• A study on the measurement conditions for measuring the toughness of bread

• Shin Sun-Hwa

• Choi Won-Seok

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 247 ~ 250

• Inhibitory effects of tuberostemonine on Staphylococcus aureus biofilm

• Yum Su-Jin

• Kim Seung-Min, Kwon Jun-Hyeok, Jeong Hee-Gon

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 241 ~ 246

• Investigation of microbial contamination in meal kit products purchased via online shopping

• Lee Seung-Hun

• Nam Su-Jin, Kim Dong-Woo, Kim Gi-Ryeon, Park Seon-Jeong, Lee Eun-Ji, Je Hyeon-Ji, Koo Ok-K...

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 235 ~ 240

• Comparison of quality and bioactive components of Korean green, white, and black teas and their asso...

• Choi Sung-Hee

• Kim Il-Doo, Dhungana Sanjeev Kumar, Shin Dong-Hyun

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 228 ~ 234

• Application of turanose as a cryoprotectant for the improvement of Baker¡¯s yeast storability

• Bae Go-Eun

• Choi Seong-Won, Yoo Sang-Ho

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 224 ~ 227

• Monitoring of residual pesticides in fresh-cut produce in Gangseo, Seoul

• Kim Chang-Kyu

• Oh Se-Ah, Choi Sung-Sun, Kim Jeong-Gon, Lee Jae-Kyoo, Kim Dong-Gyu, Jung Bo-Kyung, Yuk Don...

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 218 ~ 223

• Antimicrobial effect of Enterococcus faecalis BMSE-HMP005 isolated from human breast milk against mu...

• Lee Jeong-Eun

• Kim Soo-Bin, Yu Du-Na, Jo So-Yeon, Kim Ae-Jung, Kook Moo-Chang

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 209 ~ 217

• Biochemical properties and gluten degradation of Lactobacillus paracasei strain GLU70 isolated from ...

• Park Hye-In

• Yoon Seul-Gi, Jang Jun-Ho, Byun Ji-Young, Yoon Bok-Kun

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 203 ~ 208

• Quality characteristics of Jeung-pyun with different amount of Makgeolli

• Kim Jin-Seong

• Choi Jin-Hee, Choi Hae-Yeon

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 196 ~ 202

• Comparison of rutin content and quality characteristics of tea products from common buckwheat (Fagop...

• Kim Su-Jeong

• Sohn Hwang-Bae, Nam Jung-Hwan, Lee Jong-Nam, Chang Dong-Chil, Kim Yul-Ho

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 185 ~ 195

• Fabrication of edible gelatin-based films by heat pressing

• Kim Eui-Hyun

• Song Ah-Young, Min Sea-Cheol

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 179 ~ 184

• Quality characteristics and antioxidant activities of rice cookies prepared with Tenebrio molitor, P...

• Jang Han-Byeol

• Baek Ju-Yeon, Choi Yun-Sang, Jang Hae-Won

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 171 ~ 178

• Microencapsulation of aronia extract and stability of encapsulated anthocyanins during sulgidduk coo...

• Choi Ye-Ji

• Koh Eun-Mi

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 163 ~ 170

• Immunostimulatory effects of enzymatic porcine placental hydrolyzate against cyclophosphamide-induce...

• Kim Keun-Nam

• Kim Min-Ju, Yoon Sun-Myung, Kwon Min-Joo, Shin Dong-Yeop, Lee Hak-Yong, Park Young-Mi

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 155 ~ 162

• Analysis of antioxidant and anti-inflammatory effects of Mongolian wild lingonberry and blueberry, a...

• Lee Hye-Ju

• Naranbulag Batdorj, Jeong Seung-Jin, Seo Chan, Lee Sang-Gil

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 147 ~ 154

• Quality characteristics and antioxidant activities of jams according to varying ratios of aronia

• Im Sang-Hwi

• Kim Kyeoung-Cheol, Kim Ju-Sung

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 141 ~ 146

• Anti-cancer effects of kelp extract in mouse melanoma B16-F0 cell line through apoptosis

• Lee Seong-Uk

• Kim Yoon-Hee

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 134 ~ 140

• Comparison of characteristic aroma compounds in Korean wild chive (Allium monanthum Maxim.) cultivat...

• Jang Bo-A

• Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 126 ~ 133

• Acid treatment effects on the contents of quercetin glycosides and aglycone in red onion powder

• Kim Mi-Ryung

• Lim Jun-Hyung, Song Ji-Su

• Korean Journal of Food Science and Technology   2022  Volume.54  No.2 115 ~ 125