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| 1 |
Effects of Puffed Red Ginseng Power and Drink on Blood Glucose and Serum Lipid Profile in Streptozotocin-Induced Diabetic Rats
Shim, Gun-Sub;Seong, Ki-Seung;Lee, Kyoung-Won;Cho, Chang-Won;Lee, Ok-Hwan;Lee, Jin-Ha;Han, Chan-Kyu;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1415-1421,
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| 2 |
Effect of Fermented Water Extracts from Ligularia fischeri on Hepatotoxicity Induced by D-Galactosamine in 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.44, no.10, pp.1422-1430,
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| 3 |
Effects of Fermented Water Extracts from Ligularia fischeri on 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.44, no.10, pp.1431-1438,
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| 4 |
In vitro Antioxidant and Anti-Inflammatory Activities of Ethanol Extract and Sequential Fractions of Flowers of Prunus persica in LPS-Stimulated RAW 264.7 Macrophages
Kwak, Chung Shil;Choi, Hye-In;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1439-1449,
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| 5 |
Anti-Inflammatory Activity of Ethanol Extracts from Hizikia fusiformis Fermented with Lactic Acid Bacteria in LPS-Stimulated RAW264.7 Macrophages
Kwon, Myeong Sook;Mun, Ok-Ju;Bae, Min Joo;Lee, Seul-Gi;Kim, Mihyang;Lee, Sang-Hyeon;Yu, Ki Hwan;Kim, Yuck Yong;Kong, Chang-Suk;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1450-1457,
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| 6 |
Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity
Kang, Kyung Hun;Park, Si Young;Kwon, Ki Han;Lim, Heekyung;Kim, Sung Hyun;Kim, Jeong Gyun;Chung, Mi Ja;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1458-1469,
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| 7 |
Whitening Effect of Green Tea Seed Shell Ethanol Extracts
Song, Ha-Yeon;Sung, Nak-Yun;Jung, Pil-Mun;Kang, Min-Soo;Park, Won-Jong;Byun, Eui-Hong;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1470-1475,
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| 8 |
Physicochemical Characteristics and Antioxidant Activities of Mulberries by Greenhouse and Open Field Cultivation in Maturation Degrees
Lee, Ji Young;Hwang, In Guk;Park, Bo Ram;Han, Hye Min;Yoo, Seon Mi;Han, Gui Jung;Park, Jong Tae;Kim, Ha Yun;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1476-1483,
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| 9 |
Comparison of Physicochemical Properties and Antioxidant Activities between Lentinula edodes and New Cultivar Lentinula edodes GNA01
Jang, Hye-Lim;Lee, Jong-Hun;Hwang, Myung-Jin;Choi, Youngmin;Kim, Haengran;Hwang, Jinbong;Nam, Jin-Sik;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1484-1491,
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| 10 |
Combination Effect of Various Freezing and Thawing Techniques on Quality and Nutritional Attributes of Onions
Jung, You-Kyoung;Jang, Min-Young;Hwang, In-Guk;Yoo, Seon-Mi;Min, Sang-Gi;Jo, Yeon-Ji;Chun, Ji-Yeon;Choi, Mi-Jung;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1492-1503,
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| 11 |
Development and Validation of Analytical Method for Pectolinarin and Pectolinarigenin in Fermented Cirsium setidens Nakai by Bioconversion
Oh, Ji-Won;Lee, Jin-Ha;Cho, Myoung-Lae;Shin, Gi-Hae;Kim, Jae-Min;Choi, Sun-Il;Jung, Tae-Dong;Kim, Young-Hyun;Lee, Sang-Jong;Lee, Bong Jin;Park, Seon Ju;Lee, Ok-Hwan;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1504-1509,
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| 12 |
Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits
Ti, JingJing;Kwak, HanSub;Kim, Misook;Lee, Youngseung;Li, Chunmei;Yu, Sungryul;Yoon, Seongjun;Shin, Sam Chul;Choi, Geun Pyo;Yim, Seoung Been;Jeong, Yoonhwa;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1510-1516,
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| 13 |
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Portulaca oleracea L.
Lee, Su Jin;Lee, Bo Dam;Jeon, Mi Ra;Kim, Yu Jeong;Kim, Mee Ree;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1517-1524,
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| 14 |
Physicochemical and Sensory Characteristics of Doenjang Made with Various Concentrations of Salt Solution
Byun, Myung-Woo;Nam, Tan-Gong;Lee, Gyu-Hee;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1525-1530,
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| 15 |
Effects of Temperature and Alcohol Contents on Quality of Takju during Storage Period
Seo, Seung-Ho;Park, Seong-Eun;Yoo, Seon-A;Son, Hong-Seok;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1531-1537,
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| 16 |
Preparation of Fermented Sauces with Increased ACE Inhibitory and Antioxidative Activities
Shin, Yu-Jin;Kim, Min Hwa;Lee, Chang-Kwon;Kim, Hyun-Jin;Kim, Hyoun-Sung;Seo, Han-Geuk;Lee, Seung-Cheol;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1538-1542,
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| 17 |
Optimal Conditions for Anthocyanin Extraction from Black Rice Bran and Storage Stability of Anthocyanin Extract
Kim, Hyo Ju;Wee, Ji-Hyang;Yang, Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1543-1549,
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| 18 |
Development Process for Decreasing Bitterness of Doraji (Platycodon grandiflorum)
Chang, Yoon-Je;Kim, Eunmi;Choi, Yun-Sang;Jeon, Ki-Hong;Kim, Young-Boong;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1550-1557,
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| 19 |
Dietitians' Perception of Importance about Standards of Foodservice Management Associated with Long-Term Care Hospital Accreditation
Lee, Joo-eun;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1558-1566,
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| 20 |
Use and Perception of Environmentally-Friendly Ingredients by Dietitians in Chungbuk
Jung, Sang Hee;Lee, Young Eun;Park, Eun Hye;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1567-1582,
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| 21 |
Comparison of Protective Effects of Young and Ripened Persimmon Extracts against Inflammatory Stress Induced by Deoxycholic Acid in Small Intestinal Cells
Kim, Leeseon;Kwon, Oran;Kim, Ji Yeon;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1583-1587,
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| 22 |
Analysis of Functional Constituents of Mulberries (Morus alba L.) Cultivated in a Greenhouse and Open Field during Maturation
Kim, Ha Yun;Lee, Ji Young;Hwang, In Guk;Han, Hye Min;Park, Bo Ram;Han, Gui Jung;Park, Jong Tae;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1588-1593,
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| 23 |
Effects of Acidic Treatments for Anthocyanin and Proanthocyanidin Extraction on Black Bean (Glycine max Merrill.)
Ji, Yeong Mi;Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Yeong;Li, Meishan;Yoon, Nara;Kim, Kyung Mi;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.44, no.10, pp.1594-1598,
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