• Sensory Evaluation of Seasoned Soy Sauce with Hutgae (Hovenia dulcis Thunb) Fruit and Pear Extracts

• Oh Kyung-Hee

• Song Hee-Sun

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 323 ~ 328

• Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated unde...

• Choi Won-Seok

• Choi Seon-Jeong, Choi Ung-Kyu

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 318 ~ 322

• Effects of Coated Liposome from Discorea rhizoma Extract (DRE) -on Hypoglycemic, Serum Insulin, and ...

• Choi Kyung-soon

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 310 ~ 317

• A Study on Fast Food Consumption Patterns and Behaviors of University Students

• Jang Jae-Seon

• Oh Sung-Cheon

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 301 ~ 309

• A Study of the Consumer¡¯s Purchase Behavior and Willingness-to-Pay on Flower Tea

• Yang Sung-Bum

• Lee Seog-Won

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 295 ~ 300

• Analysis of the Terpenoids from Syneilesis palmata Essential Oil and the Variation of the Sesquiterp...

• Choi Hyang-Sook

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 287 ~ 294

• Antioxidant Activity of Soybean Yogurt added Tomato Extract by Bacillus subtilis and Lactobacillus p...

• Yang Ming

• Gwag Jung-Soon, Jang Se-Ri, Jia Yuan, Park In-Shik

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 280 ~ 286

• Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bact...

• Yang Ming

• Gwag Jung-Soon, Jang Se-Ri, Jia Yuan, Park In-Shik

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 273 ~ 279

• Quality Characteristics of Black Soybean Paste (Daemacjang) with Mixture Ratio of Black Soybean, Bar...

• Kang Hye-Jeong

• Yoo Jin-A, Park Jung-Mi, Kim Sang-Hee, Song In-Gyu, Choi Hye-Sun, Yoon Hyang-Sik

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 266 ~ 272

• Antioxidant Activity and Sensory Evaluation in Soy Sauce with Fruit, Stem, or Twig of Hovenia dulcis...

• Won Sae-Bom

• Song Hee-Sun

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 258 ~ 265

• The Effect of Container Types on the Growth of Bacteria during Kimchi Fermentation

• Han Kook-Il

• Kim Mi-Jung, Kwon Hyun-Jung, Kim Yong-Hyun, Kim Wan-Jong, Han Man-Deuk

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 249 ~ 257

• Effects of Pyroligneous Liquor on Olive, Flaxseed and Perilla Oils in Lipid Metabolism of Mice

• Chung Keun-Hee

• Bang Nam-Hyu, Shin Kyung-Ok, Jung Tae-Hwan, Hwang Hyo-Jeong, Choi Kyung-soon

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 242 ~ 248

• The Analysis of the National Examination for Dietitian's License by Educational System

• Park Sang-Hyun

• Jung Hyeon-A, Paik Jae-Eun, Joo Na-Mi

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 234 ~ 241

• The Optimal Addition Level of Loquat Leaf Extract in the Rice Beverages

• Kim Il-Gon

• Kim Ki-Myong

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 226 ~ 233

• Interrelations among Acculturative Stress and, Recognitions, Preferences and Eating Frequency of Kor...

• Her Eun-Sil

• Park Hye-Jin

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 216 ~ 225

• Physicochemical Properties and Sensory Evaluation of Beef Consomme Prepared with Added Ginseng

• Lee Won-Hae

• Yoo Seung-Seok

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 208 ~ 215

• Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

• Park Jung-Mi

• Lee Hye-Min, Eom Hyun-Ju, Kim Sang-Hee, Song In-Gyu, Yoon Hyang-Sik

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 199 ~ 207

• The Quality Characteristics of Korean Rice Cakes (Karedduk) with a Mixture of Maltooligosaccharide a...

• Kim Sang-Sook

• Chung Hae-Young

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 192 ~ 198

• Quality Characteristics of Salicornia herbacea L. Extract Added Brown Sauce

• Kim Ja-Kyoung

• Hahm Moon-Hoon

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 184 ~ 191

• Quality Characteristics of Cookies added with Hongkuk Powder

• Jung Eun-Ja

• Kim Gwan-Pil, Bang Byung-Ho

• Korean Journal of Food and Nutrition   2013  Volume.26  No.2 177 ~ 183