• Preparation of ¥ã-oryzanol-loaded pectin micro and nanocapsules and their characteristics according ...

• Lee Seul

• Kim Eun-Suh, Lee Ji-Soo, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 110 ~ 116

• Effect of fermented Achyranthes japonica (Miq.) Nakai extract on osteoarthritis

• Kang Hyo-Seok

• Lee Hee-Seop, Yu Heui-Jong, Jang Seon-Hyeong, Seo Yoon-Hee, Cho Hong-Yon, Choe Soo-Young

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 104 ~ 109

• Physicochemical properties and ¥â-glucan contents of Korean naked oat (Avena sativa L.) cultivars

• Lee Mi-Ja

• Park Song-Yie, Kim Yang-Kil, Kim Hyung-Soon, Park Hyoung-Ho, Lee Yoon-Jeong, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 97 ~ 103

• Effects of Pleurotus eryngii extract against inflammation in activated RAW 264.7 cells and UV-induce...

• Cho Byoung-Ok

• Yin Hong-Hua, Lee Hyun-Seo, Chu Jung-Im, Jang Seon-Il

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 90 ~ 96

• Quality improvement of retorted frozen seafood by adding sorbitol

• Cho Won-Il

• Song Sang-Hoon

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 85 ~ 89

• Development of spent hen chicken-thigh sausage with pork skin gelatin powder added

• Yoo Jea-Eun

• Kim Hack-Youn

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 80 ~ 84

• The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sau...

• Kim Min-Ji

• Kang Baeg-Won, Kim Jong-Wook, Lee Mi-Young, Chung Seo-Jin, Hong Jae-Hee

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 72 ~ 79

• Effects of adding ethanol extracts from Ulmus davidiana to Yackwa base as an antioxidant during stor...

• Sim Ki-Hyeon

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 63 ~ 71

• Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by ...

• Son Yang-Ju

• Kang Sun-Hee, Ko Jong-Min, Lee Yeon-Kyung, Hwang In-Kyeong, Kang Hee-Jin

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 56 ~ 62

• Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutle...

• Lee Jung-Hoon

• Park Jung-Min, Kim Ha-Jung, Koh Jong-Ho, Kim Jin-Man

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 50 ~ 55

• Antioxidant activities of phenolic compounds from Angelica gigas Nakai extract using subcritical wat...

• Ko Min-Jung

• Lee Jeong-Hyun, Nam Hwa-Hyun, Chung Myong-Soo

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 44 ~ 49

• Physicochemical and sensory characteristics of commercial top-fermented beers

• Sung Se-Ah

• Lee Seung-Joo

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 35 ~ 43

• Microbial bioconversion of natural Philippine nut oils into a value-added hydroxy fatty acid, 7,10-d...

• Dasangrandhi Chakradhar

• Ellamar Joel B., Kim Young-Soon, Kim In-Hwan, Kim Hak-Ryul

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 28 ~ 34

• Monitoring microbiological contamination, pre-decontamination, and irradiation status of commercial ...

• Lee Eun-Jin

• Kim Kui-Ran, Lee Hye-Jin, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 20 ~ 27

• Analysis of volatile compounds from retort pouches during heating using an electronic nose

• Jung Hyo-Yeon

• Park Eun-Young, Choi Jin-Young, Lee Soo-Jin, Noh Bong-Soo

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 14 ~ 19

• Structural and emulsification properties of octenyl succinylated potato dextrin upon different prepa...

• Han Yu-Jin

• Li Shun Ji, Han Jung-Ah

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 8 ~ 13

• Structural and physicochemical characterization of starch from Korean rice cultivars for special use...

• Lee Seul

• Lee Eun-Jung, Chung Hyun-Jung

• Korean Journal of Food Science and Technology   2017  Volume.49  No.1 1 ~ 7