• Validation of Analytical Method and Procyanidin B2, C1 Content in Korean Apple Cultivars

• Kim Ji-Yeong

• Jang Ha-na, Kim Gi-Chang, Kang Hae-Ju, Hwang In-Guk

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1258 ~ 1263

• Sanitation Management Performance According to the Characteristics of Coffee Franchise Shops and San...

• Gu Suk-Kyoung

• Jung Sun-Yoon, Kim In-Yong, Jeong Yoon-Hwa

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1248 ~ 1257

• Matrix Effect of Pistachio Powder on the Quality Characteristics and Oxidation Stability of Deep-Fri...

• Lee Ji-Yea

• Surh Jeong-Hee

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1239 ~ 1247

• Enhancement of Unsaturated Fatty Acid on Emulsion-Type Chicken Sausage by Using Jeju Horse Fat and C...

• Moon Hyo-Seok

• Nam Jung-Hyun, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1227 ~ 1238

• Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage

• Go Ha-Yoon

• Lee Sol-Hee, Kim Hack-Youn

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1218 ~ 1226

• Changes in Sugar Content of Sweet Potatoes with Changes in Curing and Storage Conditions

• Lee Hye-Won

• Hong Chae-Young, Jo Yeon-Jae, You Tae-Yong, Shin Tae-Whan, Chung Mi-Nam, Lee Jun-Soo, Jeon...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1211 ~ 1217

• Properties of Rice Muffin with the Addition of Chickpea Aqueous Solution Instead of Egg Whites

• Yoon Ki-Hong

• Kim Weon-Mo, Lee Gyu-Hee

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1203 ~ 1210

• Physicochemical Properties and Volatile Flavor Compounds of Unripe Peach Sugaring Solutions with Pec...

• Hwang Hee-Young

• Kim Mee-Jeoung, Park Seung-Woo, Jeong Woo-Sik

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1197 ~ 1202

• Contents of Selected Vitamin B and Vitamin C in Noodles, Snacks and Breads Consumed in Korea

• Shin Hee-Yoon

• Kim Byung-Hee, Kim Min-Hee, Kim Young-Hwa

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1188 ~ 1196

• Fat, Sugar, and Sodium Content in Commonly Consumed Bakery Bread in Korea

• Lee So-Hee

• Choi Eun-Ji, Aum Jee-Ae, Yoon Sung-Won, Lee Jo-Won, Kim Hyun-Jeong, Kim In-Hwan, Lee Sam-P...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1177 ~ 1187

• Comparision of Antioxidant and Physiological Activities of Processed Waters Generated during Red Bea...

• Lee Yeon-Ji

• Kim Won-Suk, Jeon You-Jin, Kim Yong-Tae

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1168 ~ 1176

• Functional Components and Antioxidant Activities by Temperature and Growing Days of Sprouted Oats

• Lee Yu-Young

• Son Yu-Rim, Kang Moon-Seok, Kim Mi-Hyang, Lee Jin-Young, Kim Hyun-Joo

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1161 ~ 1167

• Functional Compounds and Physiological Activities of Foxtail Millet (Setaria italica) and Finger Mil...

• Won Dong-Jae

• Woo Koan-Sik, Lee Jin-Young, Choo Ji-Ho, Ko Jee-Yeon, Lee Byong-Won, Lee Yu-Young, Kim Mi-...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1152 ~ 1160

• Antioxidant Effect of Raphanus sativus L. through the Suppression of Reactive Oxygen Species Product...

• Hwang Kyung-A

• Hwang Hye-Jeong, Hwang Yu-Jin

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.11 1145 ~ 1151