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Food Science and Biotechnology  

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1 Enzymatic Extraction of Lemon Pectin by Endo-Polygalacturonase from Aspergillus niger
Contreras-Esquivel, Juan C.;Voget, Claudio E.;Vita, Carolina E.;Espinoza-Perez, J.D.;Renard, Catherine M.G.C.; / Korean Society of Food Science and Technology , v.15, no.2, pp.163-167,
2 Physical Properties of Korean Earthenware Containers Affected by Soy Sauce Fermentation Use
Seo, Gyeong-Hee;Yun, Jung-Hyun;Chung, Sun-Kyung;Park, Woo-Po;Lee, Dong-Sun; / Korean Society of Food Science and Technology , v.15, no.2, pp.168-172,
3 Effect of Enzymatically Hydrolyzed Vital Wheat Gluten on Dough Mixing and the Baking Properties of Wheat Flour Frozen Dough
Song, Kyung-Ah;Koh, Bong-Kyung; / Korean Society of Food Science and Technology , v.15, no.2, pp.173-176,
4 Purification and Characterization of Polyphenol Oxidase in the Flesh of the Fuji Apple
Lim, Jeong-Ho;Jeong, Moon-Cheol;Moon, Kwang-Deog; / Korean Society of Food Science and Technology , v.15, no.2, pp.177-182,
5 Tocopherol and Tocotrienol Contents of Vegetable Oils, Margarines, Butters, and Peanut Butters Consumed in the Korean Diet
Lee, Seon-Mi;Lee, Jun-Soo; / Korean Society of Food Science and Technology , v.15, no.2, pp.183-188,
6 Sequential Separation of Main Components from Chicken Egg Yolk
Ahn, Dong-Uk;Lee, Sang-Hyun;Singam, Haribabu;Lee, Eun-Joo;Kim, Jae-Cherl; / Korean Society of Food Science and Technology , v.15, no.2, pp.189-195,
7 Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes in a Lab-Scale Unit
Park, Sung-Hee;Kim, Jee-Yeon;Hong, Geun-Pyo;Kwak, Hae-Soo;Min, Sang-Gi; / Korean Society of Food Science and Technology , v.15, no.2, pp.196-201,
8 Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation
Park, D.C.;Jr, Ho-Seok;Lee, Heon;Kim, Jeon-Ju;Jung, Yun-Mi;Gyoung, Young-Soo;Kang, Suk-Nam;Kim, Seon-Bong; / Korean Society of Food Science and Technology , v.15, no.2, pp.202-206,
9 Swelling and Pasting Properties of Non-Waxy Rice Flour/Food Gum Systems
Song, Ji-Young;An, Young-Hyun;Kim, Jae-Suk;Choi, Jung-Do;Kim, Young-Chang;Shin, Mal-Shick; / Korean Society of Food Science and Technology , v.15, no.2, pp.207-213,
10 Isolation of Compounds with Antioxidative Activity from Quickly Fermented Soy-Based Foods
Jang, Mi-Young;Cho, Jeong-Yong;Cho, Jeong-Il;Moon, Jae-Hak;Park, Keun-Hyung; / Korean Society of Food Science and Technology , v.15, no.2, pp.214-219,
11 Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)
Hwang, A-Reum;Kim, Moon-Jung;Choe, Eun-Ok; / Korean Society of Food Science and Technology , v.15, no.2, pp.220-226,
12 Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Lee, Na-Kyoung;Kim, Hyoun-Wook;Chang, Hyo-Ihl;Yun, Cheol-Won;Kim, Seung-Wook;Kang, Chang-Won;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.15, no.2, pp.227-231,
13 Prevalence of Bacillus cereus Group in Rice and Distribution of Enterotoxin Genes
Jang, Ji-Hyun;Lee, No-A;Woo, Gun-Jo;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.15, no.2, pp.232-237,
14 Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea
Lee, Jong-Suk;Lee, Kyung-A;Kim, Han-Sup;Kang, Sung-Moo;Lee, Yoon-Joo;Yoon, Jae-Don;Chung, Min-Wook;Han, Gi-Dong;Lee, Jae-Sung; / Korean Society of Food Science and Technology , v.15, no.2, pp.238-243,
15 Ginsenoside Rg3 from Red Ginseng Prevents Damage of Neuronal Cells through the Phosphorylation of the Cell Survival Protein Akt
Joo, Seong-Soo;Won, Tae-Joon;Lee, Yong-Jin;Hwang, Kwang-Woo;Lee, Seon-Gu;Yoo, Yeong-Min;Lee, Do-Ik; / Korean Society of Food Science and Technology , v.15, no.2, pp.244-247,
16 Effects of Packaging Methods on the Meat Quality of ${\alpha}$-Tocopherol Supplemented Broiler Chicks during Refrigerated Storage
Ryu, Youn-Chul;Rhee, Min-Suk;Lee, Moo-Ha;Lee, Sung-Ki;Kim, Byoung-Chul; / Korean Society of Food Science and Technology , v.15, no.2, pp.248-253,
17 Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
Choi, In-Duck;Son, Jong-Rok;Hong, Ha-Cheol;Lee, Jeom-Ho;Kim, Kee-Jong; / Korean Society of Food Science and Technology , v.15, no.2, pp.254-259,
18 Antimicrobial Effect of Roselle (Hibiscus sabdariffa L.) Petal Extracts on Food-Borne Microorganisms
Kang, Pil-Sung;Park, Ki-Bum;Eun, Jae-Soon;Oh, Suk-Heung; / Korean Society of Food Science and Technology , v.15, no.2, pp.260-263,
19 Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol
Lee, Ok-Hwan;Ko, Sung-Kwon;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.15, no.2, pp.264-269,
20 Inhibitory Action of Tsunokaori Tangor Peel on the Lipopolysaccharide-Induced Inflammatory Response in RAW 264.7 Macrophage Cells
Choi, Soo-Youn;Hwang, Joon-Ho;Ko, Hee-Chul;Park, Soo-Young;Kim, Gi-Ok;Kim, Duck-Hee;Chang, Ih-Seop;Kwon, H.-Moo;Kim, Se-Jae; / Korean Society of Food Science and Technology , v.15, no.2, pp.270-276,
21 Effects of Ethanol Extract of Ligularia fischeri Leaves on Freund's Complete Adjuvant-Induced Model of Chronic Arthritis in Mice
Choi, Eun-Mi; / Korean Society of Food Science and Technology , v.15, no.2, pp.277-282,
22 Antioxidative Effect of Crude Anthocyanins in Water-in-Oil Microemulsion System
Oh, Ju-Kyoung;Kim, Seok-Joong;Imm, Jee-Young; / Korean Society of Food Science and Technology , v.15, no.2, pp.283-288,
23 Physicochemical Properties of Japonica Non-Waxy and Waxy Rice during Kernel Development
Kim, Sung-Kon;Jung, Sun-Ok; / Korean Society of Food Science and Technology , v.15, no.2, pp.289-297,
24 Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
Oh, Ji-Young;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.15, no.2, pp.298-302,
25 Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-${\kappa}B$ Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage
Lee, Jeong-Min;Kim, Nam-Joo;Cho, Dong-Hyeok;Chung, Min-Young;Hwang, Kwon-Tack;Kim, Hyun-Ji;Jun, Woo-Jin;Park, Chang-Soo; / Korean Society of Food Science and Technology , v.15, no.2, pp.303-307,
26 Calcium Absorption by the Fruitbody of Saesongi (Pleurotus eryngii) Mushroom
Lee, Nan-Hee;Im, Moo-Hyeog;Choi, Ung-Kyu; / Korean Society of Food Science and Technology , v.15, no.2, pp.308-311,
27 Antioxidant Activity of Extracts from Dangyuja (Citrus grandis Osbeck) Fruits Produced in Jeju Island
Lim, Hee-Kyoung;Yoo, Eun-Sook;Moon, Jeong-Yong;Jeon, You-Jin;Cho, So-Mi K.; / Korean Society of Food Science and Technology , v.15, no.2, pp.312-316,
28 Synthesis of a Novel Compound from Gallic Acid and Linoleic Acid and its Biological Functions
Jo, Cheo-Run;Jeong, Ill-Yun;Lee, Na-Young;Kim, Kwan-Soo;Byun, Myung-Woo; / Korean Society of Food Science and Technology , v.15, no.2, pp.317-320,
29 Synergistic Antimicrobial Action of Thymol and Sodium Bisulfate against Burkholderia cepacia and Xanthomonas maltophilia Isolated from the Space Shuttle Water System
Kim, Du-Woon;Day, Donal F.; / Korean Society of Food Science and Technology , v.15, no.2, pp.321-323,
30 Classification of Meat-Based Listeria monocytogenes Using Whole-Cell Protein Patterns and Serotyping Analysis
Park, Si-Hong;Jung, Sang-Hoon;Kim, Hyun-Joong;Chung, Yun-Hee;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.15, no.2, pp.324-327,