| 1 |
Ha DC, Ryu GH. 2005. Chemical components of red, white and extruded root ginseng. J Korean Soc Food Sci Nutr 34: 247-254/
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| 2 |
Jung BM, Lim SS, Park YJ, Bae SJ. 2005. Inhibitory effects on cell survival and quinone reductase induced activity of Aster yomena fractions on human cancer cells. J Korean Soc Food Sci Nutr 34: 8-12/
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| 3 |
Kim J, Ryu HS, Shin JH, Kim HS. 2005. In vitro and ex vivo supplementation of Houttuynia cordata extract and immunomodulating effect in mice. J Korean Soc Food Sci Nutr 34: 167-175/
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| 4 |
Kim SA, Kim J, Woo MK, Kwak CS, Lee MS. 2005. Antimutagenic and cytotoxic effects of ethanol extracts from five kinds of seaweeds. J Korean Soc Food Sci Nutr 34: 451 -459/
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| 5 |
Choi OJ, Rhee HJ, Choi KH. 2005. Antimicrobial activity of Korean wild tea extract according to the degree of fermentation. J Korean Soc Food Sci Nutr 34: 148-157/
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| 6 |
Lee KA, Lyu ES. 2005. Comparison of student satisfaction with foodservice of middle school by place for meal service in Busan area. J Korean Soc Food Sci Nutr 34: 209-218/
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| 7 |
Kong CS, Kim DK, Rhee SH, Rho CW, Hwang HJ, Choi KL, Park KY. 2005. Standardization of manufacturing method of young radish kimchi and young radish watery kimchi. J Korean Soc Food Sci Nutr 34: 126-130/
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| 8 |
Jang JH, Kim BY, Lee JB, Lee JS, Yun SM. 2005. Monitoring of paralytic shellfish poison by highly sensitive HPLC from commercial shellfishes and sea squirts. J Korean Soc Food Sci Nutr 34: 915-923/
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| 9 |
Park HR, Kim SH, Yee ST, Byun MW, Jo SK. 2005. The effects of a herb mixture (HIM-I) on the protection of the hematopoietic-immune system and self-renewal tissues against radiation damage. J Korean Soc Food Sci Nutr 34: 605-612/
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| 10 |
Kim HS, Roh YJ, Choe M. 2005. Cordyceps militaris increases hepatic glucokinase activities. J Korean Soc Food Sci Nutr 34: 158-161/
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