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
Food Engineering Progress 2020;24(3):151-163.
https://doi.org/10.13050/foodengprog.2020.24.3.151
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Last 3 months views: 1838
https://doi.org/10.13050/foodengprog.2020.24.3.151
Lycopene and Cardiovascular Health: A Systematic Review Reveals Promising Benefits in Blood Pressure, Lipid Profiles, and Oxidative Stress
Food Engineering Progress 2023;27(4):271-277.
https://doi.org/10.13050/foodengprog.2023.27.4.271
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Last 3 months views: 1500
https://doi.org/10.13050/foodengprog.2023.27.4.271
Evaluation of sample effects on alcohol metabolizing enzyme activity and hangover relief in a mouse model
Food Eng. Prog. 2025;29(3):164-173.
https://doi.org/10.13050/foodengprog.2025.29.3.164
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Last 3 months views: 1459
https://doi.org/10.13050/foodengprog.2025.29.3.164
The Effect of Morning Care Products Administration on Ethanol-Induced Hangover in Mice
Food Engineering Progress 2024;28(3):188-197.
https://doi.org/10.13050/foodengprog.2024.28.3.188
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Last 3 months views: 1348
https://doi.org/10.13050/foodengprog.2024.28.3.188
Nutritional and Metabolic Characteristics of High Fructose Corn Syrup and Its Effects on Health
액상과당의 영양대사학적 특성과 건강에 미치는 영향
액상과당의 영양대사학적 특성과 건강에 미치는 영향
Food Engineering Progress 2015;19(2):87-95.
https://doi.org/10.13050/foodengprog.2015.19.2.87
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Last 3 months views: 1111
https://doi.org/10.13050/foodengprog.2015.19.2.87
The Effects of Pretreatment Methods on Quality Characteristic of Hot Air-dried Sweet Potato Slices
Food Engineering Progress 2020;24(3):164-170.
https://doi.org/10.13050/foodengprog.2020.24.3.164
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Last 3 months views: 1019
https://doi.org/10.13050/foodengprog.2020.24.3.164
Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential
Food Eng. Prog. 2026;30:260004
https://doi.org/10.13050/foodengprog.260004
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Last 3 months views: 994
https://doi.org/10.13050/foodengprog.260004
Characterization of Raw and Roasted Fully Washed Specialty Bourbon Cultivar of Coffea Arabica from Major Coffee Growing Areas in Rwanda
Food Engineering Progress 2018;22(2):89-99.
https://doi.org/10.13050/foodengprog.2018.22.2.89
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Last 3 months views: 843
https://doi.org/10.13050/foodengprog.2018.22.2.89
Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions
Food Engineering Progress 2018;22(3):214-219.
https://doi.org/10.13050/foodengprog.2018.22.3.214
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Last 3 months views: 832
https://doi.org/10.13050/foodengprog.2018.22.3.214
Taste Supplementation of Low-Salinity Kimchi
Food Engineering Progress 2021;25(4):313-317.
https://doi.org/10.13050/foodengprog.2021.25.4.313
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Last 3 months views: 820
https://doi.org/10.13050/foodengprog.2021.25.4.313
Alleviation of Hangover Effects by DA-5521: A Randomized, Double-blind, Placebo-Controlled, Crossover Trial
Food Engineering Progress 2024;28(1):20-30.
https://doi.org/10.13050/foodengprog.2024.28.1.20
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Last 3 months views: 796
https://doi.org/10.13050/foodengprog.2024.28.1.20
Application of Lactiplantibacillus pentosus SC65 as a probiotic for functional synbiotic yogurt
Food Eng. Prog. 2026;30:250050
https://doi.org/10.13050/foodengprog.250050
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Last 3 months views: 779
https://doi.org/10.13050/foodengprog.250050
Trends in the registration and recognition of novel foods
새로운 식품원료(novel food) 등재 및 인정 동향
새로운 식품원료(novel food) 등재 및 인정 동향
Food Eng. Prog. 2025;29(2):103-110.
https://doi.org/10.13050/foodengprog.2025.29.2.103
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Last 3 months views: 768
https://doi.org/10.13050/foodengprog.2025.29.2.103
Cytotoxicity and genotoxicity of silicon dioxide as a food additive anti-caking agent
식품첨가물 고결방지제 이산화규소의 세포독성 및 유전독성
식품첨가물 고결방지제 이산화규소의 세포독성 및 유전독성
Food Eng. Prog. 2026;30:260017
https://doi.org/10.13050/foodengprog.260017
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Last 3 months views: 733
https://doi.org/10.13050/foodengprog.260017
The Compositional and Functional Properties of Kombucha: A Literature Review
콤부차의 조성과 기능성에 관한 고찰
콤부차의 조성과 기능성에 관한 고찰
Food Engineering Progress 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1
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Last 3 months views: 729
https://doi.org/10.13050/foodengprog.2020.24.1.1
Microbial decontamination of mung bean sprouts by washing with plasma-activated water produced using a pilot-scale system
파일럿 규모 시스템에서 생산된 플라즈마 활성화수로 세척한 숙주의 미생물 저해
파일럿 규모 시스템에서 생산된 플라즈마 활성화수로 세척한 숙주의 미생물 저해
Food Eng. Prog. 2026;30:260009
https://doi.org/10.13050/foodengprog.260009
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Last 3 months views: 724
https://doi.org/10.13050/foodengprog.260009
Physicochemical Properties of Allulose Mixture According to Replacement Ratio of Sugar
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성
설탕 대체율에 따른 알룰로스 혼합물의 이화학적 특성
Food Engineering Progress 2021;25(2):155-160.
https://doi.org/10.13050/foodengprog.2021.25.2.155
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Last 3 months views: 703
https://doi.org/10.13050/foodengprog.2021.25.2.155
Effects of saltiness enhancement and reduction of sodium intake by using brewed and brewed low-sodium soy sauces
Food Eng. Prog. 2026;30:260013
https://doi.org/10.13050/foodengprog.260013
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Last 3 months views: 696
https://doi.org/10.13050/foodengprog.260013
Nutritional components and bioactive compound analysis of Sinanogold thinned apple
시나노골드 적과 사과의 영양성분 및 생리활성 분석
시나노골드 적과 사과의 영양성분 및 생리활성 분석
Food Eng. Prog. 2026;30:250048
https://doi.org/10.13050/foodengprog.250048
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Last 3 months views: 686
https://doi.org/10.13050/foodengprog.250048
Inactivation of Vibrio parahaemolyticus by intense pulsed light treatment
Food Eng. Prog. 2026;30:260014
https://doi.org/10.13050/foodengprog.260014
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Last 3 months views: 671
https://doi.org/10.13050/foodengprog.260014