• Development and validation of a PCR method to discriminate between Branchiostegus japonicus and Bran...

• Kim Na-Ye-Seul

• Yang Ji-Young, Kim Jong-Beom

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 295 ~ 299

• Development of an apple/pear pomace fermented with Lentinus edodes Mycelia

• KIm Jjn-Kyeong

• Jo Seung-Wha, Kim Eun-Ji, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 286 ~ 294

• Rhamnogalacturonan I-rich fractions from cherry tomatoes stimulate phagocytosis in RAW 264.7 macroph...

• Hwang Da-Hyun

• Lim Young-Hee, Shin Kwang-Soon, Koh Jong-Ho

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 278 ~ 285

• Medium-chain fatty acid enriched-diacylglycerol (MCE-DAG) accelerated cholesterol uptake and synthes...

• Kim Hyun-Kyung

• Choi Jong-Hun, Kim Hun-Jung, Kim Woo-Ki, Go Gwang-Woong

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 272 ~ 277

• Immunomodulatory and anti-metastatic activities of polysaccharide isolated from red cabbage

• Lee Sue-Jung

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 263 ~ 271

• Comparison of the major compounds and antimicrobial activities of Koara garlic cultivated in differe...

• Kim Ju-Sung

• Ra Jong-Hwan

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 258 ~ 262

• Chemical compositions of different cultivars of astringent persimmon (Diospyros kaki Thunb.) and the...

• Yoo Seul-Ki

• Kim Jong-Min, Park Seon-Kyeong, Kang Jin-Yong, Han Hye-Ju, Park Hyo-Won, Kim Chul-Wo, Lee ...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 248 ~ 257

• Non-enzymatic softening of Calendula officinalis L. petals and its anti-skin aging effect for food m...

• Lim Seok-Won

• Choi Sung-Bin, Lee Pom-Joo, Kim Hyung-Sup, Lee Da-Young, Byun Sang-Uine

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 243 ~ 247

• Quality characteristics of noodles supplemented with rice flour and alkaline reagent

• Jeong Gyeong-A

• Han Su-Hee, Park Ji-Young, Shin Ye-Lim, Lee Sue-Jung, Lee Chang-Joo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 237 ~ 242

• Multivariate statistical analysis of the comparative antioxidant activity of the total phenolics and...

• Kim Joo-Shin

• Kimm Haklin Alex

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 227 ~ 236

• Quality characteristics of noodles supplemented with rice flour and shell powder

• Lee Jeong-Gon

• Jeong Gyeong-A, Jeong Jin-Yi, Lee Chang-Joo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 221 ~ 226

• Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)

• Choi In-Duck

• Choi Hye-Sun, Park Ji-Young, Kim Nam-Geol, Lee Seuk-Ki, Chun A-Reum, Park Chang-Hwan, Chun...

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 214 ~ 220

• Antioxidant contents and activities of twelve varieties of vegetable sprouts

• Park Hyun-Jeong

• Shin Young-Jae, Kim Young-Jun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 207 ~ 213

• Development of a functional yogurt fortified with ubiquinone, isoflavone, and ¥ã-aminobutyric acid

• Pyo Young-Hee

• Noh Young-Hee

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 200 ~ 206

• Analysis of the seed metabolite profiles and antioxidant activity of perilla varieties

• Gu Su-Yeon

• Son Ye-Jin, Park Ji-Yeong, Choi Sung-Gil, Lee Myoung-Hee, Kim Hyun-Jin

• Korean Journal of Food Science and Technology   2019  Volume.51  No.3 193 ~ 199