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| 1 |
The Differential Immunomodulating Effects of Levan and DFA-IV on Macrophage Function
Park, Sul-Kyoung;Jang, Ki-Hyo;Kim, Mi-Hyun;Lim, Jung-Dae;Han, Eun-Tek;Jang, Seon-A;Kim, Kyung-Ho;Pyo, Suhk-Neung;Sohn, Eun-Hwa;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.1-6,
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| 2 |
Characterization of Fish Oil Extracted from Fish Processing By-products
Byun, Hee-Guk;Eom, Tae-Kil;Jung, Won-Kyo;Kim, Se-Kwon;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.7-11,
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| 3 |
Components in Commercial Douchi－a Chinese Fermented Black Bean Product by Supercritical Fluid Extraction
Kim, Joo-Shin;Chung, Hau-Yin;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.12-17,
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| 4 |
Characterization of Volatile Components in Field Bean (Dolichos lablab) Obtained by Simultaneous Steam Distillation and Solvent Extraction
Kim, Joo-Shin;Chung, Hau-Yin;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.18-22,
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| 5 |
Physicochemical Characteristics and Fatty Acid Composition of the Meat from Korean Native Black Pig with Different Slaughter Weight
Kim, Il-Suk;Jin, Sang-Keun;Jo, Cheo-Run;Lee, Moo-Ha;Jang, Ae-Ra;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.23-27,
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| 6 |
Kinetics of Water Vapor Absorption by Sodium Alginate-based Films
Seog, Eun-Ju;Zuo, Li;Lee, Jun-Ho;Rhim, Jong-Whan;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.28-32,
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| 7 |
Comparative Analysis of Volatile Flavor Compounds from Zanthoxylum pipperitum A.P. DC
Chang, Kyung-Mi;Kim, Gun-Hee;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.33-39,
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| 8 |
Sensory Evaluation of Prunus mume Extract-Added Vinegared Red Pepper Paste Using Response Surface Methodology
Seog, Eun-Ju;Lee, Jun-Ho;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.40-44,
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| 9 |
Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Quality of Chicken Legs during Storage
Hong, Yun-Hee;Ku, Gyeong-Ju;Kim, Min-Ki;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.45-50,
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| 10 |
Packaging of Bread in Paper Made From Edible Red Algae and Coated with Antimicrobials Retards Microbial Growth in Bread during Storage
Ku, Kyoung-Ju;Hong, Yun-Hee;Seo, Yung-Bum;Song, Kyung-Bin;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.51-53,
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| 11 |
The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction
Kim, Ji-Sang;Lee, Young-Soon;
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The Korean Society of Food Science and Nutrition
, v.13, no.1, pp.54-59,
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