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1 Yang IS, Yi BS, Cha JA, Han KS, Chae IS, Lee JM. 2011. Foodservice in institutions. 3rd ed. Kyomunsa, Seoul, Korea. p 41-46./ View Article
2 Cho HE, Choi YJ, Cho EK. 2010. Antioxidant and nitrite scavenging activity and α-glucosidase inhibitory effect of water extract from Schizandra chinensis Baillon. J Korean Soc Food Sci Nutr 39: 481-486./   DOI View Article
3 Kim YJ, Choi KD, Shin IS. 2010. Bactericidal activity of strongly acidic electrolyzed water on various vegetables and kitchen apparatus. J Korean Soc Food Sci Nutr 39: 776-781./   KOI   DOI View Article
4 Song MR, Kim MR, Kim HH, Chu S, Lee KS. 2010. Quality characteristics of ginseng jung kwa obtained by different sugar treatments. J Korean Soc Food Sci Nutr 39: 999-1004./   KOI   DOI   Ndsl View Article
5 Yoon BY, Choi BD, Choi YJ. 2010. Extraction of glycosaminoglycan from sea hare, Aplysia kurodai, and its functional properties 1. optimum extraction of polysaccharide and purification of glycosaminoglycan. J Korean Soc FoodSci Nutr 39: 1640-1646./   KOI   DOI View Article
6 Yoon BY, Choi BD, Bae DW, Choi YJ. 2010. Extraction of glycosaminoglycan from sea hare, Aplysia kurodai and its functional properties 2. structural properties of purified glycosaminoglycan. J Korean Soc Food Sci Nutr 39: 1647-1653./   KOI   DOI View Article
7 Shin MO. 2010. The antioxidative and antimicrobial effects of internal organs of Aplysia kurodai fractions. J KoreanSoc Food Sci Nutr 39: 1433-1438./   KOI   DOI View Article
8 Kim EO, Lee YJ, Lee HH, Seo IH, Lee, Yu MH, Kang DH, Choi SW. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J Korean Soc Food Sci Nutr 39: 1467-1475./   KOI   DOI View Article
9 Jang YS, Jeong JM. 2010. Antioxidative effect and digestive enzyme inhibition of grape seed extract (GSE). J Korean Soc Food Sci Nutr 39: 783-788./   KOI   DOI View Article
10 Lee JJ, Ha TM, Lee YM, Kim AR, Lee MY. 2010. Effect of Brassica rapa sprouts on lipid metabolism in rats fed high fat diet. J Korean Soc Food Sci Nutr 39: 669-676./   KOI   DOI View Article