• Effect of aeration process on changes of prosapogenin content and antioxidant activity of red ginsen...

• Ryu Hee-Jeong

• Jung Chul-Jong, Seo Jeong-Gyun, Li Xian, Yu Yeong-Eun, Beik Gyung-Yun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 576 ~ 583

• Anti-inflammatory effects of seed ethanolic extracts of the common buckwheat and tartary buckwheat a...

• Kim Su-Jeong

• Sohn Hwang-Bae, Lee Kyung-Tae, Shin Ji-Sun, Kim Su-Yeon, Nam Jung-Hwan, Hong Su-Young, Suh...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 565 ~ 575

• Jinan red ginseng extract inhibits triglyceride synthesis via the regulation of LXR-SCD expression i...

• Hwang Seung-Mi

• Park Chung-Berm

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 558 ~ 564

• Flavor and taste characteristic of black pepper by different nonthermal sterilization methods

• Lee Gwang-Min

• Shin Jung-Kue

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 551 ~ 557

• Changes in volatile compounds in rice-based distilled soju aged in different types of containers

• Kim Wan-Keun

• Lee Seung-Joo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 543 ~ 550

• Characterization and application of the proteins isolated from edible insects

• Kim Sun-Min

• An Chae-Won, Han Jung-Ah

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 537 ~ 542

• Optimization of the process conditions for the emulsification of rice bran oil using response surfac...

• Baek Jin-Woo

• Lee Kwang-Yeon, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 531 ~ 536

• Change of fucoxanthin and total antioxidant capacities of Saccharina japonica during the drying proc...

• Baek Su-Hyeon

• Lee Hye-Ju, Lee Chae-Hyeon, Nam Tak-Jeong, Lee Sang-Gil

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 524 ~ 530

• Antioxidant activities and Validation of Analytical Method of Marker compounds in strawberry fruits ...

• Yong Ye-Seul

• Lee Song-Mi, Byun Na-Young, Sun Sang-Ouk, Kim Min-Jung, Jang Seo-Woo, Jang Won-Suk, Lee Su...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 517 ~ 523

• Quality characteristics according to ground particle size of roasted brown rice ¡®Dodamssal¡¯ contai...

• Park Ji-Young

• Lee Seuk-Ki, Choi In-Duck, Choi Hye-Sun, Kim Nam-Geol, Shin Dong-Sun, Jeong Kwang-Ho, Park...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.6 509 ~ 516

• Cellular protective effect of Ecklonia cava extract on ultra-fine dust (PM2.5)-induced cytoxicity

• Park Seon-Kyeong

• Kang Jin-Yong, Kim Jong-Min, Yoo Seul-Ki, Han Hye-Ju, Shin Eun-Jin, Heo Ho-Jin

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 503 ~ 508

• Effects of selected phytochemicals and fruit extracts on Poly(ADP-ribose) polymerase (PARP) activity...

• Yoon Hyun-Geun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 499 ~ 502

• Studies on the general analysis and antioxidant component analysis of Chenopodium album var. centror...

• Han Kyoung-Sik

• Jung Tae-Hwan, Shin Kyung-Ok

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 492 ~ 498

• Antioxidant activities of ethanol extracts from barley sprouts

• Chae Kyu-Seo

• Ryu Eun-Hye, Kim Ki-Deok, Kim Yong-Suk, Kwon Ji-Wung

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 486 ~ 491

• Comparison of antioxidant capacity of protein hydrolysates from 4 different edible insects

• Jang Hyun-Young

• Park Chae-Eun, Lee Seung-Ook

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 480 ~ 485

• Enzymatic preparation and antioxidant activities of protein hydrolysates from Gryllus bimaculatus

• Cho Hye-Rin

• Lee Yoo-Jung, Hong Ji-Eun, Lee Seung-Ook

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 473 ~ 479

• Beneficial effect of collagen hydrolysate containing collagen tripeptides on ultraviolet B-induced s...

• Kim Ae-Hyang

• Ha Min-Woo, Kim Jun-Il, Piao Zhe, Shin Yong-Chul, Shin Dae-Keun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 466 ~ 472

• Physical properties and sugar composition stability of food containing different oligosaccharides

• Shin Jang-Ho

• Lee Jae-En, Chang Jin-Hee, Han Jung-Ah

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 459 ~ 465

• Physicochemical and antioxidant properties of garlic (A. sativum) prepared by different heat treatme...

• Kim Il-Doo

• Park Yong-Sung, Park Jae-Jeong, Dhungana Sanjeev Kumar, Shin Dong-Hyun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 452 ~ 458

• Optimization of drying conditions for the conversion of 6-gingerol to 6-shogaol under subcritical wa...

• Ko Min-Jung

• Nam Hwa-Hyun, Chung Myong-Soo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 447 ~ 451