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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 49 Number 1, January 2020

Original Articles
1 Effects of Garlic and Yuza (Citrus junos) Extracts on Blood Glucose Lowering and Lipid Improvement in Streptozotocin-Induced Diabetic Rats
Jae Ran Kang, Min-Jung Kang, Dong-Gyu Kim, and Jung Hye Shin
Namhae Garlic Research Institute
11 Inhibitory Effects of Scoparone on Thrombus Formation via Regulation of Cyclic Nucleotides in Collagen-Induced Platelets
Dong-Ha Lee
Department of Biomedical Laboratory Science, Molecular Diagnostics Research Institute, Namseoul University
19 Immunoregulatory Effects of Deer Antler Mixture Extract
Ji-Hae Choi1, Na Young Kim1, Sun Young Kim1, Hye-Ryung Park2, Kwang-Won Yu3, and Hyun-Sun Lee1
1Agency for Korea National Food Cluster (AnFC); 2Department of Food Science and Biotechnology, Kyonggi University; 3Department of Food and Nutrition, Korea University of Transportation
28 Isolation of Polyphenol Compounds from Ganoderma lucidum and Pancreatic Lipase Inhibitory Activities
Eun-Ah Ryu1, Ji-Hye Choi1, Gi-Un Seong1, and Shin-Kyo Chung1,2
1School of Food Science and Biotechnology and 2Food and Bio-industry Research Institute, Kyungpook National University
35 Evaluation of the Physiological Activity on the Skin and Identification of the Active Ingredient of Leaf Extract from Sanhyang Sandolbae (Pyrus ussuriensis) as a New Variety
Hoon Kim1, Tae Heon Kim2, Boram Jeon2, Myun Ho Bang1, Woo Jung Kim3, Ja Won Park4, and Dae-Kyun Chung1,2
1Skin-biotechnology Center and 2Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University; 3Biocenter, Gyeonggido Business and Science Accelerator; 4R&D Department, Jeys F.I. Co., Ltd.
46 Antioxidant Activity and Phenolic Acid Analysis of Rudbeckia laciniata var. hortensis Extract
Ji Yeong Kim, Young Hee Park, So Eun Park, Byung Soon Hwang, In Guk Hwang, and Gi-Chang Kim
Function Food Division, National Institute of Agricultural Science, Rural Development Administration
54 Physiological Properties of Fermented-Soybean Manufactured with Selected Bacillus Probiotics
Hong-Jin Park1, Hyeon Hwa Oh1, Do Youn Jeong2, and Young-Soo Kim1
1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)
62 Determination of Chlormequat in Agricultural Products with High Performance Liquid Chromatography and Tandem Mass Spectrometry
Young Nae Choi, Du Sik Lee, Hee Jae Kim, Jung Nyen Kim, and Jung Bok Kim
Korea Advanced Food Research Institute
69 Storage Characteristics and Degradation Properties of Morning Bread with Added Dried Laver
Son Bong Kim1, Seung Yeon Baek2, and Mee Ree Kim2
1Department of Hotel Culinary, Daeduk University; 2Department of Food & Nutrition, Chungnam National University
80 Development and Optimization of a Pear Pound Cake with Resistant Starch and Digestion Resistant Maltodextrin
Young Seo Kim and Mi Sook Cho
Department of Nutritional Science and Food Management, College of Science and Industry Convergence, Ewha Womans University
90 The Japanese Consumers HMR Purchasing Characteristics and Opinions on the Development of the HMR Bibimbap Products according to the Food Neophobia Scale
Si-Eun Park1, Na-Young Yi2, and Wan-Soo Hong1
1Department of Foodservice Management and Nutrition, Sangmyung University; 2Department of Food and Nutrition, Daejeon University
Research Notes
101 Effect of Cytokine Reduction and Immune Modulation from Germanium Oenanthe javanica Extracts in In Vitro/In Vivo
Dae Won Kim, Eui Seop Lee, Yoon Pyo Choi, Seung Woo Kang, Jae Jun Choung, and Bo Seung Seo
Central Research Institute, ARIBIO Co., Ltd.
111 -Glucosidase and -Amylase Inhibitory Activities of (+)-Catechin Oligomer Induced by Plasma-Treatment
Gyeong Han Jeong and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University

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of Food Science and Nutrition
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