• Determination of Optimum Culture Conditions and Screening of Bacterial Isolates from Kimchi for Ferm...

• Youn So-Jung

• Han Gyeo-Re, Lee Gi-Yeon, Na Dong-Ha, Lee Hyung-Jae

• Food Engineering Progress   2020  Volume.24  No.4 383 ~ 388

• Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage

• Min Sung-Gi

• Jeon Jun-Young, Ha Sang-Hyun, Han Eung-Soo

• Food Engineering Progress   2020  Volume.24  No.4 376 ~ 382

• Comparison of Quality Characteristics of Dried Sweet Potatoes From Korea, China, and Japan

• Hwang Young

• Son Young-Lan, Kim Ha-Yun, Lee Jung-Hyun, Lee Hyung-Woon, Kim Kyung-Mi, Jang Hyun-Wook, Ch...

• Food Engineering Progress   2020  Volume.24  No.4 366 ~ 375

• Properties of Antioxidant Activities and Volatile Flavor Compounds of Fermented Black Soybean Produc...

• Shin Dong-Sun

• Park Hye-Young, Park Ji-Young, Sim Eun-Yeong, Kim Hong-Sig, Jeong Kwang-Ho, Choi Hye-Sun

• Food Engineering Progress   2020  Volume.24  No.4 358 ~ 365

• Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage

• Han Eung-Soo

• Jeon Jun-Young, Min Sung-Gi, Ha Sang-Hyun, Hwang Jong-Seok, Lee Young-Keun

• Food Engineering Progress   2020  Volume.24  No.4 350 ~ 357

• Effect of Fungicide Treatment and Box Unit Wrapping in the Storage of Winter Kimchi Cabbage

• Jeon Jun-Young

• Ha Sang-Hyun, Min Sung-Gi, Han Eung-Soo

• Food Engineering Progress   2020  Volume.24  No.4 343 ~ 349

• Effect of High-Pressure Homogenization (Microfluidization) on the Physicochemical Properties of Maiz...

• Kang Eun-Jung

• Lee Jae-Kwon

• Food Engineering Progress   2020  Volume.24  No.4 336 ~ 342

• Evaluation of Stability and Antimicrobial Properties for a Bacteriocin from a Newly Isolated Lactoba...

• Kim Jong-Hui

• Lee Eun-Seon, Kim Bu-Min, Ham Jun-Sang, Oh Mi-Hwa

• Food Engineering Progress   2020  Volume.24  No.4 327 ~ 335

• Quality of Soy-Based Patties Using ¥ê-Carrageenan and Methyl-Cellulose as Binders During Cold Storag...

• Kim Jin-Won

• Yu Je-Hee, Jeon Chang-Uk, Shin Jung-Kue

• Food Engineering Progress   2020  Volume.24  No.4 317 ~ 326

• Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Su...

• Park Ga-Yeong

• Jang Hyun-Wook, Kim Kyung-Mi, Hwang Young, Kim Ha-Yun, Cho Yong-Sik

• Food Engineering Progress   2020  Volume.24  No.4 309 ~ 316

• Chemical Composition Affecting Physical Properties of Textured Vegetable Proteins

• Jung Hwi-Won

• Choi Hyun-Woo, Kim Hyun-Seok

• Food Engineering Progress   2020  Volume.24  No.4 299 ~ 308

• Rapid Production of Dried Sea Cucumber (Stichopus japonicus) Using Infrared Assisted Freeze Drying (...

• Shin Il-Shik

• Park Sung-Hee

• Food Engineering Progress   2020  Volume.24  No.4 292 ~ 298

• Amygdalin and Quality Characteristics of Maesil Chung by Different Cultivars of Maesil (Prunus mume)

• Choi Hyun-Woo

• Kim Hyun-Seok

• Food Engineering Progress   2020  Volume.24  No.4 285 ~ 291

• Optimizing of Eomuk Manufacturing Condition Utilizing Rice Material Using Response Surface Methodolo...

• Ra Ha-Na

• Park Sa-Ra, Cho Yong-Sik, Hwang Young, Jang Hyun-Wook, Kim Kyung-Mi

• Food Engineering Progress   2020  Volume.24  No.4 276 ~ 284

• Microbial Changes and Quality Properties of Commercial Cold Brew Coffee by Cold Drip Method During S...

• Park Se-Hyun

• Yu Je-Hee, Kim Da-Yun, Lee Gwang-Min, Kim Jin-Won, Shin Jung-Kue

• Food Engineering Progress   2020  Volume.24  No.4 269 ~ 275

• Non-Additive Effects of Rice Flour Blends Prepared Using Korean Rice Cultivars with Different Amylos...

• Hong Eun-Mi

• Rho Shin-Joung, Kim Yong-Ro

• Food Engineering Progress   2020  Volume.24  No.4 261 ~ 268

• Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process

• Lee Nak-Hun

• Park MIn, Park Jin-Hong, Yin Ye-Won, Oh Sang-Yup, Cho Hyung-Yong

• Food Engineering Progress   2020  Volume.24  No.4 251 ~ 260

• Combined Effects of High Hydrostatic Pressure Treatment and Micro-Perforated Film Packaging on the Q...

• Lee Jeong-Hyeon

• Choi Eun-Ji, Chang Ji-Yoon, Chun Ho-Hyun

• Food Engineering Progress   2020  Volume.24  No.4 243 ~ 250

• Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi

• Kim Jin-Se

• Whang Young, Jung Hyun-Kyung, Song Jin-Soon, Son Jae-Yong, Choi Dong-Soo, Kim Yong-Hoon, L...

• Food Engineering Progress   2020  Volume.24  No.4 235 ~ 242

• Feasibility of Linear Relationship between Failure and Non-failure Rheological Properties as Functio...

• Esturk Okan

• Park Jae-Won, Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2020  Volume.24  No.4 230 ~ 234