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: 4796
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: 2918
https://doi.org/10.13050/foodengprog.2023.27.4.271
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: 2381
https://doi.org/10.13050/foodengprog.2024.28.3.188
Steady shear flow behavior of commercial dark chocolates at different temperatures
Food Eng. Prog. 2024;28(4):296-301.
https://doi.org/10.13050/foodengprog.2024.28.4.296
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Last 3 months views: 2350
https://doi.org/10.13050/foodengprog.2024.28.4.296
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: 2333
https://doi.org/10.13050/foodengprog.2025.29.3.164
Production and Quality Characteristics of Gluten-Free Noodles Made with Pregelatinized Rice Flour
Food Engineering Progress 2023;27(3):180-186.
https://doi.org/10.13050/foodengprog.2023.27.3.180
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Last 3 months views: 1876
https://doi.org/10.13050/foodengprog.2023.27.3.180
Validation of an Analytical Method to Determine Gluten Content in Bread by HPLC-PDA
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증
HPLC-PDA를 이용한 제빵 제품의 글루텐 함량 분석법 검증
Food Engineering Progress 2023;27(3):215-219.
https://doi.org/10.13050/foodengprog.2023.27.3.215
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Last 3 months views: 1779
https://doi.org/10.13050/foodengprog.2023.27.3.215
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: 1640
https://doi.org/10.13050/foodengprog.2021.25.4.313
Application of Convenient Chromogen-based Assay to Measurement of Protease Activity
Food Eng. Prog. 2012;16(3):193-198.
https://doi.org/10.13050/foodengprog.2012.16.3.193
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Last 3 months views: 1558
https://doi.org/10.13050/foodengprog.2012.16.3.193
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: 1387
https://doi.org/10.13050/foodengprog.2024.28.1.20
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: 1289
https://doi.org/10.13050/foodengprog.2021.25.2.155
Gastroprotective Effects of Brassica Oleracea Var. Capitata Extraction by Suppressing Histamine Releasing in HCl-Ethanol Induced Gastritis Rat Model
Food Engineering Progress 2022;26(1):1-10.
https://doi.org/10.13050/foodengprog.2022.26.1.1
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Last 3 months views: 1122
https://doi.org/10.13050/foodengprog.2022.26.1.1
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: 1055
https://doi.org/10.13050/foodengprog.2015.19.2.87
Physicochemical Properties of Repetitive Heat-treated Ginger and Its Quantitative Conversion of Gingerol to Shogaol
Food Engineering Progress 2017;21(1):22-28.
https://doi.org/10.13050/foodengprog.2017.21.1.22
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Last 3 months views: 1049
https://doi.org/10.13050/foodengprog.2017.21.1.22
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: 1043
https://doi.org/10.13050/foodengprog.2025.29.2.103
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: 995
https://doi.org/10.13050/foodengprog.2020.24.3.164
Determination of Phosphorus in Foods by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES)
Food Engineering Progress 2015;19(2):161-166.
https://doi.org/10.13050/foodengprog.2015.19.2.161
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Last 3 months views: 963
https://doi.org/10.13050/foodengprog.2015.19.2.161
Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum
Food Engineering Progress 2020;24(1):23-30.
https://doi.org/10.13050/foodengprog.2020.24.1.23
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Last 3 months views: 929
https://doi.org/10.13050/foodengprog.2020.24.1.23
A scoping review of obesity-related genetic studies using the Korean Genome and Epidemiology Study published in 2010–2025
Food Eng. Prog. 2026;30:260001
https://doi.org/10.13050/foodengprog.260001
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Last 3 months views: 873
https://doi.org/10.13050/foodengprog.260001
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: 791
https://doi.org/10.13050/foodengprog.2018.22.3.214