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

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Antioxidant and Anti-inflammatory Effects of Plant Extracts from Bangladesh

SoHyeon You, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.605-612

DOI:https://doi.org/10.7318/KJFC/2020.35.6.605
Open abstract
Quality Characteristics of Oat Bread with Wild Carrot (Daucus carota L.) Powder

Sun-Ye Park, Ae-Jung Kim, Myung-Ryun Han

Journal of The Korean Society of Food Culture :: Vol.33 No.1 pp.55-61

DOI:https://doi.org/10.7318/KJFC/KJFC/2018.33.1.55
Open abstract
Nutritional Composition and Antioxidative Activity of Different Parts of Taraxacum coreanum and Taraxacum officinale

Jae-Joon Lee, Hee-Kyung Oh

Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.362-369

DOI:https://doi.org/10.7318/KJFC/2015.30.3.362
Open abstract
Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored

Hai-Jung Chung, Cheon-Jei Kim, Yun-Sang Choi

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.220-226

DOI:https://doi.org/10.7318/KJFC/2015.30.2.220
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Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

Da-Hye Jeong, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2015.30.1.077
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