| 1 |
Cho JW, Rhee YK, Lee YC, Kim YC, Shin KS, Nam SH and Hong HD. 2014. Immunomodulatory activity of crude polysaccharides from Makgeolli. J Korean Soc Food Sci Nutr 43, 238-242. http://dx.doi.org/10.3746/jkfn.2014.43.2.238./
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| 2 |
Lee HJ, Do JR, Jung SK, Kim HK. 2014. Physiological properties of Sarcodon aspratus extracts by ethanol concentration. J. Korean Soc. Food Sci. Nutr. 43(5):656-660./
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| 3 |
Kim AR, Kang ST, Jeong E, Lee JJ. 2014. Effects of pamie leaf according to drying methods on antioxidant activity and growth inhibitory effects of cancer cells. J Korean Soc Food Sci Nutr 43:682-689/
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| 4 |
Cho JH, Choi GH, Park IJ, Baik SO, Kim HH, Kim CS. 2014. Development of functional food materials from Acanthopanax senticosus-fermented mushroom mycelia. J Korean Soc Food Sci Nutr 43:411-418/
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| 5 |
Chung, H. J. (2014) Comparison of tatal polyphenols, total flavonoids, and biological activities of black chokeberry and blueberry cultivated in korea. J. Korean Soc. Food Sci. Nutr. 43: 1349-1356./
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| 6 |
Ku, K.H., K.M. Park, H.J. Kim, Y.S. Kim and M.S. Koo(2014) Quality characteristics of Doenjang by aging period. Journal of the Korean Society of Food Science and Nutrition 43(2): 720-728. (in Korean with English abstract)/
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| 7 |
Lee, S.Y., J.S. Eom and H.S. choi(2014) Quality characteristics of fermented soybean products by Bacillu ssp. isolated from traditional soybean paste. Journal of the Korean Society of Food Science and Nutrition. 43(5): 756-767. (in Korean with English abstract)/
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| 8 |
Park SG, Song TH, Kim DH, Kim GH, Jang KI(2014). Quality Property of Peach Pudding Added with Korean Peach(Prunus persica L. Batsch) Juice and Gelatin. J Korean Soc Food Sci Nutr 43(2):265-272/
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| 9 |
Park SJ, Choi YB, Ko JR, Kim YE, Lee HY (2014). Enhancement of Antioxidant Activities of Blue berry (Vaccinium Ashei) by using High-Prerssure Extraction Process. J Korean Soc Food Sci Nutr 43(3): 471-476./
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| 10 |
Jang MY, Jo YJ, Hwang IG, Yoo SM, Choi MJ, Min SG (2014). Physicochemical characterization and changes in nutritional composition of onion depending on different freezing process. J Korean Soc Food Sic Nutr 43(3):1055-1061./
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