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| 1 |
Effects of Seomaeyakssuk (Artemisia argyi H.) Vinegar on Lipid Metabolism in Rats Fed a High-Fat and High-Cholesterol Diet
Shin, Jeong Yeon;Kang, Jae Ran;Shin, Jung Hye;Seo, Weon Taek;Byun, Hee Uk;Choi, Jin Sang;Kang, Min Jung;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.779-789,
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| 2 |
Effect of Fermented Cirsium japonicum Extract on Testosterone Deficiency Syndrome
Jeong, Byung Seo;Kim, Seong Hoon;Kim, Hyun Pyo;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.790-800,
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| 3 |
Protective Effects of Bifidobacterium bifidum Culture Supernatants and Intracellular Cell-Free Extracts on Human Dermal Fibroblasts against UV-B Irradiation
Gwon, Gi Yeong;Park, Gwi Gun;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.801-808,
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| 4 |
Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Almond Powder
Yu, Ha Ny;Song, Ju Hyun;Kim, Mee Ree;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.809-815,
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| 5 |
Growth of Three Sprout Vegetables and Absorption Characteristics of Vanadium according to Jeju Water Concentration
Park, Sung-Hwan;Yun, Ji-Hyun;Lee, Jin-Ha;Lee, Ok-Hwan;Cho, Ju-Hyun;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.816-821,
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| 6 |
Organic Acids, Free Sugars, and Volatile Flavor Compounds by Type of Jerusalem Artichoke
Jung, Bok-Mi;Shin, Tai-Sun;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.822-832,
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| 7 |
Physicochemical and Sensory Properties of Pan Bread Made with Various Amounts of Squeezed Perilla Leaf Juice
Oh, Suk-Tae;Kim, Kee-Hyuk;Kim, Won-Mo;Lee, Gyu-Hee;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.833-840,
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| 8 |
Quality Characteristics of String Cheese Prepared with Barley Sprouts
Park, Seong-Eun;Seo, Seung-Ho;Kim, Eun-Ju;Lee, Kwang-Moon;Son, Hong-Seok;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.841-847,
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| 9 |
Quality Characteristics of Yakju as Affected by Rice Nuruk with Different Degrees of Milling
Choi, Jeong Sil;Yeo, Soo Hwan;Jeong, Seok Tae;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.848-856,
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| 10 |
Preparation and Characterization of Double-Layered Coated Capsule Containing Low Molecular Marine Collagen and γ-Aminobutyric Acid Producing Lactobacillus brevis CFM20
Kim, Sun-Yeong;Oh, Do-Geon;Kim, Kwang-Yup;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.857-867,
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| 11 |
Intake of Antioxidant Nutrients and Risk of Metabolic Syndrome according to Degree of Stress in Rural Korean Women
Yoon, Jungwon;Shin, Yoonjin;Kang, Bori;Byeon, Suji;Kim, Soo A;Kim, Yangha;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.868-875,
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| 12 |
Home Meal Replacement Consumption Status and Product Development Needs according to Dietary Lifestyle of Hong Kong Consumers
Paik, Eun-Jin;Lee, Hyun-Jun;Hong, Wan-Soo;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.876-885,
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| 13 |
Neuroprotective Effect of Rice with Phellinus linteus Mycelium in HT22 Cells
Kim, Ji Hyun;Chun, Soon Sil;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.886-890,
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| 14 |
Enhancement of Antioxidant Activities of Crataegus pinnatifida Bunge Fruit by Ultrasonification Extraction Processes
Park, Sung-Jin;Kwon, Sung-Pil;Rha, Young-Ah;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.891-895,
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| 15 |
Biological Activities of Kombucha by Stater Culture Fermentation with Gluconacetobacter spp.
Ko, Hye-Myoung;Shin, Seung-Shick;Park, Sung-Soo;
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The Korean Society of Food Science and Nutrition
, v.46, no.7, pp.896-902,
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