• Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions

• Lee Ji-Young

• Hwang In-Guk, Kim Ha-Yun, Yoo Seon-Mi, Park Jong-Tae

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1964 ~ 1968

• Quality and Antioxidant Properties of Pound Cakes Supplemented with Flaxseed Powder

• Chung Ha-Sook

• Lim Jeong-Ah, Lee Jun-Ho

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1959 ~ 1963

• Physicochemical and Antioxidant Properties of Yanggaeng with Cynanchi wilfordii Radix Powder

• Na Yu-Jin

• Lee Jun-Ho

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1954 ~ 1958

• Active Ingredients and Antioxidant Activities of Salvia plebeia R. Br. According to Pretreatment Con...

• Kim Yong-Joo

• Jeung Ji-Suk, Park No-Jin, Go Geun-Bae, Son Byeong-Gil

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1948 ~ 1953

• Nutritional Compositions of Three Traditional Actinidia (Actinidia arguta) Cultivars Improved in Kor...

• Jin Dong-Eun

• Park Seon-Kyeong, Park Chang-Hyeon, Seung Tae-Wan, Heo Ho-Jin

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1942 ~ 1947

• Stimulatory Effects of Extracts of Inner Bark from Tabebuia avellanedae on Exercise Endurance Capaci...

• Kim Kyung-Mi

• You Yang-Hee

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1937 ~ 1941

• Analysis of Purchasing Behaviors of Processed Foods in High School Students in Yongin Region

• Koo Hee-Jin

• Kim Seong-Yeong

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1929 ~ 1936

• Evaluation of Perception for Foodservice Hygiene by Middle School Students in Busan

• Kim Yeo-Kyeong

• Choi Hee-Sun, Lyu Eun-Soon

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1920 ~ 1928

• Quality Characteristics of Baechu-Kimchi Salted at High Salt Concentration for a Short Time

• Ryu Jung-Pyo

• Yang Ji-Hee, Chung Young-Bae, Lee Sang-Il, Han Eung-Soo

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1913 ~ 1919

• Effect of Freezing Temperature on Blueberry Quality

• Jo Hye-Jin

• Kim Jung-Eun, Yoo Min-Jee, Lee Wang-Hee, Song Kyung-Bin, Kim Ha-Yun, Hwang In-Guk, Yoo Seo...

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1906 ~ 1912

• Development of White Bread Using Fermented Wild Grape Sourdough

• Bing Dong-Joo

• Kim Won-Tae, Chun Soon-Sil

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1896 ~ 1905

• Comparison of Radiation-Induced Hydrocarbons in Dried Anchovies by Electron-Beam Irradiation

• Hong Young-Shin

• Kim Kyong-Su

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1889 ~ 1895

• Effects of Various Pretreatment Methods on Physicochemical and Nutritional Properties of Carrot

• Kim Kwang-Il

• Hwang In-Guk, Yoo Seon-Mi, Min Sang-Gi, Choi Mi-Jung

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1881 ~ 1888

• Comparison of Volatile Compounds Identified in Different Parts of Peucedanum japonicum Thunberg by H...

• Jung Bok-Mi

• Shin Tai-Sun, Heo Young-Ran

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1871 ~ 1880

• Characteristics of ¥ø-3 and ¥ø-6 Balanced Polyunsaturated Fatty Acid Oil Mixture Using Flaxseed Oil ...

• Byun Myung-Woo

• Chun Myoung-Sook, Lee Gyu-Hee

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1865 ~ 1870

• Isolation and Identification of ¥á-Glucosidase Inhibitory Compounds, Hyperoside, and Isoquercetin fr...

• Lee Ki-Yeon

• Hong Soo-Young, Jeong Hye-Jeong, Lee Jae-Hyoung, Lim Sang-Hyun, Heo Nam-Ki, Kang Song-Mun, ...

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1858 ~ 1864

• Comparison of Anti-Inflammatory Activity of Spirulina maxima Extract by Ultrasonication and Water Ex...

• Sin Jae-Bin

• Choi Woon-Yong, Kang Do-Hyung, Lee Hyeon-Yong

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1852 ~ 1857

• Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Contain...

• Oh Se-In

• Sung Jung-Min, Lee Kun-Jong

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1843 ~ 1851

• Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on...

• Rhee Young-Kyoung

• Nam So-Hyun, Kim Hye-Ryun, Cho Chang-Won, Lee Young-Chul, Kim Young-Chan, Hong Hee-Do

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1835 ~ 1842

• Antiproliferative Effect of Opuntia humifusa Ethanol Extract on Human Carcinoma HT-29 Cells

• Park Soo-Young

• Kim Young-A, Ly Sun-Yung

• Journal of the Korean Society of Food Science and Nutrition   2014  Volume.43  No.12 1827 ~ 1834