• Quality Characteristics of Rice Cookies using Rice Flour

• Lee Youn-Ri

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 571 ~ 575

• An Analysis on Characteristics and Behaviors of Person with High Sugar-Intake Ratio for Reduction of...

• Han Byeol

• Kim Ji-Young, Yang Sung-Bum

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 565 ~ 570

• Changes in Reducing Sugar and Catalpol Contents of Rehmannia Root Slurry with Aging Treatments

• Jang Gwi-Yeong

• Kim Dong-Hwi, Park Chan-Hum, Shin Yoo-Su, Kang Tae-Soo, Jeong Heon-Sang, Choi Je-Hun

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 559 ~ 564

• Quality Characteristic and Antioxidant Activities of Vinegar Added with Etteum Bell Flower Root

• Lee Yeon-Jin

• Byun Gwang-In, Jin So-Yeon

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 549 ~ 558

• Antioxidant Activities of Liriope platyphylla L. Extracts Obtained from Different Solvents

• Jang Jae-Seon

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 543 ~ 548

• Current Status and Needs of Nutrition Education on Children¡¯s Sugars Intake Reduction according to ...

• Kim Mi-Hyun

• Yeon Jee-Young

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 532 ~ 542

• Actual Purchasing of Functional Beverages for Adults in Chungnam Area

• Choi Seon-A

• Lee Je-Hyuk

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 520 ~ 531

• Effects of the Type and Percentage of a Lipid on the Quality Characteristics of Rice Bread Depending...

• Kim Sang-Sook

• Chung Hae-Young

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 511 ~ 519

• Quality and Physicochemical Characteristics of the Korean Cowpea Cultivars Grown in Different Seedin...

• Kim Hyun-Joo

• Lee Ji-Hae, Lee Byong-Won, Lee Yu-Young, Jeon Yong-Hee, Lee Byoung-Kyu, Woo Koan-Sik

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 502 ~ 510

• Anti-Inflammatory Effects of Streamed Platycodon grandiflorum against UVB Radiation-Induced Oxidativ...

• Lee Ji-Yeon

• Park Jeong-Yong, Lee Dae-Young, Kim Hyung-Don, Kim Geum-Sog, Lee Seung-Eun, Seo Kyung-Hye

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 495 ~ 501

• Antioxidant Properties and Quality Characteristics of Dasik Supplemented with Longanae Arillus

• Yang Eun-Young

• Han Young-Sil, Sim Ki-Hyeon

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 485 ~ 494

• Quality Characteristics and Antioxidant Activity of Rice Cookies Added with Hempseed Powder

• Ryu Joo-Hye

• Chung Hai-Jung

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 478 ~ 484

• Effect of Addition of Mushroom and Sea Tangle Extracts and Mustard Leaf on Anti-oxidant Properties o...

• Ha Seon-Hye

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 471 ~ 477

• Effects of the Cedrela sinensis A. Juss. Leaves on the Alcohol-Induced Oxidative Stress in the Human...

• Kim Hyun-Jeong

• Cho Su-Yeon, Kim Jung-Bong, Kim Heon-Woong, Choe Jeong-Sook, Jang Hwan-Hee

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 464 ~ 470

• Study on the Protective Mechanism of Vitamin C in the SH-SY5Y Cell Death Induced by the Streptozotoc...

• Lee Seung-Hee

• Han Kyung-Hoon, Kim Hyun-Jun, Park Kwang-Sung, Han Sung-Hee, Kim Jung-Hee, Heo Jae-Hyeok

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 457 ~ 463

• Physicochemical Characteristics and Antioxidant Activity of Two Varieties of Foxtail Millet (Setaria...

• Jung Gun-Ho

• Kim Sung-Kook, Lee Jae-Eun, Woo Koan-Sik

• Korean Journal of Food and Nutrition   2018  Volume.31  No.4 449 ~ 456