| 1 |
Shin KN, Lee HS, Kwon CS. 2011. Effects of nutrition education in type 2 diabetes mellitus on diabetes control and blood antioxidant status. J Korean Soc Food Sci Nutr 40: 689-695./
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| 2 |
Han GJ, Choi HS, Lee SM, Lee EJ, Park SE, Park KY. 2011. Addition of starters in pasteurized brined baechu cabbage increased kimchi quality and health functionality. J Korean Soc Food Sci Nutr 40: 110-115./
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| 3 |
Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. 2011. Quality characteristics by particle size of red pepper powders for pepper paste and Kimchi. J Korean Soc Food Sci Nutr 40: 725-730./
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| 4 |
Kim YS, Lee SJ, Hwang JW, Kim EH, Park PJ, Jeong JH. 2011. Antioxidant activities of extracts from Ligustrum ovalifolium H. leaves. J Korean Soc Food Sci Nutr 40: 1642-1647./
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| 5 |
Sung MS, Kim YH, Choi, YM, Ham HM, Jeong HS, Lee JS. 2011. Anti-inflammatory effect of Erigeron annuus L. flower extract through heme oxygenase-1 induction in RAW 264.7 macrophages. J Korean Soc Food Sci Nutr 40: 1507-1511./
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| 6 |
Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS. 2011. Antioxidant component and activity of dropwort (Oenanther javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40: 316-320./
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| 7 |
Lee KS, Gim JC, Son SM, Lee KY. 2011. Antioxidative effect of Suaeda japonica ethanol extract and solvent partitioned fractions. J Korean Soc Food Sci Nutr 40: 804-808./
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| 8 |
Kim MS, Kim KH, Jo JE, Choi JJ, Kim YJ, Kim JH, Jang SA, Yook HS. 2011. Antioxidative and antimicrobial activities of Aruncus dioicus var. kamtschaticus Hara extracts. J Korean Soc Food Sci Nutr 40: 47-55./
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| 9 |
Jeong HM, Kim YS, Ahn SJ, Auh MS, Ahn JB, Kim KY. 2011. Effects of Zizyphus jujuba var. boeunesis extracts on the growth of intestinal microflora and its antioxidant activities. J Korean Soc Food Sci Nutr 40: 500-508./
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| 10 |
Kim MS, Kim KH, Jo JE, Choi JJ, Kim YJ, Kim JH, Jang SA, Yook HS. 2011. Antioxidant and antimicrobial activities of Aruncus dioicus var. kamtschaticus Hara extracts. J Korean Soc Food Sci Nutr 40: 47-55./
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