• Anti-inflammatory effects of ethyl acetate fraction of unripe astringent persimmon (Diospyros kaki T...

• Park Ye-Bin

• Jeong Ha-Ram, Lee Seung-hwan, Kim Tae-Wan, Kim Dae-Ok

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 90 ~ 96

• Anti-obesity effect of 3,5-dicaffeoylquinic acid on high-fat diet mouse

• Kang Jin-Yong

• Park Seon-Kyeong, Kim Jong-Min, Park Su-Bin, Yoo Seul-Ki, Han Hye-Ju, Kim Dae-Ok, Heo Ho-J...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 81 ~ 89

• Non-saponin fraction of red ginseng inhibits monocyte-to-macrophage differentiation and inflammatory...

• Kang Bo-Bin

• Kim Chae-Young, Hwang Ji-Su, Choi Hyeon-Son

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 70 ~ 80

• Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induc...

• Moyo Knowledge M.

• Lee Eun-Sook, Kim Hyun-Kyung, Jeong Jeong-Ho, Yoon Jong-Young, Go Gwang-Woong

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 64 ~ 68

• Antimelanogenic effect and whitening of crude polysaccharide fraction extracted from Perilla frutesc...

• Cho Eun-Ji

• Byun Eui-Hong

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 58 ~ 63

• Inhibitory effects of crude polysaccharide fractions from Annona muricata L. on melanogenesis

• Kim Yi-Eun

• Byun Eui-Hong

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 52 ~ 57

• Effect of commercial wheat flour addition on retrogradation-retardation of rice cake (garaetteok)

• Kwon Soon-Sung

• Oh Seon-Min, Kim Hui-Yun, Bae Ji-Eun, Ye Sang-Jin, Kim Byung-Yong, Hur Nam-Yoon, Choi Sung...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 48 ~ 51

• Change in amygdalin contents of maesil (Prunus mume) wine according to preparation steps and its cha...

• Cho Jeong-Won

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

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 42 ~ 47

• Physicochemical and sensory characteristics of commercial RTD cold brew coffees

• Song Young-Ju

• Hwang Hyun-Ju, Lee Seung-Joo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 35 ~ 41

• Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and ...

• Cheon Hee-Soon

• Cho Won-Il, Chung Myong-Soo, Choi Jun-Bong

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 29 ~ 34

• In vitro hepatocyte inflammation by Ephedra sinica extracts

• Kim Il-Rang

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 24 ~ 28

• Saccharification and alcohol fermentation characteristics of a mixture of tapioca and hulled barley

• Kim Sun-Hye

• Oh Jong-Soo, Kang Sung-Tae

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 18 ~ 23

• Determination of dichloroacetic acid and trichloroacetic acid in fresh-cut salads using gas chromato...

• Kim He-Kap

• Lee Seong-Gyun, Yun A-Hyeon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 12 ~ 17

• Reverse osmosis causes change in volatile compounds in onion juice

• Shim Zen

• Jeon Myeong-Hee, Lee Dae-Hee, Kim Young-Suk, Lee Sang-Mi, Choi Jung-Min, Jang Eun-Ji

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 7 ~ 11

• Comparison of physicochemical characteristics of horse fat, lard, and beef-tallow

• Park Youn-Hyung

• Cho Man-Jae, Kim Hyun-Jung

• Korean Journal of Food Science and Technology   2019  Volume.51  No.1 1 ~ 6