发布求助
文献互助 智能选刊 最新文献

The Korean Journal of Food And Nutrition最新文献

筛选
英文 中文
Antioxidant and α-Amylase Inhibitory Activity of 70% Ethanolic Extract from Morinda citrifolia L. (Noni) 桑椹70%乙醇提取物的抗氧化及α-淀粉酶抑制活性研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.210
Youn Ri Lee
{"title":"Antioxidant and α-Amylase Inhibitory Activity of 70% Ethanolic Extract from Morinda citrifolia L. (Noni)","authors":"Youn Ri Lee","doi":"10.9799/KSFAN.2020.33.2.210","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.210","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"13 1","pages":"210-214"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74755433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Chemical Composition and Protective Effect of Essential Oils Derived from Medicinal Plant on PC12 Neuro-cells Induced by Oxidative Stress 药用植物精油对氧化应激诱导的PC12神经细胞的化学成分及保护作用
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.215
Ji Yeon Lee, K. Seo, Jeong-Yong Park, Dong Hwi Kim, S. Choi, G. Jang
{"title":"Chemical Composition and Protective Effect of Essential Oils Derived from Medicinal Plant on PC12 Neuro-cells Induced by Oxidative Stress","authors":"Ji Yeon Lee, K. Seo, Jeong-Yong Park, Dong Hwi Kim, S. Choi, G. Jang","doi":"10.9799/KSFAN.2020.33.2.215","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.215","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"8 1","pages":"215-221"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76308979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Study on the Prevention of Spinach Softening Using Calcium Chloride 氯化钙预防菠菜软化的研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.1.001
Yinghua Huang, Se Jin Kim
{"title":"Study on the Prevention of Spinach Softening Using Calcium Chloride","authors":"Yinghua Huang, Se Jin Kim","doi":"10.9799/KSFAN.2020.33.1.001","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.1.001","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"27 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78673726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of Ethanol Addition on Sugars and Microbial Growth of Rehmannia glutinosa Rhizome with Aging Treatment 乙醇添加对老化处理地黄根茎糖和微生物生长的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.3.251
G. Jang, S. Choi, Jehun Choi, Hyung Don Kim, K. Seo, Seung Eun Lee, Y. Jee, Min Hye Kang, Dong Hwi Kim
{"title":"Influence of Ethanol Addition on Sugars and Microbial Growth of Rehmannia glutinosa Rhizome with Aging Treatment","authors":"G. Jang, S. Choi, Jehun Choi, Hyung Don Kim, K. Seo, Seung Eun Lee, Y. Jee, Min Hye Kang, Dong Hwi Kim","doi":"10.9799/KSFAN.2020.33.3.251","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.3.251","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"67 1","pages":"251-256"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85824545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain 曲霉发酵豆制品的理化特性研究
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.3.279
Dong-Sun Shin, I. Choi, S. Lee, Park Ji Yeong, Namgeol Kim, Kwang-Ho Jeong, Park, Jang Hwan, H. Choi
{"title":"Physicochemical Characteristics of Fermented Soybean Products with Aspergillus Strain","authors":"Dong-Sun Shin, I. Choi, S. Lee, Park Ji Yeong, Namgeol Kim, Kwang-Ho Jeong, Park, Jang Hwan, H. Choi","doi":"10.9799/KSFAN.2020.33.3.279","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.3.279","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"404 1","pages":"279-286"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73278501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect on Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times 九次蒸干对大豆(甘氨酸)血管紧张素- 1转化酶抑制及抗氧化活性的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.2.167
Hyun Young Kim, Hyeonmi Ham, ，. Hye-YoungSeo, W. Seo, Mi Ja Lee, M. Choi
{"title":"Effect on Angiotensin-I Converting Enzyme Inhibition and Antioxidant Activities of Soybean (Glycine max L.) following Steaming and Drying Nine Times","authors":"Hyun Young Kim, Hyeonmi Ham, ，. Hye-YoungSeo, W. Seo, Mi Ja Lee, M. Choi","doi":"10.9799/KSFAN.2020.33.2.167","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.2.167","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"138 1","pages":"167-173"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78201741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder 沙棘白面包的品质特性及抗氧化性能浆果粉
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.5.473
J. S. Lee, Jung mi Kim
{"title":"Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hippophae rhamnoids L.) Berry Powder","authors":"J. S. Lee, Jung mi Kim","doi":"10.9799/KSFAN.2020.33.5.473","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.473","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"6 7 1","pages":"473-482"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78505911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment 褐变抑制剂处理对切片香橼品质的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.4.419
Bo-Bae Lee, Hye-Sung Cho, Cho, Youn-sup, S. Nam
{"title":"Quality Change of Sliced Citron (Citrus junos Sieb.) according to Browning Inhibitor Treatment","authors":"Bo-Bae Lee, Hye-Sung Cho, Cho, Youn-sup, S. Nam","doi":"10.9799/KSFAN.2020.33.4.419","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.4.419","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"10 1","pages":"419-427"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88575918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment 酶和乳酸菌预处理小麦芽粉对白锅面包品质的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.6.599
Rui Zhu, Young-Min Park, J. Oh, Seung-Yong Lim, Hyeon-Hee Yu
{"title":"Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid Bacteria Pretreatment","authors":"Rui Zhu, Young-Min Park, J. Oh, Seung-Yong Lim, Hyeon-Hee Yu","doi":"10.9799/KSFAN.2020.33.6.599","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.6.599","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"3 1","pages":"599-613"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88787344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet 九次蒸干Sunsik对高脂饮食肥胖大鼠抗氧化活性的影响
The Korean Journal of Food And Nutrition Pub Date : 2020-01-01 DOI: 10.9799/KSFAN.2020.33.5.551
Kyung-Hee Hwang
{"title":"Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats Fed a High-Fat Diet","authors":"Kyung-Hee Hwang","doi":"10.9799/KSFAN.2020.33.5.551","DOIUrl":"https://doi.org/10.9799/KSFAN.2020.33.5.551","url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"28 1","pages":"551-560"},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78944794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信