• Effect of stigmasterol in liposome bilayer on the stabilization of encapsulated ascorbic acid

• Lee Dong-Uk

• Park Hye-Won, Lee Seung-Cheol

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 200 ~ 203

• Anti-diabetic effect of mulberry leaf extract fermented with Lactobacillus plantarum

• Choi Ji-Su

• Lee Sul-Hee, Park Young-Seo

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 191 ~ 199

• Physicochemical and functional properties of Gochujang with fermented tomato products

• Yim Eun-Jung

• Jo Seung-Wha, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 183 ~ 190

• Microbial reduction effect of steam heating, UV irradiation, and gamma irradiation on red pepper pow...

• Choi Jun-Bong

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

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 177 ~ 182

• Comparison of emotional terms elicited for Korean home meal replacement between Chinese and Koreans

• Kim Seon-Ho

• Hong Jae-Hee

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 172 ~ 176

• Development of meat analogues using vegetable protein: A review

• You Gwang-Yeon

• Yong Hae-In, Yu Min-Hee, Jeon Ki-Hong

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 167 ~ 171

• Effects of additives on physicochemical properties of gruels during storage

• Shim Ye-Eun

• Kum Jun-Seok, Ahn Yong-Sik, Park Jong-Dae, Choi Hyun-Wook, Seo Dong-Ho, Lee Byung-Hoo

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 162 ~ 166

• Antioxidant activities and quality characteristics of noodles containing Allium senescens L.

• Yang Eun-Young

• Han Young-Sil

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 156 ~ 161

• Potential prebiotic effects of yacon extract, a source of fructooligosaccharides, on Bifidobacterium...

• Kim Su-Jeong

• Sohn Hwang-Bae, Kwon Bin, Park Myeong-Soo, Hong Su-Young, Nam Jeong-Hwan, Suh Jong-Taek, L...

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 149 ~ 155

• Corn silk extracts did not alter the adiposity and underlying substrate utilization in high-fat diet...

• Kang Eun-Young

• Kim Hyun-Kyung, Moyo Knowledge Mudhibadhi, Gang Gyoung-Ok, Kim Woo-Ki, Go Gwang-Woong

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 144 ~ 148

• The protective effects of polyphenol-rich black chokeberry against oxidative stress and inflammation

• Jeon So-Hyeon

• Kim Bo-Kyung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 138 ~ 143

• Effect of varying ethanol concentrations on the extraction properties and physiological activity of ...

• Kim Kyeoung-Cheol

• Kim Ju-Sung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 130 ~ 137

• Discrimination of geographical origin for soybeans using ED-XRF

• Lee Ji-Hye

• Kang Dong-Jin, Jang Eun-Hee, Hur Suel-Hye, Shin Byeung-Kon, Han Guk-Tak, Lee Seong-Hun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 125 ~ 129

• Antioxidant Activity and Component Analysis of Populus Tomentiglandulosa Extract

• Choi Sun-Il

• Hwang Seok-Jun, Lee Ok-Hwan, Kim Jong-Dai

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 119 ~ 124

• Quality characteristics and antioxidant capacities of Korean commercial yogurt

• Noh Young-Hee

• Jang Ah-Soon, Pyo Young-Hee

• Korean Journal of Food Science and Technology   2020  Volume.52  No.2 113 ~ 118