• Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) E...

• Kim Mi-Jin

• Nam Dong-Geon, Choe Jeong-Sook, Choi Ae-Jin

• Food Engineering Progress   2022  Volume.26  No.2 112 ~ 118

• A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products

• Oh Hae-Won

• Lee Seung-Hwan

• Food Engineering Progress   2022  Volume.26  No.2 105 ~ 111

• Antioxidant and ¥á-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extractio...

• Seo Ye-Seul

• Kim Suk-Jung, Kim Tae-Han, Lee Soo-Hong, Yang Eun-Ju

• Food Engineering Progress   2022  Volume.26  No.2 98 ~ 104

• Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato Accor...

• Yong Ji-Eun

• Kang Sung-Tae

• Food Engineering Progress   2022  Volume.26  No.2 91 ~ 97

• A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Ar...

• Ganbat Sondor

• Ganbat Dariimaa, Jeong Ga-Eul, Shin Kee-Sun, Lee Yong-Jik, Park Mi-Hwa, Koh Jin-Hyun, Lee ...

• Food Engineering Progress   2022  Volume.26  No.2 84 ~ 90

• Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics

• Lee Jun-Ho

• Food Engineering Progress   2022  Volume.26  No.2 78 ~ 83

• Quality Evaluation of Hot Air-Dried Edible Insect ¡®Protaetia Brevitarsis Larvae¡¯ Including Sacrifi...

• Kim Ha-Young

• Kim Du-Ri, Chun Ji-Yeon

• Food Engineering Progress   2022  Volume.26  No.2 69 ~ 77