• Study of optimization of natural nitrite source production from spinach

• Kim Tae-Kyung

• Seo Dong-Ho, Sung Jung-Min, Ku Su-Kyung, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 459 ~ 461

• A comparative study of the immuno-modulatory activities of ethanol extracts and crude polysaccharide...

• Kim Yi-Eun

• Lee Joeng-Hee, Sung Nak-Yun, Ahn Dong-Hyun, Byun Eui-Hong

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 453 ~ 458

• Effect of extrusion process variable on physicochemical properties of extruded rice snack with mealw...

• Cho Sun-Young

• Jeong Da-Hye, Ryu Gi-Hyung

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 444 ~ 452

• Biological activity of crude polyphenol fractions of Cedrela sinensis isolated using different extra...

• Oh Min-Hui

• Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 438 ~ 443

• Ameliorating effect of the ethyl acetate fraction of Pteridium aquilinum on glucose-induced neuronal...

• Park Seon-Kyeong

• Guo Tian Jiao, Kim Jong-Min, Kang Jin-Yong, Park Sang-Hyun, Kang Jeong-Eun, Kwon Bong-Seok,&nbs...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 430 ~ 437

• Studies on the physicochemical and biochemical characteristics in sesame seed juice under different ...

• Park Hye-Jung

• Kim Ji-Youn, Park Seong-Hwan, Lee Sang-Hyeon, Jang Jeong-Su, Lee Mun-Hyon

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 421 ~ 429

• Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean spr...

• Kwak Hwa-Sook

• Dhungana Sanjeev Kumar, Kim Il-Doo, Shin Dong-Hyun

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 415 ~ 420

• Pulsed electric field pasteurization of mandarin and carrot juices

• Lee Seung-Jo

• Choi Hyuk-Joon, Min Sea-Cheol

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 408 ~ 414

• Characteristics of white pan bread with roasted rice bran

• Shin Hyun-Kwang

• Lee Jung-Hoon, Lee Si-Kyung

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 401 ~ 407

• Physicochemical properties of emulsion-type sausage added red yeast rice powder

• Kim Cheol-Seon

• Kim Hack-Youn

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 396 ~ 400

• Antibacterial activity of ethanol extracts from marine micro-algae

• Kim Yun-Jung

• Ha Sang-Chul, Kim Dae-Uk, Shin Il-Shik

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 390 ~ 395

• Quality characteristics of distilled spirits by different nuruk-derived yeast

• Lee Ae-Ran

• Kang Sun-Hee, Kim Hye-Ryun, Lee Jang-Eun, Lee Eun-Jung, Kim Tae-Wan

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 383 ~ 389

• Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi

• Park Hong-Yeop

• Park Seul-Ki, Kim Bo-Geum, Ryu Dae-Gyu, Lim Eun-Seo, Kim Young-Mog

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 377 ~ 382

• Physicochemical properties of rice-distilled spirit matured in oak and stainless steel containers

• Kang Sun-Hee

• Kim Jae-Ho, Lee Ae-Ran, Kim A-Ra, Kim Tae-Wan

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 369 ~ 376

• Physicochemical, structural, pasting, and rheological properties of potato starch isolated from diff...

• Lee Jun-Gu

• Choi Moon-Kyeung, Kang Jin-Su, Chung Yeh-Ji, Jin Yong-Ik, Kim Mi-Sook, Lee Young-Seung, Ch...

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 360 ~ 368

• Characteristic components of sugar-fed honey compared to natural honey

• Kim Se-Gun

• Hong In-Phyo, Woo Soon-Ok, Jang Hye-Ri, Han Sang-Mi

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 355 ~ 359

• Discrimination of geographical origins of raw ginseng using the electronic tongue

• Dong Hye-Min

• Moon Ji-Young, Lee Seong-Hun

• Korean Journal of Food Science and Technology   2017  Volume.49  No.4 349 ~ 354