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Food Science and Biotechnology  

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1 Caking in Food Powders
Ruan, Roger;Choi, Young-Jin;Chung, Myong-Soo; / Korean Society of Food Science and Technology , v.16, no.3, pp.329-336,
2 An Automated Fiber-optic Biosensor Based Binding Inhibition Assay for the Detection of Listeria Monocytogenes
Kim, Gi-Young;Morgan, Mark;Ess, Daniel;Hahm, Byoung-Kwon;Kothapalli, Aparna;Bhunia, Arun; / Korean Society of Food Science and Technology , v.16, no.3, pp.337-342,
3 Changes in the Expression of ADP-Glucose Pyrophosphorylase Genes During Fruit Ripening in Strawberry SCOPUS
Park, Jeong-Il;Kim, In-Jung; / Korean Society of Food Science and Technology , v.16, no.3, pp.343-348,
4 Identification of Phenolic Compounds and Quantification of Their Antioxidant Activities in Roasted Wild Ginseng (Panax ginseng C.A. Meyer) Leaves SCOPUS
Seog, Ho-Moon;Jung, Chang-Hwa;Choi, In-Wook;Park, Yong-Kon;Cho, Hong-Yon; / Korean Society of Food Science and Technology , v.16, no.3, pp.349-354,
5 Characterization of Bacteria Isolated from the Traditional Steeping Process and Their Application as Starters for the Production of Yugwa, a Korean Traditional Snack SCOPUS
Chang, Hyun-Joo;Lee, Seung-Jun;Lee, Myung-Ki;Cho, Yong-Jin;Kim, Hyun-Jung;Kim, Chong-Tae;Chun, Hyang-Sook; / Korean Society of Food Science and Technology , v.16, no.3, pp.355-360,
6 Comparison of Monte Carlo Simulation and Fuzzy Math Computation for Validation of Summation in Quantitative Risk Assessment SCOPUS
Im, Myung-Nam;Lee, Seung-Ju; / Korean Society of Food Science and Technology , v.16, no.3, pp.361-366,
7 Food Component Characteristics of Tuna Livers SCOPUS
Kang, Kyung-Tae;Heu, Min-Soo;Jee, Seung-Joon;Lee, Jae-Hyoung;Kim, Hye-Suk;Kim, Jin-Soo; / Korean Society of Food Science and Technology , v.16, no.3, pp.367-373,
8 Chemical and Sensory Characterization of Korean Commercial Rice Wines (Yakju) SCOPUS
Lee, Seung-Joo;Kwon, Young-Hee;Kim, Hye-Ryun;Ahn, Byung-Hak; / Korean Society of Food Science and Technology , v.16, no.3, pp.374-380,
9 Effects of Feed Moisture Content on Enzymatic Hydrolysis of Corn Starch in Twin-Screw Extruder and Saccharification of the Dried Extrudates SCOPUS
Solihin, Budiasih W.;Kim, Mi-Hwan;Im, Byung-Soon;Cha, Jae-Yoon;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.16, no.3, pp.381-385,
10 Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong) SCOPUS
Choi, Ung-Kyu;Jeong, Yeon-Shin;Kim, Mi-Hyang;Lee, Nan-Hee;Hwang, Young-Hyun; / Korean Society of Food Science and Technology , v.16, no.3, pp.386-391,
11 Effect of Ethanol Extract of Safflower Seed on Bone Loss in Ovariectomized Rat SCOPUS
Cho, Sung-Hee;Choi, Sang-Won;Choi, Young-Sun;Kim, Hee-Jung;Park, Youn-Hee;Bae, Yong-Chul;Lee, Won-Jung; / Korean Society of Food Science and Technology , v.16, no.3, pp.392-397,
12 The Effect of Environmental Factors on Phage Stability and Infectivity on Their Host Bacteria: a Case Study for an Escherichia coli Phage (T7), a Listeria Phage (A511), and a Salmonella Phage (Felix O1) SCOPUS
Kim, Kwang-Pyo; / Korean Society of Food Science and Technology , v.16, no.3, pp.398-403,
13 Long-term Supplementation of Epimedium koreanum Nakai in Rats and Its Effects on In Vivo Antioxidant Status with Age SCOPUS
Lim, Heung-Bin;Lee, Dong-Wook; / Korean Society of Food Science and Technology , v.16, no.3, pp.404-408,
14 Antimicrobial and Antioxidative Effects of Roselle (Hibiscus sabdariffa L.) Flower Extract and Its Fractions on Skin Microorganisms and Oxidation
Kang, Pil-Sung;Seok, Jae-Hwan;Kim, Yo-Han;Eun, Jae-Soon;Oh, Suk-Heung; / Korean Society of Food Science and Technology , v.16, no.3, pp.409-414,
15 The Effects of Bioactive Compounds and Fatty Acid Compositions on the Oxidative Stability of Extra Virgin Olive Oil Varieties
Lee, Ok-Hwan;Kim, Young-Cheul;Kim, Kui-Jin;Kim, Young-Chan;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.16, no.3, pp.415-420,
16 Inhibition of Polyphenol Oxidase and Peach Juice Browning by Onion Extract SCOPUS
Kim, Choon-Young;Kim, Mi-Jeong;Lee, Min-Young;Park, In-Shik; / Korean Society of Food Science and Technology , v.16, no.3, pp.421-425,
17 Changes in Isoflavone Content and Mass Balance During Soybean Processing SCOPUS
Han, Jin-Suk;Hong, Hee-Do;Kim, Sung-Ran; / Korean Society of Food Science and Technology , v.16, no.3, pp.426-433,
18 Effects of Onion (Allium cepa) Skin Extract on Pancreatic Lipase and Body Weight-related Parameters SCOPUS
Kim, Hye-Young; / Korean Society of Food Science and Technology , v.16, no.3, pp.434-438,
19 Effects of the Methanol Extract of the Leaves of Brassica juncea and Its Major Component, Isorhamnetin $3-O-{\beta}-D-Glucoside$, on Hepatic Drug Metabolizing Enzymes in Bromobenzene-treated Rats SCOPUS
Hur, Jong-Moon;Choi, Jong-Won;Park, Jong-Cheol; / Korean Society of Food Science and Technology , v.16, no.3, pp.439-443,
20 Antioxidant Activity and Isoflavone Profile of Rhynchosia nolubilis Seeds Pickled in Vinegar (Chokong) SCOPUS
Kim, Seok-Joong;Shin, Jee-Young;Cho, Moo-Ho;Oh, Young-Sook;Park, Na-Young;Lee, Shin-Ho; / Korean Society of Food Science and Technology , v.16, no.3, pp.444-450,
21 Comparison of Antioxidant Potentials in Methanolic Extracts from Soybean and Rice Fermented with Monascus sp. SCOPUS
Pyo, Young-Hee; / Korean Society of Food Science and Technology , v.16, no.3, pp.451-456,
22 Potent HAT Inhibitory Effect of Aqueous Extract from Bellflower (Platycodon grandiflorum) Roots on Androgen Receptor-mediated Transcriptional Regulation SCOPUS
Lee, Yoo-Hyun;Kim, Yong-Jun;Kim, Ha-Il;Cho, Hong-Yon;Yoon, Ho-Geun; / Korean Society of Food Science and Technology , v.16, no.3, pp.457-462,
23 Effect of Colored Potato Flakes Against Acetaminophen-induced Liver Damage in Rats SCOPUS
Ohba, Kiyoshi;Watanabe, Shoko;Han, Kyu-Ho;Hashimoto, Naoto;Noda, Takahiro;Shimada, Ken-Ichiro;Tanaka, Hisashi;Sekikawa, Mitsuo;Fukushima, Michihiro; / Korean Society of Food Science and Technology , v.16, no.3, pp.463-469,
24 Antibiotic Resistance of Enterococcus Isolated from the Processed Grain Foods, Saengsik and Sunsik SCOPUS
Kim, Soo-Hwan;Kim, Jong-Shin;Park, Jong-Hyun; / Korean Society of Food Science and Technology , v.16, no.3, pp.470-476,
25 Rapid Prediction of Amylose Content of Polished Rice by Fourier Transform Near-Infrared Spectroscopy
Lee, Jin-Cheol;Yoon, Yeon-Hee;Kim, Sun-Min;Pyo, Byong-Sik;Hsieh, Fu-Hung;Kim, Hak-Jin;Eun, Jong-Bang; / Korean Society of Food Science and Technology , v.16, no.3, pp.477-481,
26 Characterization of Levan Hydrolysis Activity of Levansucrase from Zymomonas mobilis ATCC 10988 and Rahnella aquatilis ATCC 33071 SCOPUS
Jang, Ki-Hyo;Kang, Soon-Ah;Kim, Chul-Ho;Lee, Jae-Cheol;Kim, Mi-Hyun;Son, Eun-Wha;Rhee, Sang-Ki; / Korean Society of Food Science and Technology , v.16, no.3, pp.482-484,
27 Pasting Properties of Crude ${\beta}-Glucan$ from Spent Brewer's Yeast on Wheat Flour and Starch
Yoo, Moon-Sik;Lee, Young-Tack; / Korean Society of Food Science and Technology , v.16, no.3, pp.485-488,
28 Antioxidative Characteristics of Extracts from Aromatic Herb Elsholtzia splendens
Choi, Eun-Jeong;Lee, Yong-Soo;Kim, Gun-Hee; / Korean Society of Food Science and Technology , v.16, no.3, pp.489-492,
29 An In vitro Enzymatic Digestion Method for Estimation of the Acrylamide Contents of Foods SCOPUS
Kim, So-Hyun;Yoon, Ko-Woon;Kim, Mi-Kyo;Paek, Se-Hee;Choi, Dong-Mi;Oh, Sang-Suk;Park, Jin-Byung; / Korean Society of Food Science and Technology , v.16, no.3, pp.493-495,
30 Effect of Storage Temperature on Dynamic Rheological Properties of Hot Pepper-Soybean Pastes Mixed with Guar Gum and Xanthan Gum SCOPUS
Choi, Su-Jin;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.16, no.3, pp.496-499,