• Quality Characteristics and Antioxidant Activity of Cookies Prepared from Taraxacum coreamm Powder

• Park In-Duck

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 415 ~ 422

• Quality and Physicochemical Characteristics of Korean Maize Hybrids according to the Seed and Pollen...

• Woo Koan-Sik

• Bae Hwan-Hee, Jung Gun-Ho, Son Beom-Young, Kim Hyun-Joo

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 407 ~ 414

• Nutritional Components and Physiological Activity of 4 Wild Vegetables (Salvia plebeia R. Br, Angeli...

• Eom Hyun-Ju

• Jeong Yu-Yeong, Kwon Nu-Ri, Kim Ki-Hyun, Yeon Eun-Sol, Yoon Hyang-Sik, Ryu Yong-Jae, Kim I...

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 398 ~ 406

• Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)

• Lee Bo-Bae

• Lee Jin-Won, Park Jae-Ok, Cho Youn-Sup, Nam Seung-Hee

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 390 ~ 397

• Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang

• Kim Nam-Geol

• Lee In-Hye, Seo Min-Jung, Lee Yu-Young, Choi Hye-Sun, Sim Eun-Yeong, Yun Hong-Tae

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 381 ~ 389

• Comparison of Risk Factors for Inducing Aging-Related Diseases according to Single and Multi-Person ...

• Park Eun-Bin

• Lee Ju-Yeon, Kim Myung-Chul, Park Hang-Sik, Paik Jean-Kyung

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 372 ~ 380

• A Comparative Study on the Usage and Satisfaction of Delivery Food among Korean Students and Chinese...

• Lee Ye-Rim

• Jang Jae-Seon

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 365 ~ 371

• Effects of Added Supercritical Carbon Dioxide (SC-CO2) Extracts from Sweet Potatoes (Ipomoea batatas...

• Lee Kyo-Yeon

• Kim Ah-Na, Lee Hye-Young, Pyo Min-Jeong, Choi Sung-Gil

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 356 ~ 364

• Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

• Jeon Joo-Young

• Kim Myung-Hyun, Han Young-Sil

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 347 ~ 355

• Comparison on Volatile Flavor Compounds in Ligularia stenocephala and Ligularia fischeri Leaves

• Choi Nam-Soon

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 340 ~ 346

• Antioxidant Activities of Various Black Soybean Tissues (Glycine max L.) Harvested from Different Cu...

• Kim Hyun-Young

• Woo So-Yeun, Yang Ji-Yeong, Song Seung-Yeob, Seo Woo-Duck, Choi Man-Soo

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 331 ~ 339

• Quality Characteristics of Bread with Outdoor Cultivated Bigeumdo Seomcho (Spinacia oleracea L.) Pow...

• Kim Young-Mo

• Yun Yong-Chul

• Korean Journal of Food and Nutrition   2021  Volume.34  No.4 321 ~ 330