:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteurianus A11-2

Na-Young Gil, In-Guk Hwang, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.737-746

DOI:https://doi.org/10.9799/ksfan.2020.33.6.737
Open abstract
Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder

Jong Suk Lee, Jung Mi Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.473-482

DOI:https://doi.org/10.9799/ksfan.2020.33.5.473
Open abstract
Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes

Byung Soon Hwang, Ji Yeong Kim, Su Hyun Kwon, Gi-Chang Kim, Hae Ju Kang, Ju Hee Rhee, In Guk Hwang

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.532-543

DOI:https://doi.org/10.9799/ksfan.2020.33.5.532
Open abstract
Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and R

Hyun-Ju Eom, Nu Ri Kwon, Yoo Young Jeong, Hyang-Sik Yoon, In Jae Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.570-575

DOI:https://doi.org/10.9799/ksfan.2020.33.5.570
Open abstract
Antioxidant and Anti-Adipogenic Effects of Colored and Brown Rice Extracts Depending on Cultivars

Min Young Kim, Hye Young Park, Yu-Young Lee, Byong Won Lee, Mi Hyang Kim, Jin Young Lee, Jong Hee Lee, Moon-Suk Kang, Bon Cheol Koo, Hyun-Joo Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.149-158

DOI:https://doi.org/10.9799/ksfan.2020.33.2.149
Open abstract
Quality Characteristics of Melon Jams Mixed with Various Fruits

Hyun-Ju Eom, Nu Ri Kwon, Hyang-Sik Yoon, Seong Won Cheon, So-Young Kim, Youngho Kim

The Korean Journal of Food And Nutrition :: Vol.33 No.2 pp.159-166

DOI:https://doi.org/10.9799/ksfan.2020.33.2.159
Open abstract
Effects of the Fermented Black Garlic Extract on Lipid Metabolism and Hepatoprotection in Mice

Soo Yeon Chung, Kyung-Hoon Han, Song-Hwan Bae, Sung Hee Han, Yong Kwon Lee

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.17-26

DOI:https://doi.org/10.9799/ksfan.2020.33.1.017
Open abstract
Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

Hyeon-Hee Yu, Zhu RuiYu, Seon Hyo Kim, Jong Chul Oh

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.37-48

DOI:https://doi.org/10.9799/ksfan.2020.33.1.037
Open abstract
Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice

Mun-Suk Ha, Ji-Hyun Kim, Young-Ju Lee, Soon-Sil Chun

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.49-57

DOI:https://doi.org/10.9799/ksfan.2020.33.1.049
Open abstract
Antioxidant Activities of Hydropoic-cultured Ginseng Roots and Leaves

Youn Ri Lee, Jeong Hyun Seo, Chae Young Hong, Kil Ho Kim, Junsoo Lee, Heon Sang Jeong

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.58-63

DOI:https://doi.org/10.9799/ksfan.2020.33.1.058
Open abstract
Antioxidant Activity of Pleurotus ostreatus and Pleurotus eryngii Hot Water Extracts by Drying Methods

NaMi Kim, Jong-Dae Park, Yun-Sang Choi, Myunghee Lee, Jung-Min Sung

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.64-73

DOI:https://doi.org/10.9799/ksfan.2020.33.1.064
Open abstract
Analysis of Nutritional Components and Physiological Activity of Butternut Squash (Cucurbita moschata) by Drying Methods

Wan-Sup Sim, Ho-Joong Kim, Su-Bin Ku, Seon-Hee Chae, Yong-Won Choi, Xiao Men, Sung-Min Park, Ok-Hwan Lee

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.91-97

DOI:https://doi.org/10.9799/ksfan.2020.33.1.091
Open abstract
Comparison of Antioxidant and Antimicrobial Activities of Fingerroot (Boesenbergia pandura) and Ginger (Zingiber officinale Roscoe)

Kyung-Haeng Lee, Eun-Su Shin, Eun-Joo Sim, Yun-Jung Bae

The Korean Journal of Food And Nutrition :: Vol.33 No.1 pp.105-110

DOI:https://doi.org/10.9799/ksfan.2020.33.1.105
Open abstract
Quality Characteristics and Antioxidant Activity of Regional Traditional Soybean Pastes (Deonjang) in Jeonbuk Province

Young Eun Song, Hyun Ah Han, Song Yee Lee, So Hee Shin, So Ra Choi, So Young Kim

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.598-610

DOI:https://doi.org/10.9799/ksfan.2019.32.6.598
Open abstract
Antioxidant Activity and Tyrosinase Inhibitory Activities of Codonopsis lanceolata Extract and Solvent Fraction

Ji Yeong Kim, Min-Ki Lee, Byung Soon Hwang, Gi-Chang Kim, In Guk Hwang

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.611-619

DOI:https://doi.org/10.9799/ksfan.2019.32.6.611
Open abstract
Antioxidant Activity of Deodeok (Codonopsis lanceolata) Sprout

Byung Soon Hwang, Su Hyun Kwon, Ji Yeong Kim, Gi-Chang Kim, In Guk Hwang

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.630-635

DOI:https://doi.org/10.9799/ksfan.2019.32.6.630
Open abstract
Evaluation of Antioxidant and Cognition Improvement Effects of 10 Wild Vegetables Cultivated in Gangwon Province

Xionggao Han, Sun-Il Choi, Min-Jong Kim, Ok-Hwan Lee

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.662-668

DOI:https://doi.org/10.9799/ksfan.2019.32.6.668
Open abstract
Quality Characteristics and Antioxidant Activities of Sausage Added with Apios (Apios americana M.) Powder

Mi Lan Park, Jung Mi Kim

The Korean Journal of Food And Nutrition :: Vol.32 No.6 pp.701-710

DOI:https://doi.org/10.9799/ksfan.2019.32.6.701
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

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