• Protective effects of red ginseng treated with gold nanoparticles against H2O2-induced oxidative str...

• Kim Ji-Won

• Cho Chi-Heung, Hwang Yun-Gu, Park Woo-Jung, Kang Hee, Kim Dae-Ok

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 222 ~ 227

• Biological activity of water-soluble polysaccharides from Cedrela sinensis according to extraction m...

• Oh Min-Hui

• Hwang Yeo-Jin, Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 215 ~ 221

• Anti-fatigue effect of a cucumber vinegar beverage on rats after high-intensity exercise

• Cho Hyun-Dong

• Kim Jeong-Ho, Lee Ju-Hye, Hong Seong-Min, Yee Sung-Tae, Seo Kwon-Il

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 209 ~ 214

• Effects of hot water extracts of roasted radish against renal oxidative stress induced by high-fat d...

• Jeon Yeon-Hui

• Kim Mi-Jeong, Han Seong-Kyung, Song Yeong-Bok, Song Yeong-Ok

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 203 ~ 208

• Effects of Polygonatum sibiricum rhizome extract on lipid and energy metabolism in high-fat diet-ind...

• Jeon Woo-Jin

• Kim Ji-Young, Oh Ik-Hoon, Lee Do-Seop, Shon Suh-Youn, Seo Yun-Ji, Yeon Seung-Woo, Kang Jae...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 192 ~ 202

• Effect of cookies made with soybean/seoritae and Hwanggum using response surface methodology on the ...

• Park Jae-Hee

• Kim Rae-Young, Park Eun-Ju

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 186 ~ 191

• Development and shelf-life determination of senior-friendly strawberry jelly

• Kim Ji-Hyeon

• Min Sea-Cheol

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 181 ~ 185

• Antioxidant activity and sensory characteristics of rice cookies containing dandelion complex powder

• Byeon Yang-Soo

• Ra Ha-Na, Kim Hae-Young

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 173 ~ 180

• Fermentative characteristics of rye sourdough containing Omija extracts

• Byun Jong-Beom

• Lee Jin-Sil

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 168 ~ 172

• Improvement of Katsuobushi smoking machine for the reduction of benzo(a)pyrene

• Hong Ju-Hee

• Hwang Sang-Min, Lee Seung-Ju

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 162 ~ 167

• Effects of dry aging on physicochemical properties of beef cattle loins

• Choe Ju-Hui

• Kim Hack-Youn

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 158 ~ 161

• Quality characteristics of rice cupcakes prepared from Korean rice varieties

• Kim Ji-Myoung

• No Jun-Hee, Song Nan-Ju, Shin Mal-Shick

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 151 ~ 157

• Inhibition of growth and biofilm formation of Staphylococcus aureus by corosolic acid

• Yum Su-Jin

• Kim Seung-Min, Yu Yeon-Cheol, Jeong Hee-Gon

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 146 ~ 150

• Production of cheese containing alcohol metabolism using Lactobacillus with fig enzyme

• Lee Sung-Jae

• Yang Yung-Hun, Jeon Jong-Min, Lee Ki-Won, Cho In-Jae, Lee Seong-Min, Ryu Jeong-Youl, Shin ...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 141 ~ 145

• Production and properties of ale beer with Nuruk, a Korean fermentation starter

• Jung Su-Ji

• Chung Chang-Ho

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 132 ~ 140

• Monitoring of norovirus and indicator microorganisms from agricultural products and environmental sa...

• Kang Ji-Hyun

• Shim Hye-Mee, Kim Kwang-Yup

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 123 ~ 131

• Effects of quarantine doses of e-beam irradiation on the physicochemical and sensory characteristics...

• Park Yun-ji

• Jo Yun-Hee, Kwon Joong-Ho

• Korean Journal of Food Science and Technology   2017  Volume.49  No.2 117 ~ 122