• 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

• Changes in volatile compounds of persimmon vinegar during aging

• Chung Woo-Cheol

• Baek Hyung-Hee, Shin Dong-Hwa

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 438 ~ 446

• Effect of molecular and crystalline structure on phase transition behaviors of rice starches

• Jeong Du-Yun

• Lee Su-Jin, Chung Hyun-Jung

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 432 ~ 437

• Folate retention in Namul according to various heating methods

• Jung Jae-Eun

• Chung Hea-Jung, Hyun Tai-Sun, Park Su-Jin, Chun Ji-Yeon

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 425 ~ 431

• Validation of an analytical method of dieckol for standardization of Ecklonia cava extract as a func...

• Xu Yang

• Kim Eun-Suh, Lee Ji-Soo, Kim Gun-Hee, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2019  Volume.51  No.5 420 ~ 424

• Metabolomic analysis of perilla seeds harvested from Korea and China

• Gu Su-Yeon

• Choi Na-Young, 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.5 411 ~ 419