• Changes in Protein Content and Thermal Denaturation Property of White-Spotted Flower Chafer (Protaet...

• Ham Youn-Kyung

• Song Dong-Heon, Noh Sin-Woo, Kim Hyun-Wook

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 672 ~ 676

• Inhibitory Effects of Ecklonia cava Ethanol Extract against Noroviruses Causing Foodborne Diseases

• Kim Hyo-Jin

• Im Chae-Yeon, Chung Mi-Sook

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 664 ~ 671

• Comparison of the Dietary Behavior of Children at Community Child Center between Metropolitan City a...

• Lyu Eun-Soon

• Lee Kyung-A

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 653 ~ 663

• The Impact of Food Hygiene Awareness of Hotel Chefs on Hygiene Management in Jeju Island

• Seo Mi-Rae

• Kim Min-Soo, Park Eun-Jin

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 642 ~ 652

• Acrylamide Content and Antioxidant Activity of Sweet Potato Chips Prepared from Domestic Cultivars

• No Jun-Hee

• Lee Joo-Ree, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 631 ~ 641

• Effect of Amylose Content and Molecular Structural Property of the Starches from Different Rice Cult...

• Kim So-Jin

• Seo Ye-Ri, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 619 ~ 630

• Quality Properties of Rice Wet Noodle Prepared from Frozen Dough

• No Jun-Hee

• Lee Joo-Ree, Mun Sae-Hun, Shin Mal-Shick

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 610 ~ 618

• Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Differ...

• Wang Xiao

• Moon Yu-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 601 ~ 609

• Physiological Activities of Water and 80% Ethanol Extracts of Various Coffee Bean Residues

• Lee Chul-Seung

• Han In-Hwa

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 591 ~ 600

• Antioxidant Activity and Quality Characteristics of Cookies Prepared with Cacao Nibs Powder

• Kim Na-Mi

• Choi Ji-Hee, Jeon Hee-Kyung, Ryu Hye-Sook, Choi Hae-Yeon

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 581 ~ 590

• Preparation of Ganache with Orange By-Product Powder and Its Antioxidant Characteristics

• Yu Ah-Ram

• Park Hyo-Sun, Seo Ji-O, Moon Bo-Kyung

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 573 ~ 580

• Quality Characteristics and Antioxidant Activities of Bread Added with Daebong Persimmon Juice

• Park Young-Hee

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 562 ~ 572

• Quality Characteristics and Optimization of Horse Meat Paste as Food for the Elderly

• Jung Eun-Kyung

• Lee Tae-Nam, Lee Hee-Jeong, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2019  Volume.35  No.6 553 ~ 561