• Physicochemical Characteristics of Rice Flour Developed as Rice Powder and Quality Characteristics o...

• Park Ji-Won

• Choi Sun-Young, Chun A-Reum, Jeong Heon-Sang, Lee Youn-Ri

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 395 ~ 400

• Consumer Perception and Purchase Pattern of HMR Type Flavored Cooked Rice

• Choi Ji-Yu

• Kim Kyeong-Seop, Oh Suk-Tae

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 385 ~ 394

• Monitoring of the Sorbic Acid, Benzoic Acid and Sulfur Dioxide for Commonly Consumed Beverages, Snac...

• Han Xionggao

• Choi Sun-Il, Choi Seung-Hyun, Cho Bong-Yeon, Sim Wan-Sup, Jang Gill-Woong, Kwon Hee-Yeon, ...

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 379 ~ 384

• Effects of the Percentages of Yeast, Fermentation Time and Oven Temperature on the Quality Character...

• Kim Sang-Sook

• Chung Hae-Young

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 371 ~ 378

• Changes in Effective Component Contents of Apple Cultivars by Ripening

• Hong Jeong-Jin

• Seol Hui-Gyeong, Kim Yoon-Suk, Jeong Eun-Ho, Kim Yeong-Bong, Hong Kwang-Pyo

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 364 ~ 370

• Evaluation of Quality Characteristics of Colored Rice Depending on Cultivars for Functional Porridge

• Kim Min-Young

• Park Hye-Young, Lee Byong-Won, Lee Ji-Yoon, Lee Yu-Young, Lee Jin-Young, Kim Mi-Hyang, Lee...

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 355 ~ 363

• Taste Components and Sensory Characteristics of Long-term Mature Korean Soy Sauce

• Jang Hyeock-Soon

• Lee Nan-Hee, Choi Ung-Kyu

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 349 ~ 354

• Changes in the Taste Compounds of Cheonggukjang Prepared with Hazelnut

• Lee Nan-Hee

• Jang Hyeock-Soon, Kim Jong-Duk, Kim Dae-Hyun, Choi Ung-Kyu

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 342 ~ 348

• A Study on Contents of Beta-Carotene in Local Agricultural Products

• Eom Hyun-Ju

• Kang Hye-Jeong, Yoon Hyang-Sik, Kwon Nu-Ri, Kim Young-Ho, Hong Seong-Taek, Park Jin-Ju, Le...

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 335 ~ 341

• Analysis of Dietary Fiber, Mineral Content and Fatty Acid Composition in Cheonggak (Codium fragile)

• Seo Uk-Hyeon

• Kang Hyo-Jeong, Yoon Ki-Bok, An Yang-Joon, Kim Jung-Beom

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 328 ~ 334

• Analysis of Free Sugars Contents of Fruit and Fruit Vegetables Classified by Cultivar and Cultivatio...

• Ha Tai-Moon

• Won Seon-Yi, Seo Jae-Soon, Kang Heui-Yun, Lee Dae-Hyoung, Keuyn Young-Hee

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 321 ~ 327

• Analysis of Antioxidant Components in Coffee Making Process Using Washed Coffee and Natural Coffee

• Shin Hye-Kyung

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 312 ~ 320

• Effect of Ohmic Heating on Rheological Property of Starches

• Cha Yun-Hwan

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 304 ~ 311

• Changes in Lipid Oxidation and Taste Compounds of Chicken Breast Meat by Slow-released ClO2 Gas Gel-...

• Lee Kyung-Haeng

• Kwon Hye-Won, Yoon Ye-Ji, Kim Hong-Gil

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 294 ~ 303

• Chemical Composition of the Essential Oils from Ligularia fischeri and Ligularia fischeri var. spici...

• Choi Hyang-Sook

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 284 ~ 293

• A Study on the Function and Role of Morinda citrifolia L. (Noni)

• Hwang Hyo-Jeong

• Shin Kyung-Ok, Han Kyoung-Sik

• Korean Journal of Food and Nutrition   2019  Volume.32  No.4 275 ~ 283