Volume.33 No.2 April 2020

• Comparison of the Nutritional Composition of Quinoa Seeds Cultivated in Korea Depending on Different Cooking Methods

  Keun-Young Jeong, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.117-130

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.117

  Open abstract

• Quality Characteristics of Jelly with Lemon Myrtle (Backhousia citriodora) Extracts

  Eun-Sil Lee, Young-Ju Lee, Ji-Hyun Kim, Soon-Sil Chun

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.131-141

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.131

  Open abstract

• Prevalence and Toxin Characteristics of Bacillus cereus Isolated from Vegetables in Gwangju Metropolitan City

  Sun-Ju Cho, So-Hyang Jeong, Yu-Jin Seo, Tae-Sun Kim, Hyang-Hee Lee, Min-Gyou Lee, Jung-Mi Seo, Bae-Sik Cho, Joung-Beom Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.142-148

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.142

  Open abstract

• Antioxidant and Anti-Adipogenic Effects of Colored and Brown Rice Extracts Depending on Cultivars

  Min Young Kim, Hye Young Park, Yu-Young Lee, Byong Won Lee, Mi Hyang Kim, Jin Young Lee, Jong Hee Lee, Moon-Suk Kang, Bon Cheol Koo, Hyun-Joo Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.149-158

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.149

  Open abstract

• Quality Characteristics of Melon Jams Mixed with Various Fruits

  Hyun-Ju Eom, Nu Ri Kwon, Hyang-Sik Yoon, Seong Won Cheon, So-Young Kim, Youngho Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.159-166

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.159

  Open abstract

• Effect on Angiotensin-Ⅰ Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times

  Hyun Young Kim, Hye-Young Seo, Woo Duck Seo, Mi Ja Lee, Man-Soo Choi, Hyeonmi Ham

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.167-173

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.167

  Open abstract

• Effect of Lactobacillus helveticus HY7801 Oral Administration on Immune Response and Skin Improvement in Animal Model of Atopic Dermatitis

  Yang-Gyu Park, Jeong-Hwi Cho, Jinyoung Choi, Youngpil Kim, Seon-Jeong Yu, Okjin Kim, Hong-Geun Oh

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.174-182

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.174

  Open abstract

• Quality Characteristics of American Waffle with Kamut Whole Wheat Flour

  Mun-Yong Kim, Ji-Hyun Kim, Soon-Sil Chun

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.183-193

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.183

  Open abstract

• A Study on Functional Senior Blended Soymilk with Enhanced Nutrition Using Soybeans and Oats

  Jeong-Yeon Kim, Kwang-Jin Choi, Chin-Yang Kang, Won-Cheon Choi, Il-Sook Choi, Kyung-Ok Shin

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.194-203

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.194

  Open abstract

• Physicochemical Properties of Brown Rice by Cultivar for Selection of Cultivar Suitable for Making Brown Rice Porridge

  Jin Young Lee, Hye Young Park, Byung Won Lee, Hyun-Su Park, Eok-Keun Ahn, Min Young Kim, Yu Young Lee, Mi Hyang Kim, Byung Kyu Lee, Hyun-Joo Kim

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.204-209

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.204

  Open abstract

• Antioxidant and α-Amylase Inhibitory Activity of 70% Ethanolic Extract from Morinda citrifolia L. (Noni)

  Youn Ri Lee

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.210-214

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.210

  Open abstract

• Chemical Composition and Protective Effect of Essential Oils Derived from Medicinal Plant on PC12 Neuro-cells Induced by Oxidative Stress

  Ji Yeon Lee, Jeong-Yong Park, , Dong Hwi Kim, Su Ji Choi, Gwi Young Jang, Kyung Hye Seo

  The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.215-221

  DOI:https://doi.org/10.9799/ksfan.2020.33.2.215

  Open abstract