• Changes in Physicochemical and Antioxidative Properties of Cynanchi wilfordii Radix after a Roasting...

• Kim Da-Som

• Kim Heo-Sung, Hong Seong-Jun, Cho Jin-Ju, Shin Eui-Cheol

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 363 ~ 372

• Comparison of Free Amino Acids, Anserine, and Carnosine Contents of Beef according to the Country of...

• Kwon Ha-Na

• Choi Chang-Bon

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 357 ~ 362

• Isolation of Degraded Products of Rutin Induced by Gamma-Irradiation and Evaluation of Tyrosinase In...

• Jeong Gyeong-Han

• Jeong Yun-Hee, Kim Tae-Hoon

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 352 ~ 356

• Oral Glucose and Maltose Tolerance Test and Inhibition Effect of ¥á-Glucosidase of Ecklonia cava Ext...

• Jeon Hui-Jeon

• Kim Sung-Ho, Lee Boo-Yong

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 347 ~ 351

• Analysis of Foodservice Value System Using the Consumer Behavior Survey for Food 2016

• Choi Mi-Kyung

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 337 ~ 346

• Analysis of Consumption Status of Calcium with Related Factors in a Korean Population: Based on Data...

• Hur Ja-Eun

• Park Jae-Hee, Kim Yu-Ri, Kim Hye-Kyeong, Lee Min-Soo, Kim Jung-Hyun, Ko Kwang-Suk

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 328 ~ 336

• Development and Property Evaluation of Naengmyeon Broth with Tomatoes and Traditional Medicinal Herb...

• Kim Ja-Min

• Song Min-Seon, Lee Kyung-Soo, Yoon Kyung-Young

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 320 ~ 327

• Physiochemical Characteristics according to the Roasting Conditions and Grinding Grade for the Devel...

• Seong Bong-Jae

• Kim Sun-Ick, Jee Moo-Geun, Kim Soo-Dong, Kwon A-Reum, Kim Hyun-Ho, Hwang Yun-Gu, Lee Ka-So...

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 309 ~ 319

• Effect of Cooking Methods on Quality and Physicochemical Characteristics of Cooked-Rice Supplemented...

• Woo Koan-Sik

• Kim Hyun-Joo, Cho Dong-Hwa, Lee Seuk-Ki, Park Hye-Young, Sim Eun-Yeong, Lee Choon-Ki, Jeon...

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 298 ~ 308

• Effect of Germination and Roasting Treatment on the Quality and Physicochemical Characteristics of C...

• Lee Ji-Hae

• Kim Hyun-Joo, Lee Byong-Won, Lee Yu-Young, Lee Byoung-Kyu, Woo Koan-Sik

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 288 ~ 297

• Analysis and Structural Characterization of a Palatinose Converted from Sucrose by Biotransformation

• Park Hye-Ryung

• Lee Sue-Jung, Im Su-Bin, Kim Hoon, Kim Jae-Hwan, Shin Kwang-Soon

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 279 ~ 287

• Cosmetic Effects of the Fractional Extracts from Strawberry (Fragaria ananassa var. ¡®Seolhyang¡¯) L...

• Lee Da-Som

• Kim Kyoung-Hee, Yook Hong-Sun

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 271 ~ 278

• Antioxidant Effects of Fractional Extracts from Strawberry (Fragaria ananassa var. ¡®Seolhyang¡¯) Le...

• Lee Da-Som

• Kim Kyoung-Hee, Yook Hong-Sun

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 263 ~ 270

• Physicochemical Characteristics and Physiological Activity of Bitter Melon (Momordica charantia L.) ...

• Kang-Jae-Ran

• Kang Min-Jung, Kim Gyeong-Wha, Shin Jung-Hye

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 253 ~ 262

• Comparison of Phenolic Compounds and Antioxidant Properties of Sweet Potato (Ipomoea batatas (L.) La...

• Seo Bo-Yeong

• Kim Ji-Sang, Park Eun-Ju

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 243 ~ 252

• Inhibitory Effect of Skate Skin Collagen on Hepatic Lipid Accumulation through Regulation of Lipid M...

• Lee Hyun-Jung

• Woo Min-Ji, Song Yeong-Ok, Noh Jeong-Sook

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.3 235 ~ 242