| 1 |
Lee SJ, Kwon MH, Kwon HJ, Shin JH, Kang MJ, Kim SH, Sung NJ. 2013. Effect of red garlic-composites on the fecal lipid level and hepatic antioxidant enzyme activity in rats fed a high fat-cholesterol diet. J Korean Soc Food Sci Nutr 42: 17-25./
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| 2 |
Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42: 234-243./
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| 3 |
Lin GS, Lee KS, Jang HJ, Jung JK, Lin JY, Chun TH, Han YS, Oh SW. 2013. Microbial community analysis of Tarak, a fermented milk product. J Korean Soc Food Sci Nutr 42(7): 1109-1114/
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| 4 |
Oh HL, Kim CR, Kim NY, Jeon HL, Doh ES, Kim MR. 2013. Characteristics and antioxidant activities of Rehmanniae radix powder. J Korean Soc Food Sci Nutr 42(2): 62-67/
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| 5 |
Jeon HL, Oh HL, Kim CR, Hwang MH, Kim HD, Lee SW, Kim MR. 2013. Antioxidant activities and quality characteristics of cookies supplemented with mulberry pomace. J Korean Soc Food Sci Nutr 42(2): 234-243/
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| 6 |
Lim JH, Park SS, Jeong SW, Park KJ, Seo KH, Sung JM. 2013. Quality characteristics of Kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42(3): 450-456/
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| 7 |
Joo SY. Antioxidant activities of medicinal plant extracts. J Korean Soc Food Sci Nutr 2013; 42(4): 512-519/
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| 8 |
Go YS, Jeon ER, Jung LH. The dietary habits and perception of vegetable intake of elementary students in Gwangju and Jeonnam. J Korean Soc Food Sci Nutr 2013; 42(2): 223-233/
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| 9 |
Kim EM, Choi MK. An analysis of food consumption patterns of the elderly from the Korea National Health and Nutrition Examination Survey (KNHANES V-1). J Korean Soc Food Sci Nutr 2013; 42(5): 818-827/
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| 10 |
Jeong JH, Kim EJ, Kim MH, Choi MK. Perception of eco-friendly agricultural products and food service satisfaction of elementary and middle school students according to eco-friendly food service day in Chungnam. J Korean Soc Food Sci Nutr 2013; 42 (1): 114-119/
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