• A Study of the Presence of Carbonic Acid and Other Potentially Hazardous Substances in Cheongsong Mi...

• Lee Sung-Ho

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 132 ~ 136

• Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Worker...

• Kwon Soo-Youn

• Kim Ok-Sun

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 123 ~ 131

• Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus caro...

• Kim Mi-Ri

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 114 ~ 122

• Antioxidative and Antimicrobial Effects of Ethanol Extract of Codonopsis lanceolata by Steaming Time...

• Lee Hee-Kyung

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

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 107 ~ 113

• The Effect of Dietary Quality on Quality of Life across Life Cycles in Korea - Using the Korea Natio...

• Her Eun-Sil

• Seo Bo-Young

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 96 ~ 106

• An Analysis of the Association between Chronic Disease Risk Factors according to Household Type for ...

• Kwak Jung-Hyun

• Choi Su-Bin, Ju Da-Jung, Lee Min-Ho, Paik Jean-Kyung

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 88 ~ 95

• The Quality Characteristics of MBA (Muscat Bailey A) Wine according to Different Oak Barrel Maturati...

• Choi Won-Il

• Park Jung-Mi, Park Hye-Jin

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 79 ~ 87

• Antioxidant and Anti-Obesity Properties of Pectolinarin-rich Cirsium setidens Nakai Fine Powder

• Park Sung-Jin

• Kim Hyun-Duk, Lee Yoon-Hwan

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 69 ~ 78

• Quality Characteristics and Comparison of Microbial Community in Traditional Doenjang by Aging Perio...

• Kim Hyeon-Young

• Kim Bong-Sin, Ko Hee-Suk, Kim So-Young, Ha Gi-Jeong

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 58 ~ 68

• Evaluation of the Regular Selling Price and Nutrient Contents of Enteral Nutrition Foods in Korea th...

• Kim Yu-Mi

• Seo Yu-Lee, Kim Mi-Hyun, Choi Mi-Kyeong

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 47 ~ 57

• The Physiological Activity of Crude Polysaccharide Solvent Extracted from Herbal Medicine Mixture

• Shin Hyun-Young

• Kim Hoon, Shin Ji-Young, Lee Sue-Jung, Yu Kwang-Won

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 36 ~ 46

• Thermal Inactivation of Myrosinase from White Mustard Seeds

• Ko Young-Hwan

• Lee Ran

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 26 ~ 35

• Quality and Antioxidant Properties of Jelly according to Addition of Orostachys japonicus

• Lee Ji-Yoon

• Jin So-Yeon

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 15 ~ 25

• Antioxidant Activities and Quality Characteristics of Rice Cookie with Added Butterbur (Petasites ja...

• Choi Hee-Won

• Sim Ki-Hyeon

• Korean Journal of Food and Nutrition   2021  Volume.34  No.1 1 ~ 14