• Protective effect of Codium fragile extract on fine dust (PM2.5)-induced toxicity in nasal cavity, l...

• Kim Gil-Han

• Park Seon-Kyeong, Kang Jin-Yong, Kim Jong-Min, Shin Eun-Jin, Moon Jong-HYun, Moon Jong-HYun,&nb...

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 223 ~ 229

• Effect of UV-C irradiation for bacterial disinfection of drinking water

• Kim Hyun-Joong

• Kim Yun-Jae, Seo Se-Yeong, Lee Chang-Joo

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 218 ~ 222

• Flavonoids baicalein and kaempferol reduced inflammation in benign prostate hyperplasia patient-deri...

• Lee Dongu

• Lee Jong-Hun, Lee Seung-Hwan

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 213 ~ 217

• Chemical changes in resazurin by probiotics and its application for evaluating living bacterial cell...

• Lee Hyo-Won

• Oh Yeong-Ji, Hong Jung-Il

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 204 ~ 212

• Optimization of cultivation conditions for pullulan production from Aureobasidium pullulans MR by re...

• Jo Hye-Mi

• Kim Ye-Jin, Yoo Sang-Ho, Kim Chang-Mu, Kim Gye-Won, Park Cheon-Seok, Park Cheon-Seok

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 195 ~ 203

• Optimization of the preparation method of citron (Citrus junos Sieb.) beverage containing hibiscus u...

• Lee Chang-Joo

• Lee Woo-Jin, Park Jong-Seok, Kim Sung-Woo, Jung Sung-Keun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 187 ~ 194

• Physicochemical and antioxidant properties of muffins with acai berry concentrate-loaded nanocapsule...

• Park Jae-Bum

• Lee Kwang-Yeon, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 181 ~ 186

• Optimization of the formulation for manufacturing of Bokbunja (Rubus coreanus Miquel)-black mulberry...

• Moon Jin-Young

• Hwang Su-Jung, Eun Jong-Bang

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 174 ~ 180

• Inhibitory effect of ethanol extract of Codonopsis lanceolata against oxidative stress and disruptio...

• So Hee-Jung

• Chun Su-Hyun, Lee Jin-Won, Lee Kwang-Won

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 165 ~ 173

• Physiological activities of ethanol extract of Allium tuberosum root

• Kim Hyun-Soo

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 160 ~ 164

• Anti-inflammatory and antioxidant effects of Barringtonia augusta Kurz extract

• Ryu Soo-Ho

• Kim Min-Jeong, Bach Tran The, Jung Sung-Keun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 154 ~ 159

• Anti-obesity effects of an enzymatic extract of mandarin (Citrus unshiu) peel in 3T3-L1 adipocytes

• Jang Ye-Bin

• Kang Hee-Joo, Kim Ju-Sang, Lee Seung-Hong

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 149 ~ 153

• An overview of the regulatory effect of vitamin D supplementation on atopic dermatitis

• Sung Dong-Eun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 139 ~ 148

• Antioxidant composition and activity of aronia leaves at different stages of maturity

• Yang Hae-Jo

• Park Hyun-Jeong, Yun Hyeong-Yeol, Kim Young-Jun, Shin Young-Jae

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 133 ~ 138

• Quality characteristics and antioxidant activities of cheonggukjang prepared with soybean and lotus ...

• Jeon Hyo-Won

• Dhungana Sanjeev Kumar, Kim Il-Doo

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 126 ~ 132

• Structural and gelling properties of very low methoxyl pectin produced by an alkali-treatment

• Lee Byung-Hoo

• Jung Ho-Tak, Kim Hyun-Seok, Yoo Sang-Ho

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 121 ~ 125

• Anti-inflammatory activity of Scutellaria Baicalensis root extract in lipopolysaccharide-induced RAW...

• Lee Ye-Eun

• Park Hong-Jin, Park Chung-Berm, Hwang Seung-Mi

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 115 ~ 120

• Considerations for the effects of antioxidant phytochemicals on human health

• Kim Dae-Ok

• Lee Chang-Yong

• Korean Journal of Food Science and Technology   2021  Volume.53  No.2 111 ~ 114