• Quality Evaluation of Short-grain Brown Rice During Storage as Affected by the Combined Action of In...

• Kim Byong-Ki

• Food Engineering Progress   2014  Volume.18  No.2 160 ~ 165

• Effect of Epimedium koreanum Nakai on Apoptosis in HCT116 Human Colon Cancer Cells

• Kwon Tae-Eun

• Chung Ha-Sook

• Food Engineering Progress   2014  Volume.18  No.2 154 ~ 159

• An In Situ Quality Estimation of Raw Aloe vera Gel by Using the Flocculation Property of Bentonite S...

• Kwon Hye-Mi

• Hur Won, Lee Shin-Young

• Food Engineering Progress   2014  Volume.18  No.2 146 ~ 153

• Taste Enhancing Effects of Enzyme Hydrolysates of Rice Protein Residue

• Chung Ha-Yull

• Lee Hyung-Jin

• Food Engineering Progress   2014  Volume.18  No.2 140 ~ 145

• Manufacturing Optimization of Wet Noodle Added with Leaf Powder of Freeze-dried Cirsium setidens Na...

• Park Hae-Youn

• Kim Byong-Ki

• Food Engineering Progress   2014  Volume.18  No.2 130 ~ 139

• A Study on Total Sugar Content in Cooked Rice and Side Dishes of Eat-out Korean Food

• Lee Jin-Won

• Hwang Jin-Bong, Namgung Bae, Park Jang-Woo

• Food Engineering Progress   2014  Volume.18  No.2 124 ~ 129

• Free Radical-scavenging Activities of Amaranth (Amaranthus spp. L.) Seed Extracts

• Jo Hyeon-Ju

• Chung Kang-Hyun, Yoon Jin-A, Song Byeong-Chun, An Jeung-Hee

• Food Engineering Progress   2014  Volume.18  No.2 116 ~ 123

• Utilization of Korea National Health and Nutrition Examination Survey Database: Estimation of Tomat...

• Youn Eun-Ha

• Paik Jean-Kyung, Kim Bum-Sik

• Food Engineering Progress   2014  Volume.18  No.2 109 ~ 115

• A Study on Total Sugar Content in Chinese and Flour-Based Foods and Desserts among Take-out Korean ...

• Lee Jin-Won

• Hwang Jin-Bong, Namgung Bae, Park Jang-Woo

• Food Engineering Progress   2014  Volume.18  No.2 102 ~ 108

• Effect of High Pressure Homogenization on Biji Paste and Optimization of Bread Fortified with Dieta...

• Lee Soon-Min

• Baik Moo-Yeol, Kim Hyun-Seok, Min Sea-Cheol, Kim Byung-Yong

• Food Engineering Progress   2014  Volume.18  No.2 95 ~ 101

• Effect of Beef Bone Broth on the Quality of Cooked Rice as Home Meal Replacement Products

• Cho Eun-Kyung

• Wu Hyun-Jung, Kim Byung-Cheol, Yoo Yougn-Mi, Lee Mi-Yeon

• Food Engineering Progress   2014  Volume.18  No.2 87 ~ 94

• Characteristics of Fermented Curcuma as a Health Food Ingredient

• Woo Sung-Min

• Chung Ha-Yull

• Food Engineering Progress   2014  Volume.18  No.2 79 ~ 86