Nutritional Characteristics of Worldwide Fermented Vegetable Foods

Ja-young Jang ,  Da ,  am Kim 외 3명

한국식품영양과학회 학술대회발표집

2011 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Nutritional Quality of Fermented Soy Foods in Thailand

Hyo-Sook Cheong ,  Heesun Choi ,  Ok-Ju Kang 외 2명

Journal of Food Science and Nutrition

2005 .09

Quantification of Cholesterol Content in Eight Kinds of Fried Rice Consumed in South Korean (2018)

Beibei Duan ,  Jung-Ah Shin ,  Ki-Teak Lee

한국식품영양과학회 학술대회발표집

2018 .10

[S1-2] Current Status of National Research and Development on Functional Foods

Ju-Seok Moon

한국식품영양과학회 학술대회발표집

2007 .10

Enjoy Value of the Farming & Nutritional Foods in the Sang-Ha Farm!

Jae Bum Pa ,  k

한국식품영양과학회 학술대회발표집

2015 .08

Elderly-Friendly Foods

Kao ,  u Kohyama

한국식품영양과학회 학술대회발표집

2019 .10

[S12-2] Understanding of Clinical Trials and Development of Functional Foods

Su-Jin Jung

한국식품영양과학회 학술대회발표집

2009 .11

Analysis and Monitoring of Polydimethylsiloxane and Silicon Dioxide in Processed Foods and Health Functional Foods

Mi-Hyun Ka

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Frying Oil, Temperature and Time on the Quality of Deep-Fat Fried Carrot

Hyun Su Pa ,  k ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Characteristics of Fried-fish Snacks with Different Types of Surimi

Jiyeon Chae ,  Suengmok Cho

한국수산과학회 양식분과 학술대회

2020 .07

Analysis of Flavors in Foods

김영석

식품과학과 산업

2001 .09

Plasma Lipid Lowering Effects of Bugak, Traditional Korean Fried Food

Mijeong Kim ,  Sun Hee Hong ,  Lana Chung 외 3명

한국식품영양과학회 학술대회발표집

2013 .11

A Type of Post-Harvest Loss : Nutritional Losses During Washing and Cooking of Rice

H. S. Cheigh ,  C. H. Ryu ,  J. S. Jo 외 1명

한국식품과학회지

1977 .09

A Study on the Activities of α-Amylase and Protease in Enzyme Foods and Enzyme-Shaped Foods

Myeong-Gil Kim ,  Moon-Seog Oh ,  Suk-Ho Kang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of Novel Foods and Functional Materials from Insects

Jae Sam Hwang ,  Joon ha Lee ,  Minchul Seo 외 7명

한국식품영양과학회 학술대회발표집

2017 .10

Problems of Lipid Oxidation in Foods

Setsu ,  o Matsushita

한국식품영양과학회지

1987 .08

[S1-3] Development of Web-Based Database of Health Functional Foods

Juyeon Pa ,  k

한국식품영양과학회 학술대회발표집

2007 .10

Creation of Multi - functional Foods

Koji Yamada

한국식품영양과학회 산업심포지움발표집

2004 .04

Antioxidant Compound and Antioxidant Activity of Cooking Brown Rice with Cooking Method

Koan Sik Woo ,  Kyung Ha Lee ,  Hyun-Joo Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10