Food and Life

Current strategies for the control of COVID-19 in South Korea¹

Sun Jin Hur, Ji Hyeop Kang, Min Gi Cho, Seung Yun Lee, Hea Jin Kang

Food Life 2020;2020(1):21-36.
https://doi.org/10.5851/fl.2020.e1

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Overview of energy intake, physical activity, and neuronal substances on obesity

Seung Yun Lee, Hea Jin Kang, Sun Jin Hur

Food Life 2020;2020(1):1-11.
https://doi.org/10.5851/fl.2020.e3

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Technological Strategy of Clean Label Meat Products
클린라벨 육제품의 기술 전략

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Samooel Jung, Yun-Sang Choi

용해인, 김태경, 최희돈, 정사무엘, 최윤상

Food Life 2020;2020(1):13-20.
https://doi.org/10.5851/fl.2020.e5

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Conjugated linoleic acid (CLA) regulates female reproduction via sex pheromone regulation without affecting larval development in Drosophila melanogaster

Phoebe B. Chen, Lynnea Young, Ju Hyeon Kim, Weipeng Qi, John M. Clark, Yeonhwa Park

Food Life 2020;2020(1):37-45.
https://doi.org/10.5851/fl.2020.e2

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Overview of the status of the development of antiviral drugs for COVID-19

Seung Yun Lee, Ji Hyeop Kang, Hea Jin Kang, Sun Jin Hur

Food Life 2020;2020(2):55-69.
https://doi.org/10.5851/fl.2020.e6

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Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review

Renalison Farias-Pereira, Lynnea Young, Yeonhwa Park

Food Life 2020 [published online ahead of print: Nov 18, 2020]
https://doi.org/10.5851/fl.2020.e11

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Change of meat color and residual nitrite on pork with aging and heating
숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화

Hea Jin Kang, Seung Yun Lee, Sang Keun Jin

강혜진, 이승연, 진상근

Food Life 2020;2020(2):79-86.
https://doi.org/10.5851/fl.2020.e9

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A perspective of cultured meat market

Sun Jin Hur

Food Life 2020;2020(2):53-54.
https://doi.org/10.5851/fl.2020.e7

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In vitro induction effects of Commiphora molmo (Myrrh) extracts on cell migration through anti-inflammatory activity

Hyun Joo Ha, Seung-Jae Lee, Seon Gyeong Bak, Seung Woong Lee, Sun Hee Cheong

Food Life 2020;2020(1):47-52.
https://doi.org/10.5851/fl.2020.e4

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Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt

W. K. Meegahawaththa, I. D. Singhalage, D. C. Mudannayake

Food Life 2020;2020(2):87-97.
https://doi.org/10.5851/fl.2020.e10

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Effect of Ricotta cheese added with Cirus microcarpa concentrated solution as coagulation agent replacement
응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향

Han-Sol Kim, Se-Rim Park, Jeong-Min Kim, Sin-Young Park, Hack-Youn Kim

김한솔, 박세림, 김정민, 박신영, 김학연

Food Life 2020;2020(2):71-77.
https://doi.org/10.5851/fl.2020.e8

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Quality properties of beef patties manufactured with chestnut powder
밤 분말이 첨가된 우육 패티의 품질 특성

Kyung Jo, Seonmin Lee, Samooel Jung, Hyun Gyung Jeong

Food Life 2020 [published online ahead of print: Dec 24, 2020]
https://doi.org/10.5851/fl.2020.e12

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Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine
레몬과 청귤의 첨가가 리코타의 응고성에 미치는 영향

Solhee Lee, Ha-Jun Song, Dae-Cheol Kim, Yong-Chan Kim, Hack-Youn Kim

Food Life 2021 [published online ahead of print: Feb 09, 2021]
https://doi.org/10.5851/fl.2021.e1

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Quality Properties of yoghurt with Various Levels of Sangria Syrup
샹그리아 시럽을 첨가한 요거트의 품질특성

Kyu-Min Kang, Yu-Jin Kang, Ju-Young Kim, Hye-In Kim, Hack-Youn Kim

Food Life 2021 [published online ahead of print: Mar 04, 2021]
https://doi.org/10.5851/fl.2021.e2

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