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| 1 |
Effect of Cell Wall Degrading Enzyme Treatment on the Phenolic Content and Antioxidant Activity of Brown Rice
Cho, Dong-Hwa;Lee, Seuk-Ki;Park, Jiyoung;Park, Hye-Young;Choi, Hye-Sun;Choi, Induck;Han, Sang-Ik;Chung, Hyun-Jung;Jeong, Duyun;Oh, Sea-Kwan;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.605-611,
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| 2 |
Physicochemical and Antioxidant Characteristics of Hot Water Extracts on Pre-Treatment Conditions of Burdock (Arctium lappa L.)
Kim, Yi-Seul;Kim, Seong-Ho;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.612-619,
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| 3 |
Comparison of Food Components in Enzymatic Oyster Hydrolysates according to the Processing Conditions
Lee, Su-Seon;Kim, Nam-Gil;Choi, Yeung Joon;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.620-628,
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| 4 |
Physicochemical and Sensory Characteristics of Pan Bread Made with Various Squeezed Perilla Leaf Juice Amounts during Storage
Kim, Won-Mo;Oh, Suk-Tae;Kim, Kee-Hyuk;Lee, Gyu-Hee;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.629-637,
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| 5 |
Storage Characteristics and Retrogradation Properties of Sulgidduk Added with Almond Powder
Baek, Seung Yeon;Choi, Chang Up;Kim, Mee Ree;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.638-648,
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| 6 |
Effect of Food-Related Lifestyle on Beverage Selection Attributes of Adolescents
You, Su Mi;Ahn, Se Eun;Oh, Hye In;Oh, Ji Eun;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.649-656,
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| 7 |
Effects of Sunsik Added Stachys sieboldii Miq. on Lipid Improvement in Rats Fed a High Fat-Cholesterol Diet
Kang, Jae-Ran;Kang, Min-Jung;Byun, Hee-Wook;Park, Ji-Hye;Kim, Dong-Il;Chung, Sang-Yong;Shin, Jung-Hye;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.657-663,
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| 8 |
Protective Effects of Ethanol Extracts from Selected Food Materials against UVB-Induced Damage in Human Skin Fibroblast (Hs68) Cells
Lee, Hana;Lee, Jong Min;Hong, Sung Moon;Kim, Na Young;Son, Seok Jun;Jeong, Young Jae;Lee, Hyun-Sun;Lee, Junsoo;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.664-668,
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| 9 |
Effect of Heat Treatment on the Quality and Antioxidant Activity of Leached Artemisia capillaris Thunb. Beverage Product
Cho, Myoung Lae;Lee, Jong Seok;Kim, Min-Kyung;Shin, Hye-Young;Lee, Sarah;Kim, Byung-Jik;Yeo, Joohong;Kim, Jong-Yea;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.669-674,
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| 10 |
Change in Vitamin E and K Contents and True Retention of Cereal and Legume by Cooking
Sim, Ung;Lee, Seongeung;Lee, Sang Hoon;Choi, Youngmin;Lee, Junsoo;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.675-681,
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| 11 |
Evaluation of Quality Characteristics of Rice to Select Suitable Cultivars for Sediment
Woo, Koan Sik;Lee, Byong Won;Lee, Jihae;Lee, Yu-Young;Jeon, Yong Hee;Lee, Byoungkyu;Kim, Hyun-Joo;
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The Korean Society of Food Science and Nutrition
, v.47, no.6, pp.682-687,
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