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Lee JY, Park JY, Kim DH, Choi SJ, Jang GY, Seo KH. Chemical composition and protective effect of essential oils derived from medicinal plant on PC12 neuro-cells induced by oxidative stress. Korean J Food Nutr. 2020 ; 33(2) : 215-21./
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| 2 |
Kim MY, Kim JH, Chun SS. Quality characteristics of American waffle with kamut whole wheat flour. Korean J Food Nutr. 2020 ; 33 : 183-93./
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| 3 |
Kim NM, Park JD, Choi YS, Lee MH, Sung JM. 2020. Antioxidant activity of Pleurotus ostreatus and Pleurotus eryngii hot water extracts by drying methods. Korean J. Food Nutr., 33(1):64-73/
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| 4 |
Lee SJ, Kim HW, Lee SJ, Na HN, Kwon RH, Kim JH, Yoon HM, Choi YM, Wee CD, Yoo SM, Lee SH. 2020. Characterization of isoflavones from seed of selected soybean (Glycine max L.) resources using high-resolution mass spectrometry. Korean J. Food Nutr., 33(6):655-665/
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| 5 |
Shin H.Y., H. Kim, E.J. Jeong, J.E. Kim, K.H. Lee, Y.J. Bae, and K.W. Yu 2020, Bioactive compounds, anti-oxidant activities, and anti-inflammatory activites of solvent extracts from Centella asiatica cultured in Chungju. Korean J Food Nutr 33:692-701. (in Korean) doi:10.9799/ksfan.2020.33.6.692/
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| 6 |
Lee SH, Choi YJ, Choi GW, Lee KS, Jung IC. Physicochemical properties and antioxidant activity of ground pork with noni (Morinda citrifolia) powder. Korean J. Food Nutr. 33: 331-338 (2020)/
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| 7 |
Han HA, Choi SR, Song YE, Lee SY, Shin SH, Yu YJ, Kim MK. Tannin-reucing effect and changes of physicochemical properties in aronia homogenate after treatment with liquid cultured mushroom mycelia. J. Korean Soc. Food Sci. Nutr. 33: 339-346 (2020)/
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| 8 |
Cho SJ, Jeong SH, Seo YJ, Kim TS, Lee HH, Lee MG, Seo JM, Cho BS, Kim JB. Prevalence and toxin characteristics of Bacillus cereus isolated from vegetables in Gwangju metropolitan city. Korean J. Food Nutr. 33: 142-148 (2020)/
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| 9 |
Kang, J.Y., Park, E.J., Lee, H.C., Park, M.J., Oh, D.G., Kim, C.Y., Jeong, E.S., Lee, Y.J., Kim J.B., Evaluation of microbiological safety of knives and cutting boards in child care centers. Korean J. Food & Nutr., 33, 702-709 (2020)./
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| 10 |
Jeong KY, Sim KH. 2020. Comparison of the nutritional composition of quinoa seeds cultivated in korea depending on different cooking methods. Korean J. Food & Nutr., 33(2):117-130/
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