| 1 |
Woo KS, Kim MJ, Ko JY, Sim EY, Kim HJ, Lee SK, Park HY, Cho DH, Oh SK, Jeon YH, Lee CK. 2017. Pasting properties and antioxidant characteristics of germinated foxtail millet and proso millet with added cooked rice. Korean J Food Nutr 30:482-490/
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| 2 |
Kim MJ, Ko JY, Lee KH, Kim HJ, Lee SK, Park HY, Sim EY, Oh SK, Woo KS. 2017. Quality and antioxidant characteristics of commercially available mixed grains in Korea. Korean J Food Nutr 30:31-40/
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| 3 |
Yoon HS, Park HJ, Park JH, Jeon JO, Jeong CW, Choi WI, Kim SD, Park JM. 2017. Quality characteristics and volatile flavor components of aronia wine. Korean J Food Nutr 30: 599-608/
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| 4 |
Seol H, Sim KH. 2017. Quality characteristics of noodles with added germinated black quinoa powder. Korean J Food Nutr 30:19-30/
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| 5 |
Lee KH, Bong SJ, Yoon YJ, Lee B, Kwak IH, Min KH, Kim HG. 2017. Quality changes of strawberry by slow-released $ClO_2$ gas gel-pack during storage. Korean J Food Nutr 30:591-598/
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| 6 |
Kim KO, Ryu HS. 2017. Effect of king oyster mushroom (Pleurotus eryngii) extracts on the activation of spleen cells and macrophage in mice. Korean J Food Nutr 30:525-530/
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| 7 |
Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017. Studies on the palatability and texture of Korean rice cultivars for the cookedrice processing. Korean J Food Nutr 30:880-888/
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| 8 |
Oh NS, Kim MY, Jang GY, Baek SY, Joung MY. 2017. Comparison of UV-irradiation and high hydrostatic pressure sterilization for storage stability of carrot juice. Korean J Food Nutr 30:1113-1118/
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| 9 |
Kim YM. 2017. Quality characteristics of white bread with Tenebrio molitor Linne power. Korean J Food Nutr 30: 1164-1175/
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| 10 |
Sim EY, Park HY, Kim MJ, Lee CK, Jeon YH, Oh SK, Won YJ, Lee JH, Ahn EK, Woo KS. 2017 Studies on the palatability and texture of Korean rice cultivarus for the cooked-rice processing. Korean J Food Nutr 30:880-888/
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