Detalles de la búsqueda
1.
Key Foods selection using data from the 7th Korea National Health and Nutrition Examination Survey (2016– 2018) / 한국영양학회지
Journal of Nutrition and Health
; : 10-22, 2021.
Artículo
en Inglés
| WPRIM | ID: wpr-874879
2.
3.
Analysis of the consumer perception and related education effect on the reduction of sugar for elementary school students in Seoul and Gyeonggi-do / 한국영양학회지
Journal of Nutrition and Health
; : 303-318, 2020.
Artículo
| WPRIM | ID: wpr-836220
4.
Study on relationship between caffeine intake level and metabolic syndrome and related diseases in Korean adults: 2013 ~ 2016 Korea National Health and Nutrition Examination Survey / 한국영양학회지
Journal of Nutrition and Health
; : 227-241, 2019.
Artículo
en Ko
| WPRIM | ID: wpr-740557
5.
Socioeconomic burden of sugar-sweetened beverages consumption in Korea
Nutrition Research and Practice
; : 134-140, 2019.
Artículo
en Inglés
| WPRIM | ID: wpr-741706
6.
Survey on utilization and demand for national food composition database / 한국영양학회지
Journal of Nutrition and Health
; : 186-198, 2018.
Artículo
en Ko
| WPRIM | ID: wpr-713758
7.
Comparing the effects of intake of sugar containing different levels of D-ribose in sugar on glycemic index and blood glucose response in healthy adults / 한국영양학회지
Journal of Nutrition and Health
; : 426-436, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-187085
8.
Effect of xylobiose-sugar mixture on defecation frequency and symptoms in young women with constipation / 한국영양학회지
Journal of Nutrition and Health
; : 41-52, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-93855
9.
Selection of key foods for the systematic management of a food and nutrient composition database
Nutrition Research and Practice
; : 500-506, 2017.
Artículo
en Inglés
| WPRIM | ID: wpr-27724
10.
Anti-inflammatory effect of lycopene in SW480 human colorectal cancer cells
Nutrition Research and Practice
; : 90-96, 2017.
Artículo
en Inglés
| WPRIM | ID: wpr-108659
11.
Food and nutrient intake status of Korean elderly by degree of cognitive function / 한국영양학회지
Journal of Nutrition and Health
; : 313-322, 2016.
Artículo
en Ko
| WPRIM | ID: wpr-195323
12.
Effect of varying levels of xylobiose in sugar on glycemic index and blood glucose response in healthy adults / 한국영양학회지
Journal of Nutrition and Health
; : 295-303, 2016.
Artículo
en Ko
| WPRIM | ID: wpr-195325
13.
Effect of xylooligosaccharide-sugar mixture on defecation frequency and symptoms in young women with constipation: a randomized, double-blind, placebo-controlled trial / 한국영양학회지
Journal of Nutrition and Health
; : 19-29, 2015.
Artículo
en Ko
| WPRIM | ID: wpr-49418
14.
Comparing the anti-inflammatory effect of nanoencapsulated lycopene and lycopene on RAW 264.7 macrophage cell line / 한국영양학회지
Journal of Nutrition and Health
; : 459-467, 2015.
Artículo
en Ko
| WPRIM | ID: wpr-72790
15.
Effect of different levels of xylooligosaccharide in sugar on glycemic index and blood glucose response in healthy adults / 한국영양학회지
Journal of Nutrition and Health
; : 398-406, 2015.
Artículo
en Ko
| WPRIM | ID: wpr-14030
16.
Fermented soybeans by Rhizopus oligosporus reduce femoral bone loss in ovariectomized rats
Nutrition Research and Practice
; : 539-543, 2014.
Artículo
en Inglés
| WPRIM | ID: wpr-51347
17.
Perception of environment-friendly foods and satisfaction with school meals among students, their parents, and nutrition teachers at elementary schools in the Jindo area, Jeonnam / 한국영양학회지
Journal of Nutrition and Health
; : 369-381, 2013.
Artículo
en Ko
| WPRIM | ID: wpr-72884
18.
Effect of green tea extract microencapsulation on hypertriglyceridemia and cardiovascular tissues in high fructose-fed rats
Nutrition Research and Practice
; : 366-372, 2013.
Artículo
en Inglés
| WPRIM | ID: wpr-215479
19.
The antihypertensive effect of ethyl acetate extract of radish leaves in spontaneously hypertensive rats
Nutrition Research and Practice
; : 308-314, 2012.
Artículo
en Inglés
| WPRIM | ID: wpr-72111
20.
A comparison of anti-inflammatory activities of green tea and grapefruit seed extract with those of microencapsulated extracts
The Korean Journal of Nutrition
; : 443-451, 2012.
Artículo
en Ko
| WPRIM | ID: wpr-651204