• Comparative Analysis of the Flavonoid Content of Korean Ginger(Zingiber officinale Rosc.) Leaves and...

• Nam Dong-Geon

• Lee Su-Ji, Im Jeong-Yeon, Hwang Kyung-A, Choe Jeong-Sook, Im Pu-Reum

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 81 ~ 92

• Changes in Composition and Antioxidant Effect of Bioactive Compounds during Germination in Different...

• Ra Ha-Na

• Kang Moon-Kyung, You Gwang-Yeon, Kim Jin-Sook, Kim Gi-Chang, Choi Song-Yi, Kim Kyung-Mi

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 72 ~ 80

• A Study on the Characteristics of Dumpling Shell with Rice Protein

• Baek Man-Hee

• Lee Kyung-Ae, Mun Sae-Hun

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 62 ~ 71

• Physicochemical Properties and Antioxidant Activities of Korean Mountain Ginseng-Added Honey Prepare...

• Lee Ji-Yea

• Nam So-Byung, Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 53 ~ 61

• Comparison of Particle Size and Quality Characteristics of Commercial Whole Wheat Flours Made from K...

• Moon Yu-Jin

• Xia Tianyi, Cho Hye-Jin, Kweon Mee-Ra

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 41 ~ 52

• Effect of the Addition of Chestnut Inner Shell Powder on the Physicochemical and Sensory Attributes ...

• Lee Ji-Yea

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 31 ~ 40

• Comparison of the Nutritional and Gelatinization Properties of a Waxy and Non-Waxy Foxtail Millet Cu...

• Lee Mi-Yeon

• Park Shin-Yeong, Park Bo-Ram, Lee Eun-Jung, Choi Ji-Ho

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 21 ~ 30

• Evaluation of Antioxidant Properties of Atractylodes macrocephala Koidzumi, and Application to Rice ...

• Kim Bo-Ram

• Lee In-Young, Joo Na-Mi

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 9 ~ 20

• Quality Characteristics of Macaron Supplemented with Waxy Barley Powder

• Hwang Mee-Hyun

• Kim Mee-Ree

• Korean Journal of Food and Cookey Science   2021  Volume.37  No.1 1 ~ 8