• Angiogenic effects of wood-cultivated ginseng extract and ginsenoside Rg5 in human umbilical vein en...

• Kim Na-Eun

• Lee Mi-Ok, Jang Mi-Hee

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 349 ~ 355

• Effect of Abelmoschus eculentus extract on anti-melanogenesis and skin barrier function

• Kim Hyun-Soo

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 344 ~ 348

• Comparative study on physicochemical properties of cherry tomato (Solanum lycopersicum var. cerasifo...

• Kang Eun-Jung

• Park Ye-Ju, Park Seong-Su, Lee Jae-Kwon

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 339 ~ 343

• Optimization of sterilization conditions for the production of retorted steamed egg using response s...

• Cheigh Chan-Ick

• Mun Ji-Hye, Chung Myong-Soo

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 331 ~ 338

• Influence of antioxidants on ¥â-carotene degradation in nanoemulsions

• Park Jun-Kyu

• Kwon Yun-Joong

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 324 ~ 330

• Effects of packaging gas on the quality characteristics of dried persimmons

• Choi Ji-Young

• Lee Hyun-Jae, Jang Jong-Wook, Kwon Kwang-Woo, Kim Ji-Soo, Moon Kwang-Deog

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 316 ~ 323

• Acrylamide content and quality characteristics of sweet potato chips using different cultivars

• No Jun-Hee

• Lee Chae-Eun, Huang Meng-Yao, Lee Joo-Ree, Nam Sang-Sik, Shin Mal-Shick

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 308 ~ 315

• Characteristics of seasoning pastes fermented by Aspergillus oryzae and Bacillus subtilis using edib...

• Zhao Huiling

• Cho Joo-Hyung, Chung Chang-Ho

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 297 ~ 307

• Pre-treatment effects on softening of carrot during enzyme immersion process

• Kim Se-Rin

• Kim Sun-Min, Chang Jin-Hee, Han Jung-Ah

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 292 ~ 296

• Antioxidative effect of cumin seeds ethanol extract using in vitro assays and bulk oil system

• Kim Min-Ah

• Han Chang-Hee, Kim Mi-Ja

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 286 ~ 291

• Effect of binder composition on the stability of lipid oxidation and antioxidants of nut-sesame yeot...

• Oh Bo-Young

• Shin Mal-Shick, Choe Eun-Ok

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 280 ~ 285

• Comparison of antioxidant activities and effective compounds in Korean and Chinese Torreya seeds

• Kim Saet-Byul

• Kim Byung-Woo, Hyun Sook-Kyung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 274 ~ 279

• Effects of ¥á-, ¥ã-, and ¥ä-tocopherol on the oxidative stability of horse fat

• Park Youn-Hyung

• Cho Man-Jae, Kim Hyun-Jung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 267 ~ 273

• Changes in physicochemical characteristics of sorghum among different varieties and at different har...

• Kim Sung-Kook

• Jung Gun-Ho, Lee Jae-Eun, Lee Byoung-Kyu, Woo Koan-Sik

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 260 ~ 266

• Improvement of physiological activity and processing quality through structural transformation of na...

• Byun Eui-Baek

• Song Ha-Yeon, Kim Hye-Min, Kim Woo-Sik, Lee Seung-Sik, Choi Dae-Seong, Lim Sang-Yong, Chun...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.3 249 ~ 259