• Status of Meals at Workplaces of Korean Adults and Differences in Meal Characteristics according to ...

• Choi Mi-Kyung

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 492 ~ 502

• Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Pro...

• Gu Bon-Yeob

• Ryu Gi-Hyung

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 485 ~ 491

• Effects of Mealworm Content and Extrusion Process on Quality Characteristics of Extruded Rice Flour ...

• Kim Na-Yeong

• Ryu Gi-Hyung

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 476 ~ 484

• Quality Characteristics of Sourdough Bread with Apple Whole Wheat Flour Sour Starter

• Kim Young-Mo

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 468 ~ 475

• Changes in Quality Characteristics in the Normal and Etteum Doraji (Platycodon grandiflorum) by Heat...

• Song Myeong-Seob

• Kim Min-Young, Jang Gwi-Yeong, Lee Yoon-Jeong, Li Meishan, Oh Hyun-Ah, Lee Jun-Soo, Jeong ...

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 462 ~ 467

• Comparison of Taste, Odor, and Texture Characterizations between Rack-and-Bag and Suspended Cultured...

• Park Sun-Young

• Kim Do-Youb, Lee Jeong-Mee, Kim Jin-Soo

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 455 ~ 461

• Comparison of Sensory and Nutritional Characterizations between Sea-Reared and Freshwater Sturgeons ...

• Nam Ki-Ho

• Kim Yeon-Kye, Park Sun-Young, Lee Kyung-Don, Cha Jang-Woo, Lee Gyeong-Jin, Kim Jin-Soo

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 447 ~ 454

• Comparison of Moisture Content and Drip Amount between Domestic and Imported Frozen Tricholoma matsu...

• Kim So-Mang

• Kim Kyeong-Je, Cho A-Ro, Park Jun-Ki, Jo Cheon-Ho, Kwon Ki-Sung, Kim Jung-Beom

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 440 ~ 446

• Analyses of Cholesterol, Retinol, ¥â-Carotene, and Vitamin E Contents in Regional Food of South Kore...

• Park Sun-Hye

• Song Won-Ju, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 429 ~ 439

• Physicochemical Characteristics of Sorghum according toVariety and Seeding Period

• Jung Gun-Ho

• Kim Sung-Kook, Lee Jae-Eun, Woo Koan-Sik

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 422 ~ 428

• Antioxidant Activity and Development of Cosmetic Materials of Solvent Extracts from Kaempferia parvi...

• Choi Mi-Hyun

• Kim Kyoung-Hee, Yook Hong-Sun

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 414 ~ 421

• Composition of Phenolic Compounds and Antioxidant Activities of Subcritical Water Extracts of Onion ...

• Kim Dong-Shin

• Lim Sang-Bin

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 403 ~ 413

• Inhibitory Effect of Compound Isolated from Green Tea Seeds on Candida albicans

• Seo Ye-Seul

• Yang Eun-Ju

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 395 ~ 402

• Inhibitory Properties of Gracilaria textorii Ethanol Extract on the Inflammatory Immune Response

• Kim Min-Ji

• Kim Koth-Bong-Woo-Ri, Jang Mi-Ran, Im Moo-Hyeog, Cho Young-Je, Ahn Dong-Hyun

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 387 ~ 394

• Research Trend in Traditional Fermented Foods Focused on Health Functional Evaluation

• Mun Eun-Gyung

• Kim Boh-Kyung, Kim Eun-Young, Lee Hae-Jeung, Kim Young, Park Yong-Soon, Cha Youn-Soo

• Journal of the Korean Society of Food Science and Nutrition   2018  Volume.47  No.4 373 ~ 386