Anti-Inflammatory Effect of Freeze-Dried Broccoli Sprout Powder with Antioxidant Activity in RAW264.7 Cells

Hyun Jung Lim, Jong Soon Choi

Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165

DOI:https://doi.org/10.7318/KJFC/2024.39.3.156 Download PDF Export Citation

Physicochemical and Antioxidant Properties of Sponge Cake made using Barley Sprout and Green Tea

Eunkyung Kim

Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.90-98

DOI:https://doi.org/10.7318/KJFC/2022.37.1.90 Download PDF Export Citation

Changes of Antioxidant Activity as affected by cultivation period in Buckwheat (Fagopyrum species) Sprouts

Hyun Young Kim, So-Yeun Woo, Woo Duck Seo, Mi Ja Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.590-596

DOI:https://doi.org/10.7318/KJFC/2020.35.6.590 Download PDF Export Citation

Changes in the Nutritional Compositions of Soybean Sprouts Cultivated with Bamboo Ash

Jin Young Kim, Jong Soo Park, Yang Joon An, Soo In Yang, Jung Suk Park, Hwan Sik Na

Journal of The Korean Society of Food Culture :: Vol.31 No.3 pp.213-219

DOI:https://doi.org/10.7318/KJFC/2016.31.3.213 Download PDF Export Citation

Quality Properties of Rice Cake Containing Bamboo Sprout Powder

Eun Woo Moon, Hun Jo Park, Hwan Sik Na, Jung Suk Park

Journal of The Korean Society of Food Culture :: Vol.30 No.5 pp.650-655

DOI:https://doi.org/10.7318/KJFC/2015.30.5.650 Download PDF Export Citation

Preparation and Quality Characteristics of Soymilk added with Buckwheat Sprout

Da-Hye Jeong, Chul-Jai Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.1 pp.77-85

DOI:https://doi.org/10.7318/KJFC/2015.30.1.077 Download PDF Export Citation