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Current Issue
Volume 47 Number 9, September 2018

Original Articles
863 Inhibitory Effects of 20(S)-Ginsenoside Rg3 on Thromboxane A2 Generation via p38 Mitogen-Activated Protein Kinase
Hyuk-Woo Kwon
Department of Biomedical Laboratory Science, Far East University
870 The Anti-Inflammatory Effect of Ethanol Extracts of Colored Rice Varieties against Lipopolysaccharide-Stimulated RAW 264.7 Cells
Eun-Young Choi, Young-Ah Jang, and Jin-Tae Lee
Department of Cosmeceutical Science, Division of Bio-Technology and Convergence, Daegu Haany University
876 Melatonin Content and Antioxidant Activity of Platycodon grandiflorum Seed Extract
Hyeryeon Woo1, Yangji Kim1, Yoon Lee1, In-Ho Kim2, and Seok Joong Kim1
1Department of Food and Nutrition, Dongduk Women¡¯s University; 2Division of Food Functionality, Korea Food Research Institute
885 The Effects of Heat Treatment on the Nutritional Composition and Antioxidant Properties of Hempseed (Cannabis sativa L.)
Hye-Lim Jang1, Seo-Yeon Park1, and Jin-Sik Nam1,2
1Food Analysis Research Center and 2Department of Food and Nutrition, Suwon Women¡¯s University
895 Chemical Characteristics and Antioxidant Activity of Garlic Extract from Different Ethanol Solution
Min-Jung Kang, Jae-Ran Kang, Dong-Gyu Kim, and Jung-Hye Shin
Namhae Garlic Research Institute
904 Functional Properties of Tomato Vinegar Manufactured Using Makgeolli Seed Culture
Hye-Bin Lee1, Hyeon Hwa Oh1, Hyun-Il Jun1, Do Youn Jeong2, Geun-Seoup Song1, and Young-Soo Kim1
1Department of Food Science and Technology, Chonbuk National University; 2Microbial Institute for Fermentation Industry (MIFI)
912 Carotenoid Contents of Head-Type Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Leaves
Gi-Un Seong1, Jung-Bong Kim2, and Shin-Kyo Chung1
1School of Food Science & Biotechnology, Kyungpook National University; 2National Academy of Agricultural Science, Rural Development Administration
917 Physicochemical and Textural Properties of Low-Fat Pork Sausages with Paprika Powder
Geon Ho Kim and Koo Bok Chin
Department of Animal Science and Functional Food Research Center, Chonnam National University
926 Relationship between Serum 25-Hydroxyvitamin D Levels and Experience ofDental Caries according to Calcium Intake in Korean Adolescents
Soyeon Choi1, Deog-Gyu Seo2, and Ji-Yun Hwang3
1Nutrition Education Major, Graduate School of Education and 3Department of Foodservice Management and Nutrition, Sangmyung University; 2Department of Conservative Dentistry, Dental Research Institute, School of Dentistry, Seoul National University
934 Operation Status and Dietitian¡¯s Perceptions Regarding Commissary School Foodservices in Chungcheong
Su Jeong Park1, Do Kyung Youn2, and Young Eun Lee3
1Graduate school of Education and 3Department of Food and Nutrition, Chungbuk National University; 2Department of Food Service Industry, Jangan University
Research Notes
947 Characterization of Anti-Diabetic Complication Constituents from Oenanthe javanica
Gyeong Han Jeong and Tae Hoon Kim
Department of Food Science and Biotechnology, Daegu University
952 Characterization of Inhibitory Components in Formation of Advanced Glycation End Products from Unripe Fruits of Malus pumila cv. Fuji
Gyeong Han Jeong, Yun Hee 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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