• Perception of Foodservice Quality according to the Customer Loyalty among University Students in Dae...

• Lyu Eun-Soon

• Lee Kyung-A

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 113 ~ 123

• Anti-Oxidative and Anti-Diabetic Effects of Butanol Faction from Yangha (Zingiber mioga ROSC)

• Kim Myung-Hyun

• Han Young-Sil

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 105 ~ 112

• Effects of Amylose Content Controlled by Blended Rice Flours on the Quality Characteristics of Glute...

• Song Nan-Ju

• Kim Ji-Myoung, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 96 ~ 104

• Variations with Respect to Acceptance of Pudding Samples Prepared Using Rice Flour-Based Premix Prod...

• Seo Han-Seok

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

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 87 ~ 95

• Effect of Water Hardness on Bread Making Performance

• Moon Yu-Jin

• Hong Ye-Eun, Jeon Soo-Jeong, Jung Sung-Hyun, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 78 ~ 86

• Quality Characteristics of Noodles Added with Aronia Powder

• Jung Bok-Mi

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 68 ~ 77

• Effect of Different Types of Soy Sauce and Curcuma longa L. Extract on Quality Characteristics of La...

• Lee In-Seon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 57 ~ 67

• Antioxidant Activity and Quality Characteristic of Sulgidduk Added Liriope platyphlla Powder

• Park Jin-Heei

• Jin So-Yeon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 49 ~ 56

• Quality Characteristics of Rice Puff Pastry Substituted with Tapioca Powder

• Park Jae-Hee

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 41 ~ 48

• Changes in Quality of Jicama (Pachyrhizus erosus) Pickle by Storage Temperature

• Jung Hyun-Sook

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 34 ~ 40

• Comparative Studies of the in vitro Antioxidant Properties of 80% Ethanol or Water Extracts of Formi...

• Hong Seok-Min

• An Su-Mi, Jeong Bit-Na, Kang Myung-Hwa

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 27 ~ 33

• Focus Group Interviews with U.S. Americans with Respect to Recipe and Sensory Characteristics of Seo...

• Seo Han-Seok

• Cho Sung-Eun

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 15 ~ 26

• Inactivation of Cronobacter sakazakii on Apples Using Organic Acid

• Kim Min-Su

• Park Eun-Jin

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 8 ~ 14

• Study on Index Factor and Processing Quality of Low-Fat and Non-Preferred Parts of Hanwoo and Holste...

• Kim Tae-Kyung

• Ku Su-Kyung, Kim Young-Boong, Hong Seung-Hee, Yu Hwan-Hee, Paik Hyun-Dong, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.1 1 ~ 7