| 1 |
Kim HC, Park SJ, Kim JK, Park CW, Cho YU, Cho HJ,
Ha YL. 2002. Effect of egg yolks from laying hens incubated
astaxanthin on the oxidation of liver microsome of mouse.
J Korean Soc Food Sci Nutr 31: 155-159./
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| 2 |
Chung HY, Yoon SJ. 2002. Antioxidant activity of grape
seed ethanol extract according to serial solvent fractionation.
J Korean Soc Food Sci Nutr 31: 1092-1096./
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| 3 |
Kim YS, Park CW, Kim SJ, Park SJ, Ryu CH, Cho HJ, Kim
JO, Lim DK, Ha YL. 2002. Preparation of mushroom myceliacultured
traditional meju with enhanced anticarcinogenicity
and sensory quality. J Korean Soc Food Sci Nutr 31: 986-
993./
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| 4 |
Chung HY, Yoon SJ. 2002. Antioxidant activity of grape
seed ethanol extract. J Korean Soc Food Sci Nutr 31: 893-
898./
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| 5 |
Kim OH, Kim ES, Yu IS. 2002. A study on the current status
of calcium fortification in the processed foods in Korea. J
Korean Soc Food Sci Nutr 31: 170-176./
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| 6 |
Jeon RJ, Park JR. 2002. Effect of Eucommia ulmoides leaf water extract on hepatoxicity of carbon tetrachlorideinduced rats. J Korean Soc Food Sci Nutr 31: 124-130./
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| 7 |
Lee OS, Jang SY, Jeong YJ. 2002. Culture condition for the production of bacterial cellulose with Gluconacetobacter persimmonensis KJ145. J Korean Soc Food Sci Nutr 31: 572- 577./
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| 8 |
Koh JB. 2002. Effect of mycelium of Cordyceps militaris on growth, lipid metabolism and protein levels in male rats. J Korean Soc Food Sci Nutr 31: 685-690./
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| 9 |
Jeon HN, Kwon MJ, Song YO. 2002. Effects of kimchi solvent fractions on accumulation of lipids in heart, kidnety and lung of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 31: 814-818./
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| 10 |
Kim JH, Ryu JD, Lee HG, Park JH, Moon GS, Cheigh HS, Song YO. 2002. The effect of kimchi on production of free radicals and anti-oxidative enzyme activities in the brain of SAM. J Korean Soc Food Sci Nutr 31: 117-123./
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