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COLLEGE OF HUMAN ECOLOGY[S](생활과학대학)
FOOD & NUTRITION(식품영양학과)
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Results 1-10 of 10 (Search time: 0.002 seconds).
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Issue Date
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2017-06
PPAR gamma 2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial
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2017-06
Association of Blood Fatty Acid Composition and Dietary Pattern with the Risk of Non-Alcoholic Fatty Liver Disease in Patients Who Underwent Cholecystectomy
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2017-11
A study of the dietary intakes by the pre-pregnancy body mass index in pregnant women
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2017-01
Agrobacterium sp.-derived beta-1,3-glucan enhances natural killer cell activity in healthy adults: a randomized, double-blind, placebo-controlled, parallel-group study
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2017-01
Association between estimated total daily energy expenditure and stage of amyotrophic lateral sclerosis
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2017-12
Education and exercise program improves osteoporosis knowledge and changes calcium and vitamin D dietary intake in community dwelling elderly
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2017-02
Synergistic attenuation of ovariectomy-induced bone loss by combined use of fish oil and 17 ss-oestradiol
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2017-12
Association between diet and gallstones of cholesterol and pigment among patients with cholecystectomy: A case-control study in Korea
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2017-03
Nutritional Status Predicts 10-Year Mortality in Patients with End-Stage Renal Disease on Hemodialysis
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2017-03
High dietary sodium intake is associated with low bone mass in postmenopausal women: Korea National Health and Nutrition Examination Survey, 2008-2011
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fermented red pepper soy paste
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