산업식품공학(Food Engineering Progress)

Most Read Articles

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

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

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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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The Compositional and Functional Properties of Kombucha: A Literature Review
콤부차의 조성과 기능성에 관한 고찰

Jae Young Kim, Hye Jung Shin, Hyungjin Lukas Kim, Hoon Park, Phil Kun Kim, Steven Park, Sae Hun Kim

김재영, 신혜정, 김형진, 박훈, 김필건, 박상재, 김세헌

Food Engineering Progress 2020;24(1):1-14.
https://doi.org/10.13050/foodengprog.2020.24.1.1

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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: 2214

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: 1965

Physicochemical Properties of a Betatini Variety of Lycopersicon esculentum var. cerasiforme (Cherry Tomato)
방울토마토(Lycopersicon esculentum var. cerasiforme) Betatini 품종의 이화학적 특성

Hyen Ryung Kim, Jun Bae Ahn

김현룡, 안준배

Food Engineering Progress 2014;18(3):222-228.
https://doi.org/10.13050/foodengprog.2014.18.3.222

HTML PDF PubReader Last 3 months views: 1247

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

HTML PDF PubReader Last 3 months views: 1231

Physicochemical Properties of Extruded Aquatic Pellets at Various Conditions

Xuelian Ma, Bon-Yeob Gu, Tie Jin, Jin-Hyung Yoo, Mi-Hwan Kim, Gi-Hyung Ryu

Food Engineering Progress 2018;22(3):214-219.
https://doi.org/10.13050/foodengprog.2018.22.3.214

HTML PDF PubReader Last 3 months views: 1209

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: 1142

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: 1117

Postbiotics as functional alternatives to probiotics in food and animal feed: health effects and industrial potential

Seok-cheol Cho

Food Eng. Prog. 2026;30:260004
https://doi.org/10.13050/foodengprog.260004

HTML PDF PubReader Last 3 months views: 1115

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: 1063

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: 994

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

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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: 982

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: 921

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: 867

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

HTML PDF PubReader Last 3 months views: 834

Biochemical composition and bioactive properties of hydroponically cultivated garlic

Young-Sam Kim, Moung-Sun Kim, Seung-Joo Lee, Tae-Eun Kwon

Food Eng. Prog. 2025;29(1):1-14.
https://doi.org/10.13050/foodengprog.2025.29.1.1

HTML PDF PubReader Last 3 months views: 767

Oral Bioavailability for Sub-micron Particle Curcumin (TheracurminCR-033P) and Absorption Rate by Product Composition in Healthy Human Volunteers
서브마이크론 입자 형태 커큐민의 생체 흡수율 및 제품 조성에 따른 흡수율 동등성 연구

Hee Jung Park, Takahashi Tsukasa, Ozawa Hitomi

박희정, TsukasaTakahashi, HitomiOzawa

Food Engineering Progress 2017;21(3):273-279.
https://doi.org/10.13050/foodengprog.2017.21.3.273

HTML PDF PubReader Last 3 months views: 754

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