• Erratum

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 406 ~ 406

• Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps

• Kang Ok-Ju

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 398 ~ 405

• Classification of 31 Korean Wheat (Triticum aestivum L.) Cultivars Based on the Chemical Composition...

• Choi In-Duck

• Kang Chon-Sik, Lee Choon-Kee, Kim Sun-Lim

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 393 ~ 397

• Comparison of Ginsenoside Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)

• Kang Ok-Ju

• Kim Ji-Sang

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 389 ~ 392

• Cytotoxic Effects of Strawberry, Korean Raspberry, and Mulberry Extracts on Human Ovarian Cancer A27...

• Lee Da-Hae

• Kang Ki-Sung, Lee Sang-Hyun, Cho Eun-Ju, Kim Hyun-Young

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 384 ~ 388

• The Leaf of Diospyros kaki Thumb Ameliorates Renal Oxidative Damage in Mice with Type 2 Diabetes

• Choi Myung-Sook

• Jeong Mi-Ji, Park Yong-Bok, Kim Sang-Ryong, Jung Un-Ju

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 378 ~ 383

• Effects of Aqueous Extracts of Cynanchum wilfordii in Rat Models for Postmenopausal Hot Flush

• Lee Gyu-Ok

• Choi Chul-Yung, Jun Woo-Jin

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 373 ~ 377

• Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Be...

• Yoon Sung-Jin

• Lee Young-Seung, Yoo Byoung-Seung

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 367 ~ 372

• Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Nood...

• Lee Na-Young

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 361 ~ 366

• Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract

• Makanjuola Solomon Akinremi

• Enujiugha Victor Ndigwe, Omoba Olufunmilayo Sade

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 355 ~ 360

• Physicochemical Characteristics of Black Garlic after Different Thermal Processing Steps

• Kang Ok-Ju

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 348 ~ 354

• Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein I...

• Yoo Sang-Hun

• Chang Yoon-Hyuk

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 338 ~ 347

• Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanoca...

• Nguyen Linh

• Hwang Eun-Sun

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 330 ~ 337

• Achyranthes japonica Nakai Water Extract Suppresses Binding of IgE Antibody to Cell Surface Fc¥åRI

• Shim Sun-Yup

• Lee Mi-Na, Lee Kyung-Dong

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 323 ~ 329

• Effects of Eicosapentaenoic Acid and Docosahexaenoic Acid on Mitochondrial DNA Replication and PGC-1...

• Lee Mak-Soon

• Shin Yoon-Jin, Moon So-Hee, Kim Seung-Hae, Kim Yang-Ha

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 317 ~ 322

• The Evaluation of the Effect of Herbal Extract on Osteoarthritis: In Vitro and In Vivo Study

• Kim Jae-Yong

• Yang Si-Young, Choi Chul-Yung

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 310 ~ 316

• A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

• Kim Bin-Na

• Hong Veronica Min-Su, Yang Jeong-Won, Hyun Hee-Jung, Im Joo-Yeon Jamie, Hwang Jae-Uk, Yoon Su-J...

• Preventive Nutrition and Food Science   2016  Volume.21  No.4 297 ~ 309