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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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: 2661

Steady shear flow behavior of commercial dark chocolates at different temperatures

Jun Ho Lee

Food Eng. Prog. 2024;28(4):296-301.
https://doi.org/10.13050/foodengprog.2024.28.4.296

HTML PDF PubReader Last 3 months views: 2288

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: 2117

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: 2113

Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour

Gyeong A Jeong, Rin Chae, Chang Joo Lee

Food Engineering Progress 2023;27(3):180-186.
https://doi.org/10.13050/foodengprog.2023.27.3.180

HTML PDF PubReader Last 3 months views: 1791

Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증

Yerim Na, Sung Won Hur, Sung Hoon Park

나예림, 허성원, 박성훈

Food Engineering Progress 2023;27(3):215-219.
https://doi.org/10.13050/foodengprog.2023.27.3.215

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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: 1530

Application of Convenient Chromogen-based Assay to Measurement of Protease Activity

Nam-soo Kim, Jin-Soo Maeng, Yong-Jin Cho, Chul-Jin Kim, Chong-Tai Kim

Food Eng. Prog. 2012;16(3):193-198.
https://doi.org/10.13050/foodengprog.2012.16.3.193

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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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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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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

HTML PDF PubReader Last 3 months views: 1042

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

HTML PDF PubReader Last 3 months views: 981

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

HTML PDF PubReader Last 3 months views: 967

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

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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: 911

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: 867

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: 867

A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025

Seoyeon Park, Heejung Park

Food Eng. Prog. 2026;30:260001
https://doi.org/10.13050/foodengprog.260001

HTML PDF PubReader Last 3 months views: 818

Process Optimization of Solid-phase Fermentation of Cordyceps militaris with Germinated Soybean Using Lactobacillus plantarum KCB001
Lactobacillus plantarum KCB001을 이용한 발아대두 동충하초의 고상발효 공정 최적화

Hee Soo Cho, Sulhee Lee, Young-Seo Park

조희수, 이설희, 박영서

Food Engineering Progress 2018;22(3):256-263.
https://doi.org/10.13050/foodengprog.2018.22.3.256

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