• Corrigendum: Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Ana...

• Choi Hyun-Woo

• Ryu Gi-Hyung

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 520 ~ 521

• Study on the Formation and Stability Properties of Nanoemulsions with Octenyl Succinic Anhydride Mod...

• Kim San-Seong

• Lee Eui-Seok, Hong Soon-Taek

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 515 ~ 519

• Consumer Attitudes Toward Health Claim Guidelines-Deriving Methods for Framing Health Claim Labeling...

• Choi Kwan-Yong

• Jo So-Min, Jo Seon-Ha, Kim Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 506 ~ 514

• Effect of Temperature on the Behavior of Enterohemorrhagic Escherichia coli and Risk Probability of ...

• Lee Ji-Soo

• Kim Yeon-Ho, Seo Gun-Ho, Cho Seong-Beom, Yoon Ki-Sun

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 493 ~ 505

• Analysis of Microbial Diversity and Amino Acids of Korean-Chungtaejeon and Japanese-Goishicha

• Kim Byung-Hyuk

• Moon Kyung-Hwan, Lim Chan-Kyu, Kim Chun-Hwan, Moon Doo-Gyung

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 483 ~ 492

• Quality Characteristics and Antioxidant Activity of Jelly Containing Varying Amounts of Jerusalem Ar...

• Kim Hye-Sook

• Hwang Eun-Sun

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 476 ~ 482

• Physical Characterization and Manufacturing of Frozen Meal Kit Shredded Radish Using Various Freezin...

• Kim Du-Ri

• Nam Jung-Hyun, Hyun Ji-Yong, Kim Chang-Sook, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 463 ~ 475

• Quality Characteristics of Sikhye Made with Special Rice and High-Yielding Rice

• Jung Yun-Jo

• Shin Tae-Whan, Jo Yeon-Jae, Kwak Ji-Eun, Lee Jun-Soo, Jeong Heon-Sang

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 457 ~ 462

• Physiological Activity of Fermented Jangguntea and Its Quality Characteristics in Madeleine

• Choi Young-Ju

• Kim Mi-Hyang, Park Mi-Hwa, Mun Gyu-Ri, Ryu Hyeon-Sik, Han Dong-Hwan, Lee Beom, Cho Beum-So...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 448 ~ 456

• Determination of the Protein Quality of Low-Molecular Weight Water-Soluble Chicken Breast Powder by ...

• Lee Jin-A

• Kim Min-Ju, Shin Mi-Rae, Roh Seong-Soo, Lee Jung-Bok, Seo Ye-Hei, Choi Hyun-Gyu, Park Hae-...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 439 ~ 447

• Comparison of Physicochemical Characteristics, Functional Compounds, and Physiological Activities in...

• Han Na-Rae

• Woo Koan-Sik, Lee Jin-Young, Song Seuk-Bo, Lee Yu-Young, Kim Mi-Hyang, Kang Moon-Seok, Kim...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 428 ~ 438

• Monitoring of Vitamin D Content in Domestic Foods

• Lim Chang-Wan

• Lee Jun-Yeop, Jung Kwang-Eun, Won Jong-Eun, Kwak Byung-Man, Lee Ki-Woong, Park Jin-Ju, Lee...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 419 ~ 427

• Enhancement of the Skin-Whitening and UV-Absorption Effects of Angelica gigas Extract by Lactiplanti...

• Kim Jun-Hee

• Hwang Youn-Seon, Kang Min-Ho, Yeom Suh-Hee, Park Jae-Hoon, Kim Jin-Woo

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 412 ~ 418

• Effect of Barley ¥â-Glucan on Osteoblast Differentiation and Molecular Mechanism

• Kim Hyeon-Oh

• Lim Young-Ju, Jang Won-Gu

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 403 ~ 411

• Current Status and Future Prospects of the Insect Industry as an Alternative Protein Source for Anim...

• Nam Jung-Hyun

• Kim Du-Ri, Hyun Ji-Yong, Jin Hee-Jung, Choi Yun-Sang, Cho Jin-Ho, Lee Byoung-Kon, Chun Ji-...

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.5 395 ~ 402