• Current State and Improvement Plan of Korean Traditional Foods

• Lee Yong-Hwan

• Food Industry and Nutrition   2012  Volume.17  No.2 27 ~ 39

• Characteristics of Korean Blood Sausages (Soondae) for Globalization

• Oh Jun-Hyun

• Lee Eun-Jung, Kim Kyoung-Hee, Yook Hong-Sun

• Food Industry and Nutrition   2012  Volume.17  No.2 23 ~ 26

• Development of Functional Beverage Using Yam (Dioscorea opposita Thunb.)

• Choi Won-Seok

• Food Industry and Nutrition   2012  Volume.17  No.2 20 ~ 22

• Biotransformation of Green Tea with Tannase as a Functional Material

• Hong Yang-Hee

• Jung Eun-Young

• Food Industry and Nutrition   2012  Volume.17  No.2 11 ~ 19

• Recent Consumption and Physiological Status of Vitamin D in Korean Population

• Kim Jung-In

• Kang Min-Jung

• Food Industry and Nutrition   2012  Volume.17  No.2 7 ~ 10

• Vitamin D: Is It a Vitamin or a Hormone?

• Shin Mee-Young

• Kwon In-Sook

• Food Industry and Nutrition   2012  Volume.17  No.2 1 ~ 6

• Chemical Components and Physiological Activities of Different Part from Mulberry (Morus alba)

• Kim Young-Min

• Food Industry and Nutrition   2012  Volume.17  No.1 28 ~ 35

• Application of HPMC in Food

• Lee Eun-Jung

• Food Industry and Nutrition   2012  Volume.17  No.1 25 ~ 27

• Supercritical Fluid Extraction Technology for Food Industry

• Kim Gwui-Cheol

• Food Industry and Nutrition   2012  Volume.17  No.1 17 ~ 24

• Industrialization Research of Jeju Medicinal Plants

• Jung Yong-Hwan

• Food Industry and Nutrition   2012  Volume.17  No.1 13 ~ 16

• Industrial Application of Medicinal Herbs

• Seo Dae-Bang

• Food Industry and Nutrition   2012  Volume.17  No.1 9 ~ 12

• Increased Health Functionality of Fermented Foods

• Park Kun-Young

• Food Industry and Nutrition   2012  Volume.17  No.1 1 ~ 8