| 2009-02 | Protective effect of the marine algae Chlorella vulgaris against lead toxicity in rat brain | 윤혜준 |
| 2017-02 | Protein energy wasting and mortality in patients with chronic kidney disease on maintenance hemodialysis | 강신숙 |
| 2015-02 | quality characteristics and antioxidant activities of tofu prepared with different berries as natural coagulants | 왕리화 |
| 2024 | Quality characteristics of vegan ice cream using Aquasoya powder upcycled from soybean cooking water | 황수영 |
| 2021 | Relationship between the composition of dietary fiber intake and the prognosis of Korean patients with amyotrophic lateral sclerosis | 유혜림 |
| 2017-02 | Risk Assessment of Arsenic and Lead in Different Types of Food | 신현아 |
| 2010-02 | Salmonella typhimurium에 감염된 생쥐의 면역 반응에 Chlorella vulgaris 열수추출물이 미치는 영향 | 정단희 |
| 2017-02 | Shelf-life Determination of Hydrodynamic Cavitation Milk | 윙펀 |
| 2013-02 | Shelf-life quality of Korean traditional "Satae-jjim" prepared by sous-vide and cook chill system | 오지은 |
| 2013-02 | Skin Health and Antioxidant Effects of Zingiber officinale Rosc. | 김종배 |
| 2011-02 | Sous-Vide/Cook-Chill System 을 적용한 즉석 편의식 전통 닭찜의 최적 레시피 개발 및 저장 품질 평가 | 정지혜 |
| 2011-02 | Structure and Biological Property of β-Glucan from Lentinus edodes (Chamsong-I) and its Application to Wine | 김혜원 |
| 2020-08 | Study on Comparisons between China and South Korea in Elderly Food | 무혁림 |
| 2015-08 | Synergic hypocholesterolemic effect of n-3 polyunsaturated fatty acids and estrogen by modulation of hepatic cholesterol metabolism | 오유나 |
| 2023 | Synergistic attenuation of chronic mild stress induced bone loss by combined use of n-3 PUFA and probiotic through brain-gut-bone axis | 이윤정 |
| 2014-08 | Textural properties of porcine foreleg cooked by sous-vide method | 강용희 |
| 2021 | The Development and Validation of Dietary Inflammatory Index with hs-CRP and c-IMT Using Food Frequency Questionnaire in Adults Aged 40 to 79 based on the MRCohort | 홍지연 |
| 2023 | The effect of MIND diet on improving memory in elderly: A narrative review | 서유현 |
| 2008-02 | The effects of black and brown rice on lipid metabolism and antioxidant enzyme activities | 김정연 |
| 2023 | Thermoresponsive controlled release of encapsulated flavor using emulsion-filled calcium alginate gel beads and its application in plant-based meat analog | 강유경 |
