Article List

WPRIM Management System> DCMS> Nutrition Research and Practice> 2014> 8> 3

Volume: 8 Issue: 3

1. Cheese consumption in relation to cardiovascular risk factors among Iranian adults- IHHP Study.	Page:336—341
2. Using the theory of planned behavior to determine factors influencing processed foods consumption behavior.	Page:327—335
3. Dietary changes in Vietnamese marriage immigrant women: The KoGES follow-up study.	Page:319—326
4. Structural relations in the effect of convenience food satisfaction and quality of life according to dietary style: Comparative study of singles in metropolitan area of Korea, Japan and China.	Page:312—318
5. Association between household food insecurity and nutritional outcomes among children in Northeastern of Peninsular Malaysia.	Page:304—311
6. Stages of change to increase fruit and vegetable intake and its relationships with fruit and vegetable intake and related psychosocial factors.	Page:297—303
7. Effect of St. John's Wort (Hypericum perforatum) on obesity, lipid metabolism and uterine epithelial proliferation in ovariectomized rats.	Page:292—296
8. Anti-inflammation effect of Exercise and Korean red ginseng in aging model rats with diet-induced atherosclerosis.	Page:284—291
9. Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity.	Page:278—283
10. Schisandra Chinensis Baillon regulates the gene expression of phase II antioxidant/detoxifying enzymes in hepatic damage induced rats.	Page:272—277
11. The anti-inflammatory effect of Indonesian Areca catechu leaf extract in vitro and in vivo.	Page:267—271
12. Anti-carcinogenic effects of non-polar components containing licochalcone A in roasted licorice root.	Page:257—266
13. Effects of plant-based Korean food extracts on lipopolysaccharide-stimulated production of inflammatory mediators in vitro.	Page:249—256
14. Estimating free-living human energy expenditure: Practical aspects of the doubly labeled water method and its applications.	Page:241—248
15. Diet components can suppress inflammation and reduce cancer risk.	Page:233—240