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| 1 |
Effects of Exercise Intensity on PGC-1α, PPAR-γ, and Insulin Resistance in Skeletal Muscle of High Fat Diet-fed Sprague-Dawley Rats
Jung, Hyun-Lyung;Kang, Ho-Youl;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.963-971,
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| 2 |
Antioxidant Activities of Extracts from Leaves and Stems of Achyranthes japonica
Seo, Soo Jung;Kim, Nam Woo;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.972-979,
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| 3 |
Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang
In, Jae Pyung;Shin, Jung Mi;Hur, Sun Jin;Lee, Si Kyung;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.980-988,
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| 4 |
Quality Characteristics and Biological Activities of Vinegars Added with Young Leaves of Akebia quinata
Kwon, Woo-Young;Lee, Eun-Kyoung;Yoon, Jin-A;Chung, Kang-Hyun;Lee, Kwon-Jai;Song, Byeong Chun;An, Jeung Hee;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.989-998,
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| 5 |
Comparison of Quality Characteristics and Antioxidative Activities of Cookies Containing Blueberry Powder and Different Types of Egg Yolk
Kim, Kyoungok;Liu, Yanan;Yoon, Leena;Park, Hyunjin;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.999-1008,
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| 6 |
Characterization of Probiotic and Functional Properties of Lactobacillus curvatus ML17, a Mukeunji Starter
Kim, Hyo Ju;Sung, Hea Mi;Shin, Hyun-Kyung;Kim, Ki Myong;Yang, Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1009-1016,
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| 7 |
Antioxidant Activity and Main Volatile Flavor Components of Mulberry Wine Fermented with Saccharomyces cerevisiae B-8
Chae, Kyu Seo;Jung, Ji Hye;Yoon, Hae Hoon;Son, Rak Ho;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1017-1024,
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| 8 |
Immobilization of Burkholderia cepacia Lipase on Weak Base Styrene Resin Using Polyethyleneimine with Cross-linking
Lee, Chi Woo;Lee, Ki Teak;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1025-1035,
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| 9 |
Comparison of Quality Properties of Brined Baechu Cabbage Manufactured by Different Salting Methods and with Different Salts
Choi, Geum-Hye;Lee, Ga-Yeung;Bong, Yeon-Ju;Jeong, Ji-Kang;Moon, Suk-Hee;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1036-1041,
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| 10 |
Quality Characteristics of Yanggaeng Added with Tomato Powder
Kim, Kyoung-Hee;Kim, Young Shik;Koh, Jong-Ho;Hong, Min-Seo;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1042-1047,
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| 11 |
Physicochemical Quality Properties of Mudflat Solar Salt and Roasted Salt
Lee, Jung-Hee;Kim, Hag-Lyeol;Kim, In-Cheol;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1048-1054,
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| 12 |
Physicochemical Characterization and Changes in Nutritional Composition of Onions Depending on Type of Freezing Process
Jang, Min-Young;Jo, Yeon-Ji;Hwang, In-Guk;Yoo, Seon-Mi;Choi, Mi-Jung;Min, Sang-Gi;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1055-1061,
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| 13 |
Determination of Soluble Carbohydrates in Soybean Seeds Using High Performance Liquid Chromatography with Evaporative Light Scattering Detection
Kim, Gyeong-Ha;Hwang, Young-Sun;Ahn, Kyung-Geun;Kim, Gi-Ppeum;Kim, Min-Ji;Hong, Seung-Beom;Moon, Jung-Kyeong;Choung, Myoung-Gun;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1062-1067,
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| 14 |
Quality Characteristics of Baked Rice Cake Added with Maltitol
Kim, Hee-Jung;Yoo, Seon-Mi;Han, Hye-Min;Park, Bo-Ram;Han, Gui-Jung;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1068-1074,
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| 15 |
Quality Characteristics of Sulgidduk Added with Shinan Seomcho (Spinacia oleracea L.) Powder
Ko, Sang-Heui;Choi, Kap-Seong;Park, Jeong-Ro;Bing, Dong-Joo;Chun, Soon-Sil;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1075-1080,
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| 16 |
Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi
Yun, Ja-Young;Jeong, Ji-Kang;Moon, Suk-Hee;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1081-1087,
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| 17 |
Analysis of Quality State for Gochujang Produced by Regional Rural Families
Lee, Seul;Yoo, Seon Mi;Park, Bo Ram;Han, Hye Min;Kim, Ha Yun;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1088-1094,
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| 18 |
Establishment of Distribution System by Individual Packaging of Live Todarodes pacificus
Kim, Myung Uk;Cho, Young Je;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1095-1103,
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| 19 |
Comparison of Physicochemical Characteristics and Consumer Perception of Cheongkukjang
Kang, So Jin;Kim, Sang Sook;Chung, Hae Young;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1104-1111,
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| 20 |
Intake Status and Recognition of Health Functional Foods by Pre- and Post-Menopausal Women in Seoul and Gyeonggi Province
Park, Keun-Cheol;Choi, Yoon-Hye;Kim, Woo-Rim;Choi, Ye-Ji;Yoon, Ki Sun;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1112-1121,
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| 21 |
Salt-related Dietary Behaviors of University Students in Gyeongbuk Area
Lee, Kyung-A;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1122-1131,
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| 22 |
Assessment of Need for Nutritional Education in Male Workers Living in Busan
Lee, Eun Jeong;Choi, Hee Sun;Lyu, Eun Soon;
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The Korean Society of Food Science and Nutrition
, v.43, no.7, pp.1132-1137,
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