:: The Korean Journal of Food And Nutrition ::

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Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment

Zhu RuiYu, Young-Min Park, Jong Chul Oh, Seung-Yong Lim, Hyeon-Hee Yu

The Korean Journal of Food And Nutrition :: Vol.33 No.6 pp.599-613

DOI:https://doi.org/10.9799/ksfan.2020.33.6.599
Open abstract
Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme and the Lactic Acid Bacteria

RuiYu Zhu, Young-Min Park, Jong Chul Oh, Hyeon-Hee Yu

The Korean Journal of Food And Nutrition :: Vol.33 No.5 pp.2287-4992

DOI:https://doi.org/10.9799/ksfan.2020.33.5.459
Open abstract
Immune Enhancing Effect by Ethanol Extract of Ailantias altissima

Na-Young Gil, Sun-Hee Kim, Bo-Young Choi, Ji-Young Mun, Soo-Hwan Yeo, So-Young Kim

The Korean Journal of Food And Nutrition :: Vol.31 No.6 pp.940-948

DOI:https://doi.org/10.9799/ksfan.2018.31.6.940
Open abstract
Changes of Off-Odor Constituent and Parishin Derivatives of Fermentation of Gastrodia elata Rhizome by Lactic Acid Bacteria Strains

Young Eun Song, In Sok Lee, Eun Ju Song, Min Kyung Choi, Hyun Ah Han, So Hee Shin, So Ra Choi, Ki Kwon Lee, Myung Kon Kim, Shin Young Park

The Korean Journal of Food And Nutrition :: Vol.30 No.5 pp.973-982

DOI:https://doi.org/10.9799/ksfan.2017.30.5.973
Open abstract
Studies on the Function of Lactic Acid Bacteria and Related Yeasts in Probiotics: A Review

Jin A Yoon, Kyung-Ok Shin

The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.395-404

DOI:https://doi.org/10.9799/ksfan.2017.30.3.395
Open abstract
Selection of Lactic Acid Bacteria suitable for Manufacture of Freeze-dried Coffee

Bong Soo Ko, Sang Ho Lim, Sung Hee Han

The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.1023-1029

DOI:https://doi.org/10.9799/ksfan.2016.29.6.1023
Open abstract
Quality Characteristics of Fermentation Gastrodia elata Blume by Saccharifying Methods

Young-Eun Song, So-Ra Choi, Eun-Ju Song, Sang-Young Seo, In-Sok Lee, Hyun-Ah Han, Ki-Kwon Lee, Young-Ju Song, Young-Hoi Kim, Myung-Kon Kim, Shin-Young Park

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.698-705

DOI:https://doi.org/10.9799/ksfan.2016.29.5.698
Open abstract
Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters

Ying Huang, Yoona Lee, Bora Lee, Mi Young Kim

The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.801-807

DOI:https://doi.org/10.9799/ksfan.2016.29.5.801
Open abstract
Quality Characteristics of Low-Salt Myungran Jeotkal Fermented by Vegetable-Origin Lactic Acid Bacteria and Salt from Deep Sea Water

Deuk-Sik Lee

The Korean Journal of Food And Nutrition :: Vol.29 No.2 pp.237-245

DOI:https://doi.org/10.9799/ksfan.2016.29.2.237
Open abstract
Effect of Lactic Acid Bacteria Powder on Loperamide-induced Constipation in Rat

Eun Young Kim, Kyungae Jo, So Hyun Ahn, Sung Sun Park, Heung Soo Son, Sung Hee Han

The Korean Journal of Food And Nutrition :: Vol.28 No.6 pp.956-964

DOI:https://doi.org/10.9799/ksfan.2015.28.6.956
Open abstract
Characteristics of Persimmon Juice fermented with Kimchi Lactic Acid Bacteria

Sang Young Seo, Min Sil Ahn, So Ra Choi, Eun Ju Song, Min Kyung Choi, Seon Mi Yoo, Young Sun Kim, Young Ju Song

The Korean Journal of Food And Nutrition :: Vol.28 No.1 pp.16-23

DOI:https://doi.org/10.9799/ksfan.2015.28.1.016
Open abstract
Influences of Squid Ink Added to Low Salt Fermented Squid on Its Changes in Lactic Acid Bacteria

^†Sung-Cheon Oh

The Korean Journal of Food And Nutrition :: Vol.26 No.4 pp.678-684

DOI:https://doi.org/10.9799/ksfan.2013.26.4.678
Open abstract
Physicochemical Properties and Antioxidative Activity of Fermented Rhodiola sachalinensis and Korean Red Ginseng Mixture by Lactobacillus acidophilus

^†Hee-Do Hong, Su-Kyung Sung, Young-Kyung Rhee, Chang-Won Cho, Young-Chan Kim, OK-Hwan Lee^*

The Korean Journal of Food And Nutrition :: Vol.26 No.3 pp.358-365

DOI:https://doi.org/10.9799/ksfan.2013.26.3.358
Open abstract
Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

^†Hyang-Sik Yoon, Jung-Mi Park, Hye min Lee, Hyun-Ju Eom, Sang Hee Kim, In Gyu Song

The Korean Journal of Food And Nutrition :: Vol.26 No.2 pp.199-207

DOI:https://doi.org/10.9799/ksfan.2013.26.2.199
Open abstract
Synergistic Inhibition of IgY, Auricularia auricula, and Lactic Acid Bacteria from Kimchi and Tarak on Helicobacter pylori

^†Jong-Hyun Park, Hye-Lim Yoo, Young-Duck Lee, Bok-Kyung Han^*, Hyuk-Joon Choi^*

The Korean Journal of Food And Nutrition :: Vol.26 No.1 pp.35-43

DOI:https://doi.org/10.9799/ksfan.2013.26.1.035
Open abstract
Biological Activity and Improvement Effect on Irritable Bowel Syndrome of Wax Gourd Extract and Probiotic Lactic Acid Bacteria

^†Yong-Geun Ann, Byeong-Churl Jang^*, Se-Joon Park^**

The Korean Journal of Food And Nutrition :: Vol.26 No.1 pp.137-145

DOI:https://doi.org/10.9799/ksfan.2013.26.1.137
Open abstract
Physicochemical Properties and Antioxidative Activity of Lactic Acid Bacteria Fermented Rhodiola sachalinensis using Adsorption Process

^†Hee-Do Hong, Su-Kyung Sung, Young-Kyung Rhee, Chang-Won Cho, Young-Chul Lee, Young-Chan Kim

The Korean Journal of Food And Nutrition :: Vol.25 No.4 pp.779-786

DOI:https://doi.org/10.9799/ksfan.2012.25.4.779
Open abstract