• Nutritive Components of Rice Powder and Development of Rice Bread Recipes using Rice Flour

• Lee Youn-Ri

• Jung Da-Woon, Jo Eun-Hye, Back Seon-Woo, Kim Su-Yeong, Park Young-Seo

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 441 ~ 448

• Nutritional Compositions of Rice Bread with Different Rice Flours

• Lee Youn-Ri

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 435 ~ 440

• Relationship between Nutrients Intakes, Dietary Quality, and hs-CRP in Korea Metabolic Syndrome Pati...

• Kim Mi-Sung

• Kim Byung-Sook, Lee Jong-Sin, Oh Gyung-Jae, Han Sung-Hee

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 425 ~ 434

• Determination of Amounts of Catechin and Caffeine in Green Tea Beverages

• Kim Dae-Hwan

• Lee Myung-Jin, Kim Yang-Hee, Ryu Kyong-Shin, Lee Ji-Yeon, Park Kwang-Hee

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 416 ~ 424

• Changes in ¥ã-Aminobutyric Acid of Bitter Melon (Momordica charantia L.) with Different Cultivation ...

• Lee Sang-Hoon

• Jeong Yun-Sook, Song Jin, Hwang Kyung-A, Cho Soo-Muk, Hwang In-Guk

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 408 ~ 415

• Antioxidant and Quality Characteristics of Raw Noodle added Kale (Brassica oleracea var. acephala) P...

• Jeong Yi-Ji

• Han Young-Sil

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 400 ~ 407

• An Analysis on Characteristics of High Sodium Intaker and Affecting Factors

• Han Byeol

• Kim Ji-Young, Yang Sung-Bum

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 395 ~ 399

• Antioxidant Effects of Kochujang with Added Omija (Schizandra chinensis) By-product Extract Powder

• Kim Jin-Kyung

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 388 ~ 394

• Analyses of the Volatile Flavor Composition of Essential Oils from Chrysanthemum zawadskii var. lati...

• Choi Hyang-Sook

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 378 ~ 387

• Quality Characteristics and Retrogradation Properties of Baked Rice Donut with Psyllium (Plantago ov...

• Shin So-Yeon

• O Hyun-Bin, Joung Ki-Youeng, Kim Young-Soon

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 367 ~ 377

• Awareness and Satisfaction on the School Food Service by Elementary Students and Parents in Incheon ...

• Kim Ho-Yeon

• Kim Myung-Hee, Lee Je-Hyuk

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 355 ~ 366

• Effect of Black Carrot (Daucus carota L.) on the Quality of Pork Hamburger Patties

• Ko Young-Joo

• Yoo Seung-Seok

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 345 ~ 354

• Development and Evaluation of the Children¡¯s Sugars Intake Reduction Program

• Kim Mi-Hyun

• Kim Nam-Hee, Yeon Jee-Young

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 335 ~ 344

• Effect of Lepidium spp. (Maca) Extract on the Improvement of Sexual Function in Rats Induced Erectil...

• Choi Hye-Ran

• Lee Min-Jung, Lee Su-Jung, Park Hee-Jeon, Song Ji-Young, Kim Il-Su, Shin Dae-Keun

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 328 ~ 334

• Studies on the Biological Activity of Synbiotics: A Review

• Yoon Jin-A

• Shin Kyung-Ok

• Korean Journal of Food and Nutrition   2018  Volume.31  No.3 319 ~ 327