| 1 |
Byun JS, Rho SN, Park JS, Park HM. 2005. Effect of isoflavone supplementation on bone metabolism in ovariectomized rats at different ages. J Korean Soc Food Sci Nutr 34: 1350-1356/
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| 2 |
Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of rice. J Korean Soc Food Sci Nutr 34: 593-598/
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| 3 |
Lee YS, Park DC, Joo EY, Shin SR, Kim NW. 2005. Study on the antioxidant activity of the extracts from the Lepista nuda. J Korean Soc Food Sci Nutr 34: 942-917/
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| 4 |
Park HR, Kim SH, Yee ST, Byun MW, Jo SK. 2005. The effects of a herb mixture (HIM-I) on the protection of the hematopoietic-immune system and self-renewal tissues against radiation damage. J Korean Soc Food Sci Nutr 34: 605-612/
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| 5 |
Jo SK, Park HR, Jung UH, Oh H, Kim SH, Lee SE. 2005. Protective effect of a herbal preparation (HemoHIM) on the self-renewal tissues and immune system against $\gamma$- irradiation. J Korean Soc Food Sci Nutr 34: 805-813/
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| 6 |
Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of rice. J Korean Soc Food Sci Nutr 34: 593-598/
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| 7 |
Chung HJ, Jung JY, Kim WJ. 2005. Influence of addition of membrane-filtered powder of sunmul on the quality characteristics of yogurt. J Korean Soc Food Sci Nutr 34: 1579-1585/
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| 8 |
Kong CS, Kim DK, Rhee SH, Rho CW, Hwang HJ, Choi KL, Park KY. 2005. Standardization of manufacturing method of young radish kimchi (yulmoo kimchi) and young radish watery kimchi (yulmoo mool-kimchi) in literatures. J Korean Soc Food Sci Nutr 34: 126-130/
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| 9 |
Kim SH, Hwang SY, Park OS, Kim MK, Chung YJ. 2005. Effect of Pinus densiflora extract on blood glucose level, OGTT and biochemical parameters in streptozotocin in-duced diabetic rats. J Korean Soc Food Sci Nutr 34: 973- 979/
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| 10 |
Kim JS, Na CS, Eun JB. 2005. Effect of Hovenia dulcis Thumb extract on the hyperglycemic mice induced with streptozotocin. J Korean Soc Food Sci Nutr 34: 632-637/
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