• Analysis of the Texture Characteristics of Cooked Rice Using Extrusion Tests under Various Measureme...

• Shin Sun-Hwa

• Choi Won-Seok

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 627 ~ 631

• Evaluation of the Quality Characteristics and Antioxidant Activity of Yanggaeng with Fructus Ligustr...

• Li Jing-Jing

• Kim Kyoung-Hee, Yook Hong-Sun

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 619 ~ 626

• Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Ger...

• Jeong Su-Yeon

• Lee Young-Tack

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 611 ~ 618

• Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done a...

• Im Ji-Hyun

• Nam Jung-Hyun, Ko A-Ra, Jin Hee-Jung, Kim Du-Ri, Kim Chang-Sook, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 600 ~ 610

• Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activit...

• Ko A-Ra

• Nam Jung-Hyun, Jin Hee-Jung, Im Ji-Hyun, Kim Han-Sang, Chun Ji-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 588 ~ 599

• Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Pro...

• Choi Da-Mi

• Lee Sol-Hee, Kim Hack-Youn

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 580 ~ 587

• Comparison of Quality Characteristics of Brined Baechu Cabbage Prepared by Different Salting Methods

• Park Yeon-Ok

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 571 ~ 579

• Consumer¡¯s Preference for Bibimnaengmyeon Sauce Supplemented with Different Amounts of Watermelon P...

• Jin Ji-U

• Cho Mi-Sook, Oh Ji-Eun

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 561 ~ 570

• Chemical Sensory Properties of Radishes in Varying Storage Periods and Temperatures Using Electronic...

• Jo Seong-Min

• Hong Seong-Jun, Jeong Hyang-Yeon, Yoon So-Jeong, Shin Eui-Cheol

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 549 ~ 560

• Effects of Abies holophylla Leaf Extract on Alcohol Metabolizing Enzyme Activity and Apoptosis in H2...

• Park Mi-Hwa

• Choi Young-Ju, Kim Yoon-Se, Jung Kyung-Im

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 541 ~ 548

• Antioxidant and Anti-Inflammatory Activities of Leaf-Fruit Extract Mixture of Lycium barbarum

• Kim Ji-Eun

• Lee Sung-Jin, Bae Eun-Young, Ly Sun-Yung

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 531 ~ 540

• Synergistic Effects Exerted by the Combination of Aster glehni and Vitamin B Complex on Cognitive Im...

• Jeong Jeong-Ho

• Lim Mi-Kyung, Lee So-Yeon

• Journal of the Korean Society of Food Science and Nutrition   2022  Volume.51  No.6 523 ~ 530