• Textural Characteristics and Bacterial Reduction in Glutinous Rice and Brown Rice Pretreated with Ul...

• Cheon Hee-Soon

• Lim Tae-hwan, Cho Won-Il, Hwang Keum-Taek

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 92 ~ 95

• Effects of Opuntia ficus-indica var. saboten Ripe Fruits on Protection of Neuronal PC-12 Cells and C...

• Hwang Jeong-Seung

• Im Sung-bin, Lee In-il, Kim Tae-Rahk, Kim Dae-Ok

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 86 ~ 91

• Levels of Plasma Glucose and Lipid in Rats Fed Bread Supplemented with Natural Extracts

• Kim Se-Wook

• Han Ah-Ram, Chun Su-Hyun, Nam Mi-Hyun, Hong Chung-Oui, Kim Bok-Hee, Lee Kwang-Won

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 77 ~ 85

• The Anti-melanogenic Effect of Geranium krameri Extract

• Kim Hyun-Soo

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 72 ~ 76

• Delphinidin Suppresses Angiogenesis via the Inhibition of HIF-1¥á and STAT3 Expressions in PC3M Cell...

• Kim Mun-Hyeon

• Kim Mi-Hyun, Park Young-Ja, Chang Young-Chae, Park Yoon-Yub, Song Hyun-Ouk

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 66 ~ 71

• Effect of Various Pear Cultivars at Different Fruit Development Stages on Antioxidant and Whitening ...

• Yim Sun-Hee

• Cho Kwang-Sik, Choi Jin-Ho, Lee Ju-Hyun, Kim Myung-Su, Lee Byul-Ha-Na

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 59 ~ 65

• Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebon...

• Min Ji-Hyun

• Eun Jong-Bang

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 54 ~ 58

• A Comparative Study of the Assay Methods Used to Quantify Fermentable Sugar in Makgeolli Sul-dut

• Kim Byung-Su

• Kim Gye-Won, Shim Jae-Yong

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 48 ~ 53

• Evaluation of the Quality Characteristics in Omija(Schizandra chinensis Baillon) Powder Tea

• Lee Hyeon-Jeong

• Sung Jun-Hyung, Choi Ji-Young, Cho Jeong-Seok, Lee Yeong-Min, Chung Hun-Sik, Moon Kwang-Deog

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 42 ~ 47

• Sterilization of Rapeseed Sprouts by Intense Pulsed Light Treatment

• Park Hee-Ran

• Cha Gyung-Hee, Shin Jung-Kue

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 36 ~ 41

• Fermentation Characteristics of Makgeolli Containing Aronia (Aronia melanocarpa, Black chokeberry)

• Park Mi-Jung

• Kim Hyeong-Kook, Choi Kyong-Kun, Koo Bon-Yeol, Lee Si-Kyung

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 27 ~ 35

• Comparison of Physicochemical Properties between Conventional and High-Yielding Rice Varieties

• Huh Chang-Ki

• Shim Ki-Hoon, Kim Yong-Doo

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 20 ~ 26

• Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process

• Lee Dong-Jin

• Han Jung-Ah, Lim Seung-Taik

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 15 ~ 19

• Cold Pasteurization of Frozen Crushed Garlics using Electron Beam Irradiation and the Stability of B...

• Lee Hyun-Gyu

• Jo Yun-Hee, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 9 ~ 14

• Characterization of Traditional Korean Unifloral Honey Based on the Mono-, Di-, and Trisaccharides

• Jang Eun-Suk

• Kim In-Suk, Lee Eun-Jin, Seo Hyun-Sun, Lee Hye-Jeong, Kim Eun, Kim Kyung-Tae, Kim Jong-Bae

• Korean Journal of Food Science and Technology   2016  Volume.48  No.1 1 ~ 8