• Nutritional value and antioxidant potential of lemon seed and sprout

• Park Yong-Sung

• Dhungana Sanjeev Kumar, Kim Il-Doo, Shin Dong-Hyun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 627 ~ 631

• Canavalia gladiata regulates the immune responses of macrophages differently depending on the extrac...

• Lee Ha-Nul

• Kim Young-Min, Jang Ah-Ra, Kim Young-Ran, Park Jong-Hwan

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 622 ~ 626

• Changes in chemical stability and biological activities of sinapinic acid by heat treatment under di...

• Heo Yun-Seon

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 616 ~ 621

• In vivo assessment of the nutritional value of Allomyrina dichotoma larva protein as future protein ...

• Choi Young-Jin

• Fan Meiqi, Kim Eun-Kyung, Lee Seul-Bi, Hwang Yeon-Hyeon, Jang Yeong-Ho, Bae Sung-Mun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 610 ~ 615

• Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry t...

• Kim Ye-Na

• Shin Young-Jae, Kim Young-Jun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 604 ~ 609

• Structural elucidation of immuno-stimulating polysaccharide, galactomannan isolated from Colocasia e...

• Lee Hee-Won

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 595 ~ 603

• Analysis of glucosinolates and their metabolites from napa cabbage (Brassica rapa subsp. Pekinensis)...

• Kim Jae-Cheol

• Park Hyo-Sun, Hwang Keum-Taek, Moon Bo-Kyung, Kim Sun-A

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 587 ~ 594

• Validation of a trienzyme-Lactobacillus casei method for folate analysis in fishery resources consum...

• Jeong Bo-Mi

• Nam Ki-Ho, Kim Yeon-Kye, Chun Ji-Yeon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 580 ~ 586

• A study on the physicochemical properties and antioxidant activities of aged ginger (Zingiber offici...

• Lee Soo-Jung

• Ryu Ji-Hyeon, Nam Soo-Jin, Koo Ok-Kyung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 573 ~ 579

• Factors affecting the formation of bound 3-monochloropropane-1,2-diol in a fried snack model

• Kang Jun-Hyuk

• Joung Woo-Young, Rho Hoi-Jin, Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 565 ~ 572

• Quality characteristics of rice noodles treated with cold plasma

• Kim Hyun-Joo

• Lee Byong-Won, Baek Ki-Ho, Jo Cheorun, Kim Jae-Kyung, Lee Jin-Young, Lee Yu-Young, Kim Min...

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 560 ~ 563

• Toxicity assessment of the palatinose orally administered to Sprague-Dawley rats for 14 consecutive ...

• Son Seung-U

• Kim Jae-Hwan, Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 555 ~ 559

• Usage- and daily intake-based cytotoxicity study of frequently used natural food additives in South ...

• Yu Jin

• Kim Ye-Hyun, Choi Soo-Jin

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 546 ~ 554

• Changes in the quality characteristics of kimchi broths and growth of the isolated strains due to bl...

• Oh Yeong-Ji

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 538 ~ 545

• Changes in microbial community and physicochemical characterization of Makgeolli during fermentation...

• Choi Ji-Hae

• Lim Bo-Ra, Kang Ji-Eun, Kim Chan-Woo, Kim Young-Soo, Jeong Seok-Tae

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 529 ~ 537

• Fermentation of wheat bran through lactic acid bacteria: Changes in flavor components and free amino...

• Na Ye-Rim

• Park Sung-Hoon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 524 ~ 528

• Physicochemical properties of supercritical carbon dioxide defatted mealworm (Tenebrio molitor) powd...

• Kim Yang-Ji

• Kim Seok-Joong

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 516 ~ 523

• Effect of kneading and fermentation conditions on the quality of gluten-free rice bread

• Jo Young-Je

• Chun A-Reum, Sim Eun-Yeong, Park Hye-Young, Kwak Ji-Eun, Kim Mi-Jung, Lee Choon-Ki

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 510 ~ 515

• Variations in total phenols, total anthocyanins, and antioxidant activity levels in black chokeberry...

• Kim He-Kap

• Mai Thu Thi Hoai

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 503 ~ 509

• Physicochemical and sensory characteristics of enzymatically treated and texture modified elderly fo...

• Boo Kang-Won

• Kim Bum-Geun, Lee Seung-Joo

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 495 ~ 502