• Pilot-Scale Malting and Malt Quality of ¡°Hopum¡± for Barley Brewing Classified by the Size of the S...

• Park Ji-Young

• Park Hye-Young, Kim Hong-Sik, Chung Hyun-Jung, Oh Sea-Kwan

• Food Engineering Progress   2022  Volume.26  No.4 311 ~ 316

• Quality and Aroma Characteristics of ¡®Fuji¡¯ Apples According to Storage Method

• Park Chun-Wan

• Choi Dong-Soo, Kim Yong-Hoon, Kim Jin-Se, Kim Seung-Heui, Kwack Yong-Bum, Song Ju-Hee

• Food Engineering Progress   2022  Volume.26  No.4 303 ~ 310

• Quality Characteristics of Malt From Domestic Beer Barley Varieties Cultivated under Varying Nitroge...

• Park Ji-Young

• Kim Yang-Kil, Park Jong-Ho, Choi Hyun-Chol, Oh Sea-Kwan

• Food Engineering Progress   2022  Volume.26  No.4 295 ~ 302

• Antioxidant and Anti-Inflammatory Effects of Heat-Killed Lactic Acid Bacteria Isolated from Kimchi b...

• Lee Eun-Soo

• You Cheong-Bin, Lee Min-Kyeong, Hwang Un-Sik, Park Hoon

• Food Engineering Progress   2022  Volume.26  No.4 284 ~ 294

• Changes in Chemical Components and Antioxidant Activities of Naked Oat According to Germination Temp...

• Kim Suk-Jung

• Seon Yoo-Kyung, Lee Joo-Hyeong, Kang Hye-Rim, Yearn Yoon-Yeul, Yang Eun-Ju

• Food Engineering Progress   2022  Volume.26  No.4 277 ~ 283

• Analysis of the Quality Characteristics of Napa Cabbage and Lettuce according to Hot Air Drying Cond...

• Lee Seung-Hee

• Lee Mi-Yeon, Ko Eun-Young, Lee Hyeon-Bo, Choi Mi-Jung

• Food Engineering Progress   2022  Volume.26  No.4 268 ~ 276

• Quality Characteristics of Convenient Rice Porridge Prepared with Freeze-Dried Cooked Rice

• Jeon Jae-Eun

• Lee In-Seon

• Food Engineering Progress   2022  Volume.26  No.4 257 ~ 267

• Quality Characteristics and Antioxidant Activities of Kombucha Added with Orostachys japonicus Durin...

• Jeon Joo-Young

• Kim Myung-Hyun, Han Young-Sil

• Food Engineering Progress   2022  Volume.26  No.4 247 ~ 256

• Physicochemical Characterization of Protein-Stabilized Emulsions and Their Utilization as a Fat Repl...

• Kim Min-Hyo

• Yang Geun-Hyuk, Lee Su-Yong

• Food Engineering Progress   2022  Volume.26  No.4 240 ~ 246

• Quality Evaluation of Corni Fructus Extract Fortified Functional Jelly

• Lee Jae-Yeol

• Baek Eun-Joo, Hong Su-Jung, Kim Jun-Tae

• Food Engineering Progress   2022  Volume.26  No.4 234 ~ 239

• Changes in Total Polyphenol, Flavonoid Contents and Antioxidant Activity of Nurungji added with Turm...

• Yong Ji-Eun

• Kang Sung-Tae

• Food Engineering Progress   2022  Volume.26  No.4 228 ~ 233