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Bing DJ, Chun SS. 2015. Quality characteristics and antioxidant properties of rice chiffon cakes with wild grape powder. J Korean Soc Food Sci Nutr 44:118-127/
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Kim JM, Cho ML, Seo KE, Kim YS, Jung TD, Kim YH, Kim DB, Shin GH, Oh JW, Lee JS, Lee JH, Kim JY, Lee DW, Lee OH. 2015a. Effect of extraction conditions on in vitro antioxidant activities of root bark extract from Ulmus pumila L. J Korean Soc Food Nutr 44:1172-1179/
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Jun YS, Choi MK, Bae YJ. 2015. Night eating and nutrient intake status according to residence type in university students. J Korean Soc Food Sci Nutr 44:216-225/
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Yang H, Oh KH, Yoo YC (2015) Anti-inflammatory effect of hot water extract of aronia fruits in LPS-stimulated raw 264.7 macrophages. J Korean Soc Food Sci Nutr 44: 7-13./
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Shin SJ, Kim SW, Chung HC, Han GD (2015) Characteristics of GABA rice Makgeolli made by Korean traditional rice wine method of Geupchungju. J Korean Soc Food Sci Nutr 44: 573-578./
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Lee N, Kim CS, Yu GS, Park MC, Jung WO, Jung UK et al. (2015b) Effect of nitrite substitution of sausage with addition of purple sweet potato powder and purple sweet potato pigment. J Korean Soc Food Sci Nutr 44, 896-903./
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Hwang, C. R., Kang, M. J., Shim, H. J., Suh, H. J., Kwon, O. W. and Shin, J. H. 2015. Antioxidant and antiobesity activities of various color resources extracted from natural plants. J. Kor. Soc. Food Sci. Nutr. 44, 165-172./
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Yang, H. J., Jeong, S. J., Jeong, S. Y., Heo, J. H. and Jeong, D. Y. 2015. Screening of biogenic amine non-producing yeast and optimization of culture conditions using statistical method for manufacturing black raspberry wine. J. Kor. Soc. Food Sci. Nutr. 44, 592-601./
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Kang, J. R., Hwang, C. R., Sim, H. J., Kang, M. J., Kang, S. T. and Shin, J. H. 2015. Biological activities of yellow garlic extract. J. Kor. Soc. Food Sci. Nutr. 44, 983-992./
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