• Improvement of the electro-transformed cell yield for Bifidobacterium sp. with large DNA

• Park Min-Ju

• Park Myeong-Soo, Ji Geun-Eog

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 188 ~ 191

• Superhongmi bran extract improves lipid profile and menopause symptoms: a randomized, placebo-contro...

• Chung Soo-Im

• Nan Su-Jin, Liang Jie, Ma Jing Wen, Kang Mi-Young

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 182 ~ 187

• Analysis of dieting practices in 2016 using big data

• Jung Eun-Jin

• Chang Un-Jae, Jo Kyung-Ae

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 176 ~ 181

• Changes in oligosaccharide content during the storage period of maesil cheong formulated with functi...

• Bae Moon-Joo

• Yoo Sang-Ho

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 169 ~ 175

• Double-processed ginseng berry extracts enhance learning and memory in an A¥â42-induced Alzheimer¡¯s...

• Jang Su-Kil

• Ahn Jeong-Won, Jo Bo-Ram, Kim Seo-Jin, Sung Eun-Ah, Lee Do-Ik, Park Hee-Yong, Jin Deuk-Hee...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 160 ~ 168

• Immunomodulatory and anti-metastatic activities of a crude polysaccharide isolated from Korean apple...

• Kim Han-Wool

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 152 ~ 159

• Comparison of phytochemical composition and physiological activity of ¡®Hongsan¡¯ and ¡®Hansan¡¯, a ...

• Kim Ju-Sung

• Ra Jong-Hwan

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 147 ~ 151

• Antiangiogenic activity of non-aqueous fraction from Sparassis crispa extract in human umbilical vei...

• Hang Jang-Mi

• Gong So-Youn, Sohng Jae-Kyung, Kang Yue-Jai, Jung Hye-Jin

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 141 ~ 146

• Antioxidant activity of ethanol extracts from the root and bark of Ulmus davidiana

• Sim Ki-Hyeon

• Han Young-Sil

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 133 ~ 140

• Quality characteristics of Jeungpyun based on variety, milling method and fermentation time

• Park Ji-Won

• Park Gi-Hoon, Choi Sun-Young, Kim Min-Young, Lee Yoon-Jeong, Lee Choon-Ki, Lee Youn-Ri, Le...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 127 ~ 132

• Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gi...

• Hwang Hyun-Ju

• Park Hyo-Nam, Lee Seung-Joo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 120 ~ 126

• Effects of glycine on microbial safety of low-salted squid and myungran jeotgal

• Choi Jun-Bong

• Cheon Hee-Soon, Chung Myong-Soo, Cho Won-Il

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 114 ~ 119

• Physicochemical and pasting properties of rice starches from soft rice varieties developed by endosp...

• Kim Jae-Suk

• No Jun-Hee, Shin Mal-Shick

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 109 ~ 113

• Determination the optimum extraction method for saponin lancemasides in Codonopsis lanceolata

• Lee Min-Ju

• Nam Joo-Hee, Um In-Seok, Kang Chang-Keun, No Il-Rae

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 103 ~ 108

• Changes in chemical characteristics of cellulase-treated wheat germ extract

• Lee Jae-Kang

• Jang Da-Vin, Kang Dong-Woo, Lee Jeong-Hoon, Kum Hae-Im, Choi Yong-Hyun, Kang Hee, Choi Yon...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.2 97 ~ 102