• Importance and Satisfaction of Consumer Selection Attributes and Demand for the Development of Healt...

• Shin Hye-Ryeong

• Park Soo-Jin

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1137 ~ 1144

• Analysis of Fruit Consumption and the Korean Healthy Eating Index of Adults Using the 2018 Korea Nat...

• Choi Sun-A

• Chung Sung-Suk, Rho Jeong-Ok

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1124 ~ 1136

• Isolation and Characterization of Weissella cibaria Bacteriophage from Commercial Baechu-Kimchi

• Kang Hye-Young

• Jhon Deok-Young

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1117 ~ 1123

• Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder

• Baek Chae-Wan

• Lee A-Young, Lee Jeung-Hee

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1108 ~ 1116

• Changes of the Qualities and Active Components of New Carrot Cultivar ¡®Tamnahong¡¯ According to Dif...

• Jeon Kwan-Woo

• Kim Min-Gun, Park Jae-Hong, Kim Chang-Sook

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1101 ~ 1107

• A Comparative Research of Flavor Characteristics in Different Methods of Broccoli (Brassica oleracea...

• Hong Seong-Jun

• Boo Chang-Guk, Jo Seong-Min, Yoon So-Jeong, Jeong Hyang-Yeon, Lee Young-Seung, Park Sung-Soo,&n...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1091 ~ 1100

• Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Cookies Made with Powdered ...

• Hwang Eun-Sun

• Park Tae-Young

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1082 ~ 1090

• Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghu...

• Park Jae-Hee

• Seong Eun-Jeong, Heo Hui-Jin, Kim Hyun-Joo, Jeong Heon-Sang, Lee Jun-Soo

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1074 ~ 1081

• Antioxidant Activities and Quality Characteristic of Jeung-Pyun with the Addition of Loquat Leaf Pow...

• Choi Ga-Young

• Kim Myung-Hyun, Han Young-Sil

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1065 ~ 1073

• Comparison of the Antioxidant Properties and Phenolic Compositions of Different Varieties of Beets (...

• Park Seo-Yeon

• Lee Sun-Hee, Nam Jin-Sik

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1058 ~ 1064

• Physiological Activities of Enzyme-Treated Citrus sunki Hort. Tanaka Peel

• Park Hye-Won

• Lee Seung-Cheol

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1049 ~ 1057

• Effects of Using Black Rice on Quality and Functional Properties of ¡°Dodamssal¡± Rice Noodles Conta...

• Park Ji-Young

• Park Hye-Young, Kim Hong-Sig, Choi Hye-Sun, Song Ha-Na, Chung Hyun-Jung, Oh Sea-Kwan

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1040 ~ 1048

• Black Ginseng Extract Attenuates TNF-?-Induced Inflammation via Downregulation of NF-¥êB Signaling i...

• Choi Won-Yeoung

• Lee Gye-Won, Kwon Deuk-Sang, Shin Hyun-Joong, Cho Young-Ho

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1030 ~ 1039

• Anti-Aging Effects of Black Ginseng Extract via H2O2-Induced Oxidative Stress Regulation in Human Ke...

• Ahn So-Hee

• Lee Gye-Won, Kwon Deuk-Sang, Shin Hyun-Joong, Cho Young-Ho

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.10 1019 ~ 1029