Progress of Functional Food Market in Korea and Strategy of Korean Medicine
Son Chang-Gue
J Korean Med. 2014;35(1):68-74.   Published online 2014 Mar 30     DOI:
Citations to this article as recorded by Crossref logo
Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides
Haochen Dai, Caroline E. Leung, Maria G. Corradini, Hang Xiao, Amanda J. Kinchla
Heliyon.2020; 6(4): e03769.     CrossRef
Trends for weight control strategies in Korean adults using the Korea National Health and Nutrition Examination Survey from 2007 to 2017
Chunhoo Cheon, Bo-Hyoung Jang
EXPLORE.2020;[Epub]     CrossRef
A cross-sectional survey of clinical factors that influence the use of traditional Korean medicine among children with cerebral palsy
Hye-Yoon Lee, Young-Ju Yun, Sun-Ae Yu, Yo-Han Park, Byung-Wook Park, Bu-Young Kim, Man-Suk Hwang
Integrative Medicine Research.2018; 7(4): 333.     CrossRef
Changes in trust and the use of Korean medicine in South Korea: a comparison of surveys in 2011 and 2014
Soohyun Kwon, Shinhee Heo, Dongjun Kim, Seunghyun Kang, Jong-Min Woo
BMC Complementary and Alternative Medicine.2017;[Epub]     CrossRef
Effect of particle size of naked oat flours on physicochemical and antioxidant property
Hyun-Il Jun, Sun-Hee Yoo, Geun-Seoup Song, Young-Soo Kim
Korean Journal of Food Preservation.2017; 24(7): 965.     CrossRef
Antioxidant Compounds and Activities of Methanolic Extracts from Steam-Dried Allium hookeri Root
Hyun-Il Jun, Jae-Heon Yang, Geun-Seoup Song, Young-Soo Kim
Journal of the Korean Society of Food Science and .2016; 45(12): 1725.     CrossRef
Production of Ginsenoside F2 by Using Lactococcus lactis with Enhanced Expression of β-Glucosidase Gene from Paenibacillus mucilaginosus
Ling Li, So-Yeon Shin, Soo Jin Lee, Jin Seok Moon, Wan Taek Im, Nam Soo Han
Journal of Agricultural and Food Chemistry.2016; 64(12): 2506.     CrossRef
Physicochemical Properties and Antioxidant Activities of Steam-Dried Allium hookeri Root
Hyun-Il Jun, Ha-Na Jang, Jae-Heon Yang, Geun-Seoup Song, Young-Soo Kim
Journal of the Korean Society of Food Science and .2015; 44(3): 412.     CrossRef