| 1 |
Lee MJ, Lee SJ, Choi HR, Lee JH, Jeong JT, Choi KM, Cha JD, Hwang SM, Park JH, Lee JH, Lee TB. 2014. Cholesterol improvement effects of co-treatment with black raspberry and red ginseng extracts in mice fed a high cholesterol diet. J Korean Soc Food Sci Nutr 43: 1491-1499./
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| 2 |
Kim JD, Lee OH, Lee JS, Jung HY, Kim BK, Park KY. 2014. Safety effects against nitrite and nitrosamine as well as anti-mutagenic potentials of kale and Angelica keiskei vegetable juices. J Korean Soc Food Sci Nutr 43: 1207-1216./
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| 3 |
Huang YH, Jung DW, Kang IJ. 2014. Genotoxicological safety evaluation of imported oranges irradiated with ionizing energy. J Korean Soc Food Sci Nutr 43: 909-915./
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| 4 |
Jun HI, Kim YA, Kim YS. 2014. Antioxidant activities of Rubus coreanus Miquel and Morus alba L. fruits. J Korean Soc Food Sci Nutr 43: 381-388./
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| 5 |
Lee PH, Park SY, Jang TH, Yim SH, Nam SH, In MJ, Kim DC, Chae HJ. 2014. Effects of complex carbohydrase treatment on physiological activities of pear peel and core. J Korean Soc Food Sci Nutr 43: 404-410./
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| 6 |
Won YS, Lee JH, Kwon SJ, Ahn DU, Shin DY, Seo KI. 2014. Anticancer effect of cultivated Orostachys japonicus on human prostate cancer cells. J Korean Soc Food Sci Nutr 43: 67-73./
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| 7 |
Chae KS, Jung JH, Yoon HH, Son RH. 2014. Antioxidant activity and main volatile flavor components of mulberry wine fermented with Saccharomyces cerevisiae B-8. J Korean Soc Food Sci Nutr 43: 1017-1024./
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| 8 |
Jeong SJ, Shin MJ, Jeong SY, Yang HJ, Jeong DY. 2014. Characteristic analysis and production of short-ripened Korean traditional soy sauce added with rice bran. J Korean Soc Food Sci Nutr 43: 550-556./
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| 9 |
Na YJ, Lee JH. 2014. Physicochemical and antioxidant properties of Yanggaeng with Cynanchi wilfordii Radix powder. J Korean Soc Food Sci Nutr 43: 1954-1958./
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| 10 |
Lee O, Cho M, Chang H. 2014. The organization commitment and perception of human resource management by employment types of school foodservice employees. J Korean Soc Food Sci Nutr 43: 162-171./
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