• Polysaccharide isolated from fermented barley extract activates macrophages via the MAPK and NF-¥êB ...

• Kim Han-Wool

• Jee Hee-Sook, Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 555 ~ 563

• Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions

• Yu Jin

• Hwang Ji-Soo, Oh Min-Su, Lee Su-Yong, Choi Soo-Jin

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 549 ~ 554

• Antioxidant and neuroprotective effects of crude polysaccharide fractions from Cudrania tricuspidata...

• Kim Yi-Eun

• Cho Eun-Ji, Byun Eui-Hong

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 543 ~ 548

• Antioxidant, antibacterial, antifungal, and anti-inflammatory effects of 15 tree essential oils

• Jo Se-Jin

• Park Mi-Jin, Guo Rui Hong, Park Jung-Up, Yang Ji-Yoon, Kim Jae-Woo, Lee Sung-Sook, Kim You...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 535 ~ 542

• Improvement of anti-oxidant and anti-inflammatory activities of aleurone layer extracts of black ric...

• Lee Mi-Kyoung

• Ryu Soo-In, Lee Min-Ho

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 528 ~ 534

• Protective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induce...

• Yoo Seul-Ki

• Park Seon-Kyeong, Kim Jong-Min, Kang Jin-Yong, Park Su-Bin, Han Hye-Ju, Kim Chul-Wo, Lee U...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 517 ~ 527

• Immunomodulatory activities of polysaccharides extracted Cudrania tricuspidata fruits in macrophage

• Cho Eun-Ji

• Kim Yi-Eun, Byun Eui-Hong

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 511 ~ 516

• Effect of processing method on quality characteristics of gluten-free rice cookies containing legume...

• Kim Yu-Yeon

• Jeong Du-Yun, Chung Hyun-Jung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 504 ~ 510

• Quality characteristics of frozen surichwi rice cake made using transglutaminase treated-rice flour

• Jang Se-Won

• Seo Dong-Ho, Kum Jun-Seok, Park Jong-Dae, Choi Hyun-Wook, Sung Jung-Min, Choi Yun-Sang, Le...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 499 ~ 503

• Quality characteristics of rice bread with different cultivars and milling methods

• Oh Hyun-Ah

• Kim Min-Young, Lee Yoon-Jeong, Song Myeong-Seob, Lee Choon-Ki, Lee Youn-Ri, Lee Jun-Soo, J...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 492 ~ 498

• Quality characteristics and antioxidant activity of Sooyeon noodles supplemented with sorghum powder

• Song Myeong-Seob

• Choi Ah-Young, Kang Min-Young, Lee Yoon-Jeong, Oh Hyun-Ah, Woo Koan-Sik, Lee Jun-Soo, Jeon...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 486 ~ 491

• Association between a non-synonymous single nucleotide polymorphism in the Complement component 9 (C...

• Ha Jeong-Im

• Hwang Jung-Hye, Yu Go-Eun, Park Da-Hye, Kang Deok-Gyeong, Kim Tae-Wan, Park Hwa-Chun, An S...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 480 ~ 485

• Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from campbell ...

• Ryu Da-Yeon

• Koh Eun-Mi

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 474 ~ 479

• Effects of barley roasting methods on the 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.5 464 ~ 473

• Effects of an extrusion process on the chemical properties and pigment stability of turmeric

• Sung Yun-Kyung

• Son Hee-Jin, Hong Jung-Il

• Korean Journal of Food Science and Technology   2018  Volume.50  No.5 457 ~ 463