• Mediating Effects of Social Connectedness on the Relationship between Sustainability Management and ...

• Yi Na-Young

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 533 ~ 543

• Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidati...

• Lee Kyong-Ae

• Choe Eun-Ok

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 527 ~ 532

• Inhibitory Effects of Crude Fucoidan Extract from Hizikia fusiformis against Norovirus Causing Foodb...

• Kim Hyo-Jin

• Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 519 ~ 526

• Effects of Enzyme Treatment on Antioxidant Activity of Wheat Germ

• Choi Yong-Seok

• Lee Jae-Kang, Lee Jeong-Hoon, Kum Hae-Im, Choi Yong-Hyun, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 512 ~ 518

• Quality Characteristics of Chalddukpie Prepared with Different Levels of Defatted Mealworm Powder

• Jeong You-Jeong

• Han Myung-Ryun, Kim Ae-Jung

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 504 ~ 511

• Quality Properties, Retarding Retrogradation Effect and Antioxidant Activities of Garaedduk with Fre...

• Kim Si-Yeon

• O Hyun-Bin, Lee Phy-Rim, Kim Young-Soon

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 493 ~ 503

• Physical Properties and Sensory Preferences of US Resident-Friendly Sunsik

• Kim Mi-Hyun

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 484 ~ 492

• Effects of Natural Antioxidants on Quality of Samgyetang Meat and Broth

• Kim Tae-Kyung

• Hwang Ko-Eun, Choi Hee-Don, Sung Jung-Min, Jeon Ki-Hong, Kim Young-Boong, Choi Yun-Sang

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 476 ~ 483

• Antioxidant Activities of Aronia melanocarpa Leaf Tea Prepared Using Various Drying Methods

• Kim Ki-Ppum

• Yook Hong-Sun

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 467 ~ 475

• Effect of Sugar Contents on Quality Characteristics of Mushroom (Pleurotus eryngii) Pickles

• Jung Lan-Hee

• Jeon Eun-Raye

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 458 ~ 466

• Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes

• Oh Chang-Hwan

• Chung Ha-Yull

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 450 ~ 457

• Quality Characteristics of Jicama (Pachyrhizus erosus) Jangachi Prepared with Different Vinegars

• Song Hye-Gyoung

• Jung Hyun-Sook

• Korean Journal of Food and Cookey Science   2018  Volume.34  No.5 441 ~ 449