:: Journal of The Korean Society of Food Culture ::

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Anti-Inflammatory Effect of Freeze-Dried Broccoli Sprout Powder with Antioxidant Activity in RAW264.7 Cells

Hyun Jung Lim, Jong Soon Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165

DOI:https://doi.org/10.7318/KJFC/2024.39.3.156
Open abstract
Quality Characteristics, Bioactive Compound Content, and Antioxidant Activity of Butter Cookies Supplemented with Burdock Powder

Eun-Sun Hwang, Yejin Kim

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.425-433

DOI:https://doi.org/10.7318/KJFC/2023.38.6.425
Open abstract
Functional Components and Antioxidant Effects of Rice Bran by Fermentation Time

Bokkun Yoon, Eunshim Son

Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.456-464

DOI:https://doi.org/10.7318/KJFC/2023.38.6.456
Open abstract
Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

Eun Ji Kim, Hee Nam Jung

Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

DOI:https://doi.org/10.7318/KJFC/2023.38.5.356
Open abstract
Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts

Kyong Kim, Kyung Ha Lee, Hye Won Yang, Chae Hyeon Woo, Woo-Hyuk Jung, Eun-Young Park, Yoon Sin Oh

Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.112-118

DOI:https://doi.org/10.7318/KJFC/2023.38.2.112
Open abstract
Evaluation of the Antioxidant, Anti-inflammatory, and Anti-obesity Properties and Estrogen-like Activity of Cheonggukjang According to the Fermentation Period of Four Soybean Species

Eun-Suk Jung, Haeng-Ran Kim, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.519-528

DOI:https://doi.org/10.7318/KJFC/2022.37.6.519
Open abstract
Physicochemical Characteristics and Antioxidant Activity of Cereal Bars Containing Apple Pomace

Jiye Pyeon, Yoonjeong Kim, Keum-Il Jang, Jong Youn Jeong, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.6 pp.547-554

DOI:https://doi.org/10.7318/KJFC/2022.37.6.547
Open abstract
Antioxidant and Immunomodulatory Effects of Laminaria japonica Water Extract

Jiamei Cui, Eunyoung Kim, Guiguo Zhang, Yunkyoung Lee

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.438-445

DOI:https://doi.org/10.7318/KJFC/2022.37.5.438
Open abstract
Antioxidant and Antifungal Activities of Essential Oils against Contaminating Fungi Isolated from Fermented Sausages

Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

Journal of The Korean Society of Food Culture :: Vol.37 No.5 pp.446-453

DOI:https://doi.org/10.7318/KJFC/2022.37.5.446
Open abstract
Quality Characteristics of Sponge Cakes made with Air Potato (Dioscorea bulbifera) Powder

Myunghyun Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.4 pp.354-362

DOI:https://doi.org/10.7318/KJFC/2022.37.4.354
Open abstract
Antioxidant Activity and Quality Characteristics of Muffins Prepared with the Addition of Cirsium nipponicum Powder

Joo Young Jeon, Myung Hyun Kim, Young Sil Han

Journal of The Korean Society of Food Culture :: Vol.37 No.2 pp.162-170

DOI:https://doi.org/10.7318/KJFC/2022.37.2.162
Open abstract
Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process

Heeyoon Shin, Youngmin Choi, Jung-Min Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.81-89

DOI:https://doi.org/10.7318/KJFC/2022.37.1.81
Open abstract
Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90
Open abstract
Study on Antioxidant Activities of Pleurotus ostreatus(Jacq.) QuePleurotus eryngii and Flammulina velutipes Extracts by Different Solvent

Jin-Hee Choi, Jin-seong Kim, Jong-Dae Park, Jung-Min Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.622-632

DOI:https://doi.org/10.7318/KJFC/2021.36.6.622
Open abstract
Antioxidant, Anti-inflammatory, Anti-obesity and Estrogen-like Activities of Soybean Pod Extracts

Eun-Suk Jung, Haeng-Ran Kim, Yu-Jin Hwang, Kyeong-A Jang, Mi-Kyung Seo, Han-na Chu

Journal of The Korean Society of Food Culture :: Vol.36 No.6 pp.649-660

DOI:https://doi.org/10.7318/KJFC/2021.36.6.649
Open abstract
Antioxidant and Antidiabetic Activities of Extracts from Quercus serrata Thunb and Q. acutissima Carruther

Ji-Hye Chu, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.5 pp.522-529

DOI:https://doi.org/10.7318/KJFC/2021.36.5.522
Open abstract
Antioxidant Activity and Quality Characteristics of Rice cookies Prepared with Maca (Lepidium Meyenii) Powder

Jin-Seong Kim, Jin-Hee Choi

Journal of The Korean Society of Food Culture :: Vol.36 No.4 pp.382-391

DOI:https://doi.org/10.7318/KJFC/2021.36.4.382
Open abstract
Effects of Roasting Temperature on Quality Characteristics and Biological Activity of Quinoa

Mingeun Jin, Ahyeong Jeon, Jihyun Kwon, Naeun Kim, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.3 pp.308-316

DOI:https://doi.org/10.7318/KJFC/2021.36.3.308
Open abstract
Biological Activity and Hepatoprotective Effects of Guava Branch Extract

Ahyeong Jeon, Naeun Kim, Wonyoung Cheon, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.210-217

DOI:https://doi.org/10.7318/KJFC/2021.36.2.210
Open abstract
Changes in Content of Functional Components and Antioxidant Activity in Cooked Rice and Porridge of Selected Grains

Dagyeong Kim, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.226-234

DOI:https://doi.org/10.7318/KJFC/2021.36.2.226
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