• Effect of Monounsaturated Fatty Acid-enriched Peanut Consumption on Serum Lipid in High Fat Diet-ind...

• Oh Eun-Young

• Pae Suk-Bok, Kim Sung-Up, Kim Jung-In, Lee Myoung-Hee, Sung Jung-Sook, Ha Tae-Joung

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 747 ~ 754

• Quality Characteristics of Vinegar Fermented by Platycodon grandiflorum Root and Acetobacter pasteur...

• Gil Na-Young

• Hwang In-Guk, Gwon Hee-Min, Yeo Soo-Hwan, Kim So-Young

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 737 ~ 746

• Effect of Theobroma cacao L. Extracts on Mouse Spleen Immune Cells Activation

• Ryu Hye-Sook

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 732 ~ 736

• Fruit Consumption by Fruit Type and Its Relation to Metabolic Factors in Korean Adults - 2016 Korea ...

• Bae Yun-Jung

• Lee Kyeong-Haeng, Yu Kwang-Won

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 721 ~ 731

• Quality Characteristics of Firm Tofu Made from Various Soybeans

• Sim Eun-Yeong

• Lee Yu-Young, Park Hye-Young, Choi Hye-Sun, Kwak Ji-Eun, Kim Mi-Jung, Kim Hong-Sig, Kim Ji...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 710 ~ 720

• Evaluation of Microbiological Safety of Knives and Cutting Boards in Child Care Centers

• Kang Ju-Yeong

• Park Eun-Ji, Lee Han-Cheol, Park Min-Ji, Oh Do-Gyung, Kim Chan-Yeong, Jeong Eun-Sun, Lee Y...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 702 ~ 709

• Bioactive Compounds, Anti-Oxidant Activities and Anti-Inflammatory Activities of Solvent Extracts fr...

• Shin Hyun-Young

• Kim Hoon, Jeong Eun-Jin, Lee Kyeong-Haeng, Bae Yun-Jeong, Yu Kwang-Won

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 692 ~ 701

• Quality Characteristics and Textural Properties of Dough of White Pan Bread with Added Chlorella Pow...

• Kim Young-Ho

• Han Myung-Ryun, Yoon Seong-Jun

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 681 ~ 691

• Analysis of the Quality Characteristics of Cookies based on the Addition Rate of Ear Mushroom (Auric...

• Shin So-Hee

• Choi So-Ra, Song Young-Eun, Han Hyun-Ah, Lee Song-Yee

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 672 ~ 680

• Qualities Analysis of Domestic Soybean Cultivars

• Yu Kwang-Won

• Bae Yun-Jung, Bae Yu-Jung, Joo Ga-Young, Kim Chae-Young, Yun Ji-Hye, Lee Kyung-Haeng

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 666 ~ 671

• Characterization of Isoflavones from Seed of Selected Soybean (Glycine max L.) Resources Using High-...

• Lee So-Jeong

• Kim Heon-Woong, Lee Su-Ji, Na Hye-Min, Kwon Ryeong-Ha, Kim Ju-Hyung, Yoon Hye-Myeong, Choi...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 655 ~ 665

• Quality Characteristics of Angelica gigas Nakai in Response to High-Temperature-Short-Time Treatment...

• Lee Eun-Suk

• Jee Yun-Jeong, Lee Ji-Yeon, Choi Su-Ji, Lee Seung-Eun, Kim Hyung-Don, Choi Je-Hun, Kang Mi...

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 645 ~ 654

• Organoleptic Characteristics of Frankfurter Sausage Made with Veniso

• Kim Jong-Uk

• Baek Gyung-Gyu, Lee Nan-Hee, Choi Won-Seok, Choi Ung-Kyu

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 639 ~ 644

• Changes in Temperature and Quality during Fermentation Period of Traditional Doenjang in Gyeonggi Pr...

• Lee Yong-Seon

• Cho Chang-Hui, Seo Jae-Soon, Lee Dae-Hyoung, Kang Heui-Yun

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 631 ~ 638

• Quality Properties of Makgeolli Brewed with Korean Sweet Potato Cultivars (Ipomoea batatas (L.) Lam)

• Yoon Hyang-Sik

• Kang Hye-Jeong, Eom Hyun-Ju, Jeong Heon-Sang, Chung Mi-Nam, Kim In-Jae, Kim Young-Ho

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 624 ~ 630

• Improvements in Cognitive and Motor Function by a Nutrient Delivery System Containing Sialic Acid fr...

• Kim Dong-Myong

• Jung Ju-Yeong, Lee Hyung-Kon, Kwon Yong-Seong, Baek Jin-Hong, Han In-Suk

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 614 ~ 623

• Quality Characteristics of White Pan Bread Added with Wheat Sprout Powder by Enzyme and Lactic Acid ...

• Zhu RuiYu

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

• Korean Journal of Food and Nutrition   2020  Volume.33  No.6 599 ~ 613