:: The Korean Journal of Food And Nutrition ::

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Antioxidant Activities and Quality Characteristics of Cracker Added with Ecklonia cava

Min-Young Yu, Young-Sil Han

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.821-827

DOI:https://doi.org/10.9799/ksfan.2018.31.6.821
Open abstract
Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Seyeon Na, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.844-857

DOI:https://doi.org/10.9799/ksfan.2018.31.6.844
Open abstract
Antioxidant Component and Activity of Different Part Extracts in Apple (Malus domestica cv. Fuji)

Kyung-Haeng Lee, Ye-ji Yoon, Hye-Won Kwon, Eun-Hyun Lee

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.858-864

DOI:https://doi.org/10.9799/ksfan.2018.31.6.858
Open abstract
Antioxidant and Anticancer Effects of Water Extract from Pleurotus eryngii, Flammulina velutipes

Hye Sook Ryu, Soo Hyun Kim, Moon Hee Jeon, Hae Yeon Choi

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.911-918

DOI:https://doi.org/10.9799/ksfan.2018.31.6.911
Open abstract
Effects of Drying Methods on the Quality Characteristics and Antioxidant Activity of Pumpkin (Cucurbita moschata Duch.)

Yoo Jeong Hur, Gyeong-Ji Kim, Da hye Song, Jin-A Yoon, Kang-Hyun Chung, Jeung Hee An

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.933-939

DOI:https://doi.org/10.9799/ksfan.2018.31.6.933
Open abstract
Antioxidant Compounds and Antioxidant Activities of Ethanolic Extracts from Brown Rice Cultivars

Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.949-956

DOI:https://doi.org/10.9799/ksfan.2018.31.6.949
Open abstract
Antioxidant Activities and Quality Characteristics of Pudding Added with Olbyeossal

Hyunjoo Rhee, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.587-597

DOI:https://doi.org/10.9799/ksfan.2018.31.5.587
Open abstract
Characteristics of Macaroons prepared with Natural Materials and Artificial Food Colorant

Ok Ja Park, Mi Hye Park, Seung Hwan Lee, Sun Mee Lee

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.631-639

DOI:https://doi.org/10.9799/ksfan.2018.31.5.631
Open abstract
Antioxidant Effects of Ethanol Extracts from Plants on Peroxide Content in Semi-Dried Eels

Hee-Sun Song, Young-Mo Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.647-652

DOI:https://doi.org/10.9799/ksfan.2018.31.5.647
Open abstract
Quality and Physicochemical Characteristics of Rice Cooked along with Various Mixed Grains and by Following Different Cooking Methods

Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, Yong Hee Jeon, Jee Yeon Ko, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.653-667

DOI:https://doi.org/10.9799/ksfan.2018.31.5.653
Open abstract
Quality Characteristics of Korean Domestic Commercial Meoru Wines

Hyejin Park, Jung-Mi Park, Bongtae Han, Wonil Choi, Jaegwan Noh

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.703-711

DOI:https://doi.org/10.9799/ksfan.2018.31.5.703
Open abstract
Comparison of Components and Antioxidant Activity of Cherry, Aronia, and Maquiberry

Ki-Won Lee, Haejong Je, Tae-Hwan Jung, Yu lim Lee, Jae-Hwan Choi, Hyo-Jeong Hwang, Kyung-Ok Shin

The Korean Journal of Food And Nutrition :: Vol.31 No.5 pp.729-736

DOI:https://doi.org/10.9799/ksfan.2018.31.5.729
Open abstract
Physicochemical Characteristics and Antioxidant Activity of Two Varieties of Foxtail Millet (Setaria italica Beauv.) during Different Seeding Periods

Gun Ho Jung, Sung Kook Kim, Jae Eun Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.449-456

DOI:https://doi.org/10.9799/ksfan.2018.31.4.449
Open abstract
Effects of the Cedrela sinensis A. Juss. Leaves on the Alcohol-Induced Oxidative Stress in the Human Hepatic HepG2 Cells

Hyun-Jeong Kim, Su-Yeon Cho, Jung-Bong Kim, Heon-Woong Kim, Jeong-Sook Choe, Hwan-Hee Jang

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.464-470

DOI:https://doi.org/10.9799/ksfan.2018.31.4.464
Open abstract
Effect of Addition of Mushroom and Sea Tangle Extracts and Mustard Leaf on Anti-oxidant Properties of Kimchi

Seon-Hye Ha, Soon Ah Kang

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.471-477

DOI:https://doi.org/10.9799/ksfan.2018.31.4.471
Open abstract
Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus

Eun Young Yang, Young Sil Han, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.485-494

DOI:https://doi.org/10.9799/ksfan.2018.31.4.485
Open abstract
Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root

Yeon-Jin Lee, Gwang-In Byun, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.31 No.4 pp.549-558

DOI:https://doi.org/10.9799/ksfan.2018.31.4.549
Open abstract
Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties

Young-Joo Ko, Seung-Seok Yoo

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.345-354

DOI:https://doi.org/10.9799/ksfan.2018.31.3.345
Open abstract
Antioxidant Effects of Kochujang with Added Omija (Schizandra chinensis) By-product Extract Powder

Jinkyung Kim, Soon Ah Kang

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.388-394

DOI:https://doi.org/10.9799/ksfan.2018.31.3.388
Open abstract
Antioxidant and Quality Characteristics of Raw Noodle added Kale (Brassica oleracea var. acephala) Powder

Yi-Ji Jeong, Young-Sil Han

The Korean Journal of Food And Nutrition :: Vol.31 No.3 pp.400-407

DOI:https://doi.org/10.9799/ksfan.2018.31.3.400
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