• Effect of various environmental factors such as concentration of NaClO2, relative humidity, temperat...

• Lee Jeong-Min

• Lee Nam-Teak, Ryu Jee-Hoon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 404 ~ 409

• Enhancement of immune activities of Dioscorea japonica Thunberg in in vivo and ex vivo models

• Lim Seok-Won

• Kim Na-Hyung, Cho Hi-Jae, Jeong Hyun-Ja

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 398 ~ 403

• Effects of persimmon leaf extracts on proteasome activity in HepG2 human liver cancer cells

• Kim So-Young

• Yoon Hyun-Geun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 393 ~ 397

• Effect of extraction method on quality characteristics of the carrot juice

• Park Hye-Jung

• Kim Ji-Youn, Lee Song-Min, Kim Hee-Sook, Lee Sang-Hyeon, Lee Mun-Hyon, Jang Jeong-Su

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 369 ~ 378

• Effects of Dendropanax morbifera extracts on postmenopausal syndrome in ovariectomized rats

• Oh Ga-Hui

• Oh Sung-Moon, Lee Seung-Sik, Kim Ji-Hyeon, Park Young-Joon, Kim Joo-Eun

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 361 ~ 368

• Effects of commonly used infusion method on catechin content and antioxidant capacities of pure gree...

• Kim Mi-Seon

• Kim Dae-Ok

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 356 ~ 360

• Extraction of starch from frozen potato whole-tissues using cellulase and its physicochemical proper...

• Kim Jae-Hyun

• Kim Hyun-Seok

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 348 ~ 355

• Culture characteristics of Leuconostoc mesenteroides WiKim32 in kimchi cabbage juice without supplem...

• Han Eung-Soo

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 343 ~ 347

• Roles of sugar chains in immunostimulatory activity of the polysaccharide isolated from Angelica gig...

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 336 ~ 342

• Rheological properties of arabinogalactan solutions isolated from the legumes

• Kim Kyeong-Yee

• Kim Choon-Young

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 330 ~ 335

• Changes in volatile flavor compounds of radish fermented by lactic acid bacteria

• Kim Bo-Ram

• Cho Youn-Jeung, Kim Moon-Seok, Hur Kyu-Yeon, Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 324 ~ 329

• ement of analytical method for pymetrozine in citrus fruits

• Jeon Jun-Ho

• Chun Su-Hyun, Kim Min-Hyuk, Kim Mi-Ok, Lee Kwang-Won

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 316 ~ 323

• Quality characteristics of sesame oil obtained from imported sesame (Sesamum indicum)

• Choi Ji-Young

• Bae Su-In, Kim Ji-Yoon, Kim Jung-Soo, Moon Kwang-Deog

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 309 ~ 315

• Validation of analytical method and antioxidant properties of Eriobotrya japonica Lindl. Leaf extrac...

• Kim Hyun-Hee

• Heo Mi-Ra, Lee Song-Mi, Yim Soon-Ho

• Korean Journal of Food Science and Technology   2019  Volume.51  No.4 301 ~ 308

• Protective effect of Gabjubaekmok (Diospyros kaki) extract against amyloid beta (A¥â)-induced cognit...

• 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.4 279 ~ 392