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Byun, E. B., Jang, B. S., Sung, N. Y. and Byun, E. H. 2016. Immunomodulatory activity of crude polysaccharide separated from Cudrania tricuspidata leaf. J. Kor. Soc. Food Sci. Nutr. 45, 1099-1106./
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| 2 |
Kim, J. Y., Noh, S. K., Woo, K. S. and Seo, M. C. 2016. Sorghum extract lowers lymphatic absorption of trans fat and cholesterol in rats. J. Kor. Soc. Food. Sci. Nutr. 45, 783-788./
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| 3 |
Jung T.D., Shin G.H., Kim J.M., Oh J.W., Choi S.I., Lee J.H., Cho M.L., Lee S.J., Heo I.Y, Park S.J., Kim S.U., Jung C.S., and Lee O.H.: Changes in lignan content and antioxidant activity of fermented sesame (Sesame indicum L.) by cultivars. J. Korean. Soc. Food Sci. Nutr., 45, 143-148 (2016)./
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| 4 |
Jung, T.D., Shin, G.H., Kim, J.M., Choi, S.I., Lee, S.J., Heo, I.Y,, Park, S.J., Kim, H.T., Kang, B.K. and Lee, O.K.: Assessment of Validation Method for Bioactive Contents of Fermented Soybean Extracts by Bioconversion and Their Antioxidant Activities. J Korean Soc Food Sci Nutr., 45, 680-689 (2016)./
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| 5 |
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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| 6 |
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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| 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 |
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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| 9 |
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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| 10 |
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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