• Identification of Anti-Oxidant and Anti-Tyrosinase Activity of Phenolic Components Isolated from Bet...

• Wang Da-Hye

• Chung Ha-Sook

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 553 ~ 559

• Effect of Natural Product Complex Extract (HAE-06) on Bronchial Dilation

• Kim Dae-Sung

• Kim Hye-Yoom

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 545 ~ 552

• Antioxidative Activity of Jeolpyun Containing Smilacis chinae R. Extract

• Park Kyung-Sook

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 537 ~ 544

• Anti-Obesity and Lipid Lowering Effect of Discorea japonica Thunb. Fermented with Monascus in High-F...

• Oh Deuk-Chang

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 526 ~ 536

• Quality Characteristics and Functionality of Vin Chaud Prepared from Campbell Early Wine

• Park Hye-Jin

• Park Eun-Ha, Park Eui-Kwang, Choi Seong-Yel, Shin Hye-Rim, Kim Min-Ja

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 516 ~ 525

• Lifestyles and Dietary Behaviors of High School Girls according to Their Interest in Beauty Care in ...

• Lee Hyeon-Jeong

• Kim Mi-Hyun

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 506 ~ 515

• Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder

• Kim Yoon-Ji

• Park Eun-Bin, Ryu Soo-In, Lee Min-Ho, Lee Hyo-Jeong, Kang Ah-Young, Paik Jean-Kyung

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 498 ~ 505

• Anti-Inflammatory Activity of Liquid Fermentation by Phellinus linteus Mycelium

• Shin Hyun-Young

• Kim Hoon, Jeong Eun-Jin, Kim Hyun-Gyeong, Son Seung-U, Suh Min-Geun, Kim Na-Ri, Suh Hyung-...

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 487 ~ 497

• Evaluation of the Physiological Activity and Identification of the Active Ingredients of Crab Apple ...

• Shin Hyun-Young

• Kim Hoon, Jeong Eun-Jin, Kim Hyun-Gyeong, Lee Kyung-Haeng, Bae Yun-Jung, Kim Woo-Jung, Lee...

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 477 ~ 486

• Protective Effect of Fermented Brassica Puree on HCl/Ethanol-Induced Acute Gastritis via Prevention ...

• Park Yang-Gyu

• Cho Jeong-Hwi, Choi Jin-Young, Kim Yougn-Pill, Lee Sang-Yeob, Park Ju-Hun, Oh Hong-Geun

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 468 ~ 476

• A Comparison of Quality Characteristics of Rice Porridges Made from Different Cultivars

• Park Hye-Young

• Lee Ji-Yoon, Ahn Eok-Keun, Kim Hyun-Joo, Choi Hye-Sun, Park Ji-Young, Sim Eun-Yeong, Song ...

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 458 ~ 467

• Comparison of Nutritional Composition of Noodle Products in Korean Key Foods

• Cha Seung-Hyeon

• Han In-Beom, Park Woo-Hyun, Park Sang-Beom, Park Se-Lim, Kim Byung-Hee, Yoon Sung-Won, Kim...

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 449 ~ 457

• Immuno-Enhancing Effects through Macrophages of Polysaccharides Isolated from Citrus Peels

• Lee Kyung-Ae

• Park Hye-Ryung

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 441 ~ 448

• Status of Beverage and Water Intake among Adults in Korea - Data from Korea National Health and Nutr...

• Han Gyu-Sang

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 430 ~ 440

• Antioxidative and Hepatoprotective Effects of Ethanol Extracts from Different Barley Cultivars

• Yang Ji-Yeong

• Ham Hyeon-Mi, Lee Hyun-Jin, Kim Hyun-Young, Woo So-Yeun, Seo Woo-Duck, Lee Mi-Ja

• Korean Journal of Food and Nutrition   2021  Volume.34  No.5 423 ~ 429