:: The Korean Journal of Food And Nutrition ::

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A Study on the Function and Role of Morinda citrifolia L. (Noni)

Hyo-Jeong Hwang, Kyung-Ok Shin, Kyoung-Sik Han

The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.275-283

DOI:https://doi.org/10.9799/ksfan.2019.32.4.275
Open abstract
Analysis of Antioxidant Components in Coffee Making Process Using Washed Coffee and Natural Coffee

Hye-Kyung Shin

The Korean Journal of Food And Nutrition :: Vol.32 No.4 pp.312-320

DOI:https://doi.org/10.9799/ksfan.2019.32.4.312
Open abstract
Effects of Improving Plasma Lipid Profiles and Antioxidant Metabolism of Superjami Extract Supplementation

Su-Jin Nam, Soo-Im Chung, Mi-Youn Kang

The Korean Journal of Food And Nutrition :: Vol.32 No.3 pp.179-188

DOI:https://doi.org/10.9799/ksfan.2019.32.3.179
Open abstract
Quality and Antioxidant Properties of Bread Added with ‘Fuji’ Apple Juice

Seung-Hyeon Cha, Na-ri Shin, Hye-mi An, Do-Il Yoo, Dae-Il Kim, Tae Kyung Hyun, Keum-Il Jang

The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.98-105

DOI:https://doi.org/10.9799/ksfan.2019.32.2.098
Open abstract
Anti-Oxidant Effects of Highly Bioavailable Curcumin Powder in High-Fat Diet Fed- and Streptozotocin-Induced Type 2 Diabetic Rats

Jean Kyung Paik, Hee Kyung Yeo, Jee Hye Yun, Hyun-Ji Park, Se-Eun Jang

The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.133-137

DOI:https://doi.org/10.9799/ksfan.2019.32.2.133
Open abstract
Antioxidant Activity of Peanut Flours with Germination and Roasting

Youn Ri Lee

The Korean Journal of Food And Nutrition :: Vol.32 No.2 pp.155-159

DOI:https://doi.org/10.9799/ksfan.2019.32.2.155
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
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
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

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