• Biological Activities of Kombucha by Stater Culture Fermentation with Gluconacetobacter spp.

• Ko Hye-Myoung

• Shin Seung-Shick, Park Sung-Soo

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 896 ~ 902

• Enhancement of Antioxidant Activities of Crataegus pinnatifida Bunge Fruit by Ultrasonification Extr...

• Park Sung-Jin

• Kwon Sung-Pil, Rha Young-Ah

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 891 ~ 895

• Neuroprotective Effect of Rice with Phellinus linteus Mycelium in HT22 Cells

• Kim Ji-Hyun

• Chun Soon-Sil

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 886 ~ 890

• Home Meal Replacement Consumption Status and Product Development Needs according to Dietary Lifestyl...

• Paik Eun-Jin

• Lee Hyun-Jun, Hong Wan-Soo

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 876 ~ 885

• Intake of Antioxidant Nutrients and Risk of Metabolic Syndrome according to Degree of Stress in Rura...

• Yoon Jung-Won

• Shin Yoon-Jin, Kang Bo-Ri, Byeon Su-Ji, Kim Soo-A, Kim Yang-Ha

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 868 ~ 875

• Preparation and Characterization of Double-Layered Coated Capsule Containing Low Molecular Marine Co...

• Kim Sun-Yeong

• Oh Do-Geon, Kim Kwang-Yup

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 857 ~ 867

• Quality Characteristics of Yakju as Affected by Rice Nuruk with Different Degrees of Milling

• Choi Jeong-Sil

• Yeo Soo-Hwan, Jeong Seok-Tae

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 848 ~ 856

• Quality Characteristics of String Cheese Prepared with Barley Sprouts

• Park Seong-Eun

• Seo Seong-Ho, Kim Eun-Ju, Lee Kwang-Moon, Son Hong-Seok

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 841 ~ 847

• Physicochemical and Sensory Properties of Pan Bread Made with Various Amounts of Squeezed Perilla Le...

• Oh Suk-Tae

• Kim Kee-Hyuk, Kim Won-Mo, Lee Gyu-Hee

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 833 ~ 840

• Organic Acids, Free Sugars, and Volatile Flavor Compounds by Type of Jerusalem Artichoke

• Jung Bok-Mi

• Shin Tai-Sun

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 822 ~ 832

• Growth of Three Sprout Vegetables and Absorption Characteristics of Vanadium according to Jeju Water...

• Park Sung-Hwan

• Yun Ji-Hyun, Lee Jin-Ha, Lee Ok-Hwan, Cho Ju-Hyun

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 816 ~ 821

• Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Almond Powder

• Yu Ha-Ny

• Song Ju-Hyun, Kim Mee-Ree

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 809 ~ 815

• Protective Effects of Bifidobacterium bifidum Culture Supernatants and Intracellular Cell-Free Extra...

• Kwon Gi-Yoeng

• Park Gwi-Gun

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 801 ~ 808

• Effect of Fermented Cirsium japonicum Extract on Testosterone Deficiency Syndrome

• Jeong Byung-Seo

• Kim Seong-Hoon, Kim Hyun-Pyo

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 790 ~ 800

• Effects of Seomaeyakssuk (Artemisia argyi H.) Vinegar on Lipid Metabolism in Rats Fed a High-Fat and...

• Shin Jeong-Yeon

• Kang-Jae-Ran, Shin Jung-Hye, Seo Weon-taek, Byun Hee-Wook, Choi Jin-Sang, Kang Min-Jung

• Journal of the Korean Society of Food Science and Nutrition   2017  Volume.46  No.7 779 ~ 789