| 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./
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| 2 |
Lee DW, You DH, Yang EK, Jang IC, Bae MS, Jeon YJ, Kim SJ and Lee SC. 2010. Antioxidant and ACE inhibitory activities of Styela clava according to harvesting time. J Korean Soc Food Sci Nutr 39, 331-336./
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| 3 |
Kwak YH, Bai SC and Kim DJ. 2010. Estimated Availability and Major Minerals (Ca, P and Mg) Contents Bound Neutral Detergent Fiber (NDF) of Seaweeds. J Kor Soc Food Sci Nutr 39, 1073-1077./
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| 4 |
Kim, D. J., Oh, S. K., Yoon, M. R., Chun, A. R., Hong, H. C., Lee, J. S. and Kim, Y. K. 2010. Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. J. Korean Soc. Food Sci. Nutr. 39:467-473./
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| 5 |
Kim, D. J., Oh, S. K., Yoon, M. R., Chun, A. R., Hong, H. C., Lee, J. S. and Kim, Y. K. 2010. Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. J. Korean Soc. Food Sci. Nutr. 39:467-473./
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| 6 |
Kim, J. S., Y. Kim, J.-M. Park, T.-J. Kim, B. S. Kim, Y. M. Kim, H. R. Kim, and N. S. Han. 2010. Inhibition of microbial growth in cabbage-kimchi by heat treatment and nisin yucca extract. J. Korean Soc. Food Sci. Nutr. 39: 1678-1683/
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| 7 |
J. J. Lee, T. M. Ha, Y. M. Lee, A. R. Kim and M. Y. Lee, "Effect of Brassica rapa sprouts on lipid metabolism in rats fed high fat diet", J. Korean Soc. Food Sci. Nutr., 39, pp. 669-676, 2010./
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| 8 |
kwon SC, Choi GH, Yu KW, Lee KH, "Microbiological and Physicochemical changes Changes of Vegetable Juice(Angelica keiskei and Brassica loeracea var. acephala) Treated by UV Irradiation", J Korean Soc Food Sci Nutr, 39, pp. 1030-1037, 2010./
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| 9 |
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./
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| 10 |
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./
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