Journal of the Korean Society of Food Science and Nutrition

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Online ISSN 2288-5978

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This is an Open Access journal distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright ©J Korean Soc Food Sci Nutr, eISSN 2288-5978 pISSN 1226-3311

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Journal Info

April, 2022
Vol.51 No.4

Photo-Protective Effect of AP Collagen Peptides on UV-Induced Skin Aging

Ji-Hae Lee , Minjung Chae, Jin Kyu Choi, Wangi Kim, and Miyoung Park

2021; 50(2): 119-127
https://doi.org/10.3746/jkfn.2021.50.2.119
Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

Ji Hyun Kim , Min Jae Shin, Myung June Chung, and Sae Hun Kim

2021; 50(1): 16-28
https://doi.org/10.3746/jkfn.2021.50.1.16
Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Hee Sun Yang , Mi Jin Kim, Mina Kim, Pu Reum Im, and Jeong-sook Choe

2021; 50(1): 1-9
https://doi.org/10.3746/jkfn.2021.50.1.1

Synergistic Effect of Improving Skin Hydration by Administration of Milk Ceramide and Low Molecular Fish Collagen Complex

Hye-Jeong See , Yoon Seok Kim, Seok Jun Park, Jin Oh Yang, Sinai Lee, and Hye-Jin Kim

2021; 50(3): 219-225
https://doi.org/10.3746/jkfn.2021.50.3.219
Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Hee Sun Yang , Mi Jin Kim, Mina Kim, Pu Reum Im, and Jeong-sook Choe

2021; 50(1): 1-9
https://doi.org/10.3746/jkfn.2021.50.1.1
Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Geun-Hye Hong , So-Young Lee, Eui-Seong Park, and Kun-Young Park

2021; 50(6): 648-653
https://doi.org/10.3746/jkfn.2021.50.6.648

Print ISSN 1226-3311 Online ISSN 2288-5978

The Korean Society of Food Science and Nutrition

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Hong G, Lee S, Park E, Park K. Changes in Microbial Community by Salt Content in Kimchi during Fermentation. J Korean Soc Food Sci Nutr 2021;50:648-653. https://doi.org/10.3746/jkfn.2021.50.6.648

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Hong GH, Lee SY, Park ES, Park KY. Changes in Microbial Community by Salt Content in Kimchi during Fermentation. Journal of the Korean Society of Food Science and Nutrition 2021;50:648-653. https://doi.org/10.3746/jkfn.2021.50.6.648

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Open Access

Journal Info

April, 2022
Vol.51 No.4

Most Read

Photo-Protective Effect of AP Collagen Peptides on UV-Induced Skin Aging

Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Most Downloaded

Synergistic Effect of Improving Skin Hydration by Administration of Milk Ceramide and Low Molecular Fish Collagen Complex

Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Editorial Office

Open Access

Journal Info

April, 2022 Vol.51 No.4

Most Read

Photo-Protective Effect of AP Collagen Peptides on UV-Induced Skin Aging

Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Most Downloaded

Synergistic Effect of Improving Skin Hydration by Administration of Milk Ceramide and Low Molecular Fish Collagen Complex

Antioxidant Activity and Hepatoprotective Effects of Extracts from Different Parts of Papaver rhoeas L.

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Editorial Office

April, 2022
Vol.51 No.4