Volume.32 No.1 February 2019

• Anti-oxidative and Immunomodulating Activities of Solvent Extracts from Broccoli (Brassica oleracea) Sprouts

  Jong-Ho Koh,Hoon Kim,Jong-Hyun Hwang,Kwang-Won Yu

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.1-10

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.001

  Open abstract

• Antioxidant Activities and Quality Characteristics of Beef Jerky Supplement with Onion Peel Extract

  Eui Yoeb Jung, Ki Hyeon Sim

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.11-26

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.011

  Open abstract

• The Effect of Selaginella tamariscina on Inhibition of Pancreatic Lipase and Lipid Accumulation

  Gun-Hee Kim,Shin-Young Lee,Ae-Rang Lee

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.27-32

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.027

  Open abstract

• Antioxidative and Hepatocyte Protective Effects of Guava (Psidium guajava L.) Leaves Cultivated in Korea

  Wonyoung Cheon,Dongyeon Seo,Younghwa Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.33-40

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.033

  Open abstract

• Development of New Edible Pigments using Monascus spp.

  Gyu-Seong Cho,Kwangwook Kim,Won-Jong Park

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.41-49

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.041

  Open abstract

• IPA on the Choice Attribute of HMR (Home Meal Replacement) Products

  Jung-Hwa Choi, Na-Young Yi

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.50-60

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.050

  Open abstract

• Analysis of Selected Water-Soluble Vitamin B₁, B₂, B₃, and B₁₂ Contents in Namul (Wild Greens) Consumed in Korea

  Jimin Yoon,Haejung Chung,Younghwa Kim

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.61-68

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.061

  Open abstract

• Coffee Consumption and the Risk of Abdominal Obesity as Defined by Waist Circumference in Korean Women

  Jee-Young Yeon,Yun-Jung Bae

  The Korean Journal of Food And Nutrition :: Vol.32 No.1 pp.69-78

  DOI:https://doi.org/10.9799/ksfan.2019.32.1.069

  Open abstract