• Effect of starch nanoparticle on the quality characteristics of whipped cream

• Shin Hye-Young

• Choi Hee-Don, Hong Jung-Sun, Shin Kyeong-Won, Kim Jong-Yea

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 423 ~ 426

• Quality changes of yakju prepared from rice with different degrees of milling (DOM) due to accelerat...

• Choi Jeong-Sil

• Kang Ji-Eun, Jeong Seok-Tae

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 415 ~ 422

• Thermal and physiochemical properties of faba bean (Vicia faba L.) flour and starch

• Kim Hui-Yun

• Choi Yo-Han, Jo Eun-Jeong, Baik Moo-Yeol, Choi Hyun-Wook

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 409 ~ 414

• Quality characteristics of fish cakes containing different amounts of mealworm powder (Tenebrio moli...

• Seo Jeong-Hyun

• Hong Chae-Young, Shin Dong-Eok, Kang Tea-Su, Lee Jun-Soo, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 403 ~ 408

• Changes in the pasting properties and fatty acid values of dry-milled rice flour at different storag...

• 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.4 396 ~ 402

• 3,4-Dihydroxytoluene suppresses UVB-induced wrinkle formation by inhibiting Raf-1

• Park Sang-Hee

• Kang Nam-Joo

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 385 ~ 395

• ochemical qualities, antioxidant compounds, and activities of six mini paprika cultivars

• Baek Seol-Ji

• Shin Young-Jae

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 377 ~ 384

• Antioxidant components and antioxidant activities of mixtures with Sasa quelpaertensis Nakai and Fic...

• Kwon Hee-Yeon

• Choi Sun-Il, Han Xionggao, Men Xiao, Jang Gill-Woong, Choi Ye-Eun, Kang Jun-Chul, Cho Ju-H...

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 369 ~ 376

• Physiological activities of water extracts from sweet persimmon leaves

• Son Ji-Young

• Ahn Gwang-Hwan, Kim Eun-Gyeong, Choi Seong-Tae, Lee Dong-Uk, Park Hye-Won, Lee Seung-Cheol

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 363 ~ 368

• Effects of mushroom composition on the quality characteristics of extruded meat analog

• Cho Sun-Young

• Ryu Gi-Hyung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 357 ~ 362

• Comparison of Prunus yedoensis Matsumura bark ethanol extract and solvent fraction antioxidant activ...

• Joo Shin-Youn

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 350 ~ 356

• Antioxidant activities of flower, berry and leaf of Panax ginseng C. A. Meyer

• Ryu Hee-Jeong

• Jung Chul-Jong, Beik Gyung-Yun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 342 ~ 349

• Antioxidant activity of premature mandarin vinegar according to harvest period and raw material cond...

• Park Bo-Yeon

• Choi Jae-Won, Kim Sung-Hyun, Yun Ye-Rang, Lee Young-Ran, Lee Young-Mi, Jung Ji-Hye

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 333 ~ 341

• Properties and sugar composition of an apple vinegar beverage containing oligosaccharides during sto...

• Shin Jang-Ho

• Chang Jin-Hee, Han Jung-Ah

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 325 ~ 332

• Analysis and verification of vitamin B12 in animal foods for update of national standard food compos...

• Jeong Yon-Na

• Park Su-Jin, Lee Sang-Hoon, Choi Young-Min, Choi Kap-Seong, Chun Ji-Yeon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.4 317 ~ 324