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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 8, August 2019


Review
     
783 Anticancer Effect and Immunomodulatory Activity of Flavonoids and Their Mechanism
Je Hyung Lee1 and Yong Kyu Lee2
1Department of Medicine, College of Medicine, Dong A University; 2Food and Nutrition, Division of Chemical Engineering, Dongseo University
     
Original Articles
     
802 Stress is Associated with Nutritional Intake and Metabolic Syndrome in Urban Middle-Aged Women
Suji Byeon1, Yoonjin Shin2, Jungwon Yoon1, Sooa Kim1, and Yangha Kim2
1The Graduate School of Converging Clinical & Public Health and 2Department of Nutritional Science and Food Management, Ewha Womans University
     
811 Inhibitory Effect of Black Radish Extract (Raphanus sativus L. var. niger) on Adipogenesis in 3T3-L1 Cells
Dawun Yang1, Seunghyun Hong1, Hak Sung Lee2, Nam Ho Lee3, Taekyun Shin4, and Giok Kim1
1Biodiversity Research Institute, Jeju Technopark; 2Food Science R&D Center, Kolmar BNH Co., Ltd.; 3Department of Chemistry and Cosmetics and 4Department of Veterinary Anatomy, College of Veterinary Medicine and Veterinary Medical Research Institute, Jeju National University
     
823 Inhibitory Effects of Platycodon grandiflorum, Codonopsis lanceolata, Corn Silk, and Acanthopanax senticosus against Nitric Oxide-Induced Cytotoxicity in SK-N-SH Cells
Hye-In Lee, Ji Young Gwak, and Mi Ja Chung
Department of Food Science and Nutrition, Gwangju University
     
833 Antioxidant Activities of Coix lachryma-jobi var. ma-yuen Kernel and Bran Extracts and Their Effects on Alcohol Metabolizing Enzyme Activities
Mi-Hui Son, Dong-Uk Lee, and Seung-Cheol Lee
School of Bioconvergence, Kyungnam University
     
839 Antioxidant Activities of Brazilian Coffea arabica cv. Catuai Coffee Extracts with Different Roasting Conditions
Eunkyung Kim1, Ka-Young Song2, Yosub Kim2,3, Inyong Kim2, Sung Hwan Kim4, Ki-Young Kim1, and Yoonhwa Jeong2,3
1Department of Food Service Industry Management, Graduate School of Tourism Business Management, Kyonggi University; 2Research Center for Industrialization of Natural Neutralization and 3Department of Food Science and Nutrition, Dankook University; 4Major of Food & Nutrition, Faculty of Aviations and Tourism, Joongbu University
     
847 Changes in the Physiological Activities of Peanut and Defatted Peanut Extracts according to Cultivars
Min Young Kim, Hyun-Joo Kim, Mi-Hyang Kim, Jin Young Lee, Yu Young Lee, Byoung-Kyu Lee, and Byong Won Lee
Crop Post-Harvest Technology Division, National Institute of Crop Science, RDA
     
856 Metabolic Activity and Physiological Characteristics of Wheat and Barley Grass Juices Extracted by a Household Extractor Equipped with a Twin Gear
Hye-Jung Park1, Song Min Lee1, Ji-Youn Kim1, Hee Sook Kim1, Sang-Hyeon Lee2, Jeong Su Jang1, and Mun Hyon Lee1
1Food Research Center, Angel Co., Ltd.; 2Major in Pharmaceutical Engineering, Division of Bioindustry, Silla University
     
868 Physicochemical Properties, Volatile Components, Sensory Characteristics, and Consumer Acceptability of Commercially Available Grape Vinegars
Minjeong Kang1, Jung-Heun Ha1, Euicheol Shin2, Hae-Wook Choi3, and Youngseung Lee1
1Department of Food Science and Nutrition, Dankook University; 2Department of Food Science, Gyeongnam National University of Science and Technology; 3Oenopia Inc.
     
879 Quality Characteristics of Domestic Wheat Flour (var. Keumkang) Based on the Milling Yield
Sang Sook Kim and Han Sub Kwak
Research Group of Food Processing, Korea Food Research Institute
     
887 Quality Characteristics of Low Malt Beer Made with Moisturized and Heat Treated Purple Corn
Hyeon-Su Roh, Ju-Seon Park, Jong-Soo Oh, and Sung-Tae Kang
Department of Food Science and Technology, Seoul National University of Science and Technology
     
896 Evaluation of Microbiological Safety in Ready-To-Eat Meat Products
Min-Ji Kim, Soo-Yeon Jang, Ju-Yeong Kang, Hye-Won Kim, Seo-Hyun Lee, and Jung-Beom Kim
Department of Food Science and Technology, Sunchon National University
     
Research Notes
     
903 Hot Water Extract of Perilla frutescens var. acuta Regulates Contraction in the Primary Cultured Bovine Ciliary Smooth Muscle Cells via the PLC/IP3 and cAMP/PKA Pathways
Kwangho Song1, Yean Kyoung Koo2, Hyun Mook Jung2, Yeji Lim2, Guihwan Na2, and Yeong Shik Kim1
1Natural Products Research Institute, College of Pharmacy, Seoul National University; 2R&I Research, Cosmax Bio Inc.
     
909 Identification of Antioxidant Products from Plasma Treated Red Wine
Gyeong Han Jeong and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
     
 
 

 
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