음식

Selection of rs2rs2titi Soybean Genotype with Yellow Seed Coat

식품산업의 농정편입과 과제

상관분석

비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성

Fermentation of Black Garlic Wine and its Characteristics

Comparison of the Growth Time for the First and Second Tea Tree leaves by Change of Cultivation Temperature in Temperature Gradient Tunnel System

Quantitative Analysis of Biogenic Amines in Raw and Processed Foods of Animal Origin on Korean Domestic Market

::한국식품과학회:::

Anti-coagulation and Anti-platelet Aggregation Activities of Black Ginger (Kaempferia parviflora)

Effect of Black Rice (Oryza sativa L. indica) Ethanolic Extract on Tyrosinase Activity and Antioxidant Activity Related to Melanin Production

Current Scenario of Gas Scavenging Systems Used inActive Packaging - A Review

Probiotic Properties and Immunomodulator Evaluation of the Potential Feed Additive Pediococcus acidilactici SRCM102607

Current Technology Trends on Active Packaging

일식

The Anti-obesity Effect of Aureobasidium pullulans SM-2001 Extract (Polycan^®) on 3T3-L1 Preadipocytes and Adipocytes

Effect of Tenebrio molitor Larvae Fermented with Saccharomyces cerevisiae M1 (KACC 93023) on Non-alcoholic Fatty Liver-induced Rats

제주 음식특화거리의 이미지가 만족과 행동의도에 미치는 영향

Therapeutic Antiallergy Effect of Fermented Soy Curd by Pediococcus inopinatus Y2

키토산과 키토산과

Anti-oxidant and Anti-inflammatory Effects of the Fermented Rhododendron weyrichii Flower Extracts in Shindari, a Traditional Jeju Fermented Drink

Cultivation and Nutritional Value of Prominent Pleurotus spp.: An Overview

An Analysis of Consumer Preference and Demand for Wild Vegetables: Through a Consumer Preference Survey and Social Big Data Analysis

3. 식량주권에 대한 패러다임 전환

2. p. 351 A Study of Consumer Characteristics and Climate-friendly Food Consumption Behavior Classified by Food-Related Lifestyle