• Analysis of total polyphenol content and antioxidant activity in puffed oats

• Lee Ji-Hae

• Son Yu-Rim, Lee Byoung-Kyu, Lee Byong-Won, Kim Hyun-Joo, Park Ji-Young, Lee Hyun-Seok, Kim...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 117 ~ 121

• Evaluation of bioactive compounds and antioxidant activity of roasted oats in different extraction s...

• Lee Ji-Hae

• Lee Byoung-Kyu, Lee Byong-Won, Kim Hyun-Joo, Park Ji-Young, Han Sang-Ik, Lee Yu-Young

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 111 ~ 116

• Melittin inhibits cell migration and invasion via blocking of the epithelial-mesenchymal transition ...

• Cho Hyun-Ji

• Jeong Yun-Jeong, Kim Mun-Hyeon, Chung Il-Kyung, Kang Dong-Wook, Chang Young-Chae

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 105 ~ 110

• Accumulation of oxyresveratrol in Ramulus mori upon postharvest storage

• Kim Jun-Ho

• Kim Ki-Hyun, Lee Min-Young, Lim Young-Hee, Kim Jeong-Keun

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 98 ~ 104

• Antioxidant activities and quality characteristics of Matcha (powdered green tea) spreads containing...

• Kim Young-Min

• Han Young-Sil

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 92 ~ 97

• Effect of heating on the quality characteristics and antioxidant activities of Baekseolgi made with ...

• Yeom Ju-Hee

• Surh Jeong-Hee

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 83 ~ 91

• Production and physicochemical properties of black bean yogurt made with lactic acid bacteria isolat...

• Jeong Seong-Yeop

• Kang Sun-A, Lee Na-Ra, Ryu Myeong-Seon, Wu Xuan Gao, Kim Da-Sol, Park Sun-Min

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 76 ~ 82

• Quality characteristics of sponge cake made with aronia powder

• Jang Nak-Hoon

• Roh Hyeon-Su, Kang Sung-Tae

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 69 ~ 75

• Quality characteristics of whey makgeolli vinegar produced using Acetobacter pomorum IWV-03

• Park Jun-Ki

• Huh Chang-Ki, Gim Do-Woo, Kim Yu-Jin, Kim Su-Hwan, Kwon Yoon-Kyung, Bae Dal, Kim Yong-Doo

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 61 ~ 68

• Microbial community analysis of commercial nuruk in Korea using pyrosequencing

• Park Ji-Hee

• Kim Song-Gun, Lee Yong-Jae, Chung Chang-Ho

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 55 ~ 60

• Development of fermentation ¡¤ storage mode for kimchi refrigerator to maintain the best quality of ...

• Moon Song-Hee

• Kim Eun-Ji, Kim Eun-Jeong, Chang Hae-Choon

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 44 ~ 54

• Enrichment of gamma-aminobutyric acid (GABA) in old antler extract fermented by Lactobacillus planta...

• Kwon Soon-Young

• Lee Sam-Pin, Lee Sam-Pin

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 37 ~ 43

• Dietary risk assessment for suspected endocrine disrupting pesticides in agricultural products in Bu...

• Kwon Hyeon-Jeong

• Ok Yeon-Ju, Kim Chan-Hee, Park Mi-Jung, Hwang Hye-Sun, Youn Jong-Bae, Cha Kyung-Suk, Jo Hy...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 28 ~ 36

• Changes in chemical properties, antioxidant activities, and cytotoxicity of turmeric pigments by the...

• Song Ei-Seul

• Kang S-Mee, Hong Jung-Il

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 21 ~ 27

• Development of a pretreatment method for determination of levels of perfluorinated compounds in food...

• Bang Sun-Ah

• Park Na-Youn, Hwang Young-Rim, Kang Kil-Jin, Kim Hye-Jeong, Kang Young-Woon, Kho Young-Lim,&nbs...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 14 ~ 20

• Antioxidative and nutritional characteristics of Shiitake mushrooms when cooked using different meth...

• Im So-Ri

• Chun Yong-Gi, Liang Shao Ting, Han Jung-Ah

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 8 ~ 13

• Effects of various lights, solvents, and zinc protoporphyrin on the chemical behavior of MTT formaza...

• Kim Joo-Hyoun

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2018  Volume.50  No.1 1 ~ 7