| 1 |
Kim MJ, Bae NY, Kim KBWR, Park JH, Park SH, Jang MR, Ahn DH. 2016. Anti-inflammatory effect of Chondrus nipponicus Yendo ethanol extract on lipopolysaccharide-induced inflammatory responses in RAW 264.7 cells. J Korean Soc Food Sci Nutr 45: 194-201./
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| 2 |
Kim MJ, Bae NY, Kim KBWR, Park JH, Park SH, Choi JS, Ahn DH. 2016. Anti-inflammatory effect of Grateloupia imbricata Holmes ethanol extract on LPS-induced RAW 264.7 cells. J Korean Soc Food Sci Nutr 45: 181-187./
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| 3 |
Kim HY, Kim GW, Jeong HG. 2016. Development of tteokgalbi added with red pepper seed powder. J Korean Soc Food Sci Nutr 45: 255-260./
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| 4 |
Park SY, Kim GW, Kim HY. 2016. Study on physicochemical properties of emulsion-type sausage added with pork skin gelatin. J Korean Soc Food Sci Nutr 45: 209-214./
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| 5 |
Choi JH, Lee YJ, Lee ES, Lee HS, Chang HJ, Lee KE, Yi NY, Kwak TK. 2016. Investigation of food safety knowledge, attitudes, and behavior for analyzing food safety risk factors in the elderly. J Korean Soc Food Sci Nutr 45: 746-756./
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| 6 |
Kang KH, Lee SJ, Ha ES, Sung NJ, Kim JG, Kim SH, Kim SH, Chung MJ. 2016. Effects of nitrite and nitrate contents of chinese cabbage on formation of N-nitrosodimethylamine during storage of kimchi. J Korean Soc Food Sci Nutr 45: 117-125./
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| 7 |
Kim HY, Kim GW, Jeong HG. 2016. Development of tteokgalbi added with red pepper seed powder. J Korean Soc Food Sci Nutr 45: 255-260./
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| 8 |
Ham H, Woo KS, Park JY, Lee B, Choi YH, Lee C, Kim WH, Lee J, Lee YY. 2016. Antioxidant and anti-proliferative activities of oats under different solvent extraction conditions. J Korean Soc Food Sci Nutr 45: 918-922./
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| 9 |
Lee KH, Sim MO, Song YS, Jung HK, Jang JH, Kim MS, Kim TM, Lee HE, An BK, Jung WS. 2016. Effects of polygamma glutamate contents Cheonggukjang on osteoblast differentiation. J Korean Soc Food Sci Nutr 45: 664-670./
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| 10 |
Kim KP, Kim KH, Yook HS. 2016. Quality characteristics of madeleine with organic ginseng (Panax ginseng C. A. Meyer) leaf. J Korean Soc Food Sci Nutr 45: 717-722./
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