|
| 1 |
Comparison of the Nutritional Compositions and Antioxidant Properties of Korean and Imported Whole Wheat (Triticum aestivum L.)
Jang, Hye-Lim;Park, Seo-Yeon;Lee, Jong-Hun;Kim, Bo Min;Lee, Sang Hoon;Nam, Jin-Sik;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.771-779,
|
|
| 2 |
Effects of High Hydrostatic Pressure and Ultrafiltration Treatment on Physiological Activities of Germinated Black Soybeans
Kim, Min Young;Lee, Yoon Jeong;Song, Myeong Seob;Oh, Hyunah;Jang, Gwi Yeong;Kim, Kyung Mi;Lee, Junsoo;Jeong, Heon Sang;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.780-785,
|
|
| 3 |
Quality and Antioxidant Activity of Custard Cream Premix with Aronia melanocarpa
Kim, Dong Hyeon;Kim, Ji Hyun;Chun, Soon Sil;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.786-794,
|
|
| 4 |
Comparison of Flavonoid Glycosides from Korean and French Wines Using UPLC-DAD-QToF/MS
Kim, Heon-Woong;Lee, Min-Ki;Lee, Seon-Hye;Kim, Young Jin;Asamenew, Gelila;Yoon, Brett;Yoo, Seon Mi;Kim, Jung-Bong;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.795-803,
|
|
| 5 |
Quality and Physicochemical Characteristics of Soybean with Variety and Different Seeding Periods
Lee, Ji Hae;Kim, Hyun-Joo;Lee, Byong Won;Lee, Yu Young;Jeon, Yong Hee;Lee, Byoung Kyu;Woo, Koan Sik;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.804-812,
|
|
| 6 |
Influence of Ethanol Concentration and Organic Acids on Conversion of Ginsenoside Rg1
Jang, Gwi Yeong;Kim, Min Young;Lee, Yoon Jeong;Lee, Sang Hoon;Hwang, In Guk;Choi, Jehun;Shin, Yu Su;Lee, Junsoo;Jeong, Heon Sang;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.813-819,
|
|
| 7 |
Quality Characteristics of Dough and Bread Added with Extruded Rice Flour and Cacao (Theobroma cacao L.) Beans
Park, Ju-Yeon;Kim, Young-Ho;Ryu, Gi-Hyung;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.820-827,
|
|
| 8 |
Comparison of Quality Characteristics of Jeungpyeon Fermented with Saccharomyces cerevisiae and Leuconostoc mesenteroides by Potato Addition
Oh, Sujin;Lim, Hyeji;Lee, Youngseung;Kim, Misook;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.828-837,
|
|
| 9 |
Evaluation of Effectiveness of Food Safety Education Program Based on Social Cognitive Theory for Elderly in the Middle Class
Choi, Jung-Hwa;Yoo, Hyo-E;Chung, Harim;Lee, Hye-Sang;Lee, Min-June;Chang, Hye-Ja;Lee, Kyung-Eun;Yi, Na-Young;Kwak, Tong-Kyung;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.838-846,
|
|
| 10 |
Differences in Health Behaviors and Indicators among Restaurant Personnel: Comparing Restaurant Owners and Employees in One District in Seoul
Jung, Sukyoung;Kim, Seorim;Song, Eunhi;Hwang, Taik Gun;Park, Sohyun;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.847-856,
|
|
| 11 |
Catechin Contents of Green Tea Produced in Korea
Hwang, Byung Soon;Jeong, Yun Sook;Oh, Sung Min;Kim, Gi-Chang;Cho, Yong Sik;Hwang, In Guk;
/
The Korean Society of Food Science and Nutrition
, v.47, no.8, pp.857-862,
|
|