• Enumeration of Weissella cibaria phage with cytometry, epifluorescence microscopy, and plaque assay

• Park Won-Jeong

• Lim Ga-Yeon, Park Jong-Hyun

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 244 ~ 247

• Functional and sensory characteristics of kiwifruit jangachi cured with traditional Korean sauces, d...

• Lee Bong-Han

• Nam Tae-Gyu, Cho Chi-Heung, Cho Youn-Sup, Kim Dae-Ok

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 238 ~ 243

• Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivar...

• Kim Jong-Min

• Park Seon-Kyeong, Kang Jin-Yong, Park Sang-Hyun, Park Su-Bin, Yoo Seul-Ki, Han Hye-Ju, Lee...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 225 ~ 237

• Antioxidant capacity and hepatoprotective effect of ethyl acetate fraction from shoot of Aralia elat...

• Kwon Bong-Seok

• Park Seon-Kyeong, Kim Jong-Min, Kang Jin-Yong, Park Sang-Hyun, Kang Jeong-Eun, Lee Chang-Jun,&n...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 216 ~ 224

• Antioxidant effect and inhibitory activities of ethyl acetate fraction from Gardenia jasminoides ext...

• Park MIn-Kyung

• Yoon Hye-Ji, Lee Hwa-Jin

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 209 ~ 215

• Optimal conditions of enzymatic hydrolysis for producing anti-inflammatory peptides from sandfish (A...

• Jang Hye-Lim

• Yoon Kyung-Young

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 203 ~ 208

• Effect of germination and temperature on the antioxidant activity of coffee

• Lim Ye-Seo

• Shin Yong-Kook, Kim Do-Wan

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 198 ~ 202

• Effect of starch extraction solutions on extraction and physicochemical property of Chinese yam (Dio...

• Lee Hyun-Jeong

• Seo Dong-Ho, Kim Hyun-Seok

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 191 ~ 197

• Processing optimization of soybean sprouts pre-treatment for manufacturing frozen Kongnamul-Bibimbap...

• Lee Eun-Jung

• Ramachandraiah Karna, Hong Geun-Pyo

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 186 ~ 190

• Characteristics of sugar extracts of medicinal plants fermented with Lactobacillus plantarum DK119

• Bae Su-Yeon

• Oh Joon-Suk, Park Min-Kyung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 179 ~ 185

• Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching

• Choi Jun-Bong

• Cheon Hee-Soon, Chung Myong-Soo, Cho Won-Il

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 172 ~ 178

• Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage

• Kim Hyun-Joo

• Woo Koan-Sik, Yong Hae-In, Jo Cheo-Run, Lee Seuk-Ki, Lee Byong-Won, Lee Yu-Young, Oh Sea-K...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 165 ~ 171

• Analysis of volatile compounds in fermented seasoning pastes using edible insects by SPME-GC/MS

• Cho Joo-Hyung

• Zhao Huiling, Chung Chang-Ho

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 152 ~ 164

• Quality and physicochemical characteristics of soybean flours after germination and roasting

• Woo Koan-Sik

• Kim Hyun-Joo, Lee Ji-Hae, Lee Byong-Won, Lee Yu-Young, Lee Byoung-Kyu

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 143 ~ 151

• Comparison of properties and heavy metal contents of paddy and Jeju rices

• Lee Seung-Woo

• Han Jung-Ah

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 138 ~ 142

• Effect of carbohydrase treatments on phenolics content and antioxidant activity of maize flour

• Cho Dong-Hwa

• Kim Mi-Jung, Sim Eun-Yeong, Jeon Yong-Hee, Lee Choon-Ki, Woo Koan-Sik

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 132 ~ 137

• Effect of roasting degree of barley on aroma characteristics of boricha

• Joung Woo-Young

• Kim Su-Jeong, Kim Byeong-Goo, Hur Kyu-Yeon, Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2018  Volume.50  No.2 123 ~ 131