• 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

• Quality characteristics and antioxidant activities of rice crispy cereal added with dried laver

• Kim Su-Jin

• Baek Seung-Yeon, Kim Mee-Ree

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 487 ~ 494

• Anti-inflammatory effects of puffed turmeric extract with oriental herb extract in acute colitis mic...

• Kim Hyun-Sung

• Choi Yo-Han, Yu Seung-Min, Go Gwang-Woong, Baik Moo-Yeol, Kim Woo-Ki

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 482 ~ 486

• Hepatoprotective effect of Ainsliaea acerifolia water extract on LPS/D-GalN-induced acute liver inju...

• Lee Sun-Yeop

• Han Joon-Hee, Choi Da-Hye, Hong Min, Kwon Tae-Hyung, Lee Yong-Jin, Yu Keun-Hyung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 476 ~ 481

• Inhibitory effect of Mojaban (Sargassum fulvellum) extract on ultraviolet B-induced photoaging in ha...

• Rhim Dong-Bin

• Kim Chang-Hee, Hwang Jae-Kwan

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 467 ~ 475

• Studies on the characteristics of concentrated soy protein

• Cha Seo-Hui

• Shin Kyung-Ok, Han Kyoung-Sik

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 459 ~ 466

• Criteria for diet pattern and meal management to improve cognitive function: A systematic review

• Park Young-Sook

• Lee Hyun-Jung, Choi Kui-Jeong, Xu Lin, Nam Ye-Rim, Kim Yoon-Ha, Kim Min-Ji, Shin Weon-Sun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 450 ~ 458

• Inhibitory effect of Allium macrostemon extracts on adipogenesis of 3T3-L1 preadipocytes

• Lee Joo-Yeon

• Jeong Ye-Ju, Kim Jin-A, Kim Choon-Young

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 441 ~ 449

• Effect of water hardness on coffee composition and coffee preference by university students

• Yoo In-Kyung

• Jang Do-Hyeon, Kwon Woo-Jin, Lee Keon-Hee, Lim Jin-Kyu

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 435 ~ 440

• Functional characterization of domestic and foreign green tea cultivars at different harvest periods

• Lee Bang-Hee

• Jeon Sae-Hyun, Jeong Ha-na, Choi Jung, Kim Young-Min, Yang Kwang-Yeol, Nam Seung-Hee

• Korean Journal of Food Science and Technology   2020  Volume.52  No.5 427 ~ 434