• Research on Hyperlipidemia Improvement and Diet Fresh Convenience HMR Product Development

• Lee Joo-Baek

• Ahn Hong, Kwon Soon-Mu, Kim Mi-Ji

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 159 ~ 166

• Consumption and Satisfaction with Fresh-Cut Produce in Korean Adults

• Bae Yun-Jeong

• Yu Kwang-Won, Lee Kyung-Haeng

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 150 ~ 158

• Analysis of Korean Patent Current Status Related to Food using Edible Insects

• Park Chan-Jeong

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 137 ~ 149

• Physicochemical of Turnip Baek-Kimchi and Anti-Cancer Effects of Human Gastric Cancer Cells (AGS)

• Im Gum-Ja

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 127 ~ 136

• Anti-Inflammatory Effect of Chung-Dae in LPS-Treated RAW 264.7 Cells

• Jang Sou-Jou

• Kang Soon-Ah

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 116 ~ 126

• Quality Characteristics of Byeolmijang Prepared by Different Variety of Roasted Grain Powders

• Eom Hyun-Ju

• Kwon Nu-Ri, Kang Hye-Jeong, Park Hye-Jin, Kim So-Young, Kim Ju-Hyoung

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 106 ~ 115

• A Study on the Antioxidant Effect of Doenjang Prepared with Vegetable Water

• Kim Do-Hee

• Shin Ye-Ji, Kang Myung-Hwa

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 96 ~ 105

• Antioxidant Effects of Hutgae (Hovenia dulcis Thunb.) Fruit Extracts on Peroxidation of Refrigerated...

• Song Hee-Sun

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 88 ~ 95

• Factors Affecting Nutrition Quotient for Elderly (NQ-E) for the Elderly in Changwon City

• Seo Eun-Hee

• Korean Journal of Food and Nutrition   2022  Volume.35  No.2 75 ~ 87