| 1 |
Yoo, J., Hwang, J.S., Goo, T.W. and Yun, E.Y. (2013) Comparative Analysis of Nutritional and Harmful Components in Korean and Chinese Mealworms (Tenebrio molitor). J. Korean Soc. Food Sci. Nutr., 42, 249-254./
|
|
| 2 |
Lee YJ, Kim JC, Hwang KT, Kim DH, Jung CM. 2013. Quality characteristics of black raspberry wine fermented with different yeasts. J Korean Soc Food Sci Nutr 42:784-791/
|
|
| 3 |
Lee SE, Ham H, Kim Y, Sung J, Hwang IG, Yu SM, jeong HS, Lee J. 2013. The content of capsaicinoids in peppers by cultivation region in Korea. J Korean Soc Food Sci Nutr 42:129-133/
|
|
| 4 |
Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with muberry pomace. J Korean Soc Food Sci Nutr 42:234-243/
|
|
| 5 |
Lee SJ, Kang MJ, Shin JH. 2013. Effect of black garlic and mugwort extracts on lipids profile during restraint stress. J Korean Soc Food Sci Nutr 42:577-586/
|
|
| 6 |
Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of Yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42:143-147/
|
|
| 7 |
Choi IK, Lee JH. 2013. Quality characteristics of Yanggaeng incorporated with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317/
|
|
| 8 |
Hwang ES, Lee YJ. 2013. Quality characteristics and antioxidant activities of Yanggaeng with aronia juice. J Korean Soc Food Sci Nutr 42:1220-1226/
|
|
| 9 |
Kwak CS, Lee KJ, Chang JH, Park JH, Cho JH, Park JH, Kim KM, Lee MS. 2013. In vitro antioxidant, anti-allergic and anti-inflammatory effects of ethanol extracts from Korean sweet potato leaves and stalks. J Korean Soc Food Sci Nutr 42:369-377/
|
|
| 10 |
Lee KC, Ryu GH. 2013. Quality characteristics of bread supplemented with extruded corn fiber. J Korean Soc Food Sci Nutr 42:1290-1295/
|
|