• Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Pro...

• Baik Woon-Seo

• Jeong Yoo-Jin, Park Sung-Soo, Shin Eui-Cheol, Lee Young-Seung

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1364 ~ 1369

• Functionality of Allium hookeri Leaves and Roots Grown in a Hydroponic Plant Factory Using Artificia...

• Jung Ji-Eun

• Heo Jeong-Wook, Kim Ji-Su, Jeong Un-Yul, Bae Ui-Jin, Jang Ha-na, Shim Chang-Ki, Joung Yoon...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1355 ~ 1363

• Validity Study on Foodservice Management Standards for Long-Term Care Institutes Using a Delphi Tech...

• Choi Jung-Hwa

• Jung Su-Jin, Chang Hye-Ja

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1345 ~ 1354

• Physicochemical Properties of Black Rice Flour Fermented by Complex Lactic Acid Bacteria Starter Cul...

• Jung Hee-Nam

• Huh Chang-Ki, Shim Ki-Hoon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1335 ~ 1344

• Red Ginseng Product Supplemented with Chrysanthmi Flos Extract: Formula Optimization Using the Respo...

• Kil ki-Jung

• Park Beom-Jin

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1321 ~ 1334

• Effect of Adding Pumpkin-Sweet Potato Powder on Cookie Quality Characteristics, Antioxidant Activity...

• Hwang Eun-Sun

• Park Tae-Young

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1312 ~ 1320

• Quality Characteristics and Antioxidant Activity of Cream Soup Supplemented with Purple Sweet Potato...

• Hwang Eun-Sun

• Kim So-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1304 ~ 1311

• Physicochemical Characteristics and Antioxidant Activities of White Ginseng Extract Supplemented wit...

• Kim Sun-Ick

• Jee Moo-Geun, Park Yong-Chan, Jang Won-Suk, Kwon A-Reum, Kil ki-Jung, Lee Ka-Soon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1296 ~ 1303

• Changes in the Composition of Xanthophyll Isomer and Formation of meso-Zeaxanthin during the Product...

• Lee Yu-Jin

• Kim In-Hwan

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1289 ~ 1295

• Antioxidant Activity and Oxidative Stability of Fenugreek Seed Fractions

• Bae Ji-Yun

• Kim Ji-Eun, Kim Ye-Eun, Kim Mi-Ja

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1281 ~ 1288

• Analysis of Vitamin K Content in Commonly Consumed Foods in Korea

• Lee Seung-Jun

• Choi Yong-Min, Gu Min-Joo, Baik Seung-Joo, Sung Jee-Hye, Jeong Heon-Sang, Lee Jun-Soo

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1272 ~ 1280

• Antioxidant and Skin Whitening Effects of Jeju Mango Kernel Extracts (Mangifera indica L. var. Irwin...

• Kang Jung-Wook

• Lee In-Chul

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1266 ~ 1271

• Protective Effect of Andrographis paniculata against Oxidative Damage in C2C12 Skeletal Muscle Cells

• Seong Eun-Jeong

• Choe Hyeon-Jeong, Heo Hui-Jin, Lee Ha-Na, Kim Man-Su, Kim Young-Hwa, Jeong Heon-Sang, Lee ...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1259 ~ 1265

• Cytoprotective Effect of Hot-Water Extracts of Protaetia brevitarsis seulensis Larvae in Cisplatin-T...

• Yoo Bo-Gyeong

• Hong Jun-Pyo, Song Ha-Yeon, Byun Eui-Hong

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1252 ~ 1258

• Blueberry Wine Relieves Ethanol-Induced Fatty Liver in Rats

• Kim Ju-Yeon

• Lee Tae-Jin, Noh Sang-Kyu

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.12 1245 ~ 1251