음식

Antioxidant and Anti-inflammatory Effects of Ethanol Extract of Aster yomena in RAW 264.7 Macrophages

Modulation of Intestinal Microbiota by Supplementation of Fermented Kimchi in Rats

A Study of the Anti-inflammatory Effect of Protein Derived from Tenebrio molitor Larvae

Surasang (The King’s Feast)

Effects of Antioxidative Activities and Antibrowning of Extracts from Onion, Apple and Mandarin Orange Peel as Natural Antibrowning Agents

Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract

ONLINE KOREANCOOKING CONTEST

Food for Thought on Korean Culinary Culture

Quality Characteristics of Cookies Added with Lentinus edodes Water Extract

A Stack of Recessive Alleles of Kunitz Trypsin Inhibitor, Lectin, and Stachyose in Soybean

Inhibitory Effects of Illicium verum Hooker fil. Dichloromethane Fractions on Adipocyte Differentiation

Influence of Surimi-like Material (SLM) from Pig Heart on the Quality of Frankfurter Sausage

1. p. 191 Structural Analysis of Cooking Recipe Texts : Based on Kimchi Jjigae Recipe

New Technology Trends: Food and New Function

Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

The Comparison of Quality Characteristics of Dried Persimmons Manufactured by Solar Drying Method in Yecheon

식품정책의 방향과 과제

Use of Binder Treatment to Enhance Properties of Premixes

Quality Characteristics of Low-Fat Plant Oil Emulsion Pork Patties

포용성장과 지속가능성을 위한 식품정책 대응과제(1/3차년도)

Inhibitory Activity of Blueberries on UVB-induced Oxidative Stress and Matrix Metalloproteinase Expression in Human Skin Fibroblasts

Shelf-life Prediction : Status and Future Possibilities

게우젓 제조에 관한 연구(Ⅱ)-숙성중의 정미성분 및 조직학적 변화-

Effect of SO₂ Generating Pad Treatments on the Quality of Dried Persimmons during Storage