• Nutritional value and antioxidant potential of lemon seed and sprout

• Park Yong-Sung

• Dhungana Sanjeev Kumar, Kim Il-Doo, Shin Dong-Hyun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 627 ~ 631

• Canavalia gladiata regulates the immune responses of macrophages differently depending on the extrac...

• Lee Ha-Nul

• Kim Young-Min, Jang Ah-Ra, Kim Young-Ran, Park Jong-Hwan

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 622 ~ 626

• Changes in chemical stability and biological activities of sinapinic acid by heat treatment under di...

• Heo Yun-Seon

• Hong Jung-Il

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 616 ~ 621

• In vivo assessment of the nutritional value of Allomyrina dichotoma larva protein as future protein ...

• Choi Young-Jin

• Fan Meiqi, Kim Eun-Kyung, Lee Seul-Bi, Hwang Yeon-Hyeon, Jang Yeong-Ho, Bae Sung-Mun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 610 ~ 615

• Antioxidant compounds and activities of pedicel and sepals from twelve varieties of colored cherry t...

• Kim Ye-Na

• Shin Young-Jae, Kim Young-Jun

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 604 ~ 609

• Structural elucidation of immuno-stimulating polysaccharide, galactomannan isolated from Colocasia e...

• Lee Hee-Won

• Shin Kwang-Soon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 595 ~ 603

• Analysis of glucosinolates and their metabolites from napa cabbage (Brassica rapa subsp. Pekinensis)...

• Kim Jae-Cheol

• Park Hyo-Sun, Hwang Keum-Taek, Moon Bo-Kyung, Kim Sun-A

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 587 ~ 594

• Validation of a trienzyme-Lactobacillus casei method for folate analysis in fishery resources consum...

• Jeong Bo-Mi

• Nam Ki-Ho, Kim Yeon-Kye, Chun Ji-Yeon

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 580 ~ 586

• A study on the physicochemical properties and antioxidant activities of aged ginger (Zingiber offici...

• Lee Soo-Jung

• Ryu Ji-Hyeon, Nam Soo-Jin, Koo Ok-Kyung

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 573 ~ 579

• Factors affecting the formation of bound 3-monochloropropane-1,2-diol in a fried snack model

• Kang Jun-Hyuk

• Joung Woo-Young, Rho Hoi-Jin, Baek Hyung-Hee

• Korean Journal of Food Science and Technology   2020  Volume.52  No.6 565 ~ 572