• A Study on Acceptance and Hedonic Perception of Young Female Consumers of Squeeze Porridge

• Lee Ji-O

• Kim Young-Seo, Yoo Su-Mi, Oh Ji-Eun, Cho Mi-Sook

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1289 ~ 1299

• Parents¡¯ Evaluation on Foodservice Quality of Day-Care Centers in Chungbuk Province

• Kim Ha-Na

• Han Rong, Lee Young-Eun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1275 ~ 1288

• Characterization of Biodegradable Antioxidant Films Based on Maca Root Polysaccharides and Chestnut ...

• Yang Hee-Su

• Song Kyung-Bin

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1268 ~ 1274

• Quality Characteristics and Formulation Optimization of Yanggaeng Prepared with Carrot Juice, Sugar,...

• Lee Ji-Eun

• Park Se-Young, Rho Jeong-Ok

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1258 ~ 1267

• Physicochemical Properties of Imported Dried Mango Products

• Cha Eun-Sung

• Han Ji-Hee, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1252 ~ 1257

• Physicochemical Properties of Rice Cookies at Various Mixing Ratios of Rice and Wheat Flour

• Seo Jeong-Hyun

• Hong Chae-Young, Kim Min-Young, Lee Yoon-Jeong, Lee Youn-Ri, Chun A-Reum, Lee Jun-Soo, Jeo...

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1246 ~ 1251

• Quality Characteristics and Antioxidant Activities of Macaron Added with Glycine max Merr.

• Kim Da-Hee

• Kim Su-Jin, Baek Seung-Yeon, Park Young-Mi, Kim Mee-Ree

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1236 ~ 1245

• Quality and Functional Characteristics of Tofu Prepared with Dehulled Soybeans (Glycine max L. Merri...

• Han In-Beom

• Cha Seung-Hyeon, Jung Ui-Hwan, Hyun Tae-Kyung, Kim Seon-Woong, Kim Soon-Hwan, Ha Jin-Seok, ...

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1227 ~ 1235

• Comparison of the Antioxidant Activities of Sulfur-Fortified Onions Stored at Room Temperature and 1...

• Jo Hye-Ri

• Surh Jeong-Hee

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1218 ~ 1229

• Nutritional and Functional Ingredients of Sweet Potato Tips with Various Cultivars

• Hong Chae-Young

• Seo Jeong-Hyun, Kim Min-Young, Lee Yoon-Jeong, Chung Mi-Nam, Yoon Hyang-Sik, Lee Jun-Soo, ...

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1212 ~ 1217

• Anti-Inflammatory Effects of BENDU381 in Lipopolysaccharide-Stimulated RAW264.7 Cells

• Shin Jin-A

• Jeong Jong-Moon

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1202 ~ 1211

• Evaluation of Biological Activities of Sargassum horneri Fermented by Microorganisms

• Kang So-Mi

• Lee Cheol, Jeong Da-Hye, Kim Ji-Won, Boo Kyung-Hwan, Kim Jae-Hoon, Kim Chang-Sook

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1194 ~ 1201

• Antioxidant Activity and Anti-Adipogenic Effects of Acai Berry (Euterpe oleracea Mart.) Juice and Ex...

• Gu Yul-Ri

• Hong Joo-Heon

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1184 ~ 1193

• Oils from Tenebrio molitor and Hermetia illucens Prevent Binge Alcohol-Induced Gut Leakiness and Hep...

• Sim Ye-Jin

• Kim Dong-Ha, Pyo Su-Jin, Sohn Ho-Yong, Jung Chul-Eui, Kim Do-Kyun, Cho Young-Eun

• Journal of the Korean Society of Food Science and Nutrition   2020  Volume.49  No.11 1175 ~ 1183