• A Survey of Consumer Importance-Satisfaction on Prepackaged Meals (Dosirak) Sold by Food Service Pro...

• Cha Seoung-Yoon

• Park Young-Il, Jeong Hee-Sun

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 136 ~ 146

• Analyzing the Importance and Satisfaction on the University Foodservice Selection Attributes of Fore...

• Fan Ming-Ming

• Bae Hyun-Joo

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 128 ~ 135

• Celebrity Endorser Effects of Fast Food Industries on Seoul Highschool and Undergraduate Students

• Kim Hyung-Min

• Yoon Ji-Young

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 120 ~ 127

• Effect of Ohmic Heating on Thermal and Water Holding Property of Starches

• Cha Yun-Hwan

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 112 ~ 119

• Comparative Analysis of Bioactive Compounds and the Sensory Evaluation of Korean Chili (Capsicum ann...

• Yoo Kyoung-Mi

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 105 ~ 111

• Effects of Water Extract from Platycodon grandiflorum on Mouse Immune Cell Activation ex vivo by Ora...

• Ryu Hye-Sook

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 99 ~ 104

• Quality Characteristics of Freeze-Dried Soymilk Powder

• Kim Yong-Sun

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 89 ~ 98

• Correlation of Eating Disorders on BMI of College Women in Gyeong-gi Province

• Nam Jung-He

• Lee Soo-Jae, Kim Hyun-Jung

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 80 ~ 88

• The Changes of Benzo[¥á]pyrene in Herbal Teas containing Astragalus membranaceus, Schizandra chinens...

• Oh Sung-Cheon

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 75 ~ 79

• The Comparison of Perceptions and Needs for Nutrition Education between Early Childhood Teachers and...

• Kim Nam-Hee

• Kim Mi-Hyun

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 66 ~ 74

• Fatty Acid Composition, Contents of Tocopherols and Phytosterols, and Oxidative Stability of Mixed E...

• Lee Mi-Jin

• Cho Moon-Gu, Oh Suk-Heung, Oh Chan-Ho, Choi Dong-Seong, Woo Ja-Won, Park Ki-Hong, Jung Mun...

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 59 ~ 65

• Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions

• Chun A-Reum

• Kim Dae-Jung, Yoon Mi-Ra, Oh Sea-Kwan, Choi Im-Soo

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 50 ~ 58

• Effects of Extract from Fermented Flower-buds of Panax ginseng C.A. Meyer on Mouse Cytokine IL-6, TN...

• Jeong Su-Ji

• Kim Kyoung-Hee, Son Hwa-Young, Yook Hong-Sun

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 43 ~ 49

• Quality Characteristics of Gamma Irradiated-Imported Orange during Storage

• Kyung Eun-Ji

• Kim Kyoung-Hee, Yook Hong-Sun

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 31 ~ 42

• Effects of Hemicellulase on Purple Sweet Potato Bread

• Kim Yeon-Ok

• Kim Mun-Yong, Bing Dong-Joo, Yoon Eun-Ju, Lee Young-Ju, Chun Soon-Sil

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 22 ~ 30

• Antioxidant Activities and Quality Characteristics of Tofu Supplemented with Chinese Artichoke Powde...

• Lee Ji-Eun

• Jin So-Yeon, Han Young-Sil

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 10 ~ 21

• Functional and Quality Characteristics of Glutinous Barley Jeung-pyun Added with Beet (Beta vulgaris...

• Jeong Yi-Ji

• Jin So-Yeon, Han Young-Sil

• Korean Journal of Food and Nutrition   2014  Volume.27  No.1 1 ~ 9