• Generation of Kimchi and History of Its Advancement

• Han Eung-Soo

• Food Industry and Nutrition   2020  Volume.25  No.2 58 ~ 65

• Market Trends and Research Status of Fermented Vinegars

• Song Nho-Eul

• Food Industry and Nutrition   2020  Volume.25  No.2 50 ~ 57

• Current Status of Development of Food and Pharmaceutical Ingredients for Improving/Protecting Hearin...

• Lee Jae-Kwang

• Food Industry and Nutrition   2020  Volume.25  No.2 43 ~ 49

• Next Big Growth Opportunity: Developing Functional Foods for Respiratory Health in an Aging Society

• Lee Kyung-Bae

• Bae Min-Jung

• Food Industry and Nutrition   2020  Volume.25  No.2 38 ~ 42

• Current Status of Personalized Dietary Supplement

• Kim Kyeong-Jin

• Kim Eun-Ju, Song Yu-Ri, Kim You-Jin, Chun Sang-Hyun, Kim Ji-Yeon

• Food Industry and Nutrition   2020  Volume.25  No.2 20 ~ 37

• The New Category in Functional Foods: Respiratory Health and Gum Health

• Park Hee-Jung

• Kim Woo-Kyung, Kim Bum-Sik

• Food Industry and Nutrition   2020  Volume.25  No.2 9 ~ 19

• Status of Approval of Functional Ingredients for Health Functional Foods and Technical Support for R...

• Lee Hye-Young

• Food Industry and Nutrition   2020  Volume.25  No.2 1 ~ 8