• Quality Characteristics of Yakwa Produced with Rice Flour Developed as Rice Powder

• Lee Youn-Ri

• Yu Ye-Jin, Park Joo-Young, Sin A-Hyeon, Kim Ji-Su, Kim Ji-Yeon

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 571 ~ 579

• Effects of Lentils(Lens culinaris) Extract on Proteasome Activity and Nuclear Factor ¥êB Activation ...

• Min Soo-Yeong

• Yoon Hyun-Geun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 565 ~ 570

• Effect of Pre-Treatment Methods on the Measurement of Probiotic Cell Count

• Kang Ju-Yeong

• Lee Seo-Hyun, Park Eun-Ji, Kim Jung-Beom

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 560 ~ 564

• Evaluation of Antibacterial, Antioxidant Fractionalities and Hair Loss Prevention Effect of Platycod...

• Jung Min-Hwa

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 553 ~ 559

• Job Analysis of Dietitian Using DACUM Technique - Importance, Performance, and Difficulty Analysis -

• Choi Jung-Hwa

• Lee Kyung-Eun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 536 ~ 552

• Comparison of Quality Characteristics of Long-Term Matured Korean Soy Sauce

• Choi Won-Seok

• Lee Nan-Hee, Choi Ung-Kyu

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 530 ~ 535

• Assessment of Dietary Education Program for Children from Low-Income Families in Korea

• Kwon Soo-Youn

• Kim Ok-Sun

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 522 ~ 529

• Enzyme Inhibitory and Anti-Proliferation Effects of Peanut Skin Extracts Depending on Cultivar

• Kim Min-Young

• Kim Hyun-Joo, Lee Yu-Young, Kim Mi-Hyang, Lee Jin-Young, Lee Byoung-Kyu, Lee Byong-Won

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 511 ~ 521

• Physicochemical Characteristics of Cold-Brew Kenya AA according to Cold Extraction Conditions

• Kim Ki-Myong

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 504 ~ 510

• Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

• Ha Gi-Jeong

• Kim Hyeon-Young, Ha In-Jong, Cho Sung-Rae, Moon Jin-Young, Seo Kwon-Il

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 494 ~ 503

• Quality Characteristics and Volatile Flavor Compounds of Doonuri Wine Using Freeze Concentration

• Park Hye-Jin

• Choi Won-Il, Han Bong-Tae, Noh Jae-Gwan, Park Jung-Mi

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 485 ~ 493

• A Study on Milk Intake Patterns and Dietary Habits among University Students in Chungbuk

• Lee Kyung-Haeng

• Park Hye-Rin, Bae Yun-Jung

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 473 ~ 484

• Analysis of Nutritional Components and Cell-based Antioxidant Activity on Brassica juncea Cultivated...

• Kwon Hee-Yeon

• Choi Sun-Il, Cho Bong-Yeon, Choi Seung-Hyun, Sim Wan-Sup, Han Xionggao, JangGill-Woong, Ch...

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 462 ~ 472

• Properties of Chemical Compositions of Safflower Seeds

• Lee Young-Chul

• Ahn Chae-Kyung

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 454 ~ 461

• A Comparison of Food Components between Korean and Imported Quinoa (Chenopodium quinoa Willd.)

• Sim Ki-Hyeon

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 442 ~ 453

• Properties of Amino Acid and Volatile Flavor Compounds of Fermented Soybean Products by Soybean Cult...

• Shin Dong-Sun

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

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 434 ~ 441

• Antihepatotoxic and Antioxidant Activities of Polysaccharide Obtained from Cultured Mycelia of Ganod...

• Lee June-Woo

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 417 ~ 424

• Quality Characteristics of Malts and Sikhye Made from Barley and Wheat Varieties Grown in Korea

• Kim Nam-Geol

• Lee Seuk-Ki, Park Hye-Young, Choi In-Duck, Choi Hye-Sun, Park Ji-Young, Shin Dong-Sun, Par...

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 415 ~ 433

• Anti-Inflammatory Effects of Beopje Processed Curly Dock (Rumex crispus L.) in LPS-Induced Murine RA...

• Kim Seung-Hee

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 408 ~ 416

• The Evaluation of Inorganic Components with Pu-Erh Tea

• Cho Young-Man

• Jeung Young-Sik

• Korean Journal of Food and Nutrition   2019  Volume.32  No.5 401 ~ 407