• The Present State and Future Prospect for Saengshik Research

• Kim Joong-Hark

• Food Industry and Nutrition   2016  Volume.21  No.1 34 ~ 40

• Fermentation Method of Meju for Improving Quality of Small Farm-Scale Soybean Fermented Foods (Jangs...

• Ryu Jung-A

• Kim Yun-Ji, Lee Eun-Jung

• Food Industry and Nutrition   2016  Volume.21  No.1 31 ~ 33

• Effect of High Fructose Corn Syrup on Metabolic Syndrome Traits

• Go Gwang-Woong

• Food Industry and Nutrition   2016  Volume.21  No.1 26 ~ 30

• Dietary Antioxidant Consumption in Cancer Patients

• Kwon Young-Joo

• Food Industry and Nutrition   2016  Volume.21  No.1 22 ~ 25

• Application of Sensory Science to Product Development (Tea & Cosmetic)

• Kim Young-Kyung

• Food Industry and Nutrition   2016  Volume.21  No.1 19 ~ 21

• Electric-Nose/Tongue and Their Applications

• Kim Min-Jeong

• Park Jae-Ho

• Food Industry and Nutrition   2016  Volume.21  No.1 15 ~ 18

• Precautions for Sensory Evaluation

• Kwak Han-Sub

• Food Industry and Nutrition   2016  Volume.21  No.1 11 ~ 14

• Measurement of Sensory Responses: Understanding Scaling and Data

• Hong Jae-Hee

• Food Industry and Nutrition   2016  Volume.21  No.1 5 ~ 10

• Molecular Biological Evaluation of Taste)

• Shim Jae-Won

• Food Industry and Nutrition   2016  Volume.21  No.1 1 ~ 4