Volume.34 No.2 April 2021

• The Antioxidant and Antimicrobial Activity of Solanum nigrum L. Fruit Powder by Extraction Solvent

  Kyung-Ok Shin, Yeong-Cheol Eum

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.137-145

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.137

  Open abstract

• Anti-Inflammatory Effects of Polysaccharides Isolated from Tremella fuciformis Mycelium on Dextran Sulfate Sodium-Induced Colitis Model

  Sun Hee Yoo, Soon Ah Kang

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.146-155

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.146

  Open abstract

• Association between Eating Speed and Scores of Nutritional Quotient for Korean Adolescent (NQ-A) among High School Students in Chungbuk

  Mi-Kyeong Choi, In Young Kim, Ok Sun Kim, Yun-Jung Bae

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.156-164

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.156

  Open abstract

• Nutritional Components and Physiological Activity of Centella asiatica Cultured in Chungju by Drying Method

  Hyun-Ju Eom, Hyun-Young Shin, Yeong Mi Ji, Nu Ri Kwon, Hyang-Sik Yoon, In Jae Kim, Yong-sup Song, Kwang-Won Yu

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.165-173

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.165

  Open abstract

• Effective Component Contents and Antioxidative Activities of Unripe Apple by Extraction Methods

  Jeong Jin Hong, Hui Gyeong Seol, Ju Youl Oh, Eun Ho Jeong, Young Ho Chang

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.174-180

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.174

  Open abstract

• Biological Activities of Extracts from Leaf of Angelica gigas Nakai

  Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.181-186

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.181

  Open abstract

• Antioxidant and Anti-Diabetic Activities of Soybean Fermented with Monascus

  Sun Hee Kim, Soon Ah Kang

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.187-195

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.187

  Open abstract

• Analysis of the Effects of Red Ginseng Ingredient-based ‘SSR’ in Decreasing Fatigue and Inducing Changes in Blood Composition through a Clinical Trial

  Keong Sub Shin, Hong Gi Lee, Sun Mi Park

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.196-206

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.196

  Open abstract

• The Physicochemical and Biological Characteristics of Soksungjang with the Addition of Sorghum Koji

  Hyang-Sik Yoon, Hye Jeong Kang, Hyun-Ju Eom, So-Young Kim, In Jae Kim, Youngho Kim, Yong-sup Song

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.207-216

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.207

  Open abstract

• Analysis of Major Phytosterol Contents for 10 Kind of Vegetable Oils

  Sang-Hun Cho, Myung-Jin Lee, Ki-Yu Kim, Geon-Yeong Park, Suk-Ho Kang, Kyoung-Suk Um, Hyo-Jeong Kang, Yong-Bae Park, Mi-Hye Yoon

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.217-223

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.217

  Open abstract

• Analysis of Essential Oils Extracted from Fresh and Shade-dried Leaves of Synurus deltoides (Arr.) Nakai

  Hyang-Sook Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.224-232

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.224

  Open abstract

• Determination of the Contents of Apigenin and Luteolin in Vegetables

  Kyung-Ja Kang, Beom-Ho Kim, Dae-hwan Kim, Hee-Jeong Yun, Young-Sun Cho, Na-Eun Han, Jong-Chul Choi, Sung-nam Lee, Ok-Kyung Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.233-241

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.233

  Open abstract

• Factors Influencing the Sustainable Practices in School Food Service Operations

  Min Jae Chung

  The Korean Journal of Food And Nutrition :: Vol.34 No.2 pp.242-253

  DOI:https://doi.org/10.9799/ksfan.2021.34.2.242

  Open abstract