Volume.30 No.1 February 2017

• Effect of Aged Garlic Extract on the Antioxidant Activities and Quality Characteristics of Yanggaeng

  Yun Sook Jeong,Sang Hoon Lee,Eun Jin Seong,Soo-muk Cho,Jin Song,Kyung-A Hwang,Geon Min Noh,In Guk Hwang

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.1-8

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.001

  Open abstract

• A Study on the Relationship of Skin Surface pH with Nutrient Intake or Dietary Pattern in Healthy Adults

  Hye-Jin Kang,Kun-Pyo Kim,Yunhi Cho

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.9-18

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.009

  Open abstract

• Quality Characteristics of Noodles with added Germinated Black Quinoa Powder

  Honey Seol,Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.19-30

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.019

  Open abstract

• Quality and Antioxidant Characteristics of Commercially Available Mixed Grains in Korea

  Mi-Jung Kim,Jee Yeon Ko,Kyung Ha Lee,Hyun-Joo Kim,Seuk Ki Lee,Hye Young Park,Eun-Yeong Sim,Sea Kwan Oh,Koan Sik Woo

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.31-40

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.031

  Open abstract

• Development and Performance Evaluation of Education Program to increase Children's Preference for Vegetables through Five Senses

  Hye-Kyung Moon,Eun-Sil Her

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.41-50

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.041

  Open abstract

• Effect of Extraction Solvent on the Antioxidant Activity of Lentinula edodes GNA01 Extract

  Hye-Lim Jang,Seo-Yeon Park,Jin-Sik Nam

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.51-58

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.051

  Open abstract

• Biological Activities and Quality Characteristics of Rice Germ after Microbial Fermentation

  Hyo-Nam Song,Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.59-66

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.059

  Open abstract

• A Survey Analysis of Perception about Popularization for Temple Food based on Con

  Eun Gyeong Hwang,Yong Geun Ann,Byung Ki Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.67-73

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.067

  Open abstract

• Association between Consumption Frequency of Each Kind of Snack and Risk of Overweight and Obesity in Adolescents - From the Korean National Health and Nutrition Examination Surveys, 2007~2009 -

  Jee-Young Yeon

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.74-82

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.074

  Open abstract

• The Relationship of Self-rated Health Condition to Stress Recognition, Health Related Habits, Serum Biochemical Indices, and Nutritional Intakes in Korean Healthy Adults

  Ji Hyun Yoon,Ru Zi Lee,Mi Joung Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.83-95

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.083

  Open abstract

• Immunomodulating Activity of Crude Polysaccharide from Inonotus obliquus Sclerotia by Fractionation including MeOH Reflux

  Kyung-Haeng Lee,Hoon Kim,Sung-Hoon Oh,Jong-Hyun Hwang,Kwang-Won Yu

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.96-104

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.096

  Open abstract

• The Comparative Study on the Purchase of Convenience Foods according to the Food-related Lifestyle in Chinese Students

  Jae-Seon Jang

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.105-111

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.105

  Open abstract

• Chemical Composition of Korean Natural Honeys and Sugar Fed Honeys

  Se Gun Kim,In Phyo Hong,Soon Ok Woo,Hye Ri Jang,Jae Seon Jang,Sang Mi Han

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.112-119

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.112

  Open abstract

• Fermented Production of Onion Vinegar and Its Biological Activities

  Eun-Jeong Jeong,Yong-Jun Cha

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.120-128

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.120

  Open abstract

• Satisfaction on School Meal Service and Food Preference of Elementary School Students in Chungnam

  Kil-Yeub Lee,Yun-Jung Bae,Mi-Kyeong Choi,Myung-Hee Kim

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.129-138

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.129

  Open abstract

• Study on Commercialization of Ready-to-Eat Pear Products by Development of Anti-browning Agents

  Mi Young Kim,Cheng Yu Zhang,Jin Ju Lee,Ying Huang

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.139-147

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.139

  Open abstract

• Analysis of the General Components of Acorns and Effects of Acorn Extracts and High-Fat Diet Supplements on the Blood Lipid Factor and Cytokine Levels in Mice

  Haejong Je,Tae-Hwan Jung,Kyung-Ok Shin

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.148-155

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.148

  Open abstract

• Analyses of the Chemical Composition of Petasites japonicus (S. et Z.) Maxim Essential Oil and Comparison of the Major Compounds by Crop Year

  Hyang-Sook Choi

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.156-165

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.156

  Open abstract

• Dietary Self-Efficacy and Dietary Behaviors by Eating Areas according to Perceived Dietary Habit Levels related to Sodium Intake

  Jee-Young Yeon,Kwang-Il Kwon,Jong-Wook Kim,Hye-Kyung Park

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.166-174

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.166

  Open abstract

• Antioxidant Activity of Kimchi Seasoning with Black Garlic

  Kyung-Haeng Lee,Young-Tae Yoon

  The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.175-180

  DOI:https://doi.org/10.9799/ksfan.2017.30.1.175

  Open abstract