• Antioxidant constituents and antioxidant activities of aronia and maquiberry

• Kim Il-Rang

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 65 ~ 71

• Investigation of the dietary habits of infant-toddlers to determine a desirable weaning plan

• Kim Young-Sun

• Lee Jee-Hyun, Yoon Eun-Ju

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 52 ~ 64

• Quality characteristics of spicy protein bars made with the addition of edible insect and wasabi

• Kim Young-Sik

• Song In-Hyuk, Jung Yeop, Min Dong-Yeon, Song Hyo-Nam

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 44 ~ 51

• Antioxidant activity during storage of Salvia miltiorrhiza medi-coffee prepared by heat immersion an...

• Jang Ji-You

• Kim Young-Ji, Jung Yeop, Song Hyo-Nam

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 36 ~ 43

• Evaluation of the microbiological safety of cleaning tools in child care centers

• Lee Young-Ju

• Kim Chae-Yeong, Im Ji-Yu, Oh Yoo-Jin, Choi You-Na, Kim Jung-Beom

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 29 ~ 35

• A study on the characteristics of protein enriched tofu steak

• Baek Man-Hee

• Lee Kyong-Ae, Mun Sae-Hun

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 22 ~ 28

• Effects of adding purple sweet potato powder on the physicochemical properties and oxidation stabili...

• Lee Ji-Yea

• Surh Jeong-Hee

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 12 ~ 21

• Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted...

• Kim An-Na

• Jeong Myeong-Soo, Jeong Won-Young, Jeong Yoon-Hwa, Kim Soo-Hee

• Korean Journal of Food and Cookey Science   2022  Volume.38  No.1 1 ~ 11