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Preventive Nutrition and Food Science|July 1, 2026
Associations between Meal Timing and Frequency and Obesity among Adults in Jeju, Republic of KoreaYoujeong Jang, Hyunji Ham, Sumin Kim, et al.Preventive Nutrition and Food Science|July 1, 2026
Drying Temperature Modulates Phytochemical Integrity and Antioxidant Potential of Sungkai (Peronema canescens Jack) LeavesTri Yulni, Leopold Oscar Nelwan, Sutrisno Suro Mardjan, et al.Preventive Nutrition and Food Science|August 29, 2026
Optimizing the Structural Integrity of Gwapyeon with Red BullⓇ and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato StarchChae-Won No, Seongjin Yoon, Jisu Lee, et al.Preventive Nutrition and Food Science|September 3, 2025
Two Optimized Cysteine Protease-Aided Protein Hydrolysates of Soybean Tempeh Inhibit Angiotensin-Converting Enzyme Activity In VitroSukrasno Sukrasno, Defri Rizaldy, Neng Fisheri Kurniati, et al.Preventive Nutrition and Food Science|September 3, 2025
Comparative Analysis of Fucosyllactose-Induced Changes in Adult Gut Microbiota and Short-Chain Fatty Acid Production Using the Simulator of Human Intestinal Microbial Ecosystem ModelYohei Sato, Masaya Kanayama, Shiori Nakajima, et al.Preventive Nutrition and Food Science|July 16, 2015
Effects of Omega-3-Rich Harp Seal Oil on the Production of Pro-Inflammatory Cytokines in Mouse Peritoneal MacrophagesMyungwon Choi, Jaehyun Ju, Jae Soo Suh, et al.Preventive Nutrition and Food Science|July 16, 2015
Hypoglycemic Effect of Jicama (Pachyrhizus erosus) Extract on Streptozotocin-Induced Diabetic MiceChan Joo Park, Ji-Sook HanPreventive Nutrition and Food Science|July 16, 2015
Anti-Amnesic Effect of Fermented Ganoderma lucidum Water Extracts by Lactic Acid Bacteria on Scopolamine-Induced Memory Impairment in RatsYu Jin Choi, Hee Sun Yang, Jun Hee Jo, et al.Preventive Nutrition and Food Science|July 16, 2015
Comparative Evaluation of Physicochemical Properties of Pine Needle Powders Prepared by Different Drying MethodsHa-Sook Chung, Jun Ho LeePreventive Nutrition and Food Science|July 16, 2015
Physicochemical and Sensory Evaluation of Whole Soybean Curd Supplemented with Pine Needle PowderJun Ho LeePageof 79