• Anti-inflammatory effects of ethanolic mulberry extract on the murine macrophage cell line, RAW 264....

• Kim Yun-Young

• Yang Yoon-Kyoung, Kim Dong-Min, Kim Ji-Yeon

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 343 ~ 348

• Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions

• Lee Kyoung-Ah

• Min Keun-Young, Lee Na-Kyoung, Chang Kyung-Hoon, Cho Seong-Jun, Chung Won-Dae, Paik Hyun-Dong

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 338 ~ 342

• Antioxidant and anti-inflammatory effects of the ethyl acetate fraction of the Agastache rugosa extr...

• Kim Bo-Min

• Han Yeong-Eun, Lee Hwa-Jin

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 331 ~ 337

• Effects of fermented Curcuma aromatica Salisb. powder addition levels on antioxidative and sensory c...

• Ra Ha-Na

• Byeon Yang-Soo, Park Ji-Hyun, Kim Hye-Young

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 324 ~ 330

• Quality characteristics of blended tea with added pan-firing Rhus verniciflua seeds and changes in i...

• Jin Hee-Yeon

• Moon Hye-Jung, Kim Su-Hwan, Lee Sang-Cheon, Huh Chang-Ki

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 318 ~ 323

• Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with diffe...

• Lee Kyung-Ha

• Kim Hyun-Joo, Lee Seuk-Ki, Park Hye-Young, Sim Eun-Yeong, Cho Dong-Hwa, Oh Sea-Kwan, Lee J...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 311 ~ 317

• Quality characteristics of domestic and imported commercial plain wheat flour

• Kwak Han-Sub

• Kim Mi-Jeong, Kim Hoon, Kim Sang-Sook

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 304 ~ 310

• Quality characteristics and antioxidant activities of pan-fried Hwajeon added with curcuma as a func...

• Han A-Reum

• Surh Jeong-Hee

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 296 ~ 303

• Study of characteristics of Tenebrio molitor fermented liquids using Aspergillus oryzae as a flavori...

• Lee Ji-Won

• Son Yang-Ju, Hwang In-Kyeong, Park Hyo-Nam, Kim Soo-Hee

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 286 ~ 295

• Qualities of distilled liquor using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk

• Lee Dae-Hyoung

• Lee Yong-Seon, Seo Jae-Soon, Won Seon-Yi, Cho Chang-Hui, Park In-Tae, Kim Tae-Wan, Kim Jae...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 279 ~ 285

• Development of a predictive model describing the growth of Staphylococcus aureus in processed meat p...

• Son Na-Ry

• Kim An-Na, Choi Won-Seok, Yoon Sang-Hyeon, Suh Soo-Hwan, Joo In-Sun, Kim Soon-Han, Kwak Hy...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 274 ~ 278

• The effect of rice nuruk prepared from rice with different degrees of milling on quality changes in ...

• Choi Jeong-Sil

• Yeo Soo-Hwan, Choi Han-Seok, Jeong Seok-Tae

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 265 ~ 273

• Comparison and validation of rutin and quercetin contents according to the extraction method of tart...

• Kim Su-Jeong

• Sohn Hwang-Bae, Kim Geum-Hee, Lee Yu-Young, Hong Su-Young, Kim Ki-Deog, Nam Jung-Hwan, Cha...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 258 ~ 264

• Identification of irradiated soybean with different processing and origin

• Jung Yoo-Kyung

• Lee Hye-Jin, Lee Ji-Yeon, Choi Jang-Duck, Kwon Ki-Sung

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 252 ~ 257

• Anti-proliferative effect of methanolic extracts from Citrus junos seeds and seed oils on HT-29 huma...

• Kim Kyung-Eun

• Cho Hyunn-ho, Jung Ha-Na, Lee Hee-Jae, Hwang Keum-Taek

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 242 ~ 251

• Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grow...

• Lim Ho-Jeong

• Kim Mi-So, Kim Da-Som, Kim Heo-Sung, Pae Suk-Bok, Kim Jae-Kyeom, Shin Eui-Cheol

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 235 ~ 241

• Development and characterization of thickeners using natural materials

• Jin Ha-Kyung

• Kim Bum-Keun, Han Jung-Ah

• Korean Journal of Food Science and Technology   2017  Volume.49  No.3 229 ~ 234