• Comparison of vitamin K contents in different meats commonly consumed in Korea

• Kim Dae-Dong

• Lee Seo-Gyeong, Kang Yu-Ri, Shin Jae-Hong, Park Jin-Ju, Kim Hyun-Jung

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 105 ~ 113

• Selecting and evaluating microorganism strains to prepare low-salt doenjang for flavoring via the fe...

• Jo Seung-Wha

• Yim Eun-Jung, Kang Hyeon-Jin, Park Seul-Ki, Jeong Do-Youn

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 103 ~ 108

• Characteristics of Tenebrio molitor larvae and Bombyx mori pupae sequentially fermented with Aspergi...

• Kang Sang-Hun

• Chung Chang-Ho

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 94 ~ 102

• Functional properties of hydrolysate from silkworms fed Cudrania tricuspidata

• Yang Woo-Song

• Shin Kyung-Ok, An Gyu-Mi, Lee Jae-Rim, Yun Sung-Seob, Han Kyoung-Sik

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 88 ~ 93

• Alterations in qualities of different cultivation types of garlic during storage: Changes assessed b...

• You Gwang-Yeon

• Hwang Young, Kim Kyung-Mi, Cho Yong-Sik, Jang Hyun-Wook

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 80 ~ 87

• Efficacy of antibacterial treatments of fresh ginseng (Panax ginseng C.A. Meyer)

• Choi Jun-Bong

• Cho Won-Il

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 75 ~ 79

• Properties of ¥â-carotene-loaded chitosan/hyaluronic acid nanocapsules: solubility and redispersibil...

• An Eun-Jung

• Lee Ji-Soo, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 66 ~ 74

• Induction of lipid peroxidation and melanoma cell death by turmeric oleoresin through its photosensi...

• Kim Hee-Jeong

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 59 ~ 65

• Effect of phosphatidylserine on cognitive function in the elderly: A systematic review and meta-anal...

• Kang Eun-Young

• Cui Fengjiao, Kim Hyun-Kyung, Nawaz Hadia, Kang Su-Min, Kim Ha-Yoon, Jang Ji-Hye, Go Gwang...

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 52 ~ 58

• Promotion effects of steam-dried Betula platyphylla extract on hair regrowth

• Ahn Jeong-Won

• Jang Su-Kil, Jo Bo-Ram, Kim Hyun-Soo, Hillary Kithenya, Yoo Yeong-Min, Joo Seong-Soo

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 43 ~ 51

• Survey of dysphagia meal management for the elderly and the disabled

• Lee Hyun-Jung

• Choi Kui-Jeong, Park Young-Sook, Shin Weon-Sun

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 35 ~ 42

• Anticancer activity of chloroform extract of Citrus unshiu Markovich peel against glioblastoma stem ...

• Kim Yu-Jin

• Sim Ye-Eun, Jung Hye-Jin

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 28 ~ 34

• Anti-diabetic effects of common buckwheat and tartary buckwheat in type II diabetes animal model

• Kim Su-Jeong

• Sohn Hwang-Bae, Choi Ji-Myung, Cho Eun-Ju, Nam Jung-Hwan, Lee Jong-Nam, Suh Jong-Taek, Cha...

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 17 ~ 27

• Quality characteristics of brown rice cooked in a hyaluronic acid solution

• Moon Tae-Hwi

• Shin Jang-Ho, Han Jung-Ah

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 8 ~ 16

• Reduction of nitro blue tetrazolium by combined reaction of various photosensitizers with amino acid...

• Lee Eun-Bin

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2022  Volume.54  No.1 1 ~ 7