• Comparison of General Ingredients, Chromaticity and Hardness according to Kernel Type of Korean Maiz...

• Park Hye-Young

• Kim Mi-Jung, Bae Hwan-Hee, Shin Dong-Sun, Choi Hye-Sun, Park Ji-Young, Choi Yu-Chan, Kim H...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 588 ~ 597

• Quality Characteristics of Porridge Made from Rice Flour Processed into Rice Powder

• Lee Youn-Ri

• Song Yu-Ri, Kim Ji-Su, Jung Hye-Jin, Oh Mi-Reu

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 584 ~ 587

• Studies on Quality Characteristics of Commercial Silken Tofu Products

• Sim Eun-Yeong

• Kim Hong-Sig, Park Hye-Young, Choi Hye-Sun, Park Ji-Young

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 576 ~ 583

• Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and Rubbing

• Eom Hyun-Ju

• Jeong Yoo-Young, Yoon Hyang-Sik, Kim In-Jae

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 570 ~ 575

• Antioxidative Activity of Jeolpyun containing Suaeda glauca (Bunge) Bunge Powder and Extract

• Park Kyung-Sook

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 561 ~ 569

• Effects of Sunsik Following Steaming and Drying Nine Times on Antioxidative Activity in Obese Rats F...

• Hwang Kyung-Hee

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 551 ~ 560

• Effects of Atractylodes lancea on Plasma Glucose and Lipid Profile in Streptozotocin Induced Diabeti...

• Han Hye-Kyoung

• Choi Eun-Young

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 544 ~ 550

• Antioxidant Activity of Chinese Cabbage (Brassica rapa L. ssp. pekinensis) using Different Genotypes

• Hwang Byung-Soon

• Kim Ji-Yeong, Kwon Su-Hyun, Kim Gi-Chang, Kang Hae-Ju, Rhee Ju-Hee, Hwang In-Guk

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 532 ~ 543

• Change of Quality Characteristics of Meju during Fermentation with Multiple Starters

• Sim Eun-Yeong

• Park Hye-Young, Park Ji-Young, Sim Eun-Yeong, Kim Hong-Sig, Choi Hye-Sun

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 524 ~ 531

• Quality Characteristics of Cheongsoo Grape Wine by Freeze Concentration Fermented with Different Yea...

• Park Hye-Jin

• Park Eui-Kwang, Choi Seong-Yel, Shin Hye-Rim, Kim Min-Ja, Park Jung-Mi

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 512 ~ 523

• Effect of Deodeok Extract on the Skin Function Improvement

• Lee Hee-Gyeong

• Choi On-Yu, Choi Du-Bok, Choi Hyun-Suk

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 505 ~ 511

• Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl....

• Park Joung-Pyo

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 493 ~ 504

• Antioxidative and Anti-Inflammatory Activities of Salvia plebeia R. Br Extracts

• Lee Yeong-Ye

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 483 ~ 492

• Quality Characteristics and Antioxidant Properties of White Pan Bread Added with Sea Buckthorn (Hipp...

• Lee Jong-Suk

• Kim Jung-Mi

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 473 ~ 482

• Physicochemical Components and Antioxidative Activity of Wheat Sprout Powder Prepared by the Enzyme ...

• Zhu RuiYu

• Park Young-Min, Oh Jong-Chul, Yu Hyeon-Hee

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 459 ~ 472

• Trends in Food and Nutrient Intake of High School Students based on the Korea National Health and Nu...

• Kim Sun-Hyo

• Korean Journal of Food and Nutrition   2020  Volume.33  No.5 447 ~ 458