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Food Science and Biotechnology  

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1 Food-Grade Expression and Secretion Systems in Lactococcus
Jeong, Do-Won;Hwang, Eun-Sun;Lee, Hyong-Joo; / Korean Society of Food Science and Technology , v.15, no.4, pp.485-493,
2 Sensory Difference Testing: The Problem of Overdispersion and the Use of Beta Binomial Statistical Analysis
Lee, Hye-Seong;O'Mahony, Michael; / Korean Society of Food Science and Technology , v.15, no.4, pp.494-498,
3 Clostridium botulinum and Its Control in Low-Acid Canned Foods
Reddy, N. Rukma;Skinner, Guy E.;Oh, Sang-Suk; / Korean Society of Food Science and Technology , v.15, no.4, pp.499-505,
4 Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
An, Gil-Hwan;Song, Jae-Yeon;Kwak, Woong-Kwon;Lee, Bong-Duk;Song, Kyung-Bin;Choi, Jae-Eul; / Korean Society of Food Science and Technology , v.15, no.4, pp.506-510,
5 Characteristic of Antibiotic Resistance of Foodborne Pathogens Adapted to Garlic, Allium sativum L.
Moon, Bo-Youn;Lee, Eun-Jin;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.15, no.4, pp.511-515,
6 Anti-Cariogenicity of 2-Hydroxyethyl ${\beta}$-Undecenate from Cumin (Cuminum cymium L.) Seed
Ryu, Il-Hwan;Kang, Enn-Ju;Lee, Kap-Sang; / Korean Society of Food Science and Technology , v.15, no.4, pp.516-522,
7 Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract
Han, Gi-Dong; / Korean Society of Food Science and Technology , v.15, no.4, pp.523-528,
8 Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Seo, Ja-Young;Kim, Eun-Joeng;Hong, Seok-In;Yoon, Hye-Hyun;Kim, Dong-Man; / Korean Society of Food Science and Technology , v.15, no.4, pp.529-533,
9 Induction of Apoptotic Cell Death by Red Pericarp Rice (Jakwangchalbyeo) Extracts
Chi, Hee-Youn;Lee, Chang-Ho;Kim, Kwang-Ho;Kim, Sun-Lim;Chung, Ill-Min; / Korean Society of Food Science and Technology , v.15, no.4, pp.534-542,
10 Effect of Oligosaccharides and Inulin on the Growth and Viability of Bifidobacteria in Skim Milk
Choi, Nam-Young;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.15, no.4, pp.543-548,
11 Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis
Oh, Byoung-Hak;Kim, Yong-Suk;Jeong, Pyeong-Hwa;Shin, Dong-Hwa; / Korean Society of Food Science and Technology , v.15, no.4, pp.549-554,
12 The Acid Sensitivity of Gulose and Mannose in Chemically-Reduced Alginates Obtained from Pseudomonas syringae
Ashby, Richard D.;Day, Donal F.;Kim, Du-Woon; / Korean Society of Food Science and Technology , v.15, no.4, pp.555-558,
13 Antimicrobial Properties of Turmeric (Curcuma longa L.) Rhizome-Derived ar-Turmerone and Curcumin
Lee, Hoi-Seon; / Korean Society of Food Science and Technology , v.15, no.4, pp.559-563,
14 Effects of Omija (Schizandra chinensis Baillon) Extract on the Physico-Chemical Properties of Nabakkimchi during Fermentation
Moon, Sung-Won;Kim, Byong-Ki;Jang, Myung-Sook; / Korean Society of Food Science and Technology , v.15, no.4, pp.564-571,
15 Sorption Behavior of 1-Methylcyclopropene on Adsorbing Agents for Use in Extending the Freshness of Postharvest Food Products
Lee, Youn-Suk;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.15, no.4, pp.572-577,
16 Occurrence of Vibrio parahaemolyticus in Fishery Products from the Southwestern Coast of Korea
Yoon, Chang-Yong;Kang, Kil-Jin; / Korean Society of Food Science and Technology , v.15, no.4, pp.578-581,
17 Antioxidant and Antimicrobial Activities of Fermentation and Ethanol Extracts of Pine Needles (Pinus densiflora)
Yim, Moo-Hyun;Hong, Taek-Geun;Lee, Jun-Ho; / Korean Society of Food Science and Technology , v.15, no.4, pp.582-588,
18 Effect of Gum Addition on the Rheological Properties of Rice Flour Dispersions
Chun, So-Young;Kim, Hyung-Il;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.15, no.4, pp.589-594,
19 Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation
Um, Sang-Hee;Shin, Weon-Sun;Lee, Jong-Hoon; / Korean Society of Food Science and Technology , v.15, no.4, pp.595-598,
20 Effects of Radish Seed Ethanol Extracts on Gastrointestinal Function in Rats
Lee, Chang-Hyun;Lee, Moon-Won;Song, Geun-Seoup;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.15, no.4, pp.599-602,
21 Inhibitory Effects of Total Extract and Flavonols from Hardy Rubber Tree (Eucommia ulmoides Oliver) Leaves on the Glycation of Hemoglobin
Kim, Hye-Young;Kim, Kyong;Lee, Myung-Ki; / Korean Society of Food Science and Technology , v.15, no.4, pp.603-605,
22 Chemical Composition of Smilax china Leaves and Quality Characteristics of Rice Cakes Prepared with Its Water Extract
Jeon, Jeong-Ryae;Jin, Tie-Yan;Kim, Jean;Park, Jyung-Rewng; / Korean Society of Food Science and Technology , v.15, no.4, pp.606-611,
23 Water Extract of Ash Tree (Fraxinus rhynchophylla) Leaves Protects against Paracetamol-Induced Oxidative Damages in Mice
Jeon, Jeong-Ryae; / Korean Society of Food Science and Technology , v.15, no.4, pp.612-616,
24 Plant Phenolics as ${\beta}$-Secretase (BACE1) Inhibitors
Jun, Mi-Ra;Lee, Seung-Ho;Choi, Sun-Ha;Bae, Ki-Hwan;Seong, Yeon-Hee;Lee, Kyung-Bok;Song, Kyung-Sik; / Korean Society of Food Science and Technology , v.15, no.4, pp.617-624,
25 Detection of Transgenic Rice Containing CrylAc Gene Derived from Bacillus thuringiensis by PCR
Kim, Jae-Hwan;Jee, Sang-Mi;Park, Cheon-Seok;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.15, no.4, pp.625-630,
26 Characterization of Cinnamaldehyde-Supplemented Soy Protein Isolate Films
Kim, Ki-Myong;Hanna, Milford A.;Weller, Curtis L.;Cho, Sung-Hwan;Choi, Sung-Gil; / Korean Society of Food Science and Technology , v.15, no.4, pp.631-634,
27 Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Lee, Chang-Hyun;Oh, Sang-Hun;Yang, Eun-Jin;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.15, no.4, pp.635-638,
28 Antimicrobial, Anti-inflammatory, and Anti-oxidative Activities of Scilla scilloides (Lindl.) Druce Root Extract
Yeo, Eun-Ju;Kim, Kee-Tae;Han, Ye-Sun;Nah, Seung-Yeol;Paik, Hyun-Dong; / Korean Society of Food Science and Technology , v.15, no.4, pp.639-642,
29 Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Jang, Chan-Ho;Lim, Jin-Kyu;Kim, Jeong-Hwan;Park, Cheon-Seok;Kwon, Dae-Young;Kim, Yong-Suk;Shin, Dong-Hwa;Kim, Jong-Sang; / Korean Society of Food Science and Technology , v.15, no.4, pp.643-646,
30 Mevinolin Production by Monascus pilosus IFO 480 in Solid State Fermentation of Soymeal
Pyo, Young-Hee;Lee, Young-Chul; / Korean Society of Food Science and Technology , v.15, no.4, pp.647-649,