• Antioxidant Activity of Peanut Flours with Germination and Roasting

• Lee Youn-Ri

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 155 ~ 159

• Validation of Simultaneous Analysis Method of Standard Compounds inFermented Kalopanax pictus Nakai ...

• Jang Won-Hui

• Lee Wha-Young, Lee Bong-Jin, Kim Jean-Man, Park Seon-Ju

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 148 ~ 154

• Antioxidative Activities and Inhibitory Effects on Lipid Accumulation of Extracts fromDifferent Part...

• Kim Gun-Hee

• Kim Eun-Hyang

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 138 ~ 147

• Anti-Oxidant Effects of Highly Bioavailable Curcumin Powder in High-Fat Diet Fed- and Streptozotocin...

• Paik Jean-Kyung

• Yeo Hee-Kyung, Yun Jee-Hye, Park Hyun-Ji, Park Hyun-Ji, Jang Se-Eun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 133 ~ 137

• Intake Status and Perception of Coffee by University Students in Some Areas of Jeonbuk Regio

• Jang Bo-Mi

• Lee Je-Hyuk

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 122 ~ 132

• Quality Properties of Soy-paste Soybean Cultivar for Fermented Soybean Products

• Shin Dong-Sun

• Park Chang-Hwan, Choi In-Duck, Lee Seuk-Ki, Park Ji-Young, Kim Nam-Geol, Choi Hye-Sun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 114 ~ 121

• The Inhibitory Effect of Fermented Kalopanax pictus by Bioconversion on Endotoxemiaand the Competiti...

• Kim Sung-Phil

• Lee Wha-Young, In Su-A, Seong Eun-Young, Kim Jean-Man, Nam Seok-Hyun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 106 ~ 113

• Quality and Antioxidant Properties of Bread Added with ¡®Fuji¡¯ Apple Juice

• Cha Seung-Hyeon

• Shin Na-Ri, An Hye-Mi, Yoo Do-Il, Kim Dae-Il, Hyun Tae-Kyung, Jang Keum-Il

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 98 ~ 105

• Impact of Different Cooking Methods on Food Quality- Retention of Antioxidant Compound in Black Carr...

• Kim Si-Yeon

• O Hyun-Bin, Lee Phy-Rim, Kim Young-Soon

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 89 ~ 97

• Effects of Sucrose and Jochung on Textural Properties of Dough andQuality Characteristics of White P...

• Kim Young-Ho

• Korean Journal of Food and Nutrition   2019  Volume.32  No.2 79 ~ 88