Print ISSN 1226-3311   Online ISSN 2288-5978
About Journal
Editorial Board

Advanced Search

About KFN
KFN Contact Information

  Tel: +82-51-866-3694  
Fax: +82-51-866-3695

If you are visiting our web site for the first time, please read “Instructions for Authors” before submitting your manuscript.

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 45 Number 4, April 2016

Original Articles
467 Protective Effect of Onion Wine on Alcoholic Fatty Liver in Rats
Juyeon Kim1, Yunjung Seo1, Joong-Hyeop Park2, and Sang Kyu Noh1
1Department of Food and Nutrition, Changwon National University; 2MalGeun Naeil Co.
474 Enzymatically Modified Isoquercitrin Attenuates High-Fat Diet-Induced Obesity.
Yeojin Min and Taesun Park
Department of Food and Nutrition, Yonsei University
484 Effects of Sinetrol-XPur on Leptin-Deficient Obese Mice and Activation of cAMP-Dependent UCP-2
Jae Myeong Yoo1, Minhee Lee1, Han Ol Kwon1, Sei Gyu Choi2, Mun Hyoung Bae2, and Ok-Kyung Kim3
1Graduate School of East-West Science, Kyung Hee University; 2RP Corp Co., Ltd.; 3Division of Food and Nutritional Science, Chonnam National University
492 Effects of Colpomenia sinuosa Extract on Serum Lipid Level and Bone Formation in Ovariectomized Rats
Juyeong Lee1, Bokyung Kim1, Mi-Hwa Park1, Kyung-Ha Choi1, Changsuk Kong1, Sang-Hyeon Lee2, Yuck Yong Kim3, Ki Hwan Yu3, and Mihyang Kim1
1Department of Food and Nutrition and 2Division of Bio-industry, Major in Pharmaceutical Engineering, Silla University; 3ISAAC F&B Ltd.
501 Anti-Atopic Effects of Mixed Extracts from Date Plum, Persimmon, and Mulberry Leaves
Byoung Ok Cho1,2, Hong Hua Yin1, Jae Young Shin2, Chong Zhou Fang2, Che Denis Chang2, and Seon Il Jang1,2,3
1Research Institute, Ato Q&A Corporation; 2Department of Health Care & Science and 3Agri-Bio Institute, Jeonju University
510 Antioxidant Effects of Eriodictyol on Hydrogen Peroxide-Induced Oxidative Stress in HepG2 Cells
Tae-Woo Joo, Sung-Hyun Hong, Sun-Young Park, Gur-Yoo Kim, and Jin-Woo Jhoo
Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University
518 Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.)
Youn Ri Lee
Department of Food and Nutrition, Daejeon Health Sciences College
524 Antioxidative Properties of Asparagus cochinchinensis Root
Kyoung Yoon Koo1, Won Baek Kim1, So Hae Park1, Minji Kim1, Bo Ram Kim1, Jihoe Hwang1, Min Jung Kim1, Hong Joo Son2, Dae Youn Hwang3, Dong Seob Kim4, Chung Yeoul Lee5, and Heeseob Lee1
1Department of Food Science and Nutrition and Kimchi Research Institute, 2Department of Life Science and Environment Biochemistry, 3Department of Biomaterials Science, and 4Department of Food Science & Technology, Pusan National University; 5Gangrim Organics
533 Effect of Cacao Extract on Hydrolysis of Oil vs. Emulsion in pH-Stat Digestion Model
Ji-Hyun Lee, Jung-Ah Shin, and Ki-Teak Lee
Department of Food Science and Technology, Chungnam National University
542 Fermentation Process for Odor Removal of Oyster (Crassostrea gigas) Hydrolysate and Its Properties
Su-Seon Lee1,2, Si-Hyang Park1, Hyeun-A Kim2, and Yeung-Joon Choi2
1Sunmarine Biotech. Co., Ltd.; 2Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University
551 Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion
Sin-Young Park and Hack-Youn Kim
Department of Animal Resource Science, Kongju National University
557 Physicochemical and Sensory Properties of Soup Added with Stachys sieboldii Miq Root Powder
Mi Hwa Tae, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
562 Physicochemical, Microbial, Rheological, and Sensory Properties of Yogurt Added with Yuza Pectin Extract
Mi-Ra Yoon, Jeong-Yun Seo, Ga-Eun Ryu, Yeon-Ho Kim, Moon-Cho Seo, and Yoon Hyuk Chang
Department of Food and Nutrition, Kyung Hee University
569 Effects of Cooking Method and Pasteurization Treatment on Instant Thin Rice Porridge Added with Fruits and Vegetables
Hwa-Jin Lee1, Soojung Kim2, Eun Bang1, Haehun Shin3, and Hyung-Yong Cho1
1Department of Food Science and Biotechnology, CHA University; 2Cha Bio FNC Co.; 3Division of Foodservice Industry, Baekseok Culture University
577 Acid Resistance of Non-O157 Shiga Toxin-Producing Escherichia coli Adapted in Fruit Juices in Simulated Gastric Fluid
Gwang-Hee Kim and Deog-Hwan Oh
Department of Food Science and Biotechnology, Kangwon National University
585 Evaluation of Perceived Importance and Satisfaction of Foodservice Selection Attributes in University Students in Beijing, China
Ming-Ming Fan and Hyun-Joo Bae
Department of Food and Nutrition, Daegu University
593 Study on Importance-Performance Analysis Regarding Selection Attributes of Rice-Convenience Foods
Hyojin Park1, Narae Oh1, Jin-A Jang1, Hei Ryeo Yoon2, and Mi Sook Cho1
1Department of Nutritional Science and Food Management, Ewha Womans University; 2Division of Food Service, Major in Foodservice Management and Nutrition, Kongju National University
602 Opinion of Commercialization of Ready-to-Eat Korean Foods by Food-Related Lifestyle Segments in Koreans and Non-Koreans
Na-Young Yi1, Bo-Ram Choi2, and Hye-Ja Chang3
1Department of Food and Nutrition, Daejeon University; 2Major in Nutrition Education, Graduate School of Education and 3Department of Food Science and Nutrition, Dankook University
Research Notes
613 Anti-Allergic Effect of 1,2,3,4,6-Penta-O-Galloyl--D-Glucose on RBL-2H3 Cells
Yoon Hee Kim, Ye Rang Choi, Ji Young Kim, and Sang Hee Kwak
Department of Food and Nutrition, College of Engineering, Daegu University
619 Effects of Combined Chlorine Dioxide Gas Treatment Using Low-Concentration Generating Sticks on the Microbiological Safety and Quality of Paprika during Storage
Ji Hoon Kang1, Shin Min Park1, Hyun Gyu Kim1, Hyun Jung Son1, Kyoung Ju Song2, Miae Cho2, Jong Rak Kim2, Jeong Yong Lee3, and Kyung Bin Song1
1Department of Food Science and Technology, Chungnam National University; 2Purgofarm; 3Foundation of Agri. Tech. Commercialization & Transfer

  Journal of the Korean Society
of Food Science and Nutrition
  Copyright 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.
1010, 993, Jungang-daero, Busanjin-gu, Busan 47209, Korea
E-mail:  Tel: +82 51 866 3694  Fax: +82 51 866 3695