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| 1 |
Hepatoprotective Effects of Oyster Hydrolysate on Lipopolysaccharide/D-Galactosamine-Induced Acute Liver Injury in Mice
Ryu, Ji Hyeon;Kim, Eun-Jin;Xie, Chengliang;Nyiramana, Marie Merci;Siregar, Adrian S.;Park, Si-Hyang;Cho, Soo Buem;Song, Dae Hyun;Kim, Nam-Gil;Choi, Yeung Joon;Kang, Sang Soo;Kang, Dawon;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.659-670,
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| 2 |
Effects of Black Soybean and Fermented Black Soybean Extracts on Proliferation of Human Follicle Dermal Papilla Cells
Choi, Ji-Hye;Lee, Myoungsook;Kim, Hyun Jung;Kwon, Jung Il;Lee, Yunkyoung;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.671-680,
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| 3 |
Anti-Inflammatory Effects of Annona muricata Leaf Ethanol Extracts
Cho, Eun-Ji;Lee, Joeng Hee;Sung, Nak-Yun;Byun, Eui-Hong;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.681-687,
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| 4 |
Effects of Heat Treatments on Physicochemical Properties and In Vitro Biological Activities of Quinoa (Chenopodium quinoa Willd.)
Goh, Hye-Kyung;Lee, Young-Tack;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.688-694,
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| 5 |
Production of Concentrated Blueberry Vinegar Using Blueberry Juice and Its Antioxidant and Antimicrobial Activities
Oh, Hyeonhwa;Jang, Sowon;Jun, Hyun-Il;Jeong, Do-Youn;Kim, Young-Soo;Song, Geun-Seoup;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.695-702,
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| 6 |
Comparison of Fat Content and Fatty Acid Composition in Different Parts of Korean Beef and Pork
Jang, Hye-Lim;Park, Seo-Yeon;Lee, Jong-Hun;Hwang, Myung-Jin;Choi, Youngmin;Kim, Se-Na;Kim, Jin-Hyoung;Hwang, Jinbong;Seo, Dongwon;Nam, Jin-Sik;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.703-712,
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| 7 |
Changes in β-Carotene, Vitamin E, and Folate Compositions and Retention Rates of Pepper and Paprika by Color and Cooking Method
Kim, Hyeon Young;Kim, Honggyun;Chun, Jiyeon;Chung, Heajung;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.713-720,
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| 8 |
Analysis of Amygdalin of Content Prunus mume by Variety, Harvest Time, and Fermentation Conditions
Son, Seok Jun;Jeong, Young Jae;Kim, Sun Young;Choi, Ji Hae;Kim, Na Young;Lee, Hyun-Sun;Bae, Jung Min;Kim, Seon-Il;Lee, Hye-Suk;Shin, Jong Sup;Han, Jin Soo;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.721-729,
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| 9 |
Physicochemical Characteristics and Volatile Compounds Analysis of Coffee Brews according to Coffee Bean Grinding Grade
Lim, Heung-Bin;Jang, Keum-Il;Kim, Dong-Ho;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.730-738,
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| 10 |
Comparison of Quality Characteristics of Sesame Oil and Blend Oil by Using Component Analysis and NIR Spectroscopy
Joo, Jae-young;Yeo, Yong-heon;Lee, Namrye;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.739-743,
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| 11 |
Comparison of Reduced Acrylamide Formation in Chips Fermented with Different Cultivar Potatoes by Bacillus subtilis
Yeo, Seoungsoon;Yim, Sangeun;Jin, Yong-Ik;Chang, Dong-Chil;Chang, Yoon Hyuk;Lee, Youngseung;Jeong, Yoonhwa;Kim, Misook;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.744-750,
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| 12 |
Effects of Moisture Content and Screw Speed on Physical Properties of Extruded Soy Protein Isolate
Gu, Bon Yeob;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.751-758,
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| 13 |
Characterization of Anti-Advanced Glycation End Products (AGEs) and Radical Scavenging Constituents from Ainsliaea acerifolia
Jeong, Gyeng Han;Kim, Tae Hoon;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.759-764,
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| 14 |
Effects of Green Tea Powder Addition on Antioxidant Activities and Texture Properties of Cooked Rice
Yang, Jinwoo;Lee, Kyeongmin;Ham, Hyeonmi;Kwak, Jieun;Kim, Younghwa;Jeong, Heon Sang;Lee, Junsoo;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.765-770,
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| 15 |
Rheological Properties of Calrose Rice and Effect of Thawing Methods on Quality Characteristics of Frozen Turmeric Rice
Kim, So Yeon;Choi, Yu Ra;Kim, Kyeong Seop;Lee, Sang Jun;Chang, Yoon Hyuk;
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The Korean Society of Food Science and Nutrition
, v.46, no.6, pp.771-777,
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