• Changes in Microbial Community by Salt Content in Kimchi during Fermentation

• Hong Geun-Hye

• Lee So-Young, Park Eui-Seong, Park Kun-Young

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 648 ~ 653

• Comparative Analysis of the Nutritional Ingredients and Antioxidant Activities of Prunus salicina Da...

• Eom Jung-Young

• Kim Hyun-Jin, Choi Sang-Hun, Seo Hyun-Ju, Chun Ik-Jo, Sung Jee-Hye, Lim Jae-Hwan, Kwun In-...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 643 ~ 647

• Anti-colorectal Cancer Effect of Ganjang Prepared with Washed-Dehydrated Solar Salt on C57BL/6 Mice

• Lee So-Young

• Park Eui-Seong, Kim Jong-Hee, Park Kun-Young

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 636 ~ 642

• Comparison between the QFD and the Kano-QFD Models for Identification of Customer Requirements and M...

• Cho Hae-Lim

• Chang Hye-Ja

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 625 ~ 635

• Effects of the Dietary Behavior-Related Consumer Competency on the Purchase Satisfaction of Fresh Fo...

• Lee Soon-Ok

• Kim Ji-Young, Lee Seung-Min

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 612 ~ 624

• Physicochemical Properties of Gluten Free Rice Pan Bread with Chickpea Flour Supplementation

• Kim Weon-Mo

• Yoon Ki-Hong, Lee Gyu-Hee

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 604 ~ 611

• Utilization of Pre-Rigor Pork Loin for the Manufacture of Low-Salt Pork Loin and Rapid Freezing Effe...

• Kim Ha-Eun

• Chin Koo-Bok

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 595 ~ 603

• Study on the Physicochemical Properties of Sweet Sorghum Juice at High Temperatures Required for Hig...

• Hwang Eom-Ji

• Lee Yeong-Hoon, Cha Young-Rok, Kwon Da-Eun, Park Jin-Cheon

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 587 ~ 594

• Analysis and Risk Assessment of Benzo[a]pyrene, Dioxin, and Bisphenol A Content in Imported Agricult...

• Kim Gyeong-Ji

• An Jeung-Hee, Lee Kwon-Jai

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 577 ~ 586

• Stable Isotope Ratio Analysis for Origin Authentication of Red Pepper Powders and Soybeans

• Oh Hyun-Jeong

• Ko Gyeong-A, Yang Min-Young, Kim Yun-Ju

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 570 ~ 576

• Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce...

• Cha Yong-Jun

• Kim Jin-Hyeon, Yu Dae-Ung

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 562 ~ 569

• Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery

• Boo Chang-Guk

• Cho Sung-Min, Jeong Hyang-Yun, Yoon So-Jeong, Hong Seong-Jun, Heo Seong-Uk, Kim Young-Hwa, ...

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 551 ~ 561

• Study of Fermented Mealworm (Tenebrio molitor L.) as a Novel Prebiotic for Intestinal Microbiota

• Lee Su-Jung

• Kwon Gyoo-Taik, Chung Yi-Hyung, Yoo Jong-Sang, Cho Kyung-Hoon, Kim Young-Suk, Jang Han-Su

• Journal of the Korean Society of Food Science and Nutrition   2021  Volume.50  No.6 543 ~ 550