• Characterization of Rockfish Skin Gelatin Composite Films

• Beak Song-Ee

• Kim Hye-Ri, Song Kyung-Bin

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 394 ~ 399

• The Effects of Sinetrol-XPur on Lipolysis of Leptin-Deficient Obese Mice

• Lee Min-Hee

• Kwon Han-Al, Choi Sei-Gyu, Bae Mun-Hyoung, Kim Ok-Kyung

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 389 ~ 393

• Characterization and Process Optimization of Cookies Prepared with Steamed Liriopis Tuber Extract Us...

• Lee Hyun-Jung

• Kim Min-Ji, Lee Seo-Youn, Kim Doo-Hyun, KimWon-Baek, Park So-Hae, Lee Hee-Seob

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 381 ~ 0

• Sea Cucumber (Stichopus japonicus) Grading System Based on Morphological Features during Rehydration...

• Lee Choong-Uk

• Yoon Won-Byong

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 374 ~ 380

• Effects of Fining Treatments on Color and Clearness of Apple Wine

• Bang Byung-Ho

• Jung Eun-Ja, Kang Hye-Ran, Rhee Moon-Soo, Yi Dong-Heui, Paik Jean-Kyung

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 368 ~ 373

• Determination of Preservatives in Raw Materials of Functional Foods by HPLC-PDA and GC-FID

• Kim Jung-Bok

• Kim Myung-Chul, Song Sung-Woan, Shin Jae-Wook

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 358 ~ 367

• Functional Components and Radical Scavenging Activity of Brown Rice according to Addition Rate and C...

• Lee Kyung-Ha

• Kim Hyun-Joo, Lee Seuk-Ki, Park Hye-Young, Sim Eun-Yeong, Cho Dong-Hwa, Oh Sea-Kwan, Lee J...

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 350 ~ 357

• Quality Characteristics and Antioxidant Activities of Aged Black Chestnut Inner Shells

• Kim Jin-Ho

• Lim Won-Jeong, Kim Mee-Ree

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 343 ~ 349

• Physicochemical Quality Characteristics and Antioxidant Activity of Wasabi (Wasabia japonica) Leaf a...

• Sung Eun-Hee

• Shin Se-Mi, Kang Yoon-Han

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 335 ~ 342

• Stability of Anti-Yeast Activities and Inhibitory Effects of Defatted Green Tea Seed Extracts on Yea...

• Yang Eun-Ju

• Seo Ye-Seul

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 327 ~ 334

• Inhibitory Effects on Melanin Production in B16 Melanoma Cells of Fallen Pear

• Shin Bo-Yeon

• Jung Bo-Ram, Jung Jong-Gi, Cho Seung-Sik, Bang Mi-Ae

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 320 ~ 326

• Effect of Cryptochlorogenic Acid Extracted from Fruits of Sorbus commixta on Osteoblast Differentiat...

• Kim Kyeong-Min

• Kim Tae-Hoon, Jang Won-Gu

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 314 ~ 319

• Immunostimulatory Effects of Purple Bamboo Salts Composed with Rubus coreanus in Raw264.7 Cells and ...

• Park Hee-Jeon

• Kim Sok-Ho, Jeong So-Hee, Park Hee-Ran, Kim Jin-Hyung, Song Ji-Young

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 306 ~ 313

• Synergistic Inhibition of Aronia melanocarpa and Moringa oleifera Seed Extract on Experimental Atopi...

• Ki Hyeon-Hui

• Lee Ji-Hyun, Moon Kwang-Hyun, Lee Jeong-Ho, Kim Dae-Geun, Jeong Kyung-Ok, Im So-Yeon, Lee ...

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 298 ~ 305

• Anti-Diabetic Effect of Sericultural Product in High Fat Diet-Fed Mice

• Ahn Eun-Yeong

• Choi Sang-Won, Kim Eun-Jung

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 289 ~ 297

• Anti-Obesity Effects of Fermented Soybean Oils in 3T3-L1 Pre-Adipocytes and High Fat Diet-Fed C57BL/...

• Kim Sun-Woong

• Kim Nam-Seok, Oh Mi-Jin, Kim Ha-Rim, Kim Min-Sun, Lee Da-Young, Yoon Suk-Hoo, Jung Mun-Yhu...

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.3 279 ~ 288