| 1 |
Yoon HS, Kim JW, Kim SH, Kim YG, Eom HJ. 2014. Quality characteristics of bread added with Aronia powder (Aronia melanocarpa). J Korean Soc Food Sci Nutr 43:273-280./
|
|
| 2 |
Kim JY, Lee KT. 2014. Enzymatic interesterification and melting characteristic for asymmetric 1,2-distearoyl-3-oleoylrac- glycerol triacylglycerol enriched product. J Korean Soc Food Sci Nutr 43: 93-101./
|
|
| 3 |
Seo YJ, Gil BJ, Kyoung JS, Yoo BS, Chang YH, Lee YS. 2014. Effect of environmentally-friendly red clay-processed materials on quality characteristics of eel. J Korean Soc Food Sci Nutr 43: 287-292./
|
|
| 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./
|
|
| 5 |
Lee MR, Oh DS, Wee AJ, Yun BS, Jang SA, Sung CK. 2014. Anti-obesity effects of Lentinus esodes on obese mice induced by high fat diet. J Korean Soc Food Sci Nutr 43:194-199./
|
|
| 6 |
Lee MS, Shin KS. 2014. Intestinal immune-modulating activities of polysaccharides isolated from commercial and traditional Korean soy sauces. J Korean Soc Food Sci Nutr 43: 9-15./
|
|
| 7 |
Kwon YR, Cho SM, Hwang SP, Kwon GM, Kim JW, Youn KS. 2014. Antioxidant, physiological activities, and acetylcholinesterase inhibitory activity of Portulaca oleracea extracts with different extraction methods. J Korean Soc Food Sci Nutr 43: 389-396./
|
|
| 8 |
Jeong JS, Kim YJ, Choi BR, Go GB, Son BG, Gang SW, Moon SM. 2014. Antioxidant and physicochemical changes in Salvia plebeia R. Br. after hot-air drying and blanching. J Korean Soc Food Sci Nutr 43: 893-900./
|
|
| 9 |
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./
|
|
| 10 |
Lee JN, Kim HE, Kim TS. 2014. Anti-diabetic and anti-oxidative effects of Opuntia humifusa cladodes. J Korean Soc Food Sci Nutr 43: 661-667./
|
|