Korean Journal of Food Science and Technology

Determination the optimum extraction method for saponin lancemasides in Codonopsis lanceolata

Development and validation of a PCR method to discriminate between Branchiostegus japonicus and Branchiostegus albus

Quality characteristics of noodles supplemented with rice flour and alkaline reagent

Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea

Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice

Physicochemical characteristics and antioxidant potential of paprika (Capsicum annuum L.) wine

Physicochemical characterization of brown rice and milled rice at 2% degree of milling (DOM)

Low-temperature aging and drying treatments of restorative rice to improve its microbial safety and texture

참깨의 수입 형태에 따른 참기름의 품질 특성

Effect of various environmental factors such as concentration of NaClO2, relative humidity, temperature, and time on the production of gaseous chlorine dioxide

Medium-chain fatty acid enriched-diacylglycerol (MCE-DAG) accelerated cholesterol uptake and synthesis without impact on intracellular cholesterol level in HepG2

Protective effect of Gabjubaekmok (Diospyros kaki) extract against amyloid beta (Aβ)-induced cognitive impairment in a mouse model

Quality characteristics of Jeungpyun based on variety, milling method and fermentation time