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| 1 |
Immunomodulatory Effects of Arginine-Fructose-Glucose Enriched Extracts of Red Ginseng
Hyun, Sun Hee;Kim, Young Sook;Lee, Jong Won;Han, Chang-Kyun;Seon, Park Min;So, Seung-Ho;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.1-6,
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| 2 |
Inhibitory Activities of Extracts from Hypericum ascyron L. on Biological Enzymes
Lee, Eun-Ho;Kim, Myung-Uk;Kang, In-Kyu;Park, Kyeung-Il;Cho, Young-Je;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.7-14,
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| 3 |
Cytoprotective Effect of Water Extract of Vitis amurensis Root against Oxidative Stress in HaCaT Human Keratinocytes
Choi, Eun Ok;Kwon, Da Hye;Hwang-Bo, Hyun;Jeong, Jin-Woo;Nam, Won Sok;Lee, Youn Hee;Yang, Hye Kyung;Hwang, Hye Jin;Kim, Byung Woo;Lee, Seung Hun;Choi, Yung Hyun;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.15-23,
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| 4 |
Neuroprotective Effects of Bread Containing Aster scaber Thunb. and Stachys sieboldii Miq. against Ethanol- or H2O2-Induced Neuronal Cell Death
Kim, Seoung Ju;Lee, Sanghyun;Park, Si Eun;Lee, Ju Sung;Chung, Mi Ja;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.24-31,
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| 5 |
Analysis of Biological Activities and Functional Components in Fermented Gastrodia elata Blume by Lactobacillus
Song, Hyo-Nam;Park, Myoung-Su;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.32-38,
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| 6 |
Quality Characteristics and Antioxidant Activity of Chocolate Containing Chinese Artichoke (Stachys Sieboldii Miq.) Powder
Choi, Sung Hyun;Hwang, Eun-Sun;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.39-45,
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| 7 |
Quality Comparison of Natural Fermented Vinegars Manufactured with Different Raw Materials
Park, Yeon-Ok;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.46-54,
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| 8 |
Quality Characteristics of Seomaeyaksuk (Artemisia argyi H.) Vinegar Using a Three-Step Continuous Fermentation Method
Shin, Jeong Yeon;Shin, Ji Hyeon;Kang, Min Jung;Kang, Jae Ran;Choi, Jin Sang;Seo, Weon Teak;Shin, Jung Hye;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.55-64,
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| 9 |
Perception Analysis of Korean-Style Food Menus for Kids according to Mothers' Food-Related Lifestyle Types: Focus on Chinese and Vietnamese
Kim, Young;Lee, Min A;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.65-76,
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| 10 |
Effect of Barley Sprout (Hordeum vulgare L.) Water Extracts on Blood Flow Improvement In Vitro
Lee, Minhee;Kim, Dakyung;Park, Soo-Jeung;Lee, Dasom;Choi, Dabin;Choi, Byung-kuk;Kim, Ki Man;Lee, Jeongmin;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.77-82,
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| 11 |
Comparison of Physiological Activities of Flammulina velutipes according to Solvent Extractions
Lee, Woo-Haeng;Han, So-Ra;Yu, Sang-Cheol;Oh, Tae-Jin;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.83-89,
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| 12 |
Changes in Mycelial Growth and Antioxidant Activities of Basidiomycetous Strains Added with Hydrolysates of Spent Coffee Grounds as a Substrate
Oh, Nam-Soon;Sung, Nak-Yun;Byun, Eui-Hong;Kim, Yi-Eun;Cho, Eun-Ji;Oh, Chul-Hwan;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.90-95,
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| 13 |
Study on Contents of Vitamin D in Frequently Consumed Foods
Jin, Yong-Xie;Park, Su-Hui;Han, Hye Kyung;Yang, Mi Ran;Choi, Ae-Jin;Lee, Sang Hoon;Choi, Youngmin;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.96-101,
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| 14 |
Isolation of α-Glucosidase Inhibitory Constituents from Plasma-Treated Phloridzin
Jeong, Gyeong Han;Jeong, Yun Hee;Kim, Tae Hoon;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.102-106,
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| 15 |
Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp.
Kim, Da Som;Kim, Hoe Sung;Seo, Weon Taek;Shin, Eui-Cheol;
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The Korean Society of Food Science and Nutrition
, v.47, no.1, pp.107-115,
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