:: The Korean Journal of Food And Nutrition ::

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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
Open abstract
Component Content, Antioxidant and ACE Inhibitory Activity of Ramie (Leaf Boehmeria nivea M.) according to Breeding Lines

Jong-Kug Lee, Jeong Lee, Hui-Je Cho, Hye-Kyung Yoon, Myung-Seok Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.2 pp.229-235

DOI:https://doi.org/10.9799/ksfan.2018.31.2.229
Open abstract
Physicochemical Characteristics and Antioxidant Activities of Deoduck (Codonopsis lanceolata) with Different Aging Temperatures and Periods

Gwi Yeong Jang, Youn Ri Lee, Eun Mi Song, Heon Sang Jeong

The Korean Journal of Food And Nutrition :: Vol.31 No.2 pp.258-263

DOI:https://doi.org/10.9799/ksfan.2018.31.2.258
Open abstract
Changes in Quality Characteristics of cheonggukjang added with Quinoa during Fermentation Period

Jong Suk Lee, Mi Hee Lee, Jung Mi Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.24-32

DOI:https://doi.org/10.9799/ksfan.2018.31.1.024
Open abstract
Chemical Composition and Bioactivity of Korean Green Tea (Camellia sinensis) Pollen collected by Honey Bee

Jae-Seon Jang

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.89-93

DOI:https://doi.org/10.9799/ksfan.2018.31.1.089
Open abstract
Fermentative Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) Makgeolli prepared with Ipguk cultured by Aspergillus awamori

Kyung-Haeng Lee, Ji-Sun Yun, Jong-Hyun Hwang

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.117-126

DOI:https://doi.org/10.9799/ksfan.2018.31.1.117
Open abstract
Effect of Enhancement on Functionality of Germinated Adzuki Bean (Angularis angularis var. nipponensis) with High Hydrostatic Pressure (HHP) Treatment

Min Young Kim, Gwi Yeong Jang, Yoonjeong Lee, Kyung Mi Kim, Tae Su Kang, Junsoo Lee, Heon Sang Jeong

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.135-142

DOI:https://doi.org/10.9799/ksfan.2018.31.1.135
Open abstract
Quality Characteristics of Salad Dressing added with Prunella vulgaris L. Extract

Ji-Hye Ryu, Young Hwang, Young-Hee Park, Young Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.1 pp.202-211

DOI:https://doi.org/10.9799/ksfan.2018.31.1.202
Open abstract
Antioxidant Activities of Extracts from Different Parts of the Pine Tree

Beom-Seok Ryu, Hee-Eun Choi, Won-Seok Choi, Nan-Hee Lee, Ung-Kyu Choi

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1133-1139

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1133
Open abstract
Quality and Antioxidant Characteristics of Roasted Maize Tea with Different Moisture Contents

Ji Hae Lee, Hyun-Joo Kim, Mi Jung Kim, Gun-Ho Jung, Byong Won Lee, Byoung Kyu Lee, Koan Sik Woo

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1149-1156

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1149
Open abstract
Quality Characteristics and Antioxidant Activity of Dioscorea bulbifera, under Various Oligosaccharide Pre-Soaking Condition

Hye Min Jo, Hee Young Kim, Yoo Jeong Heo, Da Hye Song, Gyeong-Ji Kim, In-Su Kim, Jin-A Yoon, Kang-Hyun Chung, Jeong Hee An

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1176-1183

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1176
Open abstract
Antioxidant Activity and Quality Characteristics of Gaeseong-Juak prepared with Hydroponic-cultured Ginseng Leaf Powder

Bo Ram Kim, So-Yeon Jin

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1191-1198

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1191
Open abstract
Quality Characteristics of Sulgidduk added with Apios(Apios americana M.) Powder

Mi-Lan Park, Jung-Mi Kim, Mi-Hee Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.6 pp.1268-1278

DOI:https://doi.org/10.9799/ksfan.2017.30.6.1268
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