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Monochlorostyrenes and octachlorostyrene : toxicity, persistence, and safety considerations for potential contamination
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Ji-in Kim, Ha-gyeong Hwang, Joon-Goo Lee
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p. 1-17
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Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger) : a new approach in insect food
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Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong
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p. 18-30
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Effects of roasting temperature and time on the physicochemical characteristics of cashew kernel oil
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Isaac Olatunde Olaoye
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p. 31-40
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Extraintestinal acanthocephalans in skipjack tuna from Mati City, Philippines : implications for food safety and quality risks
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Keziah Amor Salcedo-Catulong, Chrisalene Jade L. Gallardo, Kris Samantha B. Roche, Dhina Rose S. Molina, Marie Angelique M. Ruperto, Gichelle Ann L. Silayon, Avee Joy B. Dayaganon, Rvin John T. Servillon, Aprilyn F. Francisco-Breva, Jennifer Ashley H. Reyes, Peter Francis K. Dolores, Alfredo A. Hinay Jr
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p. 41-49
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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
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Pham My Hao, Le Pham Tan Quoc
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p. 50-57
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Antioxidant activities and immune-enhancement properties of Zophobas morio water extract
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Ju-Hwi Park, Ha-Seong Cho, Hyun-Mo Jung, Myung-Hee Lee, Ju-Ock Nam, Won-Young Lee
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p. 58-70
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Effect of galangal (Alpinia officinarum Hance) powder on the quality and antioxidant properties of muffins
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Hyeyoung Kim
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p. 71-82
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업사이클링 밀기울을 활용한 크래커의 품질 특성 및 항산화 활성 평가 = Evaluation of quality characteristics and antioxidant activity of crackers prepared with upcycled wheat bran
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박은하, 민알렉산더명준, 진희연
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p. 83-93
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가열 방식이 닭고기 부위별 지방산 조성에 미치는 영향 = Effects of cooking methods on fatty acid composition in different chicken parts
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황선민, 이종헌, 이기택
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p. 94-103
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시판 감귤, 사과, 포도 껍질 분말의 영양성분 및 항산화 특성 비교 = Comparative analysis of nutritional components and antioxidant properties of peel powders from commercial citrus, apple, and grape
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이남현, 정복미, 김영민
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p. 104-118
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해양심층수 유래 Leuconostoc mesenteroides GS76 스타터가 김치 발효, 품질 및 미생물 천이에 미치는 영향 = Effect of a deep-sea water-derived Leuconostoc mesenteroides GS76 starter on kimchi fermentation, quality, and microbial dynamics
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이정하, 김준태, 하광수, 이란희, 서지원, 조성호, 오세진, 양태희, 정도연, 양희종
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p. 119-130
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제주 용암해수를 이용한 오미자 추출물의 유효성분 함량 및 생리활성 증진 효과 = Enhancement of bioactive compounds and biological activities of Schisandra chinensis extract by Jeju lava seawater treatment
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강정욱
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p. 131-139
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용매극성 최적화를 통한 센티페드그라스(Eremochloa ophiuroides) 추출물의 maysin 함량 및 항산화 효능 향상 = Optimization of solvent polarity for maximizing maysin yield and antioxidant efficacy in Eremochloa ophiuroides extracts
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문지수, 이은미, 강창원, 최현준, 강성희
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p. 140-150
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즉석섭취식품 및 즉석조리식품의 엽산 조리 잔존율 분석 = Evaluation of folate retention in ready-to-serve and ready-to-cook foods
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이종국, 박예은, 박서은, 이희진, 천지연
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p. 151-162
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바나나 유산 발효액을 첨가한 토마토 콤부차의 개발 및 이화학적 특성 = Development and physicochemical characterization of tomato kombucha formulated with banana lactic acid fermentate
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이창훈, 박울림, 서권일
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p. 163-175
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Tetracycline residues in organic and commercial eggs in public markets of Davao City, Philippines
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Mikhail Judd G. Espino, Jallyssiah Civ M. Panes, Maria Gwyneth A. Daclan, Eldee Shane B. Mirafuentes, Sat Krizzler M. Ordinario, Nicole Amberly T. Roco, Quinee Gwen E. Yap, Nelyn Mae T. Cadotdot, April Joy Parilla-Sarabila, Nikka Mae R. Elipio, Alfredo A. Hinay Jr
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p. 176-181
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대표어
한국학술지인용색인(NRF)
학술연구정보서비스(KERIS)
