| 1 |
Kim JS, Kim JY, Chang YE. 2012. The quality characteristics and antioxidant properties of saccharifed strawberry gruels. J Korean Soc Food Sci Nutr 41(6):752-758/
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| 2 |
Kim S. S, and Chung H. Y, "Texture and Descriptive Sensory Characteristics of Korean Rice Cakes(Karedduk) with a Mixture of Fructooligosaccharide and Emulsifier", J. Korean Soc Food Sci. Nutr. vol. 41(6), pp. 823-828, 2012./
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| 3 |
Zhao X, Kim SH, Qi Y, Kim SY, Park KY. 2012. Effects of different kinds of salt in the comutagenicity and growth of cancer cells. J Korean Soc Food Sci Nutr 41: 26-32./
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| 4 |
Kim OK, Ho JN, Nam DE, Jun WJ, Hwang KT, Kang JE, Chae OS, Lee JM. 2012. Hepatoprotective effect on Curdrania tricuspidata extracts against oxidative damage. J Korean Soc Food Sci Nutr 41: 7-13./
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| 5 |
Kim KH, Kim DM, Yu S, Yook HS. 2012. Antioxidant and whitening activities of various cultivars of Korean unripe peaches (Prunus persica L. Batsch). J Korean Soc Food Sci Nutr 41: 156-160./
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| 6 |
Kim DM, Kim KH, Kim YS, Koh JH, Lee KH, Yook HS. 2012. A study on the development of cosmetic materials using unripe peaches seed extracts. J Korean Soc Food Sci Nutr 41: 110-115./
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| 7 |
Lee KG and Kim SM. 2012. Quality changes in low-salted squid jeot-gal during fermentation and determination of shelf-life. J Korean Soc Food Sci Nutr 41, 687-694./
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| 8 |
Jung, S. A., K. B. W. R. Kim, M. J. Kim, D. H. Kim, C. Sunwoo, H. J. Kim, D. H. Jeong, H. Y. Jeong, T. W. Kim, Y. J. Cho, and D. H. Ahn (2012) Trypsin inhibitory activity of water extracts from Ecklonia cava as affected by temperature and pH. J. Korean Soc. Food Sci. Nutr. 41: 840-845./
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| 9 |
Kim, D. H., K. B. W. R. Kim, M. J. Kim, C. Sunwoo, S. A. Jung, H. J. Kim, D. H. Jeong, T. W. Kim, Y. J. Cho, and D. H. Ahn (2012) Effects of heat, pH, and gamma irradiation treatments on lipase inhibitory activity of Sargassum thunbergii ethanol extract. J. Korean Soc. Food Sci. Nutr. 41: 566-570./
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| 10 |
Lee YJ, Lee HJ, Kim YS, Ahn CB, Shim SY, and Chun SS (2012) Quality characteristics of sponge cake with Omija powder. J Korean Soc Food Sci Nutr 41, 223-38./
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