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The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.525-530
DOI:https://doi.org/10.9799/ksfan.2017.30.3.525
Open abstract -
Quality Characteristics of Porridge Containing Rice incubated with Phellinus linteus Mycelium
The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.560-567
DOI:https://doi.org/10.9799/ksfan.2017.30.3.560
Open abstract -
Quality Changes of Strawberry by Slow-released ClO2 Gas Gel-pack during Storage
The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.591-598
DOI:https://doi.org/10.9799/ksfan.2017.30.3.591
Open abstract -
Quality Characteristics of Blackberry Powder obtained by Various Drying Methods
The Korean Journal of Food And Nutrition :: Vol.30 No.3 pp.609-617
DOI:https://doi.org/10.9799/ksfan.2017.30.3.609
Open abstract -
Recent Trends in New Functional Foods using Pomegranate Fruit Peel
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.181-190
DOI:https://doi.org/10.9799/ksfan.2017.30.2.181
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.211-217
DOI:https://doi.org/10.9799/ksfan.2017.30.2.211
Open abstract -
Effect on the Characteristics of Noodle by the Addition of Konjac Powder
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.282-289
DOI:https://doi.org/10.9799/ksfan.2017.30.2.282
Open abstract -
Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.290-296
DOI:https://doi.org/10.9799/ksfan.2017.30.2.290
Open abstract -
Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.363-370
DOI:https://doi.org/10.9799/ksfan.2017.30.2.363
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.371-377
DOI:https://doi.org/10.9799/ksfan.2017.30.2.371
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.30 No.2 pp.388-394
DOI:https://doi.org/10.9799/ksfan.2017.30.2.388
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.9-18
DOI:https://doi.org/10.9799/ksfan.2017.30.1.009
Open abstract -
Effect of Extraction Solvent on the Antioxidant Activity of Lentinula edodes GNA01 Extract
The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.51-58
DOI:https://doi.org/10.9799/ksfan.2017.30.1.051
Open abstract -
Biological Activities and Quality Characteristics of Rice Germ after Microbial Fermentation
The Korean Journal of Food And Nutrition :: Vol.30 No.1 pp.59-66
DOI:https://doi.org/10.9799/ksfan.2017.30.1.059
Open abstract -
Effect of Fructose on the Quality of the Bread added with Sugar Alcohol
The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.889-898
DOI:https://doi.org/10.9799/ksfan.2016.29.6.889
Open abstract -
A Study of Effects of Ilex serrata Thunb Extracts
The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.946-951
DOI:https://doi.org/10.9799/ksfan.2016.29.6.946
Open abstract -
Effect on the Rheology of Noodle Dough by the Addition of Konjac Powder
The Korean Journal of Food And Nutrition :: Vol.29 No.6 pp.1008-1014
DOI:https://doi.org/10.9799/ksfan.2016.29.6.1008
Open abstract -
Effects of Fresh Ginseng Size and Shape on Quality of Black Ginseng
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.610-617
DOI:https://doi.org/10.9799/ksfan.2016.29.5.610
Open abstract -
Antioxidant Activities of Mixed Grains
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.635-642
DOI:https://doi.org/10.9799/ksfan.2016.29.5.635
Open abstract -
The Korean Journal of Food And Nutrition :: Vol.29 No.5 pp.692-697
DOI:https://doi.org/10.9799/ksfan.2016.29.5.692
Open abstract