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