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Boo GU, Bae HJ. 2016. Survey on menu preferences of adults for Korean food made from Korean traditional sauces. J Korean Soc Food Sci Nutr 45: 126-136./
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| 2 |
Kim KH, Kim YS, Hong MS, Yook HS. 2016. Quality characteristics of bagel added with tomato powder. J Korean Soc Food Sci Nutr 45: 360-365./
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| 3 |
Kim KH, Kim YS, Hong MS, Yook HS. 2016. Quality characteristics of meringue cookies added with tomato powder. J Korean Soc Food Sci Nutr 45: 366-371./
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| 4 |
Park SJ, Lee GE, Kim YJ, Jeong JS. 2016. Preparation and quality characterization of low sugar Sansuyu jam using fresh Corni fructus. J Korean Soc Food Sci Nutr 45: 222-229./
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| 5 |
Kang KH, Lee SJ, Ha ES, Sung NJ, Kim JG, Kim SH, Kim SH, Chung MJ. 2016. Effects of nitrite and nitrate contents of Chinese cabbage on formation of N-nitrosodimethylamine during storage of kimchi. J Korean Soc Food Sci Nutr 45: 117-125./
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| 6 |
Kang KH, Lee SJ, Ha ES, Sung NJ, Kim JG, Kim SH, Kim SH, Chung MJ. 2016. Effects of nitrite and nitrate contents of Chinese cabbage on formation of N-nitrosodimethylamine during storage of kimchi. J Korean Soc Food Sci Nutr 45: 117-125./
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| 7 |
Kang KH, Kim SH, Kim SH, Kim JG, Sung NJ, Lee SJ, Chung MJ. 2016. Effects of amount and type of Jeotgal, a traditional Korean salted and fermented seafood, on N-nitrosodimethylamine formation during storage of kimchi. J Korean Soc Food Sci Nutr 45: 1302-1309./
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| 8 |
Lee LS, Kim CH, Choi EJ, Sung JM, Choi HW, Choi YS, Kum JS, Park JD. 2016. Effect of degree of milling on physicochemical properties of rice flour and rice noodles. J Korean Soc Food Sci Nutr 45: 1762-1768./
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| 9 |
Park H, Oh N, Jang JA, Yoon HR, Cho MS. 2016. Study on Importance-Performance Analysis regarding selection attributes of rice-convenience foods. J Korean Soc Food Sci Nutr 45: 593-601./
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| 10 |
Hwang KH, Shin JA, Lee KT. 2016. True retention and ${\beta}$-carotene contents in 22 blanched vegetables. J Korean Soc Food Sci Nutr 45: 990-995./
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