:: The Korean Journal of Food And Nutrition ::

Journal Search Engine

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
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
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
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 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
Open abstract
Effect of Maillard Reaction Products on Inhibition of Burdock Polyphenol Oxidase and Their Antioxidant Activities

GyeYeong Kim, Heesun Choi, Inshik Park

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.853-859

DOI:https://doi.org/10.9799/ksfan.2017.30.5.853
Open abstract
Quality Characteristic and Antioxidant Activity Analysis of Soybean Milk added Chickpea

Kee-Young Han, Jin-Young Choi

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.1015-1024

DOI:https://doi.org/10.9799/ksfan.2017.30.5.1015
Open abstract
Anti-Oxidative and Anti-Proliferative Effect of 70% Ethanol Extracts from Green Pepper (Capsicum annuum L. cv. DangZo)

Youn Ri Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.1127-1131

DOI:https://doi.org/10.9799/ksfan.2017.30.5.1127
Open abstract
Quality Characteristics and Antioxidant Properties of Omija-pyun (Schisandra chinensis Jelly) added with Stevia Leaf Powder

Suk-Hyun Park, Ki Hyeon Sim

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.653-664

DOI:https://doi.org/10.9799/ksfan.2017.30.4.653
Open abstract
In Vitro Antioxidant Activities and Antimicrobial Activity of Lotus (Leaf, Stem, and Seed Pod) Extracts

Ki-Won Lee, Yong-Hwan Kim, Kyung-Ok Shin

The Korean Journal of Food And Nutrition :: Vol.30 No.4 pp.771-779

DOI:https://doi.org/10.9799/ksfan.2017.30.4.771
Open abstract
Quality Characteristics of Sweet Persimmon Jams added with Aronia Juice

Ji-Hyun Lee, Jae-Ho Park, Jeong-Sun Jeong, Dal-Nym Song, Youngho Kim, Hyun-Ju Eom

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.433-439

DOI:https://doi.org/10.9799/ksfan.2017.30.3.433
Open abstract
Stability of Ethanolic Extract from Fermented Cirsium setidens Nakai by Bioconversion during Different Storing Conditions

Jin-Ha Lee, Seok-Yong Moon, Bong-Yeon Cho, Sun-Il Choi, Tae-Dong Jung, Seung-Hyun Choi, Jong-Dai Kim, Ok-Hwan Lee

The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.388-394

DOI:https://doi.org/10.9799/ksfan.2017.30.2.388
Open abstract

1|2|3|4