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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 7, July 2018

Original Articles
689 Anti-Obesity Effect of 10 Kinds of Herbal Medicines Mixture with Sauce Base in High Fat Diet-Induced Obese C57BL/6 Mice
Jin A Lee1, Hae-Jin Park2, Soo Hyun Kim1, Min Ju Kim1, Il Kyu Kim1, and Seong-Soo Roh1
1Department of Herbology, College of Korean Medicine and 2Cosmedical Center, Academic Industry Cooperation, Daegu Haany University
697 Histidine Suppresses IgE-Mediated Allergic Responses
Prashanta Silwal1, Seulgi Choi1, Keuna Shin1, Chan Yong Lee2, Jong Il Park1, Jun-Young Heo1, Kyu Lim1, and Seung-Kiel Park1
1Department of Medical Science, Chungnam National University; 2Department of Life Science, Daejeon University
703 Inhibitory Effect of Isorhamnetin on Lipid Accumulation in Free Fatty Acid-Induced Steatotic Hepatocytes through the PPAR¥á Pathway
Chu-Sook Kim1, Eun-Hee Cho2, Suck-Young Choe1, Min-Sook Kang3, and Rina Yu1
1Department of Food Science and Nutrition, University of Ulsan; 2Department of Internal Medicine, Kangwon National University; 3Food and Nutrition Division, National Institute of Agricultural Sciences
710 Inhibitory Effects of Black Radish Fermented with Probiotics on Antioxidant and Lipid Accumulation
Seong-Eun Kim, Sinhwa Baek, Hak Sung Lee, and Hyun-Kyu Kim
Food Science R&D Center, Komar BNH Co., Ltd.
717 Comparison of the Antioxidative and Anti-Inflammatory Activities of Lycium chinense Leaves and Fruits Extracts according to the Harvest Time
Eun-Ji Cho1, Yi-Eun Kim1, Da-Eun Lee1, Nak-Yun Sung1, Eui-Hong Byun1,2, and Won-Jong Park1
1Department of Food Science and Technology and 2Food Science Research Institute, Kongju National University
725 Antioxidant Activity and Stability of Natural Pigment Extracted from Red Beetroot (Beta vulgaris L.)
Jin-Young Min, Ho-Young Park, Yoonsook Kim, Jung Sun Hong, and Hee-Don Choi
Korea Food Research Institute
733 Antioxidant Activities of Brussels Sprouts Powder and Its Application to Pork Patties on the Physicochemical Properties and Antioxidant Activity during Refrigerated Storage
Ha Eun Kim and Koo Bok Chin
Department of Animal Science, Chonnam National University
742 Naturally Occurring Propionic Acid Analysis in Seasoned Cod by Direct Solvent Extraction
Chang-Hwan Oh
School of Food and Nutrition Science for Bioindustry, Semyung University
750 Quality Properties of Subcritical Water Extracts of Onion and Onion Juice Product
Dong-Shin Kim and Sang-Bin Lim
Department of Food Bioengineering, Jeju National University
Research Notes
759 Inhibition Effects of Nitric Oxide Production of Solvent Extracts fromResidue of Omija (Schisandra chinensis) Juice
Jin-Won Lee
Faculty of Health & Food/Medicinal Plant, Suwon Women¡¯s University
765 Tyrosinase Inhibitory Effects of Degraded Products from Rosmarinic Acid by Gamma-Irradiation
Gyeong Han Jeong, Yun Hee Jeong, and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University

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