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Preventive Nutrition and Food Science|January 29, 2014
Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)Jin Hwan Lee, Yong Bok Lee, Woo Duck Seo, et al.Preventive Nutrition and Food Science|January 29, 2014
Physicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) PowderSeung Mi Kim, Myung Ho Lee, Sun A Yang, et al.Preventive Nutrition and Food Science|January 29, 2014
Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative StressJung-Mi Yun, Jeonghee SurhPreventive Nutrition and Food Science|January 29, 2014
Optimization of Extraction Conditions for the 6-Shogaol-rich Extract from Ginger (Zingiber officinale Roscoe)Seon Ok, Woo-Sik JeongPreventive Nutrition and Food Science|January 29, 2014
Efficacy of sodium hypochlorite and acidified sodium chlorite in preventing browning and microbial growth on fresh-cut produceShih Hui Sun, Su Jin Kim, Soo Jin Kwak, et al.Preventive Nutrition and Food Science|January 29, 2014
Plant Proteins Differently Affect Body Fat Reduction in High-fat Fed RatsJoohee Kim, Hyo Jung Lee, Ji Yeon Kim, et al.Preventive Nutrition and Food Science|January 29, 2014
Anti-inflammatory Effect of Oyster Shell Extract in LPS-stimulated Raw 264.7 CellsSe-Young Lee, Hak-Ju Kim, Ji-Sook HanPreventive Nutrition and Food Science|July 16, 2015
Characteristics of the Thermal Degradation of Glucose and Maltose SolutionsKoan Sik Woo, Hyun Young Kim, In Guk Hwang, et al.Preventive Nutrition and Food Science|July 16, 2015
Physicochemical Properties of β-Glucan from Acid Hydrolyzed BarleySang Hoon Lee, Gwi Yeong Jang, In Guk Hwang, et al.Preventive Nutrition and Food Science|July 16, 2015
Formation and Stabilization of Raphasatin and Sulforaphene from Radish Roots by Endogenous EnzymolysisJae-Won Kim, Mi-Bo Kim, Sang-Bin LimPageof 79