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Paik EJ, Lee HJ, Hong WS. 2017. Home Meal Replacement Consumption Status and Product Development Needs according to Dietary Lifestyle of Hong Kong Consumers. J Korean Soc. Food Sci. Nutr., 46(7):876-885/
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D. H. K. Seungbae Park, Changbae Jin, Hyoung Ja Kim, J. Korean Soc. Food Sci. Nutr., 46(2), 210-219 (2017)./
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Kim, M. J., K. B. W. R. Kim, S. H. Park, S. Y. Park, H. D. Choi, J. S. Choi, M. R. Jang, M. H. Im, and D. H. Ahn. 2017. Anti-Inflammatory Effect of Ethanolic Extract from Polyopes affinis through Suppression of NF-${\kappa}B$ and MAPK Activation in LPS-Stimulated RAW 264.7 Cells. Journal of the Korean Society of Food Science and Nutrition. 46(5): 537-544./
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Min SH, Hwang ES, Quality characteristics and antioxidant activites of Yaksik containing various amount of turmeric powder, J Korean Soc Food Sci Nutr, vol. 46, no. 2, pp. 177-184, 2017. DOI: https://doi.org/10.3746/jkfn.2017.46.2.177/
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E. S. Lyu, K. A. Lee, "Effects of job characteristics on job burnout and engagement in school foodservice dietitians in Busan area:, Journal of the Korean Society of Food Science and Nutrition, vol. 46, no. 1, pp. 132-139, 2017. DOI: https://doi.org/10.3746/jkfn.2017.46.1.132/
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| 6 |
Kang DK, Kim EJ, Park YJ, Kim TJ, Kim MR. 2017. Comparison of antioxidant activities and quality characteristics between domestic diploid variety and tetraploid 'Etteum' variety in Platycodon grandiflorum. J Korean Soc Food Sci Nutr., 46(2):196-201/
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| 7 |
Baek SY, Kim E, Li FY, Choi HJ, Kim MR. 2017. Physicochemical properties and antioxidant activities of tetraploid 'Etteum' variety platycodon grandiflorum Jungkwa substituted for sucrose with different sugar alcohols. J Korean Soc Food Sci Nutr., 46(12):1477-1485/
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Boo GU, Paik JE, Bae HJ. 2017. Evaluation on the consumer preference of low-sodium Korean food. J Korean Soc. Food Sci. Nutr., 46(1):115-122/
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| 9 |
Son E, Park SY, Kim MR. 2017. Antioxidant activities and quality characteristics of cookies added with aged black chestnut inner shell. J. Korean Soc. Food Sci. Nutr., 46(2):202-209/
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| 10 |
Jeong JS, Park SJ, Son BG. 2017. Quality characteristics of jelly using fresh puree of sansuyu (corni fructus). J. Korean Soc. Food Sci. Nutr., 46(1):83-91/
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