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Food Science and Biotechnology  

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1 Health Promoting Properties of Natural Flavor Substances
Jun, Mi-Ra;Jeon, Woo-Sik;Ho, Chi-Tang; / Korean Society of Food Science and Technology , v.15, no.3, pp.329-338,
2 Incidence of R-factors in Food-Borne Shigella sonnei
Mehrabian, Sedigheh; / Korean Society of Food Science and Technology , v.15, no.3, pp.339-340,
3 A Comparative Study of the Changes in Volatile Flavor Compounds from Dried Leeks (Allium tuberosum R.) following ${\gamma}$-Irradiation
Yang, Su-Hyeong;Shim, Sung-Lye;No, Ki-Mi;Gyawalli, Rajendra;Seo, Hye-Young;Song, Hyun-Pa;Kim, Kyong-Su; / Korean Society of Food Science and Technology , v.15, no.3, pp.341-346,
4 Effects of Single Cell Products of Apple on Stimulating Various Functions of Murine Peritoneal Macrophages
Choi, In-Wook;Cho, Ga-Young;Kim, Seung-Hyun;Park, Yong-Gon; / Korean Society of Food Science and Technology , v.15, no.3, pp.347-350,
5 Effect of Germinated Brown Rice Concentrate on Free Amino Acid Levels and Antioxidant and Nitrite Scavenging Activity in Kimchi
Woo, Seung-Mi;Jeong, Yong-Jin; / Korean Society of Food Science and Technology , v.15, no.3, pp.351-356,
6 Antioxidative Properties and Flavonoids Contents of Matured Citrus Peel Extracts
Shin, Dong-Bum;Lee, Dong-Woo;Yang, Ryung;Kim, Jin-Ah; / Korean Society of Food Science and Technology , v.15, no.3, pp.357-362,
7 Inhibitory Effects of Ulmus parvifolia and Liriope platyphylla Wang et Tang on Histamine Release from Rat Peritoneal Mast Cells
Yang, Su-Ok;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.15, no.3, pp.363-368,
8 Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation
Oh, Chan-Ho;Kang, Pil-Sung;Kim, Jae-Whune;Kwon, Jin;Oh, Suk-Heung; / Korean Society of Food Science and Technology , v.15, no.3, pp.369-373,
9 Effects of Ohmic Thawing on the Physicochemical Properties of Frozen Pork
Kim, Jee-Yeon;Hong, Geun-Pyo;Park, Sung-Hee;Lee, Sung;Min, Sang-Gi; / Korean Society of Food Science and Technology , v.15, no.3, pp.374-379,
10 Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm (Ulmus davidiana) on Intestinal Characteristics in Rats
Choi, Yun-Kyung;Lee, Chang-Hyun;Lee, Moon-Won;Kwon, Jin;Song, Geun-Seoup;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.15, no.3, pp.380-384,
11 Research on the Allergic Potential of Insecticidal CrylAc Proteins of Genetically Modified Rice
Son, Dae-Yeul; / Korean Society of Food Science and Technology , v.15, no.3, pp.385-391,
12 Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Lee, Jin-Hwan;Baek, In-Youl;Kang, Nam-Suk;Ko, Jong-Min;Han, Won-Young;Kim, Hyun-Tae;Oh, Ki-Won;Suh, Duck-Yong;Ha, Tae-Joung;Park, Ki-Hun; / Korean Society of Food Science and Technology , v.15, no.3, pp.392-398,
13 Effects of Flour Storage Conditions on the Lipid Oxidation of Fried Products during Storage in the Dark
Lee, Yoo-Sung;Lee, Ji-Yeun;Choe, Eun-Ok; / Korean Society of Food Science and Technology , v.15, no.3, pp.399-403,
14 An Application of Surface Plasmon Resonance to Evaluation of Quality Parameters of Soybean Oil during Frying
Gil, Bo-Gim;Chang, Young-Ki;Cho, Yong-Jin; / Korean Society of Food Science and Technology , v.15, no.3, pp.404-408,
15 Large and Small Deformation Studies of Ohmic and Water-Bath Heated Surimi Gel by TPA and Creep Test
Choi, Won-Seok;Lee, Cherl-Ho; / Korean Society of Food Science and Technology , v.15, no.3, pp.409-412,
16 The Hypoglycemic Effect of Saururus chinensis Baill in Animal Models of Diabetes Mellitus
Joo, Hee-Jeong;Kang, Ming-Jung;Seo, Tae-Jin;Kim, Hyun-A;Yoo, Sung-Ja;Lee, Soo-Kyung;Lim, Hwa-Jae;Byun, Boo-Hyeong;Kim, Jung-In; / Korean Society of Food Science and Technology , v.15, no.3, pp.413-417,
17 Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Kim, Jeong-Yeon;Kim, Mi-Ra; Park, Ki-Hwan;Shim, Jae-Yong;Imm, Jee-Young; / Korean Society of Food Science and Technology , v.15, no.3, pp.418-423,
18 Characterization of Low Molecular Weight Polyphenols from Pine (Pinus radiata) Bark
Mun, Sung-Phil;Ku, Chang-Sub; / Korean Society of Food Science and Technology , v.15, no.3, pp.424-430,
19 Effects of Packaging Methods on the Shelf Life of Selenium-Supplemented Chicken Meat during Refrigerated Storage
Rhee, Min-Suk;Ryu, Youn-Chul;Kim, Byoung-Chul; / Korean Society of Food Science and Technology , v.15, no.3, pp.431-436,
20 In Vitro Antioxidant Activity Profiles of ${\beta}$-Glucans Isolated from Yeast Saccharomyces cerevisiae and Mutant Saccharomyces cerevisiae IS2
Song, Hee-Sun;Moon, Ki-Young; / Korean Society of Food Science and Technology , v.15, no.3, pp.437-440,
21 Inactivation of Castor Bean Allergen CB-1A by Heating and Chemical Treatment
Kim, Byong-Ki; / Korean Society of Food Science and Technology , v.15, no.3, pp.441-446,
22 Structural Characterization of Physiologically Active Polysaccharides from Natural Products (Arabidopsis)
Shin, Kwang-Soon;Darvill, Alan G.; / Korean Society of Food Science and Technology , v.15, no.3, pp.447-452,
23 The Enzymatic Properties of Actinidine from Kiwifruit
Nam, Seung-Hee;Walsh, Marie K.;Yang, Kwang-Yeol; / Korean Society of Food Science and Technology , v.15, no.3, pp.453-457,
24 Toxicity of 5 Bacillus cereus Enterotoxins in Human Cell Lines and Mice
Lee, No-A;Chang, Hak-Gil;Kim, Hyun-Pyo;Kim, Hyun-Su;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.15, no.3, pp.458-461,
25 Antibacterial Effects of Natural Essential Oils from Ginger and Mustard against Vibrio Species Inoculated on Sliced Raw Flatfish
Yoo, Mi-Ji;Kim, Yong-Suk;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.15, no.3, pp.462-465,
26 Inhibitory Effect of 7-O-butyl Naringenin on Growth of Helicobacter pylori ATCC 26695
Kim, Kee-Tae;Moon, Sun-Hee;Yeo, Eun-Ju;Park, Yong-Sun;Han, Ye-Sun;Nah, Seung-Yeol;Lee, Na-Gyong;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.15, no.3, pp.466-468,
27 Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System
Le-Dinh, Hung;Kyung, Kyu-Hang; / Korean Society of Food Science and Technology , v.15, no.3, pp.469-473,
28 Dynamic Rheological Comparison of Selected Gum Solutions
Choi, Su-Jin;Chu, So-Young;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.15, no.3, pp.474-477,
29 Development of Antimicrobial Edible Film Incorporated with Green Tea Extract
Kim, Ki-Myong;Lee, Boo-Yong;Kim, Young-Teck;Choi, Sung-Gil;Lee, Jun-Soo;Cho, Seung-Yong;Choi, Won-Seok; / Korean Society of Food Science and Technology , v.15, no.3, pp.478-481,
30 Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus polyfermenticus SCD Culture
Kim, Tae-Hoon;Lee, Na-Kyoung;Chang, Kyung-Hoon;Park, Eun-Ju;Choi, Shin-Yang;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.15, no.3, pp.482-484,