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Current Issue
Volume 48 Number 11, November 2019

Original Articles
1179 Anti-Osteoarthritis and Anti-Arthrodynia Effects of a Mixture of Fermented Achyranthes japonica Nakai, Angelica gigas Nakai, and Eucommia ulmoides Oliver Extracts on Monosodium Iodoacetate-Induced Arthritis in Rats
Dong-Hwan Choi, Sung-Jin Lee, Hyun Cheol Jeong, Kyung Min Kim, Min-Young Kwon, Seunghun Lee, and Johann Sohn
Bio R&D Center, SK Bioland Co., Ltd..
1186 Effects of Ulmus macrocarpa Hance Water Extract on Lipid Metabolism in HepG2 Cells
Tae Hee Kim1, Jeong Jun Lee1, Jungkee Kwon2, and Chang Hoon Lee3
1Naturetech Co., Ltd.; 2Department of Laboratory Animal Medicine, College of Veterinary Medicine, Chonbuk National University; 3Korea Nanobiotechnology Center and Center for Anti-Aging Industry, Pusan National University
1195 Antioxidant and Liver Protecting Activity of Combined Extracts of Medicinal Herbs
A-Ro Cho, Dong-Gyu Kim, Jae-Ran Kang, Min-Jung Kang, and Jung-Hye Shin
Namhae Garlic Research Institute
1205 Anti-Inflammatory and Neuroprotective Effects of Isoquercitrin Isolated from Aster scaber
Hye-In Lee1, Eun-Hye Kim1, Sanghyun Lee2, and Mi Ja Chung1
1Department of Food Science and Nutrition, Gwangju University; 2Department of Plant Science and Technology, Chung-Ang University
1214 Antioxidant and Tyrosinase Inhibitory Activities of Fermented Gynura procumbens
Dan-Bi Bae, Kyoung-Hee Kim, and Hong-Sun Yook
Department of Food and Nutrition, Chungnam National University
1223 Antioxindant Activity and Anthocyanin Analysis of Blueberry with Different Extraction Conditions
Hyun-Il Jun1, SoWon Jang1, HyeonHwa Oh1, Do-Youn Jeong2, and Geun-Seoup Song1
1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)
1233 Comparison of Quality Characteristics and Antioxidant Activities between Porphyra yezoensis and Porphyra dentata in Korea
Seung Yeon Baek, Su Jin Kim, Da Hee Kim, and Mee Ree Kim
Department of Food & Nutrition, Chungnam National University
1244 Physicochemical Properties and Antioxidant Activities of Morning Bread Added with Enteromorpha prolifera
Su Jin Kim, Seung Yeon Baek, Da Hee Kim, and Mee Ree Kim
Department of Food and Nutrition, Chungnam National University
1253 Quality Characteristics and Antioxidant Activities of Combined Fruit and Vegetable Juice according to the Mixing Ratio of Red Beet and Apple Juice
Yeon-Ok Park
Department of Food and Nutrition, Songwon University
1262 Verification of Folate and Vitamin B12 Analyses for Korean Key Soups and Stews Prepared according to Standard Korean Recipes
You Na Jeong, Hyun-Gyu Moon, and Jiyeon Chun
Department of Food Science and Technology, Sunchon National University
1272 Effect of Superheated Steam Treatment on Physicochemical Characteristics and Microbial Reduction of Mugwort (Artemisia argyi H.)
Kyo-Yeon Lee1, Ah-Na Kim1, M. Shafiur Rahman1, Won-Yoel Bae2, Ho Jin Heo1,3, and Sung-Gil Choi1,3
1Division of Applied Life Science and 3Division of Food Science and Technology; (Institute of Agriculture and Life Sciences), Gyeongsang National University; 2Artemisia Argyi H Agricultural Corporation, Namhae
1280 Evaluation of Dietary Behavior and Nutritional Status of Children at Community Child Center according to Family Meal Frequency in Gyoengbuk Area Using Nutrition Quotient
Kyung-A Lee
Department of Food & Nutrition, Catholic University of Daegu
1291 Importance-Performance Analysis on Kitchen Hygiene Management of Small-Scale Foodservice Company Employees
Ki Myung Wang and Wan Soo Hong
Department of Foodservice Management and Nutrition, Sangmyung University
Research Notes
1303 Anti-Inflammatory Effects of Soybean Embryo Extract in LPS-Stimulated RAW264.7 Macrophages
Hyo-Seon Ryu1, Mi Ja Lee2, Ju Ri Ham1, Ra-Yeong Choi1, Hae-In Lee3, Hyun Jin Lee2, Young-Jin Son4, and Mi-Kyung Lee1
1Department of Food & Nutrition and 4Department of Pharmacy, Sunchon National University; 2Crop Foundation Division, National Institute of Crop Science, RDA; 3Mokpo Marine Food-Industry Research Center
1310 Oxidative Stability of Japonica and Tongil Brown Rices under Accelerated Storage Conditions
Jinwoo Yang1, Hana Lee1, Jieun Kwak2, Younghwa Kim3, Heon Sang Jeong1, and Junsoo Lee1
1Department of Food Science and Biotechnology, Chungbuk National University; 2Department of Central Area, National Institute of Crop Science, Rural Development Administration; 3School of Food Biotechnology and Nutrition, Kyungsung University
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