• Detoxification Mechanism of Benzopyrene by Food Factors

• Shim Soon-Mi

• Food Industry and Nutrition   2013  Volume.18  No.2 33 ~ 35

• Quality Status of Commercial Fermented Liquid in Korea

• Kim Yoo-Won

• Im Hye-Eun, Jeong Seok-Tae, Yeo Soo-Hwan, Baek Seong-Yeol, Park Hye-Young

• Food Industry and Nutrition   2013  Volume.18  No.2 23 ~ 32

• Rexflavone (Sophorae Fructus Extract) for Menopausal Symptoms in Postmenopausal Women and New Aspect...

• Choi Su-Young

• Yun Seong-Ho, Min Bok-Kee

• Food Industry and Nutrition   2013  Volume.18  No.2 17 ~ 22

• Development of Functional Food Materials Using Traditional Native Plant Medicines

• Kim Sun-Oh

• Food Industry and Nutrition   2013  Volume.18  No.2 12 ~ 16

• Anti-amnesic Effect of Natural Edible Reso

• Heo Ho-Jin

• Food Industry and Nutrition   2013  Volume.18  No.2 7 ~ 11

• Development and Industrialization of Functional Bioactive Material from the Medicinal Plant

• Kim Jun-Young

• Food Industry and Nutrition   2013  Volume.18  No.2 1 ~ 6

• Consumer Awareness Survey on Functional Properties of Vinegar Beverage

• Sung Na-Hye

• Jeong Yong-Jin

• Food Industry and Nutrition   2013  Volume.18  No.1 37 ~ 42

• Excellency and Functionality of Bibimbap

• Oh Suk-Heung

• Yu Jin-Ju, Kim Su-Gon, Choi Dong-Seong, Oh Chan-Ho, Jung Mun-Yhung, Woo Ja-Won

• Food Industry and Nutrition   2013  Volume.18  No.1 29 ~ 36

• Dual Effect of Detox Food Ingredients on Lipolysis and Antioxidation

• Shim Soon-Mi

• Food Industry and Nutrition   2013  Volume.18  No.1 25 ~ 28

• Development Plan of Wine Sommelier Education in Korean

• Kim Ok-Mi

• Jo Young-Jun, Jeong Yong-Jin

• Food Industry and Nutrition   2013  Volume.18  No.1 17 ~ 24

• Marine-Bio Technology Programme

• Park Byoung-Jik

• Food Industry and Nutrition   2013  Volume.18  No.1 13 ~ 16

• Development of Functional Food Using Fermented Marine Organism

• Lee Bae-Jin

• Food Industry and Nutrition   2013  Volume.18  No.1 8 ~ 12

• Approval of Functional Ingredient of Health/Functional Foods in Korea

• Lee Hye-Young

• Food Industry and Nutrition   2013  Volume.18  No.1 1 ~ 7