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| 1 |
Bioavailability of Organic Selenium in Selenium-Deficient Rats
Jung, Eun Young;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1249-1255,
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| 2 |
Citrus Ethanol Extracts Promotes Innate Immune Response by Activating NF-κB
Yang, Jiwon;Jeon, Hyelin;You, Yang Hee;Kim, Jin Young;Choi, Hyo-Kyoung;Choi, Kyung-Chul;Jun, Woo Jin;Yoon, Ho-Geun;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1256-1263,
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| 3 |
Isolation of Pediococcus Strain from Nuruk and Anti-Lipid Accumulation Effect of Ornithine-Containing Makgeolli on 3T3-L1 Cells
Yook, Jin-Seon;Oh, Suk-Heung;Kim, Su-Gon;Lee, Jo-Seph;Mun, Eun-Gyung;Cha, Youn-Soo;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1264-1269,
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| 4 |
Anticancer Effects of Black Soybean Doenjang in HT-29 Human Colon Cancer Cells
Park, Eui Seong;Lee, Jae-Yang;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1270-1278,
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| 5 |
Effects of White Sesame Seed Extract and β-Sitosterol on Growth, Migration, and Adhesion of H1299 Human Lung Cancer Cells
Lee, Jungjae;Kim, Seoyun;Ju, Jihyeung;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1279-1285,
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| 6 |
Acute and Subchronic Toxicity of Gamma-Irradiated Orange
Jung, Da-Woon;Huang, Yu-Hua;Choi, Geun-Pyo;Kang, Il-Jun;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1286-1294,
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| 7 |
Chemical Composition, Functional Constituents, and Antioxidant Activities of Berry Fruits Produced in Korea
Lee, Yongcheol;Lee, Jib-Ho;Kim, Sung-Dan;Chang, Min-Su;Jo, In-Soon;Kim, Si-Jeong;Hwang, Keum Taek;Jo, Han-Bin;Kim, Jung-Hun;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1295-1303,
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| 8 |
Quality and Antioxidant Activity of Yanggaeng Containing Herbal Medicine Extracts for the Elderly
Jeong, Se-Hyun;Kim, Jung-Hoan;Yang, Soo Jin;Lee, Sung-Hyen;Oh, Jung-Hoon;Lee, Jung Ok;Lee, Hae-Jeung;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1304-1310,
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| 9 |
Quality and Antioxidant Activity of Granules Containing Herbal Medicine Extracts
Jeong, Se-Hyun;Kim, Jung-Hoan;Oh, Jung-Hoon;Lee, Hae-Jeung;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1311-1316,
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| 10 |
Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment
Lee, Namrye;Jo, Yoon-Jeong;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1317-1324,
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| 11 |
Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce
Park, Woo Sung;Kim, Hye Jin;Chung, Hye-Jin;Chun, Man Seog;Kim, Seong Tae;Seo, Seung Yeon;Lim, Seong Ho;Jeong, Yeong Hak;Chun, Jeewon;An, Sun Kyoung;Ahn, Mi-Jeong;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1325-1332,
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| 12 |
Study on Quality Characteristics of Korean Traditional Kukhwaju by Addition of Dried Chrysanthemum indicum L. Extract into Mash
Bang, Byung-Ho;Paik, Jean Kyung;Choi, Jea Young;Jeong, Eun-Ja;Rhee, Moon-Soo;Yi, Dong-Heui;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1333-1338,
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| 13 |
Physicochemical and Sensory Properties of Baekseolgi Prepared with Different Combinations of Xylitol and Sucralose
Jo, Hyeri;Surh, Jeonghee;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1339-1346,
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| 14 |
Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration
Hwang, Hee-Young;Hwang, In-Wook;Chung, Shin-Kyo;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1347-1355,
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| 15 |
Effect of Stored Rice on Quality Characteristics of Instant Rice Noodles
Choi, Eun-Ji;Park, Jong-Dae;Kim, Chang-Hee;Kim, Young-Boong;Kum, Jun-Seok;Jeong, Yoonhwa;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1356-1363,
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| 16 |
Study on Optimization of Persimmon Kochujang Jangachi Using Response Surface Methodology
Sim, Hye Hyeon;Choi, Ok-Ja;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1364-1373,
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| 17 |
Foodservice Operational System and Satisfaction of Customers with Foodservice at Youth Facilities
Lee, Hyun Ju;Lee, Young Eun;Park, Eun Hye;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1374-1387,
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| 18 |
Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets
Lee, Seul Ki;Kim, A Young;Hong, Sang Pil;Lee, Seung Je;Lee, Min A;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1388-1398,
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| 19 |
Antioxidant Activity of Korean Traditional Soy Sauce
Lee, Sangki;Jeong, Yoonhwa;Yim, Seoung Been;Yu, Sungryul;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1399-1406,
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| 20 |
Rheological and Pasting Properties of Potato Flour Dispersions
Heo, Hyemi;Won, Chuin;Jin, Yong-Ik;Chang, Dong-Chil;Kim, Misook;Lee, Youngseung;Chang, Yoon Hyuk;
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The Korean Society of Food Science and Nutrition
, v.44, no.9, pp.1407-1413,
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