산업식품공학(Food Engineering Progress)

Most Read Articles

Most read articles are listed by the number of read for the previous three months.

Flavonoids, an Overview: Chemical Structures, Dietary Sources, and Biological Properties

Joo-Shin Kim

Food Engineering Progress 2020;24(3):151-163.
https://doi.org/10.13050/foodengprog.2020.24.3.151

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Evaluation of sample effects on alcohol metabolizing enzyme activity and hangover relief in a mouse model

Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang

Food Eng. Prog. 2025;29(3):164-173.
https://doi.org/10.13050/foodengprog.2025.29.3.164

HTML PDF PubReader Last 3 months views: 2526

Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress

Hye Ri Joung, Gyoungok Gang, Gwang-woong Go

Food Engineering Progress 2023;27(4):271-277.
https://doi.org/10.13050/foodengprog.2023.27.4.271

HTML PDF PubReader Last 3 months views: 2436

Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial

Sulhee Lee, Sang-Pil Choi, Eun-Ock Park, Su-Jin Jung, Soo-Wan Chae, Young-Seo Park

Food Engineering Progress 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20

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The Effect of Morning Care Products Administration on Ethanol-Induced Hangover in Mice

Chanjin Yoon, Hyo Keun Kim, Yu Seong Ham, Chul-Su Yang

Food Engineering Progress 2024;28(3):188-197.
https://doi.org/10.13050/foodengprog.2024.28.3.188

HTML PDF PubReader Last 3 months views: 1796

Taste Supplementation of Low-Salinity Kimchi

Ki-Eui Lee, Ha-Yull Chung

Food Engineering Progress 2021;25(4):313-317.
https://doi.org/10.13050/foodengprog.2021.25.4.313

HTML PDF PubReader Last 3 months views: 1718

Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향

Soo-Jin Choi, Hye-In Lee, Su-Min Jeong

최수진, 이혜인, 정수민

Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103

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Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성

Hye-Won Kim, Jung-Kue Shin

이혜원, 신정규

Food Engineering Progress 2021;25(2):155-160.
https://doi.org/10.13050/foodengprog.2021.25.2.155

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Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol

Byung Wook Yang, Hyeon Sook Park, Joung Whan Park, Moo Yeol Baik, Byung Yong Kim, Hye Kyung Kim, Young Tae Hahm

Food Engineering Progress 2017;21(1):22-28.
https://doi.org/10.13050/foodengprog.2017.21.1.22

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Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model

Jung Sik Lim, Chae Rim Kim, Kwang Soon Shin, Taek Joon Yoon, Hee Jung Park

Food Engineering Progress 2022;26(1):1-10.
https://doi.org/10.13050/foodengprog.2022.26.1.1

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Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)

Jinbong Hwang, Hae Won Jang, Bae Namgung, Mira Oh, Soyoung Kim, Dongwon Seo, Se-Na Kim, Youngmin Choi, Jin-Sik Nam, Mi-Ok Yang

Food Engineering Progress 2015;19(2):161-166.
https://doi.org/10.13050/foodengprog.2015.19.2.161

HTML PDF PubReader Last 3 months views: 1095

The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices

Bui My Trang, Son Young Lan, Ji Hyun Park, Hyun Wook Jang, Kyung Mi Kim, Yong Sik Cho, Young Hwang, Ha Yun Kim

Food Engineering Progress 2020;24(3):164-170.
https://doi.org/10.13050/foodengprog.2020.24.3.164

HTML PDF PubReader Last 3 months views: 1084

Major Components and Health Functionalities of Brown Rice, Germinated Brown Rice, Barley, and Buckwheat
현미, 발아현미, 보리, 메밀의 주요 성분 및 건강 기능성

Smee Kang, Sang Hoon Song

강스미, 송상훈

Food Engineering Progress 2016;20(3):175-182.
https://doi.org/10.13050/foodengprog.2016.20.3.175

HTML PDF PubReader Last 3 months views: 992

Development of a Secondary Model for the Growth of Salmonella enterica in Food by Applying Artificial Neural Networks and Databases (ComBase and FoodData Central)

Yong Keun Koo, Yong Woon Jung, Dong Hwa Kim, Sang Won Kim, Eun Seol Kim, Byeong Jae Park, Seung Ju Lee, Seung Won Jung

Food Engineering Progress 2024;28(1):1-9.
https://doi.org/10.13050/foodengprog.2024.28.1.1

HTML PDF PubReader Last 3 months views: 969

Taste Characteristics of Commercial Low-Salinity Kimchi

Ki-Eui Lee, Ha-Yull Chung

Food Engineering Progress 2020;24(2):99-103.
https://doi.org/10.13050/foodengprog.2020.24.2.99

HTML PDF PubReader Last 3 months views: 942

Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

Hyunjung Ok, Sulhee Lee, Young-Seo Park

Food Engineering Progress 2020;24(1):23-30.
https://doi.org/10.13050/foodengprog.2020.24.1.23

HTML PDF PubReader Last 3 months views: 929

Nutritional and Metabolic Characteristics of High Fructose Corn Syrup and Its Effects on Health
액상과당의 영양대사학적 특성과 건강에 미치는 영향

Hyemi Kim, Jeongho Jeong, Gwang-woong Go

김혜미, 정정호, 고광웅

Food Engineering Progress 2015;19(2):87-95.
https://doi.org/10.13050/foodengprog.2015.19.2.87

HTML PDF PubReader Last 3 months views: 925

The Effect of the Probiotics Mixture of Bifidobacterium Animalis ssp. Lactis and Lactobacillus rhamnosus on Obesity in High-Fat Diet-Induced Mice
고지방식이유도 비만(High-fat diet-induced) 마우스를 이용한 혼합유산균(Bifidobacterium animalis ssp. Lactis, Lactobacillus rhamnosus)의 항비만 효과 검증

Ha Yoon Kim, Su Min Kang, Hyun Kyung Kim, Eun Young Kang, Gwang-woong Go

김하윤, 강수민, 김현경, 강은영, 고광웅

Food Engineering Progress 2021;25(4):362-368.
https://doi.org/10.13050/foodengprog.2021.25.4.362

HTML PDF PubReader Last 3 months views: 898

Association of Vascular Endothelial Cell with Aging: The Role of Dietary Pattern and Health Functional Food
혈관 내피 기능과 노화: 식이와 건강기능식품의 역할

Yuri Kwon, Hee-Jung Park

권유리, 박희정

Food Engineering Progress 2022;26(4):217-227.
https://doi.org/10.13050/foodengprog.2022.26.4.217

HTML PDF PubReader Last 3 months views: 869

Physicochemical Properties of High-amylose Rice Varieties
고아밀로스 쌀 품종의 이화학적 특성

Eun-Yeong Sim, Shin-Kyo Chung, Jun-Hyun Cho, Koan Sik Woo, Hye Young Park, Hyun-Joo Kim, Se-Gwan Oh, Wook-Han Kim

심은영, 정신교, 조준현, 우관식, 박혜영, 김현주, 오세관, 김욱한

Food Engineering Progress 2015;19(4):392-398.
https://doi.org/10.13050/foodengprog.2015.19.4.392

HTML PDF PubReader Last 3 months views: 859

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