• The Effects of ¥á-Lipoic Acid in Adilution Solvents, Dose- and Time-dependent Manner on Cell Growth ...

• Seo Eun-Young

• Korean Journal of Food Culture   2018  Volume.33  No.5 454 ~ 461

• Effects of Addition of Mixed Gelling Agent on Quality of Peach (Prunus persica L. Batsch) Jelly

• Park Ga-Yeong

• Ra Ha-Na, Cho Yong-Sik, Kim Ha-Yun, Kim Kyung-Mi

• Korean Journal of Food Culture   2018  Volume.33  No.5 448 ~ 453

• Quality Characteristics and Antioxidant Properties of Rice Cookies Amended with Hibiscus Powder

• Lee Jin-Ok

• Chung Hai-Jung

• Korean Journal of Food Culture   2018  Volume.33  No.5 441 ~ 447

• Effect of Sugar Content on Quality Characteristics of Mushrooms (Pleurotus eryngii) jangachi

• Jeon Eun-Raye

• Jung Lan-Hee

• Korean Journal of Food Culture   2018  Volume.33  No.5 434 ~ 440

• School Foodservice Nutritionists¡¯ Perception on the Standardization of Food Ingredients in the Proc...

• Kim Jae-Min

• Kim Chang-Sik, Jang Yoon-Joung, Han Ji-Hee, Ham Sunny

• Korean Journal of Food Culture   2018  Volume.33  No.5 427 ~ 433

• Effective Strategies to Reduce Sodium Intake among Consumers: Pork Cutlet Sauce as a Model Food Syst...

• Lee Hyun

• Lee Mi-Young, Kim Eui-Su, Chung Seo-Jin

• Korean Journal of Food Culture   2018  Volume.33  No.5 416 ~ 426

• Development of Low Sodium Menu Applicable to Institutional Food Service

• Yang Yoon-Kyoung

• Shim Eu-Gene, Kim Ju-Hyeon

• Korean Journal of Food Culture   2018  Volume.33  No.5 411 ~ 425

• Children¡¯s Purchase Behavior and Preference for High Protein Snacks according to Seasonings

• Yang Jun-Young

• Oh Hye-In, Jang Jin-A, Oh Ji-Eun, Kang Nam-E, Cho Mi-Sook

• Korean Journal of Food Culture   2018  Volume.33  No.5 403 ~ 410