• Anti-Oxidative and Anti-Proliferative Effect of 70% Ethanol Extracts from Green Pepper (Capsicum ann...

• Lee Youn-Ri

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1127 ~ 1131

• Quality Characteristics of Commercially Available Soybean and Mung-bean Flours in Korea

• Woo Koan-Sik

• Kim Mi-Jung, Sim Eun-Yeong, Kim Hyun-Joo, Lee Choon-Ki, Jeon Yong-Hee

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1119 ~ 1126

• Comparison of UV-Irradiation and High Hydrostatic Pressure Sterilization for Storage Stability of Ca...

• Oh Nam-Seok

• Kim Min-Young, Jang Gwi-Yeong, Baek So-Yune, Joung Mi-Yeun, Kang Tae-Su, Lee Jun-Soo, Jeon...

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1113 ~ 1118

• Effects of Starter Cultures on Physicochemical Properties of Fermented Sausages

• Yim Dong-Gyun

• Chung Yi-Hyung, Nam Ki-Chang

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1105 ~ 1112

• Quality Characteristics of Pan Bread containing Red Ginseng Jung Kwa By-Product

• Lee Eui-Seok

• You Kwan-Mo, Jeoung Young-Nam, Jeon Byeong-Seon, Ko Bong-Soo, Hong Soon-Tack

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1096 ~ 1104

• Quality Characteristics and Antioxidant Activities of Pound Cake with Aronia melanocarpa Powder

• Lim Eun-Jeong

• Lee Yoo-Hyun

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1087 ~ 1095

• Analysis of Nutritional Components and Antioxidant Activity of Nipa Palm(Nypa fruticans Wurmb) Flowe...

• Lee Young-Hee

• Kim Wol-Kon, Jung Hyeon-A, Oh Wang-Kyu

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1080 ~ 1086

• Utilization Research of Cultural Heritage Resources (Sosuseowon & Buseoksa) and Primary Components A...

• Choi Eun-Young

• An Hui-Jeong

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1068 ~ 1079

• The Development and Effect of NCS-based Cooking Practice Teaching Method by Using Bloom¡¯s Mastery L...

• Oh Wang-Kyu

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1058 ~ 1067

• Metabolic Syndrome Risk according to Fruit and Vegetable Intake in Middle-aged Men

• Her Eun-Sil

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1048 ~ 1057

• Quality Evaluation of Acorn Mook prepared with Mealworm(Tenebrio molitor) Powder

• Lee Kyung-Haeng

• Yoon Young-Tae, Park Yong-I, Lee Hye-Jin, Jeong Na-Young

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1042 ~ 1047

• Inhibitory Effects of (-)-Epigallocatechin-3-gallate on Adipogenesis via AMPK Activation in 3T3-L1 C...

• Kim Young-Hwa

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1035 ~ 1041

• Effects of Gum on Quality Characteristics of Gluten-free Noodles prepared with Eragrostis tef Flour

• Joung Ki-Youeng

• Song Ka-Young, O Hyun-Bin, Shin So-Yeon, Kim Young-Soon

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1025 ~ 1034

• Quality Characteristic and Antioxidant Activity Analysis of Soybean Milk added Chickpea

• Han Kee-Young

• Choi Jin-Young

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1015 ~ 1024

• Fermentative Characteristics and Anti-Proliferative Activity against Mouse Carcinoma Cell Line of ki...

• Yu Kwang-Won

• Lee Seong-Hyun, Shin Eun-Hae, Hwang Jong-Hyun

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 1007 ~ 1014

• The Presence or Absence of Osteoarthritis and Related Risk Factors in Korean Elderly using the 6th K...

• Kim Min-Ju

• Yun Jung-Mi

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 995 ~ 1006

• Body Satisfaction and Self-esteem according to Weight Control of Female Middle School Students

• Song Hyun-Jung

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 983 ~ 994

• Changes of Off-Odor Constituent and Parishin Derivatives of Fermentation of Gastrodia elata Rhizome ...

• Song Young-Eun

• Lee In-Sok, Song Eun-Ju, Choi Min-Kyung, Han Hyun-Ah, Shin So-Hee, Choi So-Ra, Lee Ki-Kwon...

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 973 ~ 982

• Quality Characteristics and Storage Stability of Wet Noodle based on Capsaicin-loaded Nanoemulsions

• Kim Min-Ji

• Lee Soo-Jeong

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 960 ~ 972

• Quality Characteristics of Kohlrabi kimchi during Storage

• Gu Hae-Jin

• Jin So-Yeon

• Korean Journal of Food and Nutrition   2017  Volume.30  No.5 935 ~ 942