• Effect of the Roasting Intensity and Extraction Time of Coffee Bean on the Antioxidant Activity of C...

• Jo Shin-Jae

• In Man-Jin, Kim Dong-Chung

• Food Engineering Progress   2016  Volume.20  No.2 165 ~ 169

• Characteristics and Optimal Mixing Ratio of Tofu Ice Cream Made with Crushed Tofu and Soy Milk

• Park Myeong-Chul

• Park Yoon-Hwan, Kim Hyun-Seok, Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2016  Volume.20  No.2 158 ~ 164

• Method Validation for the Analysis of Loganin Content in Cornus Officinals Depends on Cultivation Re...

• Jang Da-Eun

• Lee Sang-Hoon, Hwang In-Guk, Song Jin, Hwang Kyung-A

• Food Engineering Progress   2016  Volume.20  No.2 152 ~ 157

• Optimization and Quality Characteristic of Noodles With Hydrolysate of Sea Cucumber (Stichopus Japon...

• Yoo Jin-Sil

• Hong Eun-Sil, Hong Kwang-Won, Yoon Byong-Won

• Food Engineering Progress   2016  Volume.20  No.2 143 ~ 151

• The Effect of Packaging, Freezing Method, and Thawing Method on the Quality Properties of Blanched C...

• Park Dong-Hyeon

• Lee Sang-Yoon, Kim Ha-Yun, Seo Jae-Hee, Lee Ji-Seon, Kim Soo-Jin, Shin Hye-Rim, Choi Mi-Ju...

• Food Engineering Progress   2016  Volume.20  No.2 135 ~ 142

• Effect of Air Velocity and Drying Temperature on Drying Characteristics of Soybean (Glycine max) Usi...

• Park Hyeon-Woo

• Kim Sun-Tae, Choung Myoung-Gun, Han Won-Young, Yoon Won-Byong

• Food Engineering Progress   2016  Volume.20  No.2 128 ~ 134

• Sensory Characteristics of Enzymatically Hydrolyzed Anchovy Protein by Descriptive Analysis

• Youn So-Jung

• Kim Jin-Seon, Cho Hyung-Yong, Shin Jung-Kue

• Food Engineering Progress   2016  Volume.20  No.2 120 ~ 127

• Effect of Packaging, Freezing, and Thawing Methods on the Quality Properties of Sweet Potato Stem

• Choi Hee-Jeong

• Lee Sang-Yoon, Lee Ji-Seon, Seo Jae-Hee, Lee Jung-Gyu, Kim Ha-Yun, Shin Hye-Rim, Cho Sun-K...

• Food Engineering Progress   2016  Volume.20  No.2 111 ~ 119

• Quality Characteristics of Taro Matang (Deep-Fried Sugar Glazed Sweet Taro) With Various Starch

• Kim Hee-Ju

• Lee Gyeong-Mi, Kim Jin-Seon, Park Ju-An, Shin Jung-Kue

• Food Engineering Progress   2016  Volume.20  No.2 105 ~ 110

• Effect of Liposome-Coated Salt on Salty Taste Intensity of Noodle

• Lee Ji-Seon

• Lee Mi-Yeon, Cho Hyung-Yong, Choi Mi-Jung

• Food Engineering Progress   2016  Volume.20  No.2 98 ~ 104

• Selection of Commercial Proteolytic Enzymes for the Preparation of Anchovy Protein Hydrolysates Unde...

• In Ye-Won

• Yun Hyo-Seon, Bang Eun, Lee Hwa-Jin, Lee Mi-Yeon, Cho Hyung-Yong

• Food Engineering Progress   2016  Volume.20  No.2 89 ~ 97