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| 1 |
Effects of Fermented Sparassis crispa Stipe Extract Supplemented Diet on the Immune Responses of Philippines Eel, Anguilla bicolor
Kim, Eun-Ju;Seo, Seung-Ho;Park, Seong-Eun;Kang, Min-Soo;Son, Hong-Seok;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1151-1157,
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| 2 |
Antioxidative Activities and Whitening Effects of Ethanol Extract from Crataegus pinnatifida Bunge Fruit
Park, Sung-Jin;Kwon, Sung-Pil;Rha, Young-Ah;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1158-1163,
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| 3 |
Enzymatic Preparation and Antioxidant Activities of Protein Hydrolysates from Protaetia brevitarsis Larvae
Lee, Hyo-Seon;Ryu, Hee-Jeong;Song, Hyeon-Ji;Lee, Syng-Ook;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1164-1170,
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| 4 |
Functional Components of Barley Bran with Different Particle Sizes and Cultivars
Baek, So Yune;Lee, Yoon Jeong;Jang, Gwi Young;Kim, Min Young;Oh, Nam Seok;Lee, Mi Ja;Kim, Hyun Young;Lee, Jun Soo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1171-1177,
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| 5 |
Effect of Heated-Kimchi Addition on the Physicochemical Characteristics and Antioxidant Activity of Gratin
Kim, Taejoon;Surh, Jeonghee;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1178-1185,
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| 6 |
Quantitative Analysis of Vitamin B5 and B6 Using High Performance Liquid Chromatography
Kim, Gi-Ppeum;Hwang, Young-Sun;Choung, Myoung-Gun;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1186-1194,
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| 7 |
Effect of Cooking Methods on Elemental Composition of Pumpkin (Cucurbitaceae spp.)
Hong, Young Shin;Kim, Kyong Su;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1195-1204,
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| 8 |
Change of Hydrolysis Rate on Hydrogenated Palm Kernel Oil and Shea Butter Blendings Using In Vitro Digestion System
Lee, Hyeon-Hwa;Shin, Jung-Ah;Lee, Ki-Teak;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1205-1215,
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| 9 |
Isolation and Characterization of Acetic Acid Bacteria for Producing "Makgeolli Seed-Vinegar"
Lee, Hye-Bin;Oh, Hyeonhwa;Jeong, Do-Youn;Jun, Hyun-Il;Song, Geun-Seoup;Kim, Young-Soo;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1216-1224,
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| 10 |
Microbial Safety and Quality of Fresh Carrot Juice Prepared with Different Environmentally-Friendly Washing Methods
Lim, Sang-Wook;Choe, Da-Jeong;Kang, Min-Jung;Kim, Jong-Hyun;Kim, Myo-Jeong;Kim, Min-Ju;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1225-1233,
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| 11 |
Study on BMI, Dietary Behavior, and Nutrient Intake Status According to Frequency of Breakfast Intake in Female College Students in Chuncheon Area
Kim, Yoon-Sun;Kim, Bok-Ran;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1234-1242,
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| 12 |
Effects of Nutrition Education Program Based on Social Cognitive Theory for Low Sodium Consumption among Housewives Living in Certain Regions of Seoul
Baek, Jae Yeon;Yi, Hae-Yeon;Hwang, Ji-Yun;Kim, Kirang;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1243-1252,
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| 13 |
Comparisons of Properties, In Vitro Anti-Mutagenicity, and Anti-Cancer Effects of Short-Term Fermented Soybean Foods (Chungkukjang, Shuidouchi, and Natto)
Zhao, Xin;Ju, Jaehyun;Park, Kun-Young;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1253-1257,
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| 14 |
Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking Methods
Park, Seo-Yeon;Jang, Hye-Lim;Lee, Jong-Hun;Hwang, Myung-Jin;Lee, Junsoo;Choi, Youngmin;Lee, Sang Hoon;Hwang, Jingbong;Seo, Dongwon;Nam, Jin-Sik;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1258-1264,
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| 15 |
Effects of Combined Treatment of Clove Bud Essential Oil and Mild Heat on Inactivation of Escherichia coli O157:H7 Inoculated onto Red Oak Leaves
Park, Su-Jong;Park, Jun-Beom;Kang, Ji-Hoon;Song, Kyung Bin;
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The Korean Society of Food Science and Nutrition
, v.46, no.10, pp.1265-1269,
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