| 1 |
Seo J, Lim H, Chang YH, Park HR, Ham BK, Jeong JK, Choi KS, Park SB, Choi HJ, Hwang J. 2015. Effect of Jeju Citus unshiu peel extracts before and after bioconversion with cytolase on anti-inflammatory activity in RAW264.7 cells. J Korean Soc Food Sci Nutr 44: 331-337./
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| 2 |
Cho YJ, Kim KH, Yook HS. 2015. Quality characteristics of low-dose electron beam irradiated-imported navel orange during storage at room temperature ($20^{\circ}C$). J Korean Soc Food Sci Nutr 44: 455-463./
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| 3 |
Jun HI, Jang HN, Yang JH, Song GS, Kim YS. 2015. Physicochemical properties and antioxidant activities of steamdried Allium hookeri root. J Korean Soc Food Sci Nutr 44: 412-417./
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| 4 |
Hwang CR, Kang MJ, Shim HJ, Sub HJ, Kwon OO, Shin JH. 2015. Antioxidant and antiobesity activities of various color resources extracted from natural plants. J Korean Soc Food Sci Nutr 44: 165-172./
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| 5 |
Kang JR, Hwang CR, Sim HJ, Kang MJ, Kang ST, Shin JH. 2015. Biological activities of yellow garlic extract. J Korean Soc Food Sci Nutr 44: 983-992./
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| 6 |
Cho YJ, Kim KH, Yook HS. 2015. Quality characteristics of low-dose electron beam irradiated-imported navel orange during storage at low temperature ($3^{\circ}C$). J Korean Soc Food Sci Nutr 44: 128-136./
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| 7 |
Bae NY, Kim MJ, Kim KBWR, Ahn NK, Choi YU, Park JH, Park SH, Ahn DH. 2015. Anti-inflammatory effect of ethanol extract from Grateloupia elliptica Holmes on lipopolysaccharide-induced inflammatory responses in RAW 264.7 cells and mice ears. J Korean Soc Food Sci Nutr 44: 1128-1136./
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| 8 |
Bae NY, Kim MJ, Kim KBWR, Ahn NK, Choi YU, Park JH, Park SH, Ahn DH. 2015. Anti-inflammatory effect of ethanol extract from Grateloupia elliptica Holmes on lipopolysaccharide-induced inflammatory responses in RAW 264.7 cells and mice ears. J Korean Soc Food Sci Nutr 44: 1128-1136./
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| 9 |
Han SR, Kim MJ, Oh TJ. 2015. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J Korean Soc Food Sci Nutr 44: 1144-1149./
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| 10 |
Yi NY. 2015. Mediating effects of perceived value on the relationship between university foodservice quality attributes and satisfaction of Chinese students in Daejeon. J Korean Soc Food Sci Nutr 44: 1750-1758./
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