• A Scientific Approach to Increase the Consumption of Rice as Future Food Resources

• Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 713 ~ 726

• Effect of Sanitization on Risk Reduction of Staphylococcus aureus and Pathogenic Escherichia coli on...

• Min Ji-Hyeon

• Nam Gun-Woo, Yoon Ki-Sun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 708 ~ 712

• Inactivation of Cronobacter sakazakii in Powdered Infant Formula Using Ultraviolet (UV) Radiation

• Kim Min-Su

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 702 ~ 707

• Importance-Performance Analysis (IPA) of Service Quality Attributes of University Foodservice by Cit...

• Lee Kyung-A

• Lyu Eun-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 691 ~ 701

• Recognition and Utilization of Mark of Food Origins in Restaurants among College Students in the Seo...

• Choi So-Hee

• Park Ok-Jin, Lee MIn-June

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 682 ~ 690

• Changes in Antioxidant and Cancer Cell Growth Inhibitory Activities of Spergularia marina Griseb Ext...

• Lee Jung-Jae

• Kim Mi-Na, Kim Sun-Wha, Kim Yu-Jin, Kim Jae-Hwan, Yang Young-Mo, Seo Young-Geo, Ju Ji-Hyeu...

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 673 ~ 681

• Effects of Mandarin, Broccoli, Cabbage, and Carrot Concentrate on in Vitro Biological Activities of ...

• Oh Myung-Cheol

• Yang Tai-Seok, Kim Hyun-Jung, Lee Jong-Gun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 662 ~ 672

• Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Leaf Powder

• Hwang Eun-Sun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 654 ~ 661

• Quality Characteristics of Backsulgi Using Dry-Milled Rice Flour Prepared from Various Rice Cultivar...

• Kim Hee-Sun

• Park Ji-Hye, Park Sa-Ra, Han Gwi-Jung

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 643 ~ 653

• Physicochemical Characteristics and Antioxidant Activities of Pu-erh Tea Jellies

• Jeong Ji-Seung

• Chung Ha-Sook

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 636 ~ 642

• Physicochemical Characteristics and Antioxidant Activities of ¡®Etteum¡¯ Doraji Jungkwa Substituted ...

• Kim Eun-Ji

• Baek Seung-Yeon, Li Fuyi, Choi Hyun-Jin, Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 625 ~ 635

• Optimization of Sea Tangle Cookies for Improving Constipation Activity of Pregnant Women

• Choung Seo-Yeong

• Park Young-Il, Lee Tae-Nam, Jung Eun-Kyung, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 616 ~ 624

• Viability of Escherichia coli and Yeast in Fruit Juices

• Kim Min-Su

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.6 609 ~ 615

• Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noo...

• Ryu Bog-Mi

• Kim Chang-Soon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 551 ~ 557

• Analysis of Electronic Nose and Electronic Tongue and Sensory Characteristics of Commercial Seasonin...

• Jeon Seo-Young

• Kim Jin-Sook, Kim Gi-Chang, Choi Song-Yi, Kim Sang-Bum, Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 538 ~ 550

• Characteristics of Braised Burdock Gel with Different Gelling Agents

• Sul Yoo-Na

• Xu Xiaoxi, Han Jung-Ah

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 531 ~ 537

• Effects of Milling Degree on Instrumental and Sensory Texture Properties of Cooked Black Rice

• Choi Se-Hun

• Seo Han-Seok, Lee Kwang-Rag, Lee Sung-Hee, Lee Jng-Young, Lee Ji-Hyun

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 523 ~ 530

• Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder

• Kim Young-Mo

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 513 ~ 522

• Color Stability of Traditional Fermented Rice Cake, Gijeongtteok Added with Chlorophyll-Stabilized Y...

• No Jun-Hee

• Mengyao Huang, Lee Joo-Ree, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 504 ~ 512

• Antioxidant Activities and Quality Characteristic of Yakju Fermented with Hibiscus syriacus Cultivar...

• Kim Mi-Jung

• Jin So-Yeon

• Korean Journal of Food and Cookey Science   2017  Volume.33  No.5 495 ~ 503