• Changes on the Quality Characteristics of Prunus davidiana Sugar Extracts by Processing Conditions

• Park Ga-Yeong

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

• Food Engineering Progress   2020  Volume.24  No.3 214 ~ 220

• Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on S...

• Park Ji-Hyun

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

• Food Engineering Progress   2020  Volume.24  No.3 207 ~ 213

• Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi...

• Choi Su-Yeon

• Park Ju-Seon, Jeong Chang-Heon, Kang Sung-Tae

• Food Engineering Progress   2020  Volume.24  No.3 200 ~ 206

• Quality Prediction and Change in Quality of Kimchi Cabbages Stored Under a Pallet Unit-Controlled At...

• Chun Ho-Hyun

• Choi Eun-Ji, Lee Jeong-Hyeon, Son Jae-Yong, Park Chun-Wan

• Food Engineering Progress   2020  Volume.24  No.3 191 ~ 199

• The Bactericidal Effect of Intense Pulsed Light (IPL) on Fresh-cut Bell Pepper and Ginger

• Kim Myung-Ji

• Cheigh Chan-Ick

• Food Engineering Progress   2020  Volume.24  No.3 184 ~ 190

• Physicochemical Properties of Mucin Extracted from Misgurnus mizolepis Epidermal Mucus

• Kim Soo-Youn

• Baik Moo-Yeol, Kim Byung-Yong

• Food Engineering Progress   2020  Volume.24  No.3 178 ~ 183

• Removal of Copper (II) in Aqueous Solution Using Bacillus sp. SRCM 112835 Isolated from Doenjang (Ko...

• Kim Jin-Won

• Yang Hee-Jong, Ha Gwang-Su, Jeong Su-Ji, Im Su-A, Shin Su-Jin, Ryu Myeong-Seon, Seo Ji-Won...

• Food Engineering Progress   2020  Volume.24  No.3 171 ~ 177

• The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices

• Trang Bui My

• Lan Son-Young, Park Ji-Hyun, Jang Hyun-Wook, Kim Kyung-Mi, Cho Yong-Sik, Hwang Young, Kim ...

• Food Engineering Progress   2020  Volume.24  No.3 164 ~ 170

• Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties

• Kim Joo-Shin

• Food Engineering Progress   2020  Volume.24  No.3 151 ~ 163