• Effect of Nuruk protease activity on the quality of anchovy sauce

• Lee Myeong-Hae

• Jeong In-Hak, Jeong Seok-Tae, Chang Yun-Hee

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 356 ~ 363

• Isolation and characterization of bacteriophage infecting Lactobacillus plantarum KCCM 12116

• Oh Ji-Young

• Park Jong-Hyun

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 348 ~ 355

• In vitro hepatocyte inflammation by chaparral extract

• Kim Il-Rang

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 344 ~ 347

• 16S rRNA gene-based sequencing of cucumber (Cucumis sativus L.) microbiota cultivated in South Korea

• Seo Dong-Woo

• Kim Seung-Min, Lee Heoun-Reoul, Yum Su-Jin, Jeong Hee-Gon

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 334 ~ 343

• Antioxidant activities of phenolic compounds from Ziziphus jujuba Mill extract using subcritical wat...

• Ko Min-Jung

• Kwon Mi-Ri, Chung Myong-Soo

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 329 ~ 333

• Physical and sensory characteristics of brownies containing whey powder

• Shin Jang-Ho

• Chae Min-Joo, Han Jung-Ah

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 321 ~ 328

• Improvement of blood glucose homeostasis in mice fed with Capsosiphon fulvescens extract-added whole...

• Lim Jae-Min

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

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 313 ~ 320

• Immuno-stimulating and anti-metastatic activities of the polysaccharides isolated from Angelica giga...

• Son Seung-U

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 304 ~ 312

• Comparative study of antioxidant and anti-neuroinflammatory activity of leaf extracts of three diffe...

• Kim Yon-Suk

• Cho Duk-Yeon, Kim Mi-Kyung, Choi Dong-Kug

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 296 ~ 303

• Antioxidant effect of complex extracts from pine needle, green tea, and sea buckthorn leaves

• Ji Hee-Young

• Park Min-Gyu, Joo Shin-Youn

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 290 ~ 295

• Bioactive compounds in food for age-associated cognitive decline: A systematic review

• Kang Eun-Young

• Cui Fengjiao, Kim Hyun-Kyung, Go Gwang-Woong

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 278 ~ 289

• Protective effect of matcha green tea (Camellia sinensis) extract on high glucose- and oleic acid-in...

• Kim Jong-Min

• Lee Uk, Kang Jin-Yong, Park Seon-Kyeong, Shin Eun-Jin, Moon Jong-HYun, Kim Min-Ji, Lee Hyo...

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 267 ~ 277

• Hepatoprotective effect of fermented Chrysanthemum indicum L. water extract on ethanol-induced liver...

• Seo Tae-Su

• Han Joon-Hee, Hong Min, Choi Da-Hye, Lee Deug-Chan, Yu Keun-Hyung

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 260 ~ 266

• Comparison of antioxidant activities of pearled and wholegrain barley harvested in Jeju

• Kang Yu-Ri

• Kim Hyun-Jung

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 252 ~ 259

• Quality characteristics, acrylamide content, and antioxidant activities of Nurungji prepared using d...

• Hwang Eun-Sun

• Moon So-Jin

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 245 ~ 251

• Residue analysis and risk assessment of ethoxyquin and ethoxyquin dimer in farmed fish

• Choi Young-Hee

• Ko Suk-Kyung, Ryu Seung-Hee, Jin Young-Hee, Kwak Jae-Eun, Lee Myung-Sook, Kim Bog-Soon, Ha...

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 239 ~ 244

• Quality characteristics of cup jelly based on amounts of aronia juice

• Paeng Hwi-Jin

• Koh Eun-Mi

• Korean Journal of Food Science and Technology   2021  Volume.53  No.3 231 ~ 238