한국식품영양과학회

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한국식품영양과학회지 53권 5호

2024-06-04
첨부파일명 : 53_5_목차.pdf 작성자 관리자 조회수 325

Aritcles

 

Pinus sylvestris L. Ameliorates H2O2 Oxidative Stress in U2OS Cells and MIA-Induced Osteoarthritis

Mi-Rae Shin , Jeong Won Choi , Min Ju Kim , Hui Yeon An , Ji Heon Yu , Il Ha Jeong , Wang Keun Yoo , Bold Sharavyn , and Seong-Soo Roh 

 

In Vitro and In Vivo Immuno-Stimulating Activities of Deer Antler Extract Fermented by Cordyceps militaris

Kwang-Soon Shin 

 

Effect of Aeonium sedifolium Microwave Extraction Inflammatory Response in LPS-Induced 264.7 Cells

Jong-Seok Kim , Chae-Won Han , and Young-Je Cho 

 

Improvement and Validation of an Analytical Method for Propionic Acid and Salts (Sodium, Calcium, and Potassium) in Foods

Geun hee Cho , June seok Lim , Ji-Hyun Lim , Geon Oh , Xiaolu Fu , Xiao Men , Sun-Il Choi , and Ok-Hwan Lee 

 

Biotin Contents of Grain Products Consumed in Korea

Jiye Pyeon , Jihyeon Yu, Eunji Park, Jinju Park, Youngmin Choi , and Younghwa Kim 

 

Study on the Development of High-Protein, Care-Food Stick-Type Jelly through Protein Material Blending

Joo-Hee Lee , Jieun Oh , and Mi Sook Cho 

 

Quality Characteristics of a Milk Alternative Made from Brewer’s Spent Yeast (Saccharomyces cerevisiae)

Heebeom Jang  and Yong-Suk Kim 

 

Evaluation of Anti-Helicobacter pylori Activity of Novel Lactic Acid Bacteria

Ji-Hye Kim , Sung-Keun Jung , Young-Je Cho , and Byung-Oh Kim 

 

Quality Characteristics of Jeju Premature Mandarin Mayonnaise

Leeseon An , Minho Lee, and Soo-In Ryu

 

Anti-Staling Effect according to the Premix Variety Used in Morning Bread

Suk-Tae Oh , Hea-Young Kim , and Gyu-Hee Lee 

 

A Study on the Selection Attributes and Preference of Active Seniors for Commercial Chicken Porridge

Seyoung Jung  and Mi Sook Cho 

 

Evaluation of the Probiotic Properties and Physiological Activities of Novel Lactic Acid Bacteria Isolated from Traditional Fermented Foods

Ji-Hye Kim , Sung-Keun Jung , Young-Je Cho , and Byung-Oh Kim 

 

Physicochemical Properties of Spirulina Emulsions under Various Model Beverage Conditions

Hye-Yoon Yi , Gyu-Hyun Park , and Ji-Yeon Chun 

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