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

January, 2023
Vol.52 No.1

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
In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

Sun Young Kim , Kyu-Won Kwak , Gun Kang, Yun-Shik Oh, Hyung Joo Yoon, Yong-Soon Kim, Kwanho Park, Eunsun Kim, and Sun-Don Kim

2021; 50(5): 437-444
https://doi.org/10.3746/jkfn.2021.50.5.437
The Efficacy of AP Collagen Peptides Intake on Skin Wrinkle, Elasticity, and Hydration Improvement

Kyoungmi Jung , Mi-Suk Yang, Seung Hun Kim, Jonghwa Roh, and Wangi Kim

2021; 50(5): 429-436
https://doi.org/10.3746/jkfn.2021.50.5.429

Inhibitory Effect of Hot-Water Extract of Gryllus bimaculatus on Inflammatory Responses and NLRP3 Inflammasome Activation in Macrophages

Bomi Park , So Yeon Kim, Young Nam Kim, Sung Don Yang, Wongyun Seo, Seung Yun Han, and Yung Choon Yoo

2022; 51(2): 115-124
https://doi.org/10.3746/jkfn.2022.51.2.115
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
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

January, 2023
Vol.52 No.1

Most Read

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

In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

The Efficacy of AP Collagen Peptides Intake on Skin Wrinkle, Elasticity, and Hydration Improvement

Most Downloaded

Inhibitory Effect of Hot-Water Extract of Gryllus bimaculatus on Inflammatory Responses and NLRP3 Inflammasome Activation in Macrophages

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

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Editorial Office

Open Access

Journal Info

January, 2023 Vol.52 No.1

Most Read

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

In Vivo Toxicity Study of Freeze-Dried Skimmed Powder of Zophobas atratus Larvae (frpfdZAL), a Novel Food Source

The Efficacy of AP Collagen Peptides Intake on Skin Wrinkle, Elasticity, and Hydration Improvement

Most Downloaded

Inhibitory Effect of Hot-Water Extract of Gryllus bimaculatus on Inflammatory Responses and NLRP3 Inflammasome Activation in Macrophages

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

Changes in Microbial Community by Salt Content in Kimchi during Fermentation

Editorial Office

January, 2023
Vol.52 No.1