• Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an ...

• Han Hyun-Jung

• Dong Hye-Min, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 187 ~ 191

• Effect of Diet Containing Whole Wheat Bread with Capsosiphon fulvescens and Lindera obtusiloba Ethan...

• Han Ah-Ram

• Kim Se-Wook, Chun Su-Hyun, Nam Mi-Hyun, Hong Chung-Oui, Kim Bok-Hee, Kim Tae-Cheol, Lee Kw...

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 178 ~ 186

• Cirsium japonicum Extracts Show Antioxidant Activity and PC12 Cell Protection against Oxidative Stre...

• Jang Mi-Ran

• Kim Gun-Hee

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 172 ~ 177

• Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flou...

• Lee Dong-Jin

• Choi So-Mang, Lim Seung-Taik

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 165 ~ 171

• Quality Characteristics and Antioxidant Properties of Cookies Supplemented with Persimmon Leaf Powde...

• Lim Jeong-Ah

• Lee Jun-Ho

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 159 ~ 164

• Chitosan Nanoparticle System for Improving Blood Circulation

• Lee Ji-Soo

• Yoon Hyun-Sook, Kim Eun-Suh, Nam Hee-Sop, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 153 ~ 158

• Physicochemical Quality Characteristics of Traditional Kamju Using Extruded Rice Collet Powder

• Je Hae-Soo

• Kang Kyung-Hun, Park Si-Young, Choi Byeong-Dae, Kang Young-Mi, Kim Jeong-Gyun

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 147 ~ 152

• Effect of Ripening Conditions on Quality of Winter Squash ¡®Bochang¡¯

• Park Do-Su

• Tilahun Shimeles, Hyun Jae-Young, Kwon Hye-Soon, Jeong Cheon-Soon

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 142 ~ 146

• Characteristics and Sensory Optimization of Taro (Colocasia esculenta) under Different Aging Conditi...

• Jeon Yu-Ho

• Lee Ji-Won, Son Yang-Ju, Hwang In-Kyeong

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 133 ~ 141

• Development of a Rapid Foodborne-pathogen-detection Method Involving Whole-genome Amplification

• Seong Ji-Yeong

• Ko Young-Jun, Myeong Hyeon-Koon, Oh Se-Wook

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 128 ~ 132

• Aroma Characteristics of Acai Berry

• Lim Seung-Hee

• Nam Hee-Sop, Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 122 ~ 127

• Flavor Analysis of Commercial Korean Distilled Spirits using an Electronic Nose and Electronic Tongu...

• Kim Jung-Sun

• Jung Hyo-Yeon, Park Eun-Young, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 117 ~ 121

• Optimal Extraction Conditions of Active Components from the Adventitious Roots of Noni (Morinda citr...

• Kim Myong-Ki

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 111 ~ 116

• Physicochemical and Sensory Characteristics of Hot Water Extracts of Codonopsis lanceolata Root Skin...

• Ahn Sus-ie

• Kim Jae-cheol, Cho Hyunn-ho, Park Sun-Young, Hwang Keum-Taek

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 104 ~ 110

• Production of Soluble Dietary Fiber of Buckwheat Hulls by Enzymatic Depolymerzation and its Characte...

• Im Hee-Jin

• Park Bo-Yeon, Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2016  Volume.48  No.2 97 ~ 103