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Food Science and Biotechnology  

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1 Factors Affecting Production of Bacterial Cellulose and Acids in Kombucha
Lee, Sam-Pin;Baek, Jo-Seph;Lee, In-Seon; / Korean Society of Food Science and Technology , v.11, no.4, pp.327-331,
2 Comparisons of Lipid, Fatty Acids and Tocopherols of Different Buckwheat Species
Kim, Sun-Lim;Kim, Sung-Kook;Park, Cheol-Ho; / Korean Society of Food Science and Technology , v.11, no.4, pp.332-336,
3 Pulsed Photostimulated Luminescence (PPSL) of Mineral Separated from Irradiated Shellfish
Yi, Sang-Duk;Yang, Jae-Seung;Oh, Man-Jin;Chang, Kyu-Seob; / Korean Society of Food Science and Technology , v.11, no.4, pp.337-341,
4 Anti-cancer Activity of the Oligosaccharide Fraction from Bovine Colostrum
Lee, Seung-Hwan;Yang, Dong-Hoon;HwangBo, Sik;Yang, Hee-Jin;Lee, Soo-Won; / Korean Society of Food Science and Technology , v.11, no.4, pp.342-345,
5 Effects of Organic Acids on the Extraction Kinetics of Purple-fleshed Sweet Potato Pigment
Rhim, Jong-Whan; / Korean Society of Food Science and Technology , v.11, no.4, pp.346-349,
6 RS Levels and Characteristics of Retrograded Maize Starches with Heat-Moisture Treatment
Mun, Sae-Hun;Bae, Chun-Ho;Shin, Mal-Shick; / Korean Society of Food Science and Technology , v.11, no.4, pp.350-354,
7 Headspace Analysis of Robus coreanus Berry by Solid-phase Microextraction and Its Sniffing Test by Gas Chromatography-olfactometry
Choi, Hyang-Sook; / Korean Society of Food Science and Technology , v.11, no.4, pp.355-360,
8 Kinetics of Thermal Degradation of Anthocyanin Pigment Solutions Driven from Red Flower Cabbage
Rhim, Jong-Whan; / Korean Society of Food Science and Technology , v.11, no.4, pp.361-364,
9 Supplementations of Resistant Starches to Asian Noodles
Shin, Mal-Shick;Woo, Kyung-Soo;Seib, Paul A.; / Korean Society of Food Science and Technology , v.11, no.4, pp.365-370,
10 Extension of Shelf-life of the Low-salted Myungran Jeot-gal (Soused Roe of Alaska Pollack) Packaged under Modified Atmosphere
Lim, Hyung-Taek;Lee, Won-Dong;Kim, Gi-Nahm;Lee, Dong-Sun;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.11, no.4, pp.371-375,
11 Characteristics of Taste Components of Commercial Soybean Paste
Park, Hae-Kyong;Gil, Bog-Im;Kim, Jong-Kyu; / Korean Society of Food Science and Technology , v.11, no.4, pp.376-379,
12 Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Ku, Kyung-Hyung;Kim, Min-Ji;Lee, Myung-Ki; / Korean Society of Food Science and Technology , v.11, no.4, pp.380-388,
13 Analysis of Sugars and ${\alpha}-Galactosidase$ Activity during Soymilk Fermentation by Bifidobacteria
Kwon, Bin;Kim, Young-Bae;Lee, Jong-Hoon;Lee, Hyong-Joo;Chung, Dae-Kyun;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.11, no.4, pp.389-391,
14 Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
Cho, Ji-Mi;Park, Sang-Kyu;Lee, You-Seok;Rhee, Chong-Ouk; / Korean Society of Food Science and Technology , v.11, no.4, pp.392-396,
15 Screening of Effective Browning Inhibitors on Fresh-cut Potatoes
Hwang, T.Y.;Son, S.M.;Moon, K.D.; / Korean Society of Food Science and Technology , v.11, no.4, pp.397-400,
16 Modification of Sorbitol by Transglycosylation using Bacillus stearothermophilus Maltogenic Amylase
Kim, Yoon-Kyung;Kim, Myo-Jeong;Park, Cheon-Seok;Park, Kwan-Hwa; / Korean Society of Food Science and Technology , v.11, no.4, pp.401-406,
17 Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves
Kim, Young-Chan;Chung, Shin-Kyo; / Korean Society of Food Science and Technology , v.11, no.4, pp.407-411,
18 Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-chill System
Kim, Hye-Jung;Kim, Gi-Nahm;Lee, Dong-Sun;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.11, no.4, pp.412-416,
19 GC-MS Analysis of Volatile Components in a Fermenting Chaw-tofu Model Broth
Kim, Joo-Shin;Chung, Hau-Yin; / Korean Society of Food Science and Technology , v.11, no.4, pp.417-420,
20 Volatile Components in Commercial Imitation Crabmeats
Chung, Hau-Yin;Kim, Joo-Shin; / Korean Society of Food Science and Technology , v.11, no.4, pp.421-426,