• Cell cycle arrest by Gardenia jasminoides fruit and anti-proliferative activity by its active compon...

• Jeong Ji-Hye

• Lee Hwa-Jin

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 555 ~ 560

• Free amino acid, phenolic acid profile, and enzyme inhibitory activities of domestic oats

• Han Na-Rae

• Lee Yu-Young, Lee Jin-Young, Kim Mi-Hyang, Kang Moon-Seok, Kim Hyun-Joo

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 551 ~ 554

• Preparation of selective medium for yeast and lactic acid bacteria by adding antibacterial and antif...

• Park Ho-Min

• Cha Jeong-Min, Bae Soh-Won, Son Hong-Seok

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 546 ~ 550

• Food-based anthocyanin intervention improves memory in older adults: A systematic review and meta-an...

• Hadia Nawaz

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

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 539 ~ 545

• Improvement of antioxidant activity and change in functional ingredients upon lactic acid fermentati...

• Jung Hyun-Jin

• Oh Im-Kyung

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 531 ~ 538

• Examination of production conditions and quality properties of rice yogurt fortified with mealworm p...

• Kim Bong-Sin

• Kim Hyeon-Young, Yun Sung-Ho, Ha Gi-Jeong, Choi Jae-Hyeok, Kim Jeong-Hwan

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 524 ~ 530

• Quality characteristics of yanggaeng supplemented with monk fruit powder

• Chae Rin

• Im So-Yeon, Lee Chang-Joo

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 518 ~ 523

• Quality characteristics of dacquoise prepared with non-digestible maltodextrin

• Kim Ji-Min

• Ahn Da-Yeon, Han Jung-Ah

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 511 ~ 517

• Quality characteristics of pork press ham with various levels of dry aged beef crust

• Kim Sun-Gyeom

• Kang Kyu-Min, Jeong Chang-Hwan, Kim Hack-Youn

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 505 ~ 510

• Quality properties of black Korean goat Bulgogi with various levels of Lactobacillus acidophilus

• Choi Da-Mi

• Kang Kyu-Min, Kim Hack-Youn

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 498 ~ 504

• Physicochemical properties of enzyme treated-dietary fibers from whole grain and the quality charact...

• Yoon Ji-Eun

• Lee Kwang-Yeon, Lee Hyeon-Gyu

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 490 ~ 497

• Effects of dietary carotenoid pigments on growth and inflammatory responses in skin cells and monocy...

• Lee Eun-Bin

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 483 ~ 489

• Effect of rice flour-based filled hydrogel on the UV stability and retention rate of retinol in the ...

• Kim Ui-Hwang

• Rho Shin-Joung, Kim Chae-Young, Sung Se-Jeong, Kim Yong-Ro

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 476 ~ 482

• Effect of pre-treatment of grains on physicochemical properties and antioxidant activities of oat pa...

• Son Yu-Rim

• Kang Moon-Seok, Kim Hyun-Joo, Kim Mi-Hyang, Lee Jin-Young, Han Na-Rae, Lee Yu-Young

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 468 ~ 475

• Anti-wrinkle activity of ethyl acetate fraction of rutin treated with subcritical water

• Jo Yeon-Jae

• Yoo Dan-Hee, Lee In-Chul, Lee Jun-Soo, Jeong Heon-Sang

• Korean Journal of Food Science and Technology   2022  Volume.54  No.5 463 ~ 467