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| 1 |
Research Trend in Traditional Fermented Foods Focused on Health Functional Evaluation
Mun, Eun-Gyung;Kim, Bohkyung;Kim, Eun-Young;Lee, Hae-Jeung;Kim, Young;Park, Yongsoon;Cha, Youn-Soo;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.373-386,
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| 2 |
Inhibitory Properties of Gracilaria textorii Ethanol Extract on the Inflammatory Immune Response
Kim, Min-Ji;Kim, Koth-Bong-Woo-Ri;Jang, Mi-Ran;Im, Moo-Hyeog;Cho, Young-Je;Ahn, Dong-Hyun;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.387-394,
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| 3 |
Inhibitory Effect of Compound Isolated from Green Tea Seeds on Candida albicans
Seo, Ye-Seul;Yang, Eun Ju;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.395-402,
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| 4 |
Composition of Phenolic Compounds and Antioxidant Activities of Subcritical Water Extracts of Onion Skin
Kim, Dong-Shin;Lim, Sang-Bin;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.403-413,
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| 5 |
Antioxidant Activity and Development of Cosmetic Materials of Solvent Extracts from Kaempferia parviflora
Choi, Mi-Hyun;Kim, Kyoung-Hee;Yook, Hong-Sun;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.414-421,
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| 6 |
Physicochemical Characteristics of Sorghum according to Variety and Seeding Period
Jung, Gun Ho;Kim, Sung Kook;Lee, Jae Eun;Woo, Koan Sik;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.422-428,
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| 7 |
Analyses of Cholesterol, Retinol, β-Carotene, and Vitamin E Contents in Regional Food of South Korea
Park, Sun-Hye;Song, Wonju;Chun, Jiyeon;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.429-439,
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| 8 |
Comparison of Moisture Content and Drip Amount between Domestic and Imported Frozen Tricholoma matsutake and Sarcodon aspratus
Kim, So-Mang;Kim, Kyeong-Je;Jo, A-Ro;Park, Jun-Ki;Jo, Cheon-Ho;Kwon, Kisung;Kim, Jung-Beom;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.440-446,
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| 9 |
Comparison of Sensory and Nutritional Characterizations between Sea-Reared and Freshwater Sturgeons Acipenser oxyrinchus
Nam, Ki Ho;Kim, Yeon-Kye;Park, Sun Young;Lee, Kyung Don;Cha, Jang Woo;Lee, Gyeong Jin;Kim, Jin-Soo;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.447-454,
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| 10 |
Comparison of Taste, Odor, and Texture Characterizations between Rack-and-Bag and Suspended Cultured Pacific Oysters Crassostrea gigas
Park, Sun Young;Kim, Do Youb;Lee, Jeong-Mee;Kim, Jin-Soo;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.455-461,
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| 11 |
Changes in Quality Characteristics in the Normal and Etteum Doraji (Platycodon grandiflorum) by Heat Treatment
Song, Myeong Seob;Kim, Min Young;Jang, Gwi Young;Lee, Yoon Jeong;Meishan, Li;Oh, Hyunah;Lee, Junsoo;Jeong, Heon Sang;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.462-467,
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| 12 |
Quality Characteristics of Sourdough Bread with Apple Whole Wheat Flour Sour Starter
Kim, Young-Mo;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.468-475,
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| 13 |
Effects of Mealworm Content and Extrusion Process on Quality Characteristics of Extruded Rice Flour Infant Food
Kim, Na Yeong;Ryu, Gi-Hyung;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.476-484,
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| 14 |
Effects of Barrel Temperature and Addition of Corn Starch 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.47, no.4, pp.485-491,
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| 15 |
Status of Meals at Workplaces of Korean Adults and Differences in Meal Characteristics according to Meal Procurement Places: Analysis of the 2015 Korea National Health and Nutrition Examination Survey
Choi, Mi-Kyung;
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The Korean Society of Food Science and Nutrition
, v.47, no.4, pp.492-502,
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