| 1 |
Park SH, Song WJ, Chun JY. Analysis of cholesterol, retinol, ${\beta}$-carotene, and vitamin E contents in regional food south Korea. J. Korean Soc. Food Sci. Nutr. 47: 429-439 (2018)/
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| 2 |
Lee DS, Kim KH, and Yook HS. Cosmetic effects of the fractional extracts from strawberry (Fragaria ananassa var. 'Seolhyang') leaf. J. Korean Soc. Food Sci. Nutr. 47: 271-278 (2018)/
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| 3 |
Song HN, Park MS (2018) Analysis of biological activities and functional components in fermented Gastrodia elata blume by Lactobacillus. J Korean Soc Food Science and Nutrition, 47, 32-38/
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| 4 |
Kim SY. Correlation between caffeine intake level and perceived stress in high school students in Yongin region. J Korean Soc Food Sci Nutr 2018; 47(2): 176-185./
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| 5 |
Park ES, Lee SM, Park KY. In vitro anti-obesity effects of kimchi prepared with solar salts without bittern on 3T3-L1 adipocytes. J Korean Soc Food Sci Nutr. 2018;47:229-234./
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| 6 |
Shin JY, Shin JH, Kang MJ, Kang JR, Choi JS, Seo WT, Shin JH. 2018. Quality characteristics of Seomaeyaksuk (Artemisia argyi H.) vinegar using a three-step continuous fermentation method. J Korean Soc Food Sci Nutr 47:55-64/
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| 7 |
Jung GH, Kim SK, Lee JE, Woo KS. 2018. Physicochemical characteristics of sorghum according to variety and seeding period. J Korean Soc Food Sci Nutr 47:422-428/
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| 8 |
Jung GH, Kim SK, Lee JE, Woo KS. 2018. Physicochemical characteristics of sorghum according to variety and seeding period. J Korean Soc Food Sci Nutr 47:422-428/
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| 9 |
Kim NY, Ryu GH. 2018. Effects of mealworm content and extrusion process on quality characteristics of extruded rice flour infant food. J Korean Soc Food Sci Nutr 47:476-484/
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| 10 |
Kim YM. 2018b. Quality characteristics of sourdough bread with apple whole wheat flour sour starter. J Korean Soc Food Sci Nutr 47:468-475/
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