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| 1 |
Effects of Oleanolic Acid and Hederagenin on Acute Alcohol-Induced Hepatotoxicity in Mice
Jung, Suhan;Lee, Sanghoon;Ko, Kwang Suk;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.307-312,
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| 2 |
Attenuation Effects of Herbal Mixture Extract on Stress and Sleep Disturbance in Rats
Jung, An Na;Lee, Bo Kyung;Lee, Doo Yi;Lee, Ji In;Jung, Yi-Sook;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.313-320,
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| 3 |
Safety Study of Yeast Hydrolysate on a Postmenopausal Animal Model
Jung, Eun-Young;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.321-326,
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| 4 |
Antioxidant Activities and Antimicrobial Effects of Extracts from Auricularia auricula-judae
Yu, Sang-Cheol;Oh, Tae-Jin;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.327-332,
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| 5 |
Beauty Food Activities of Isolated Phenolic Compounds from Tetragonia tetragonioides
Jo, Jae-Bum;Lee, Eun-Ho;Cho, Young-Je;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.333-341,
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| 6 |
Validation and Uncertainty Evaluation of an Optimized Analytical Method Using HPLC Applied to Canthaxanthin, a Food Colorant
Suh, Hee-Jae;Kim, Kyung-Su;Hong, Mi-Na;Lee, Chan;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.342-351,
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| 7 |
Effects of Hemicellulase on White Bread Added with Brown Rice Fiber
Yeom, Kyung-Hun;Bing, Dong-Joo;Kim, Mun-Yong;Chun, Soon-Sil;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.352-359,
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| 8 |
Quality Characteristics of Bagel Added with Tomato Powder
Kim, Kyoung-Hee;Kim, Young Shik;Hong, Min-Seo;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.360-365,
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| 9 |
Quality Characteristics of Meringue Cookies Added with Tomato Powder
Kim, Kyoung-Hee;Kim, Young Shik;Hong, Min-Seo;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.366-371,
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| 10 |
Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract
Park, Seong-Eun;Seo, Seung-Ho;Yoo, Seon-A;Na, Chang-Su;Son, Hong-Seok;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.372-379,
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| 11 |
Effects of Extrusion and Enzyme Treatment on Extraction of β-Glucan from Agaricus blazei Murill
Gil, Sun-Kook;Shin, Joong-Yup;Kang, Dae-Il;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.380-385,
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| 12 |
Optimal Lactic Acid Fermentation Conditions and Quality Properties for Rubus coreanus Miquel (Bokbunja) and Chlorella Mixtures
Kim, Jae-Young;Lee, Sang-Uk;Kim, Na-Hyung;Moon, Kwang-Hyun;Baek, Seung-Hwa;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.386-395,
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| 13 |
Effects of Thermal Treatments on Inactivation of Histidine Decarboxylase from Morganella morganii and Photobacterium phosphoreum
Pak, Won-Min;Kim, Koth-Bong-Woo-Ri;Kim, Min-Ji;Park, Ji-Hye;Bae, Nan-Young;Park, Sun-Hee;Ahn, Dong-Hyun;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.396-401,
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| 14 |
Effect of Active Master Packaging System on Preservation of Fresh Shiitake Mushrooms in Supply Chain
An, Duck Soon;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.402-408,
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| 15 |
Major Dishes Contributing Absolute and Between-Person Sodium Intake Variations in University Students in Gyeonggi-do
Chung, Eun-Jung;Ryu, Ha-Jung;Shim, Eugene;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.409-419,
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| 16 |
Actual Status of Task Performance and Need for System Improvement for Nutrition Teachers
You, Ji Eun;Lee, Young Eun;Park, Eun Hye;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.420-436,
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| 17 |
Consumer's Perception and Utilization of Food Labels by Age and Gender
Jung, Hyun-Young;Kim, Hyun-Ah;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.437-444,
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| 18 |
Enhancing Effect of Pteridium aquilinum and Aster scaber Added Doenjang on Immunomodulatory Activity
Sung, Nak-Yun;An, Eun-Ju;Park, Won-Jong;Park, Woo-Young;Byun, Eui-Hong;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.445-451,
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| 19 |
Analysis of Nutritional Components and Sensory Attributes of Grilled and Fast-Chilled Mackerels
Lim, Ho-Jeong;Kim, Mi So;Yoo, Hak Soo;Kim, Jae-Kyeom;Shin, Eui-Cheol;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.452-459,
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| 20 |
Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.
Lee, Joongjae;Oh, Myeonggeun;Chang, Yoon Hyuk;Lee, Youngseung;Jin, Yong-Ik;Chang, Dong-Chil;Kim, Sung-Hwan;Jeong, Yoonhwa;Kim, Misook;
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The Korean Society of Food Science and Nutrition
, v.45, no.3, pp.460-465,
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