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Journal of the Korean Society of Food Science and Nutrition (J Korean Soc Food Sci Nutr) is the official journal published and distributed monthly by the Korean Society of Food Science and Nutrition. This journal aims to promote and encourage the advancement of the field of food science and nutrition including nutraceuticals and functional foods, community nutrition, clinical nutrition, foodservice management, food sanitation, food processing, food chemistry, and food microbiology.
The journal is indexed in SCOPUS, Chemical Abstracts, Google Scholar, National Discovery for Science Leaders (NDSL), and Korea Citation Index (KCI).

 
 
 
Current Issue
Volume 48 Number 5, May 2019


Original Articles
     
501 The Effects of Defatted Tenebrio molitor Larva Ferment Extract on CCl4-Induced Liver Damage in Mice
Ra-Yeong Choi1, Ju Ri Ham1, Hyo-Seon Ryu1, Kyung-Wuk Park2, Kyung-Yun Kang2, and Mi-Kyung Lee1
1Department of Food & Nutrition, Sunchon National University; 2Suncheon Research Center for Natural Medicines
     
509 Effects of Blueberry Ethanol Extract on Improvement of Constipation in an Animal Model Treated with Bifidobacterium bifidum
Jiwon Kim1, Yoenju An1, Jeong Yoon Lee1, Woojin Jun2, and Yoo-Hyun Lee1
1Department of Food Science and Nutrition, University of Suwon; 2Department of Food and Nutrition, Chonnam National University
     
515 Anti-Diabetic Effects of Nobiletin in C57BL/KsJ-db/db Mice
Un Ju Jung
Department of Food Science and Nutrition, Pukyong National University
     
524 Cardioprotective Effects of Nobiletin and Tangeretin on Ischemia/Reperfusion-Induced Myocardial Injury in Rats
Sun-Ha Lim
Department of Biochemistry, School of Medicine, Catholic University of Daegu
     
533 Cardioprotective Effects of Cold-Water Treated Wheat Flour on Ischemia/Reperfusion-Induced Myocardial Injury in Rats
Sun-Ha Lim
Department of Biochemistry, School of Medicine, Catholic University of Daegu
     
542 Changes in Flavonoid Aglycone Contents and Antioxidant Activities of Citrus Peel Depending on Enzyme Treatment Times
Geonhui Park, Jun-Young Park, and Yoon Hyuk Chang
Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University
     
551 Antioxidant Components and Activities of Euonymus sieboldiana Leaves according to Harvesting Time and Heating Methods
Gi Hoon Park1, Min Young Kim1, Yoon Jeong Lee1, Chang Seob Shin2, Junsoo Lee1, and Heon Sang Jeong1
1Department of Food Science and Biotechnology and 2Department of Forest Science, Chungbuk National University
     
557 Analysis of Active Components of Premature Mandarin
Mi-Hyun Choi, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
     
567 Effects of Monosodium Glutamate (MSG) on Sensory Attributes and Acceptability of Beef and Radish Soup (Korean soegogi-muguk)
Yehji Chung1, Minjeong Kang2, Dain Kim2, Jinsoo Kang3, Jung-Heun Ha2, and Youngseung Lee2
1Food R&D Planning Team, Kwang Dong Pharmaceutical Co., Ltd.; 2Department of Food Science and Nutrition, Dankook University; 3Corporate Technology Office, Pulmuone Co., Ltd.
     
575 Optimization of Lactic Acid Fermentation Condition of Mulberry Juice Using Response Surface Methodology
In-Ju Eom and Seong-Ho Kim
Department of Food Engineering, Daegu University
     
589 Recognition and Nutrition Knowledge in Relation to Night Eating by Gender among High School Students in Gyeonggi Area
Hee Jin Kim and Seong Yeong Kim
Nutrition Education, Graduate School of Education, Kyonggi University
     
597 Analysis of Seaweed Consumption in Korean Adults Using the 2016 Korea National Health and Nutrition Examination Survey
Mi-Kyung Choi
Division of Food & Nutrition, Faculty of Food & Health Sciences, Keimyung University
     
 
 

 
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