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| 1 |
Leaching of Pesticide Residues during Juicing of Kale Crop
Lee, Mi-Gyung;Chun, Mi-Wha;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.603-606,
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| 2 |
Characteristic Flavor Compounds of Commercial Soybean Paste
Park, Hae-Kyong;Gil, Bog-Im;Kim, Jong-Kyu;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.607-611,
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| 3 |
Hepatoprotective Effects of Allium cepa Linn Extract on Acetaminophen-induced Liver Damage in Mice
Lee, Kyung-Jin;Kim, Deok-Song;Seo, Eun-Sun;Ryu, Gun-Chang;Huh, Jin;Kim, Jong-Sun;Ra, Myung-Suk;Wui, Seong-Uk;Jeong, Back-Jin;Nam, Dong-Woo;Chin, Jong-Eun;Lee, Jong-Bin;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.612-616,
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| 4 |
Mineral Contents and Anti-inflammatory Effect of Ostrich Extract Combined with Korean Herb Medicine
Kim, Ae-Jung;Yuh, Chung-Suk;Lee, Pyeong-Jae;Choi, Mi-Kyeong;Kim, Sun-Yeou;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.617-620,
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| 5 |
Chemical Properties of Sesame Seed Cultivated in Korea and China
Kang, Myung-Hwa;Choi, Jae-Seong;Ha, Tae-Youl;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.621-624,
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| 6 |
Bifidobacterium longum BL730 Confers Protective Potentials against Salmonella Infection to Mice
Go, Yun-Young;Cho, Ik-Hyun;Kim, Jee-Eun;Kim, Jung-Won;Lee, Jong-Ik;Kim, Hyung-Soo;Lee, Joong-Bok;Kim, Tae-Jong;Song, Chang-Seon;Park, Seung-Yong;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.625-630,
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| 7 |
Antioxidant, Antimutagenic and Chemopreventive Activities of a Phyto-extract Mixture Derived from Various Vegetables, Fruits, and Oriental Herbs
Kim, Ji-Hoon;Kang, Boo-Hyon;Jeong, Jong-Moon;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.631-638,
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| 8 |
Enhanced Transglycosylation Activity of Thermus Maltogenic Amylase in Acetone Solution
Baek, Jin-Sook;Kim, Myo-Jeong;Cha, Hyun-Ju;Lee, Hee-Seob;Li, Dan;Kim, Jung-Wan;Kim, Yong-Ro;Moon, Tae-Wha;Park, Kwan-Hwa;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.639-643,
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| 9 |
Production of Phenylethanol from L-Phenylalanine by Candida sp. S-8
Seo, Weon-Taek;Ahn, Kook-Chan;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.644-648,
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| 10 |
Induction of Cellular Quinone Reductase by Some Flavonoids
Kwon, Chong-Suk;Kim, Ji-Hyun;Son, Kun-Ho;Kim, Young-Kyoon;Kim, Woo-Keun;Kim, Jong-Sang;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.649-653,
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| 11 |
Changes in Physicochemical Characteristics and Microbial Populations during Storage of Lactic Acid Bacterial Fermented Vegetable Yogurt
Park, Yeong-Soo;Kim, Yong-Suk;Shin, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.654-658,
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| 12 |
Protective Effect of Ginseng against Endocrine Disrupting Toxicity Induced by Butyl p-Hydroxybenzoic Acid
Ahn, Ji-Yun;Ha, Tae-Youl;Kim, Sung-Ran;Kang, Kyung-Sun;Han, Chan-Kyu;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.659-663,
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| 13 |
Quantitative Comparison of Radiation-induced Hydrocarbons from Irradiated Raw Egg Yolk, Boiled Egg Yolk and Egg Yolk Powder
Kim, Kyong-Su;Seo, Hye-Young;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.664-669,
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| 14 |
Separation of Isoflavone from Defatted Soybean Flour Using Amberlite XAD-2
Yeo, Kyoung-Eun;Cho, Sung-Bin;Kim, Woo-Jung;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.670-674,
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| 15 |
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Ryu, So-Young;Roh, Hoe-Jin;Noh, Bong-Soo;Kim, Sang-Yong;Oh, Deok-Kun;Lee, Won-Jong;Yoon, Jung-Ro;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.675-679,
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| 16 |
Monitoring of Listeria monocytogenes in an Ice Cream Manufacturing Plant in Korea
Bahk, Gyung-Jin;Kim, Yong-Su;Shin, Eun-Ha;Roh, Woo-Sup;Kim, Jeong-Weon;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.680-682,
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| 17 |
Antioxidant Activity of Enzymatic Hydrolysates from Whelk (Buccinum middendorffi Verkrii) Internal Organ
Son, Mi-Hui;Park, Ji-Hui;Lee, Seung-Cheol;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.683-686,
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| 18 |
Flavonoid Content of Some Korean Medicinal Plants
Kim, Hye-Young;Kang, Mun-Hui;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.687-690,
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| 19 |
Flow Behavior of Korean Honey
Kim, Chi-On;Chang, Yoon-Hyuk;Yoo, Byoung-Seung;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.691-693,
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| 20 |
The Effect of Oxygen Concentration on Oxidative Deterioration in Frying Oil
Fujimoto, Kenshiro;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.694-699,
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| 21 |
The Channels of Starch Granules
Fannon, John E.;Gray, Jonathan A.;Gunawan, Ninik;Huber, Kerry C.;BeMiller, James N.;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.700-704,
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| 22 |
U.S. Food and Drug Administration Requirements for the Processing of Low-Acid Canned Foods
Cole, William R.;Oh, Sang-Suk;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.705-720,
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| 23 |
Recent Progress in Enzymatic Production of Structured Lipids
Kim, Eun-Ju;Yoon, Suk-Hoo;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.721-726,
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| 24 |
Textural Analysis for Bread Staling
Chung, Myong-Soo;Lee, Jae-Kwon;Hur, Nam-Youn;Kim, Dong-Seob;Baik, Moo-Yeol;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.727-736,
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| 25 |
Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
Shin, Han-Seung;Lee, Youn-Suk;
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Korean Society of Food Science and Technology
, v.12, no.6, pp.737-746,
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