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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 47 Number 2, February 2018

Original Articles
117 Effect of Blueberry Extract and Rice Protein Mixture on Endurance Exercise Capacity in Mice
Shintae Kim1, Jeongjin Park1,2, Kyungmi Kim3, and Woojin Jun1,2
1Division of Food and Nutrition and 2Research Institute for Human Ecology, Chonnam National University; 3Department of Biofood Analysis, Korea Bio Polytechnic
123 Effects of Ramie Leaves on Regulation of Osteoporosis in Ovariectomized Mice
Nam-Seok Kim1, Ha-Rim Kim1, Deug-Joo Lee2, Chi-Hyoung Jeong2, Mi-Jin Oh3, Jong-Suk Kim4, Jin Kwon5, Myung-Soon Kim6, Chan-Ho Oh1, and Chang-Hyun Lee7
1Department of Food & Biotechnology, 4Department of Rehabilitation Studies, 6Department of Alternative Medicine, and 7Department of Korean Medicine, Woosuk University; 2Agricultural Corporation DAYWELL Inc.; 3Korea Food Research Institute; 5Department of Prosthetics and Orthotics, Korea National College of Welfare
131 Preparation of Valerian (Valeriana officinalis) Extract Powder and Its Sleep Potentiating Activity
Sung Hee Han1, Hae Dun Kim2, Kyungae Jo2, Jung Cheul Shin3, and Hyung Joo Suh1
1BK21Plus, College of Health Science and 2Department of Integrated Biomedical and Life Science, Graduate School, Korea University; 3Neo Cremar Co., Ltd.
136 Antioxidant Activity and Protective Effect of Extracts from Vitis vinifera Root on t-BHP Induced Oxidative Stress in Chang Cells
Yon-Suk Kim1,2, Jin-Woo Hwang3, Woen-Bin Shin4, Jin-Su Park4, Sun Joo Park5, and Pyo-Jam Park1,2,4
1Department of Biotechnology, 2Nokyong Research Center, and 4Department of Applied Life Science, Konkuk University; 3Hasung Corp.; 5Department of Chemistry, Pukyong National University
143 Protective Effects of Lamb Placenta on UVB-Induced Keratinocytes and IBMX-Induced Melanocytes
Dasom Lee1, Minhee Lee1, Soo-Jeung Park1, Jeongmoon Yun1, Dakyung Kim1, Ji Hoon Kim2, Min Jae Lee2, Young Ho Woo2, and Jeongmin Lee1,3
1Department of Medical Nutrition and 3Research Institute of Medical Nutrition, Kyung Hee University; 2FromBio Co., Ltd.
150 Quality Characteristics of Non-Marketable Fermented Tomato by Lactic Acid Bacteria
Young-Woo Lim1, Seung-Ho Seo1, Seong-Eun Park1, Eun-Ju Kim1, Oh-Cheol Kweon2, Ki-Myong Kim3, and Hong-Seok Son1
1School of Korean Medicine, Dongshin University; 2Gwangsu Farming Association; 3Department of Food & Nutrition, Honam University
161 Production of Savory Flavors in Hydrolysate of Soy Sauce Residue Using Reaction Flavor Technology
Yong-Jun Cha and Wenfeng Wang
Department of Food and Nutrition, Changwon National University
168 Validation of Pepsin-Assisted Extraction and Immunoaffinity-HPLC/DAD Analysis for Vitamin B12 in Seafood
Geumju Mun1, Youngmin Choi2, and Jiyeon Chun1
1Department of Food Science and Technology, Sunchon National University; 2Functional Food & Nutrition Division, National Institute of Agricultural Science, RDA
176 Correlation between Caffeine Intake Level and Perceived Stress in High School Students in Yongin Region
Seong Yeong Kim
Nutrition Education, Graduate School of Education, Kyonggi University
186 Institutional Foodservice Personnel¡¯s Perception and Use of Care Foods for Elderly Individuals¡¯ Chewing and Swallowing Ability
Soojin Park1, Jin-Sook Kim2, and Eun-Kyung Jung3
1School of Food & Nutrition Science of Bioindustry, Semyung University; 2Department of Agro-food Resources, National Institute of Agricultural Sciences; 3Department of Food & Nutrition, Sookmyung Women¡¯s University
195 Development of Materials for Food Safety and Nutrition Management Program for Single Seniors with a Life Manager £­by Focus Group Interview and Delphi Technique£­
Hyun-Young Lee1, Jung-Hwa Choi2, Na-Young Yi3, Min-June Lee1, Hye-Ja Chang4, Eun-Hui Choi1, Min-Jae Chung1, Gyoung-Ok Gang1, Hye-Lim Lee1, Kyung-Eun Lee5, and Tong-Kyung Kwak1
1Department of Food & Nutrition, Yonsei University; 2Department of Food & Nutrition, Soongeui Women¡¯s College; 3Department of Food Science & Nutrition, Daejeon University; 4Department of Food Science & Nutrition, Dankook University; 5Department of Food & Nutrition, Seoul Women¡¯s University
207 Moderating Effect of Trust and Commitment in Customer Satisfaction and Customer Loyalty on Mobile Grocery Purchasing Quality Attributes
Hye Jin Kim1, Kiseol Yang2, and Young Eun Lee3
1Graduate School, Chungbuk National University; 2Department of Merchandising and Digital Retailing, University of North Texas; 3Department of Food and Nutrition, Chungbuk National University
222 Meta-Analysis of Effects of Functional Salt Intake on Serum Total Cholesterol, Triglyceride, Insulin, and Chloride Levels of Rats
Seon-Hee Heo1, Seongmo Yoo2, Seon-Hwa Heo3, and Hye Yung Yoon3
1Neuro-Aromachology Institute; 2Department of Brain Education, University of Brain Education; 3Research Institute, SWAD Secret
Research Note
229 In Vitro Anti-Obesity Effects of Kimchi Prepared with Solar Salts without Bittern on 3T3-L1 Adipocytes
Eui-Seong Park1, Seung-Min Lee1, and Kun-Young Park2
1Department of Food and Nutrition, Yonsei University; 2Department of Food Science and Biotechnology, Cha University

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