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Preventive Nutrition and Food Science|October 19, 2016
Oily Fish Consumption Modifies the Association between CD36 rs6969989 Polymorphism and Lipid Profiles in Korean WomenYoonjin Shin, Yangha KimPreventive Nutrition and Food Science|October 19, 2016
Protective Effects of Sweet Orange, Unshiu Mikan, and Mini Tomato Juice Powders on t-BHP-Induced Oxidative Stress in HepG2 CellsSusoma Jannat, Md Yousof Ali, Hyeung-Rak Kim, et al.Preventive Nutrition and Food Science|October 19, 2016
Anti-Inflammatory Activity of Pinus koraiensis Cone Bark Extracts Prepared by Micro-Wave Assisted ExtractionSun-Ae Kang, Dong-Hee Kim, Shin-Hyub Hong, et al.Preventive Nutrition and Food Science|October 19, 2016
Investigation of Phenolic, Flavonoid, and Vitamin Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)Ji-Sang KimPreventive Nutrition and Food Science|January 13, 2017
The Evaluation of the Effect of Herbal Extract on Osteoarthritis: In Vitro and In Vivo StudyJaeyong Kim, Siyoung Yang, Chul-Yung ChoiPreventive Nutrition and Food Science|January 13, 2017
Achyranthes japonica Nakai Water Extract Suppresses Binding of IgE Antibody to Cell Surface FcɛRISun Yup Shim, Mina Lee, Kyung Dong LeePreventive Nutrition and Food Science|January 13, 2017
Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic HydrolysisSang-Hun Yoo, Yoon Hyuk ChangPreventive Nutrition and Food Science|January 13, 2017
Physicochemical Characteristics of Black Garlic after Different Thermal Processing StepsOk-Ju KangPreventive Nutrition and Food Science|January 13, 2017
Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean GumsSung-Jin Yoon, Youngseung Lee, Byoungseung YooPreventive Nutrition and Food Science|January 13, 2017
Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing StepsOk-Ju KangPageof 79