726,
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| 2 |
Analysis of Nutrition and Antioxidants of Yak-Kong Chungkukjang Powder Added Black Foods
Kong, Hyun-Joo;Park, Heyun-Sook;Kim, Tae-Hoon;Shin, Seung-Ryeul;Hong, Ju-Yeon;Yang, Kyung-Mi;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1727-1735,
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| 3 |
Effects of Antioxidant and Blood Flow Improvement of Grape Leaf Extract and Resveratrol from Vitis romaneti
Kang, Hyun Ju;Kim, Hyeon Soo;Jeon, In Hwa;Mok, Ji Ye;Han, Kyeong Soo;Jang, Seon Il;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1736-1743,
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| 4 |
Protective Effect of Mulberry and Lithospermum erythrorhizon Extracts on Anti-aging against Photodamage
Jeong, Yoo Seok;Jung, Hee Kyoung;Hong, Joo-Heon;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1744-1752,
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| 5 |
Relative Risk of Dietary Patterns and Other Obesity Factors in Korean Males above 40 Years of Age
Kwock, Chang Keun;Park, Junhyung;Lee, Min A;Kim, Eun Mi;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1753-1758,
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| 6 |
Optimization of Coho Salmon Hydrolysate Using Japanese Squid Liver and Its Properties
Lee, Su-Seon;Park, Joo-Dong;Konno, Kunihiko;Choi, Yeung Joon;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1759-1766,
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| 7 |
Comparison of Antioxidant Activities of Radish Bud (Raphanus sativus L.) According to Extraction Solvents and Sprouting Period
Han, Jin-Hee;Moon, Hye-Kyung;Chung, Shin-Kyo;Kang, Woo-Won;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1767-1775,
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| 8 |
Effects of Extraction Temperature and Time on Antioxidant Activities of Rhus verniciflua Extract
Park, Hye Jin;Yoon, Gun Mook;Lee, Sang Hoon;Jang, Gwi Yeong;Kim, Min Young;Meishan, Li;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1776-1782,
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| 9 |
Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Young;Park, Hye Jin;Meishan, Li;Kim, Shinje;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1783-1791,
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| 10 |
Quality Characteristic and Antioxidant Activities Maejakgwa Added Cedrela sinensis Powder
Jin, So-Yeon;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1792-1798,
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| 11 |
Quality Characteristics of Cookies Prepared with Loquat (Eriobotrya japonica Lindl.) Leaf Powder
Cho, Hee-Sook;Kim, Kyung-Hee;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1799-1804,
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| 12 |
Quality Characteristics of Misutkaru and Their Cookies Made with Immature Whole Green Rice and Barely
Yi, A-Young;Kim, Ye-Seul;Lee, Jeung-Hee;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1805-1812,
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| 13 |
Quality Characteristics and Amino Acid Content of Cookies with GABA-Enhanced Brown Rice
Jung, Hae Won;Chung, Hai-Jung;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1813-1820,
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| 14 |
Quality Characteristics of Makgeolli Added with Kiwifruit (Actinidia deliciosa)
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.11, pp.1821-1828,
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| 15 |
Quality Characteristics of Korean Traditional Rice Wine with Glutinous Rice
Lee, Youngseung;Kim, Hanna;Eom, Taekil;Kim, Sung-Hwan;Choi, Geun Pyo;Kim, Misook;Yu, Sungryul;Jeong, Yoonhwa;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1829-1836,
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| 16 |
Luminescence Identification Characteristics for Irradiated Dried Fishery Products
Kim, Moon-Young;Ahn, Jae-Jun;Kim, Gui-Ran;Kwak, Ji-Young;Park, Kun-Sang;Lee, Kyung-Jin;Kwon, Joong-Ho;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1837-1842,
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| 17 |
Effects of Gamma Irradiation on Quality Characteristic and Microbiological Safety of Rape (Brassica napus) Pollen
Kim, Kyoung-Hee;Kim, Kwang-Hun;Jeong, Su-Ji;Kim, Dam;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1843-1847,
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| 18 |
Effects of Die Temperature and CO2 Gas Injection on Physical Properties of Extruded Brown Rice-Vegetable Mix
Gil, Sun-Kook;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1848-1856,
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| 19 |
Identification of Bulgogi Sauce Added with Low Quantity of Electron Beam-Irradiated Garlic Powders by Thermoluminescence Analysis: An Inter-Laboratory Study
Ahn, Jae-Jun;Lee, Jeongeun;Baek, Ji-Yeong;Jeong, Il-Yun;Kwon, Joong-Ho;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1857-1863,
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| 20 |
Effects of Anti-Microbial Materials on Storages of Low Salted Doenjang
Kim, Jeong-Rye;Kim, Yon-Kyung;Kim, Dong-Han;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1864-1871,
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| 21 |
Isolation and Identification of Lactic acid Producing Bacteria from Kimchi and Their Fermentation Properties of Soymilk
Lee, Lan-Sook;Jung, Kyung Hee;Choi, Ung-Kyu;Cho, Chang-Won;Kim, Kyung-Im;Kim, Young-Chan;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1872-1877,
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| 22 |
Descriptive Profile and Liking/Disliking Factors for Aseptic-packaged Rice Porridge
Kwak, Han Sub;Oh, Ye-Jin;Kang, Han-Bit;Kim, Tae Hyoung;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1878-1885,
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| 23 |
Development of Washing System for Improving Microbiological Quality of Blueberry after Postharvest
Chun, Ho Hyun;Park, Seok Ho;Choi, Seung Ryul;Song, Kyung Bin;Park, Seung Jong;Lee, Sun Ho;
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The Korean Society of Food Science and Nutrition
, v.42, no.11, pp.1886-1891,
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