8. p. 113 Effect Analysis on the Expenditure of Delivery and Takeout Food
Next-generation Probiotics, Parabiotics, and Postbiotics
A Study on the Historical Changes and Improvements in Food and Culture in the Korean Decimal Classification
Liquid Chromatographic Determination of Etofenprox Residues in Foods with Mass-Spectrometric Confirmation
Analysis of Total Phenolic Content and Antioxidant Activity from Fruits of Vaccinium oldhamii Miq.
5. p. 417 Comparison of the Physicochemical Characteristics and Antioxidant Activities of Watermelon Radish Flesh and Peel
Evaluate Adaptability of Automatic Potato Planter
The Study of Persimmon Vinegar as a Functional Drink on Reduce Blood Lipids and Enhance Exercise Performance
Egg Quality Characteristics of Layer Chickens Reared with Tenebrio molitor Larvae
A Study on Current Status and Prospects of Global Food-tech Industry
Effect of Ethanolic Extracts Mixed with Grains and Fallopia multiflora on Melanogenesis
Effect of SO<sub>2</sub> Generating Pad Treatments on the Quality of Dried Persimmons during Storage
한일 중학생의 서구식 패스트푸드에 대한 기호도와 섭취빈도의 비교
An Evaluation of the Anti-oxidant Activity of Fermented Defatted Sesame Seeds
Variation of Phenolics Contents and Antioxidant Activity of Vaccinium oldhamii Miq.
요인분석 2
Quality Improvement of Dried Persimmons Slices during Storage Period using SO<sub>2</sub> Treated Pads
5. p. 59 Food Composition of Raw, Boiled, and Roasted Sweet Potatoes
로컬푸드가 농업의 지속가능성에 미치는 영향에 관한 연구
1. p. 191 Structural Analysis of Cooking Recipe Texts : Based on Kimchi Jjigae Recipe
4. p. 403 Effect of Spinach on the Quality of Beef Hamburger Patties
Modulation of Intestinal Microbiota by Supplementation of Fermented Kimchi in Rats
교차분석 1
Use of Binder Treatment to Enhance Properties of Premixes
