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| 1 |
On-trend utilization of rheological instruments in food industry
Oh, Im Kyung;Lee, Suyong;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.2-7,
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| 2 |
New paradigm for human intervention study in functional food development
Kim, Ji Yeon;Kim, Min Seo;Jeong, Sewon;Kwon, Oran;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.8-15,
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| 3 |
Food safety analytical techniques used in food industry
Kim, Young-Jun;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.16-25,
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| 4 |
Application of terahertz spectroscopy/imaging technology for food quality and safety management
Lee, Sang Yoo;Woo, So Young;Chun, Hyang Sook;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.26-36,
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| 5 |
Physical Phenotype Analysis in Obesity Study in vivo
Kim, Hyunkyung;Go, Gwang-woong;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.37-44,
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| 6 |
History of Korean Starch Industry
Park, Yeon-Sung;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.45-60,
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| 7 |
Approach to food taste with meta food physics
Chun, Jae Kun;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.61-71,
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| 8 |
Report on 'Bifidus' yogurt products in the Korean domestic market reflecting its regulated counting of Bifidobacteria according to revised Food Code 2015
Cho, Yong Soo;Chun, Su-Hyun;Lee, Kwang-Won;
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Korean Society of Food Science and Technology
, v.51, no.1, pp.72-80,
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