• Dietary Calcium Intake is associated with Blood Lipid Profile, Blood Pressure, Inflammatory State an...

• Chung Hae-Yun

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 290 ~ 299

• Nutritional Compositions and Physicochemical Properties of Two Domestic Aronia (A. melanocarpa) Vari...

• Jeong Yeon-Jeong

• Lee A-Reum, Park Jae-Ho, Kim Young-Ho, Kwon Yeu-Seok, Hong Eui-Yon, Han Nam-Soo, Eom Hyun-...

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 283 ~ 289

• Impacts of Efficacy and Side Effect on Awareness and Consumption Pattern about Coffee among College ...

• Jang Jae-Seon

• Hong Myung-Sun, Seo Hwa-Jeong

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 275 ~ 282

• Dietary Behaviors and Total Sugar Intake from Snacks of Female College Students according to Sweet T...

• Kim Mi-Hyun

• Bae Yun-Jung, Yeon Jee-Young

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 267 ~ 274

• Developing A Tool to Execute Children's Food Service Hygiene and Safety Management

• Lee Jin-Young

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 253 ~ 266

• A Comparative Study on the Knowledge, Attitude and Behavior of Community regarding Irradiated Foods ...

• Hwang Seong-Hee

• Jang Jae-Seon

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 246 ~ 252

• Quality Characteristics of Low-Salt Myungran Jeotkal Fermented by Vegetable-Origin Lactic Acid Bacte...

• Lee Deuk-Sik

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 237 ~ 245

• Optimization for Chia Seed Antioxidative Activity of Solvent Extraction Using the Response Surface M...

• Han Kee-Young

• Choi Jin-Young

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 228 ~ 236

• Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School St...

• Choi Ji-Yu

• Kwon Soo-Youn, Chung Sang-Jin

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 218 ~ 227

• Recognition and Consumption for the Health Functional Food of College Students in the Northern Gyeon...

• Kim Young-Soon

• Choi Byung-Bum

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 206 ~ 217

• Radical-Scavenging Activities of Fermented Cactus Cladodes (Opuntia humifusa Raf.)

• Kim Joo-Sung

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 200 ~ 205

• Quality Characteristics and Optimization of Rice Muffins prepared by Substituting Salt with Spergula...

• Kim Dah-Sol

• Shin Ji-Hun, Joo Na-Mi

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 186 ~ 199

• Physiological Activity of Coffee Beans and Roasted Black Beans (Rhynchosia nulubilis) Mixture Extrac...

• Kim Ae-Jung

• Lee Han-Kyu, Ko Hyuk-Wan, Ko Seong-Hee, Woo Na-Ri-Yah

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 178 ~ 185

• The Nutritional Analysis in Fish/Meat/Doenjang and Wild Herbs/Fish/Meat Doenjang

• An Eun-Ju

• Park Won-Jeong, Lee Je-Hyuk, Kim Myung-Hee

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 171 ~ 177

• Effects of Dietary ¥â-Glucan on Short Chain Fatty Acids Composition and Intestinal Environment in Ra...

• Hong Kyung-Hee

• Jang Ki-Hyo, Kang Soon-Ah

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 162 ~ 170

• Analysis of Essential Oil Composition of Solidago virga-aurea var. asiatica Nakai with Different Ext...

• Choi Hyang-Sook

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 153 ~ 161

• Functional Components and Radical Scavenging Activity of Germinated Brown Rice according to Variety

• Lee Kyung-Ha

• Ham Hyeon-Mi, Kim Hyun-Joo, Park Hye-Young, Sim Eun-Yeong, Oh Sea-Kwan, Kim Uk-Han, Jeong ...

• Korean Journal of Food and Nutrition   2016  Volume.29  No.2 145 ~ 152