Food Trucks: A Culinary Tradition on Wheels
Visual stimuli of food increase academic performance and create high beta and gamma EEG oscillations
Pre-treatment of the White-Spotted Flower Chafer (Protaetia brevitarsis) as an Ingredient for Novel Foods
Effect of Ripening Conditions on Quality of Winter Squash ‘Bochang’
Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly
Food Detector and Dieter System using Arduino
Design and Implementation of Food Ordering Management Services based on Bluetooth Low Energy Beacon
Food Culture and Emotion in TV Program
A Signage System based on Big data for Food Materials Information Service
An Analysis of Dietary Life Characteristics and Influence Factors of Korean Women
Factors Affecting Food Carving among Hemodialysis Patients
Quantitative Analysis of Carbohydrate, Protein, and Oil Contents of Korean Foods Using Near-Infrared Reflectance Spectroscopy
A survey on the utilization practice and satisfaction of users of food and nutrition information
Association of Korean fermented cabbage kimchi consumption with an incidence of metabolic syndrome: 10-year follow-up results of the Korean Genome and Epidemiology Study
Influence of the Food Intake Ability and the Number of Remaining Teeth on Oral Health Related Quality of Life in Some Elderly People
Designing optimized food intake patterns for Korean adults using linear programming (I): analysis of data from the 2010~2014 Korea National Health and Nutrition Examination Survey
Dietary Characteristics of Macronutrient Intake and the Status of Metabolic Syndrome among Koreans
Associations of Cognitive Function and Dietary Factors in Elderly Patients with Alzheimer's Disease
Text mining on internet-news regarding climate change and food
Study of Eating Behavior and Food Preference in Young Children: Differences by Age and Gender
Emission Characteristics of Odorous Sulfur Gases from Food Types: A Case Study on Boiled Egg, Milk, Canned Meat, and Strawberry
Diagnostic Calculation of Trace Calcium Ions in Food Using a DNA doped Sensor
A Recent Research Trends for Food Emulsions using Pickering Stabilization of Nano-particles
The Roles of Lactic Acid Bacteria for Control of Fungal Growth and Mycotoxins