| 1 |
Kim HY, Lee SH, Hwang IG, Kim TM, Park DS, Kim JH, Kim DJ, Lee JS, Jeong HS. 2012. Antioxidant activity and anticancer effects of rough rice (Oryza sativa L.) by germination periods. J Korean Soc Food Sci Nutr 41: 14-19./
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| 2 |
Lee HR, Shin YJ, Kim YH. 2012. Nutritional status and constipation rate among female college students practicing weight control. J Korean Soc Food Sci Nutr 41: 1734-1739./
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| 3 |
Kwon SC, Jeon TW, Park JS, Kwak JS, Kim TY. 2012. Inhibitory effect on tyrosinase, ACE and xanthine oxidase, and nitrite scavenging activities of J ubak (alcohol filter cake) extracts. J Korean Soc Food Sci Nutr 41: 1191-1196./
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| 4 |
Kim DM, Kim KH, Kim YS, Koh JH, Lee KH, Yook HS. 2012. A study on the development of cosmetic materials using unripe peaches seed extracts. J Korean Soc Food Sci Nutr 41: 110-115./
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| 5 |
Jang GY, Kim HY, Lee SH, Kang YR, Hwang IG, Woo KS, Kang TS, Lee JS, Jeong HS. 2012. Effects of heat treatment and extraction method on antioxidant activity of several medicinal plants. J Korean Soc Food Sci Nutr 41: 914-920./
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| 6 |
Kim OK, Ho JN, Nam DE, Jun WJ, Hwang KT, Kang JE, Chae OS, Lee JM. 2012. Hepatoprotective effect of Curdrania tricuspidata extract against oxidative damage. J Korean Soc Food Sci Nutr 41: 7-13./
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| 7 |
Lee JJ, Kim AR, Chang HC, Lee MY. 2012. Repeated-dose toxicity study of Lactobacillus plantarum AF1 isolated from kimchi in rats. J Korean Soc Food Sci Nutr 41: 612-620./
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| 8 |
Shin JH, Lee SJ, Seo JK, Lee HJ, Ju JC, Sung NJ. 2012. Effect of a combined extract of Orostachys japonicus with medicinal plants on the lipid composition of the liver and kidney from streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 41: 510-518./
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| 9 |
Lee SJ, Shin JH, Kang JR, Hwang CR, Sung NJ. 2012. In vitro evaluation of biological activities of wa-song (Orostachys japonicus A. Berger) and Korean traditional plants mixture. J Korean Soc Food Sci Nutr 41: 295-301./
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| 10 |
Lee GK, Kim SM. 2012. Quality changes in low-salted squid J eot-gal during fermentation and determination of shelf-life. J Korean Soc Food Sci Nutr 41: 687-694./
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