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| 1 |
Effects of Rosa multiflora and Rosa multiflora Complex on Lipid Content in Rats Fed a High-Fat·High-Cholesterol Diet
Choi, Jeong-Hwa;Baek, Ji-Yun;Choi, Hee-Jin;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.791-799,
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| 2 |
Inhibitory Activities of Ethanol Extracts from Saururus chinensis L. against Stress-Induced Hemorrhagic Gastritis
Park, So-Young;Cho, Young-Je;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.800-808,
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| 3 |
Free Radical Scavenging Effect and Oxidative Stress Protective Activity of Domestic Processed Polygoni Multiflori Radix
Kim, Hyun Young;Kim, Jun Young;Cho, Eun Ju;Choi, Ji Myung;Hwang, Chung Eun;Lee, Hee Yul;Ahn, Min Ju;Lee, Jin Hwan;Kim, Yun-Geun;Ko, Keon Hee;Goo, Young-Min;Oh, Kyeong Yeol;Cho, Kye Man;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.809-815,
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| 4 |
Induction of Apoptosis by Gamma-Irradiated Apigenin in H1975 Human Non-Small Lung Cells
Park, Jae-Nam;Byun, Eui-Baek;Kim, Jwa-Jin;Jang, Beon-Su;Park, Sang-Hyun;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.816-822,
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| 5 |
Evaluation of Biological Activity and Analysis of Functional Constituents from Different Parts of Mulberry (Morus alba L.) Tree
Choi, Sang Won;Lee, Yu Jin;Ha, Se Bee;Jeon, Young Hee;Lee, Dong Hee;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.823-831,
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| 6 |
Whitening and Antioxidant Activities of Solvent Extracts from Hot-Air Dried Allium hookeri
Jeong, Su-Ji;Kim, Kyoung-Hee;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.832-839,
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| 7 |
Antioxidant Activity and Fermentation Characteristics of Blueberry Wine Using Traditional Yeast
Yoon, Hae Hoon;Chae, Kyu Seo;Son, Rak Ho;Jung, Ji Hye;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.840-846,
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| 8 |
Antioxidant Activity of Korean Traditional Soy Sauce Fermented in Korean Earthenware, Onggi, from Different Regions
Park, Sunyoung;Lee, Sangki;Park, Suin;Kim, Inyong;Jeong, Yoonhwa;Yu, Sungryul;Shin, Sam Cheol;Kim, Misook;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.847-853,
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| 9 |
Association between Breakfast Frequency and Awareness of General School Life in High School Students
Woo, Lee Jin;Kim, Seong Yeong;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.854-861,
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| 10 |
Biological Activities and Physiochemical Properties of Gangwon-do Endemic Makjang Products
Kim, Byoung-Mok;Jung, Jee-Hee;Lim, Ji-Hoon;Jung, Min-Jeong;Jeong, Jae-Whung;Choi, Yong-Suck;Sim, Jea-Man;Jeong, In-Hak;Kim, Young-Myoung;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.862-873,
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| 11 |
Effects of Various Thermal Treatments on Physicochemical and Nutritional Properties of Shiitake Mushrooms
Lee, Jung-Gyu;Kim, Kwang-Il;Hwang, In-Guk;Yoo, Seon-Mi;Min, Sang-Gi;Choi, Mi-Jung;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.874-881,
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| 12 |
Changes in Nutritional Composition of Dropwort (Oenanthe javanica) Ethanol Extracts
Won, Beom Young;Shin, Ki Young;Ha, Hyun Jee;Yun, Yeo Sang;Kim, Ye Ri;Lee, Hyung Gun;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.882-887,
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| 13 |
Characteristics and Preparation of Calcium Acetate from Butter Clam (Saxidomus purpuratus) Shell Powder by Response Surface Methodology
Lee, Hyun Ji;Jung, Nam Young;Park, Sung Hwan;Song, Sang Mok;Kang, Sang In;Kim, Jin-Soo;Heu, Min Soo;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.888-895,
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| 14 |
Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
Lee, Namrye;Kim, Chung Sick;Yu, Gun Sung;Park, Man Chun;Jung, Wan Ou;Jung, Un Kwon;Jo, Yoon Joung;Kim, Kyung Hee;Yook, Hong Sun;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.896-903,
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| 15 |
Study of Quality Control of Traditional Wine Using IT Sensing Technology
Song, Hyeji;Choi, Jihee;Park, Chan-Won;Shin, Dong-Beom;Kang, Sung-Soo;Oh, Sung Hoon;Hwang, Kwontack;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.904-911,
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| 16 |
Effects of Die Temperature and CO2 Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour
An, Sang-Hee;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.912-920,
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| 17 |
Influences of Die Temperature and Repeated Extrusion on Physical Properties of Extruded White Ginseng
Choi, Kwan-Hyung;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.921-927,
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| 18 |
Reduction of Nuruk Flavor in Korean Rice-Distilled Liquor Using SumizymeTM
Kwak, Han Sub;Kim, Misook;Lee, Youngseung;Eom, Taekil;Seo, Yoojin;Shim, Hyoungsuk;Ha, Sang-Hyoung;Yoon, Ok Hyun;Jeong, Yoonhwa;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.928-934,
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| 19 |
Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families
Moon, Jeong-A;Yoo, Chang-Hee;Lee, Kyung-Eun;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.935-943,
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| 20 |
Volatile Compounds Analysis of Certified Traditional Doenjang
Lee, Jang-Eun;Kang, Sun Hee;Kim, Hye Ryun;Lim, Seong Il;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.944-950,
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| 21 |
Erratum: Affiliations Correction
Jung, Hoe-Yune;Yoo, Yung Choon;Kim, Inbo;Sung, Nak Yun;Choi, Ok-Byung;Choi, Bo-Hwa;Kim, Jong-Bae;
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The Korean Society of Food Science and Nutrition
, v.44, no.6, pp.951-951,
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