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Food Science and Biotechnology  

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1 Effects of Cryoprotectants on the Quality Property of Chicken Surimi from Spent Layer Meat during Frozen Storage
Lee, Sung-Ki;Min, Byung-Jin; / Korean Society of Food Science and Technology , v.11, no.5, pp.427-434,
2 Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Yoo, Gi-Chan;Park, Hee-Yong;Lee, Hyo-Ku;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.11, no.5, pp.435-443,
3 Growth Responses of Various Flower Extracts toward Human Intestinal Microflora
Kim, Moo-Key;Lee, Hoi-Seon; / Korean Society of Food Science and Technology , v.11, no.5, pp.444-447,
4 Growth Inhibition of Some Food-Borne Microorganisms by Lactic Acid Bacteria Isolated from Feces of Newborn Baby and from Dongchimi
Lee, Ji-Young;Park, Yeong-Soo;Lee, Na-Young;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.11, no.5, pp.448-456,
5 Conjugated Linoleic Acid as a Supplemental Nutrient for Common Carp (Cyprinus carpio)
Choi, Byeong-Dae;Kang, Seok-Joong;Ha, Yeong-Lae;Park, Gu-Boo;Ackman, Robert G.; / Korean Society of Food Science and Technology , v.11, no.5, pp.457-461,
6 Effects of an Antioxidant Mixture on Skin Tissue and Serum Lipid Composition
Lee, Sung-Hee;Hwang, In-Gyu;Hong, I-Jin;Cho, Byung-Nam;Kim, Sung-Soo; / Korean Society of Food Science and Technology , v.11, no.5, pp.462-469,
7 Evaluation of Soybean Varieties for Soymilk and Tofu Production Potential Using Laboratory-Developed Procedures
Mujoo, Rajni;Trinh, Dianne T.;Ng, Perry K.W.; / Korean Society of Food Science and Technology , v.11, no.5, pp.470-476,
8 Carotenoid Content of Korean Persimmon Peel and Their Changes in Storage
Kim, Young-Chan;Kim, Jung-Bong;Cho, Kang-Jin;Lee, In-Seon;Chung, Shin-Kyo; / Korean Society of Food Science and Technology , v.11, no.5, pp.477-479,
9 Fatty Acid Composition of Safflower Seed Oil and Growth-Promoting Effect of Safflower Seed Extract toward Beneficial Intestinal Bacteria
Cho, Jang-Hee;Kim, Moo-Key;Lee, Hoi-Seon; / Korean Society of Food Science and Technology , v.11, no.5, pp.480-483,
10 Antioxidative and Antimicrobial Effects of Glycoprotein Isolated from Solanum nigrum Linne
Lim, Kye-Taek;Heo, Kyung-Sun;Son, Young-Ok; / Korean Society of Food Science and Technology , v.11, no.5, pp.484-489,
11 Antioxidant Effect of Quercetin with Rice Bran Oil on High Cholesterol-Fed Rats
Lee, Sun-Min;Kim, Suk-Shin;Oh, Myung-Sook;Kim, Ei-Sik;Koh, Kyung-Hee; / Korean Society of Food Science and Technology , v.11, no.5, pp.490-493,
12 Respiratory Characteristics and Storage Quality of Korean Fresh Ginseng as Influenced by Harvest Time and Plastic Film Packaging
Hong, Seok-In;Park, Hyung-Woo;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.11, no.5, pp.494-499,
13 Physiological Activity and Antioxidative Effect of Garlic (Allium sativum L.) Extract
Kim, Hyun-Ku;Kwak, Hee-Jin;Kim, Kong-Hwan; / Korean Society of Food Science and Technology , v.11, no.5, pp.500-506,
14 Screening of Gamma-irradiated Medicinal Herbs by Using a Microbiological Method (DEFT/APC)
Oh, Kyeung-Nam;Lee, Hyun-Joo;Yang, Jae-Seung; / Korean Society of Food Science and Technology , v.11, no.5, pp.507-510,
15 Effect of Temperature on Water Vapor Permeability of Soy Protein Isolate Films
Rhim, Jong-Whan; / Korean Society of Food Science and Technology , v.11, no.5, pp.511-514,
16 Effects of Barley Germ on Sugar-Snap Cookie Quality
Kim, In-Sook;Lee, Young-Tack;Seog, Ho-Moon; / Korean Society of Food Science and Technology , v.11, no.5, pp.515-519,
17 Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
Lee, Jae-Kwon;Kim, Byung-Yong;Waniska, Ralph; / Korean Society of Food Science and Technology , v.11, no.5, pp.520-525,
18 Relationships among Single-Kernel Characteristics, Milling Properties and Baking Quality of Hard Wheats
Chang, Hak-Gil;Lee, Young-Tack;Koh, Won-Bang; / Korean Society of Food Science and Technology , v.11, no.5, pp.526-530,
19 Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356: Characterization and Purification
Han, Kyoung-Sik;Imm, Jee-Young;Oh, Se-Jong;Jeon, Woo-Min;Kim, Sae-Hun; / Korean Society of Food Science and Technology , v.11, no.5, pp.531-536,
20 Carotenoids from Capsicum annuum Fruits, Protects Carbontetrachloride-Induced Hepatotoxicity
Kim, Sun-Yeou;Kim, Jung-Bong;Kim, Ae-Jung; / Korean Society of Food Science and Technology , v.11, no.5, pp.537-540,
21 Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Ko, Seuk-Hyun;Ahn, Cheol; / Korean Society of Food Science and Technology , v.11, no.5, pp.541-547,
22 Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Gyoung, Young-Soo;Han, Sam-Yong;Lee, Young-Ho;Choi, Won-Sun;Lee, Keun-Taik; / Korean Society of Food Science and Technology , v.11, no.5, pp.548-551,
23 Optimization of Extrusion Process for Dairy Ingredient Fortification of Cornmeal Puffed via $CO_2$ Gas Injection
Ryu, Gi-Hyung;Kim, Bong-Soo;Mulvaney, Steven J.; / Korean Society of Food Science and Technology , v.11, no.5, pp.552-556,
24 Glycyrrhetinic Acid Inhibits Cell Growth and Proliferation, and Induces Apoptosis in Human Gingival Fibroblasts
Kim, Kang-Ju;Yoo, Soo-Kyoung;Kim, In-Sook;Kim, Shin-Moo;Lee, Su-Jong;Yu, Hyeon-Hee;You, Yong-Ouk; / Korean Society of Food Science and Technology , v.11, no.5, pp.557-560,
25 Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Chung, Myong-Soo;Ruan, R. Roger; / Korean Society of Food Science and Technology , v.11, no.5, pp.561-565,
26 Storage Temperature Dependence on Caking of Food Powders
Chung, Myong-Soo;Ruan, R. Roger; / Korean Society of Food Science and Technology , v.11, no.5, pp.566-569,
27 Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract
Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.11, no.5, pp.570-573,
28 Lycopene: Biochemistry and Functionality
Shi, John; / Korean Society of Food Science and Technology , v.11, no.5, pp.574-581,
29 Effects of Singlet Oxygen Oxidation on the Flavor of Foods and Stability of Vitamins
Min, David B.;Choe, Eun-Ok; / Korean Society of Food Science and Technology , v.11, no.5, pp.582-586,