Volume.34 No.4 August 2021

• Quality Characteristics of Bread with Outdoor Cultivated Bigeumdo Seomcho (Spinacia oleracea L.) Powder

  Young-Mo Kim, Yong-Chul Yun

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.321-330

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.321

  Open abstract

• Antioxidant Activities of Various Black Soybean Tissues (Glycine max L.) Harvested from Different Cultivation Regions

  Hyun Young Kim, So-Yeun Wo, Ji Yeong Yang, Seung-Yeob Song, Woo Duck Seo, Mi Ja Lee, Man-Soo Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.331-339

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.331

  Open abstract

• Comparison on Volatile Flavor Compounds in Ligularia stenocephala and Ligularia fischeri Leaves

  Nam-Soon Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.340-346

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.340

  Open abstract

• Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

  Joo Young Jeon, Myung Hyun Kim, Young Sil Han

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.347-355

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.347

  Open abstract

• Effects of Added Supercritical Carbon Dioxide (SC-CO₂) Extracts from Sweet Potatoes (Ipomoea batatas L.) and Watermelon (Citrullus lantus L.) on Oxidative Stability of Perilla Seed Oil

  Kyo-Yeon Lee, Ah-Na Kim, Hye Young Lee, Min Jeong Pyo, Sung-Gil Choi

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.356-364

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.356

  Open abstract

• A Comparative Study on the Usage and Satisfaction of Delivery Food among Korean Students and Chinese Students in Gyeonggido

  Ye-Rim Lee, Jae-Seon Jang

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.365-371

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.365

  Open abstract

• Comparison of Risk Factors for Inducing Aging-Related Diseases according to Single and Multi-Person Households among Young Adults using the 2016-2019 Korea National Health and Nutrition Survey

  Eunbin Park, Juyeon Lee, Myung-chul Kim, Hang-Sik Park, Jean Kyung Paik

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.372-380

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.372

  Open abstract

• Comparison of Quality Properties for Choosing Appropriate Varieties of Saengcheonggukjang

  Namgeol Kim, Inhye Lee, Min-Jung Seo, Yu Young Lee, Hyesun Choi, Eun-Yeong Sim, Hong-Tae Yun

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.381-389

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.381

  Open abstract

• Effect of Browning Inhibitor Treatment on Sliced Citron Storage (Citrus junos Sieb.)

  Bo-Bae Lee, Jin-Won Lee, Jae-Ok Park, Youn-sup Cho, Seung-Hee Nam

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.390-397

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.390

  Open abstract

• Nutritional Components and Physiological Activity of 4 Wild Vegetables (Salvia plebeia R. Br, Angelica acutiloba, Gynura procumbens and Saururus chinensis Baill) Cultivated in Chungbuk Province

  Hyun-Ju Eom, Yu Yeong Jeong, Nu Ri Kwon, Ki Hyun Kim, Eunsol Yeon, Hyang-Sik Yoon, Yong-jae Ryu, In Jae Kim

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.398-406

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.398

  Open abstract

• Quality and Physicochemical Characteristics of Korean Maize Hybrids according to the Seed and Pollen Parent

  Koan Sik Woo, Hwan Hee Bae, Gun Ho Jung, Beom-Young Son, Hyun-Joo Kim

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.407-414

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.407

  Open abstract

• Quality Characteristics and Antioxidant Activity of Cookies Prepared from Taraxacum coreamm Powder

  In-Duck Park

  The Korean Journal of Food And Nutrition :: Vol.34 No.4 pp.415-422

  DOI:https://doi.org/10.9799/ksfan.2021.34.4.415

  Open abstract