• Changes in amygdalin contents and characteristics of maesil (Prunus mume) liqueur during leaching an...

• Cho Jeong-Won

• Kim Byung-Yong, Jeong Jin-Boo, Kim Hyun-Seok

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 697 ~ 700

• Red ginseng-derived saponin fraction inhibits lipid accumulation and reactive oxygen species product...

• Kim Chae-Young

• Kang Bo-Bin, Hwang Ji-Su, Choi Hyeon-Son

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 688 ~ 696

• Nutritional value and the kaempferol and quercetin contents of quinoa (Chenopodium quinoa Willd.) fr...

• Lee Min-Jung

• Sim Ki-Hyeon

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 680 ~ 687

• Modulation of arachidonic acid metabolism and inflammatory process in macrophages by different solve...

• Kang S-Mee

• Choi Yoo-Mi, Hong Jung-Il

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 671 ~ 679

• Physicochemical properties and biological activity of three-year-old and seven-year-old Platycodon g...

• Chae Kyu-Seo

• Baek Mi-Seon, Ryu Eun-Hye, Kim Ki-Deok, Kwon Ji-Wung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 665 ~ 670

• Antioxidative and antimelanogenic effects of ethyl acetate fractions of Korean domestic honeys from ...

• Jeong Ha-Ram

• Baek Young-su, Kim Dae-Ok, Lee Hyung-Jae

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 660 ~ 664

• The effects of antioxidant and anti-aging treatment of UVB-irradiated human HaCaT keratinocytes with...

• Choi Eun-Young

• Lee Jin-Tae

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 653 ~ 659

• The anti-inflammatory influence of fermented soy products containing a fermented Rhus verniciflua ex...

• Lim Hyun-Ji

• Kim Hyoun-Young, Lee Jeong-Mi, Kim Hyun-Ju

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 642 ~ 652

• Comparison of the stability between branched-chain amino acid (BCAA)-coated liposome and double emul...

• Lee Yun-Jung

• Lee Sang-Yoon, Shin Hye-Rin, Kang Gu-Hyun, Wi Gi-Hyun, Ko Eun-Young, Cho Young-Jae, Choi M...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 636 ~ 641

• Toxicokinetics and oral toxicity of Maesil-cheongs with reduced amygdalin levels

• Kim Hyeon-Jin

• Go Mi-Ran, Yu Jin, Hwang Ji-Soo, Choi Hyun-Woo, Kim Hyun-Seok, Choi Soo-Jin

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 629 ~ 635

• Quantitative microbial risk assessment of Clostridium perfringens in beef jerky

• Nam Gun-Woo

• Kim Su-Jin, Yoon Ki-Sun

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 621 ~ 628

• Changes in physical characteristics of white pan bread by addition of GABA rice bran and its extract

• Oh Su-Jin

• Kwon Young-Hoi, Shin Hae-Hun, Kim Hyun-Soo, Choi Hee-Don, Lim Seung-Taik

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 614 ~ 620

• Characteristics of grain powder as a viscosity agent

• Sul Yoo-Na

• Han Jung-Ah

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 608 ~ 613

• Physicochemical characteristics of radish kimchi supplemented with seafood (gizzard shad) during fer...

• Park In-Myoung

• Song Ho-Su, Cho Seong-Soon

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 601 ~ 607

• Isolation and characterization of bacteriophages for the control of Shiga Toxin-producing E. coli

• Lim Ga-Yeon

• Park Do-Won, Lee Young-Duck, Park Jong-Hyun

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 594 ~ 600

• Rheological properties of flour dough containing roasted rice bran

• Shin Hyun-Kwang

• Lee Jung-Hoon, Chung Koo-Chun, Lee Si-Kyung

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 587 ~ 593

• Occurrence and antibiotic resistance of Enterococcus spp. from retail fresh-cut products in Korea

• Kim Hyun-Jung

• Kim Seung-Min

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 581 ~ 586

• Fortification of ¥ã-aminobutyric acid and bioactive compounds in whey by co-fermentation using Bacil...

• Kim Geun-Young

• Lim Jong-Soon, Lee Sam-Pin

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 572 ~ 580

• Establishment of activated carbon treatment conditions and analytical methods to reduce polycyclic a...

• Park Young-Ae

• Jung So-Young, Kim Nam-Hoon, Lee Young-Ju, Jo Ju-Yeon, Kim Ouk-Hee, Kim Jin-Kyeong, Hwang ...

• Korean Journal of Food Science and Technology   2018  Volume.50  No.6 565 ~ 571