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Food Science and Biotechnology  

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1 Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum SCOPUS
Kim, Eun-Jung;Hong, Ju-Yeon;Shin, Seung-Ryeul;Heo, Ho-Jin;Moon, Yong-Sun;Park, Sun-Hee;Kim, Kwang-Soo;Yoon, Kyung-Young; / Korean Society of Food Science and Technology , v.17, no.4, pp.687-691,
2 Effect of Wasabi (Wasabia japonica Matsum) Stalk on the Fermentation of Baechukimchi SCOPUS
Jung, Su-Ji;Jang, Myung-Sook; / Korean Society of Food Science and Technology , v.17, no.4, pp.692-699,
3 $\beta$-Cyclodextrin Reduces Obesity in C57BL/6J Mice Induced by High Fat Diet
Kim, Dae-Won;Hwang, In-Koo;Yoo, Ki-Yeon;Li, Hua;Pai, Tong-Kun;Kim, Young-Sup;Kwon, Dae-Young;Kim, Dong-Woo;Moon, Won-Kuk;Won, Moo-Ho; / Korean Society of Food Science and Technology , v.17, no.4, pp.700-704,
4 Structural and Rheological Properties of Sweet Potato Starch Modified with 4-$\alpha$-Glucanotransferase from Thermus aquaticus SCOPUS
Lee, Seung-Hee;Choi, Seung-Jun;Shin, Sang-Ick;Park, Kwan-Hwa;Moon, Tae-Wha; / Korean Society of Food Science and Technology , v.17, no.4, pp.705-712,
5 Aqueous Extracts of Walnut (Juglans regia L.) and Nelumbo nucifera Seeds Reduce Plasma Corticosterone Levels, Gastric Lesions, and c-fos Immunoreactivity in Chronic Restraint-stressed Mice SCOPUS
Kim, Dae-Won;Hwang, In-Koo;Yoo, Ki-Yeon;Li, Hua;Kang, Il-Jun;Moon, Won-Kuk;Won, Moo-Ho;Kim, Seok-Joong;Han, Dae-Seok;Kim, Dong-Woo; / Korean Society of Food Science and Technology , v.17, no.4, pp.713-717,
6 Inhibition of Apoptosis by Elaeocarpus sylvestris in Mice Following Whole-body Exposure to Ionizing Radiation: Implications for Radioprotectors SCOPUS
Park, Eun-Jin;Lee, Nam-Ho;Ahn, Gin-Nae;Baik, Jong-Seok;Lee, Je-Hee;Hwang, Kyu-Kye;Park, Jae-Woo;Jee, Young-Heun; / Korean Society of Food Science and Technology , v.17, no.4, pp.718-722,
7 Effect of Gamma Irradiation on the Growth and Patulin Production of Penicillium griseofulvum in an Apple Model System SCOPUS
Yun, Hye-Jeong;Lim, Sang-Yong;Yang, Su-Hyung;Lee, Woo-Yiel;Kwon, Joong-Ho;Lim, Byung-Lak;Kim, Dong-Ho; / Korean Society of Food Science and Technology , v.17, no.4, pp.723-727,
8 Chemical and Sensory Properties of New Gluten-free Food Products: Rice and Corn Tarhana
Yalcin, Erkan;Celik, Sueda;Koksel, Hamit; / Korean Society of Food Science and Technology , v.17, no.4, pp.728-733,
9 Characterization of Soluble Dietary Fibers from Wax Gourd (Benincasa hispida) Pulp and Peel SCOPUS
Hong, Sun-Pyo;Jun, Hyun-Il;Song, Geun-Seoup;Kwon, Yong-Ju;Kim, Young-Soo; / Korean Society of Food Science and Technology , v.17, no.4, pp.734-738,
10 Optimal Conditions for Propagation in Bottom and Top Brewing Yeast Strains SCOPUS
Cheong, Chul;Wackerbauer, Karl;Lee, Si-Kyung;Kang, Soon-Ah; / Korean Society of Food Science and Technology , v.17, no.4, pp.739-744,
11 Anti-inflammatory Effects of Enzymatic Extract from Ecklonia cava on TPA-induced Ear Skin Edema
Ahn, Ginnae;Park, Eun-Jin;Kim, Dae-Seung;Jeon, You-Jin;Shin, Tae-Kyun;Park, Jae-Woo;Woo, Ho-Chun;Lee, Ki-Wan;Jee, Young-Heun; / Korean Society of Food Science and Technology , v.17, no.4, pp.745-750,
12 Combination Pretreatment of Calcium and Vitamin C to Enhance the Firmness of Kimchi Sterilized with High-dose Gamma Irradiation SCOPUS
Song, Beom-Seok;Kim, Mi-Jung;Park, Jin-Gyu;Kim, Jae-Hun;Kim, Duk-Jin;Han, Sang-Bae;Shin, Jung-Kue;Byun, Myung-Woo;Lee, Ju-Woon; / Korean Society of Food Science and Technology , v.17, no.4, pp.751-754,
13 Evaluation of Molecular Weight Distribution, Pasting and Functional Properties, and Enzyme Resistant Starch Content of Acid-modified Corn Starches
Koksel, Hamit;Ozturk, Serpil;Kahraman, Kevser;Basman, Arzu;Ozbas, Ozen Ozboy;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.17, no.4, pp.755-760,
14 A Multiplex PCR Assay for the Detection and Differentiation of Enterotoxin-producing and Emetic Toxin-producing Bacillus cereus Strains
Lee, Dae-Sung;Kim, Keun-Sung;Kwon, Ki-Sung;Hong, Kwang-Won; / Korean Society of Food Science and Technology , v.17, no.4, pp.761-765,
15 Purification and Characterization of a Novel Salt-tolerant Protease Produced by Saccharomyces sp. B101 Isolated from Baker's Dough Yeast SCOPUS
Hwang, Joo-Yeon;Kim, Sang-Moo;Heo, Seok;Kim, Cheon-Jei;Lee, Chi-Ho;Lee, Si-Kyung; / Korean Society of Food Science and Technology , v.17, no.4, pp.766-771,
16 Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design SCOPUS
Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon; / Korean Society of Food Science and Technology , v.17, no.4, pp.772-779,
17 Rheological Properties of Hot Pepper-soybean Pastes Mixed with Acetylated Starches SCOPUS
Choi, Su-Jin;Chang, Hak-Gil;Yoo, Byoung-Seung; / Korean Society of Food Science and Technology , v.17, no.4, pp.780-786,
18 Compositional Characterization and Colorant Identification of Omija (Schizandra chinensis) Fruit Extract SCOPUS
Kim, Seol-Hee;Lee, Byung-Hoo;Kim, Jong-Chul;Choi, Sung-Seen;Kim, Gwe-Won;Joo, Mi-Hyun;Yoo, Sang-Ho; / Korean Society of Food Science and Technology , v.17, no.4, pp.787-793,
19 Effect of $\kappa$-Carrageenan and Guar Gum as a Substitute for Inorganic Polyphosphate on Pork Sausages
Park, Ki-Soo;Choi, Yang-Il;Lee, Sang-Hwa;Kim, Chong-Hee;Auh, Joong-Hyuck; / Korean Society of Food Science and Technology , v.17, no.4, pp.794-798,
20 Quality Evaluation of Low-fat Pork Loaf Containing Silkworm Powder and Vegetable Worm (Paecilomyces japonica) During Cold Storage
Jang, Ae-Ra;Jin, Sang-Keun;Jo, Cheo-Run;Lee, Moo-Ha;Kim, Il-Suk; / Korean Society of Food Science and Technology , v.17, no.4, pp.799-804,
21 Isolation of Ginsenoside Rh1 and Compound K from Fermented Ginseng and Efficacy Assessment on Systemic Anaphylactic Shock SCOPUS
Kim, Mi-Soon;Kwon, Bin;Park, Myeong-Soo;Ji, Geun-Eog; / Korean Society of Food Science and Technology , v.17, no.4, pp.805-808,
22 Effects of Ethanol Extracts of Bacillus polyfermenticus SCD on the Storage Stability of Emulsion Type Sausage SCOPUS
Kim, Hack-Youn;Jeong, Jong-Youn;Choi, Ji-Hun;Choi, Yun-Sang;Han, Doo-Jeong;Lee, Mi-Ai;Lee, Jang-Hyun;Paik, Hyun-Dong;Kim, Cheon-Jei; / Korean Society of Food Science and Technology , v.17, no.4, pp.809-813,
23 Changes in Pasting and Fluid Properties of Corn and Rice Starches after Physical Modification by Planetary Mill SCOPUS
Kim, Bum-Keun;Lee, Jun-Soo;Cho, Yong-Jin;Park, Dong-June; / Korean Society of Food Science and Technology , v.17, no.4, pp.814-818,
24 Mercury and Methylmercury Levels in Marine Fish Species from Korean Retail Markets
Oh, Keum-Soon;Suh, Jung-Hyuck;Park, Seong-Soo;Paek, Ock-Jin;Yoon, Hae-Jung;Kim, Hee-Yeon;Lee, Jong-Ok; / Korean Society of Food Science and Technology , v.17, no.4, pp.819-823,
25 Effect of Temperatures on the Enterotoxin Production of Bacillus cereus in Cereal Grains SCOPUS
Park, Young-Bae;Kim, Jung-Beom;Jin, Yong-Guo;Oh, Deog-Hwan; / Korean Society of Food Science and Technology , v.17, no.4, pp.824-828,
26 Multiplex PCR Detection of the MON1445, MON15985, MON88913, and LLcotton25 Varieties of GM Cotton
Kim, Jae-Hwan;Kim, Sun-A;Seo, Young-Ju;Lee, Woo-Young;Park, Sun-Hee;Kim, Hae-Yeong; / Korean Society of Food Science and Technology , v.17, no.4, pp.829-832,
27 Effect of Particle Size on the Solubility and Dispersibility of Endosperm, Bran, and Husk Powders of Rice SCOPUS
Lee, Jeong-Eun;Jun, Ji-Yeon;Kang, Wie-Soo;Lim, Jung-Dae;Kim, Dong-Eun;Lee, Kang-Yeol;Ko, Sang-Hoon; / Korean Society of Food Science and Technology , v.17, no.4, pp.833-838,
28 Model System Study for the Mutagenicity of Sugar-Glycine Systems SCOPUS
Lee, Jae-Hwan;Shin, Han-Seung; / Korean Society of Food Science and Technology , v.17, no.4, pp.839-841,
29 Sensitivities of Salmonella typhimurium and Staphylococcus aureus to Ozonation in the Presence of Soluble Starch and Metal Ion Complex SCOPUS
Kim, Kee-Il;Kang, Suk-Nam;Lee, Ok-Hwan;Park, Jeong-Hyun; / Korean Society of Food Science and Technology , v.17, no.4, pp.842-845,
30 Rapid Identification of Radical Scavenging Compounds in Blueberry Extract by HPLC Coupled to an On-line ABTS Based Assay and HPLC-ESI/MS
Kim, Chul-Young;Lee, Hee-Ju;Lee, Eun-Ha;Jung, Sang-Hoon;Lee, Dong-Un;Kang, Suk-Woo;Hong, Sae-Jin;Um, Byung-Hun; / Korean Society of Food Science and Technology , v.17, no.4, pp.846-849,
31 Antimicrobial Activities of White, Red, and Extruded Ginsengs with Different Extraction Conditions
Norajit, Krittika;Park, Mi-Ja;Ryu, Gi-Hyung; / Korean Society of Food Science and Technology , v.17, no.4, pp.850-856,
32 S-Adenosyl-L-methionine (SAM) Production by Lactic Acid Bacteria Strains Isolated from Different Fermented Kimchi Products SCOPUS
Lee, Myung-Ki;Lee, Jong-Kyung;Son, Jeong-A;Kang, Mun-Hui;Koo, Kyung-Hyung;Suh, Joo-Won; / Korean Society of Food Science and Technology , v.17, no.4, pp.857-860,
33 Comparison on Inactivation of Enterobacter sakazakii, Salmonella typhimurium, and Bacillus cereus Inoculated on Infant Formula During Storage by Gamma Irradiation SCOPUS
Jin, You-Young;Ku, Kyung-Ju;Park, Ji-Yong;Park, Jong-Hyun;Chung, Myong-Soo;Kwon, Ki-Sung;Chung, Kyung-Sook;Won, Mi-Sun;Song, Kyung-Bin; / Korean Society of Food Science and Technology , v.17, no.4, pp.861-864,
34 Chitosan Coating Effects on Respiration Rate and Internal Gas Composition of 'Fuji' Apple and 'Satsuma' Mandarin SCOPUS
Ko, Jung-A;Kim, Ki-Myong;Lee, Jin-Sil;Park, Hyun-Jin; / Korean Society of Food Science and Technology , v.17, no.4, pp.865-869,
35 Anticoagulant Activity of Sulfated Barley $\beta$-Glucan SCOPUS
Bae, In-Young;Chang, Yun-Jeoung;Kim, Hye-Won;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.17, no.4, pp.870-872,
36 Antioxidant and ACE Inhibitory Activities of Soybean Hydrolysates: Effect of Enzyme and Degree of Hydrolysis
Lee, Ji-Soo;Yoo, Mi-Ae;Koo, Seung-Hyun;Baek, Hyung-Hee;Lee, Hyeon-Gyu; / Korean Society of Food Science and Technology , v.17, no.4, pp.873-877,
37 Efficacy of Aqueous Chlorine Dioxide and Citric Acid in Reducing Escherichia coli on the Radish Seeds Used for Sprout Production SCOPUS
Lim, Jeong-Ho;Jeong, Jin-Woong;Kim, Jee-Hye;Park, Kee-Jai; / Korean Society of Food Science and Technology , v.17, no.4, pp.878-882,
38 Ginsenoside Composition Changes in Ginseng Extracts by Different Ascorbic Acid Treatments SCOPUS
Ko, Sung-Kwon;Cho, Ok-Sun;Bae, Hye-Min;Sohn, Uy-Dong;Im, Byung-Ok;Cho, Soon-Hyun;Yang, Byung-Wook;Chung, Sung-Hyun;Shin, Wang-Soo;Lee, Boo-Yong; / Korean Society of Food Science and Technology , v.17, no.4, pp.883-887,
39 Use of Restriction Fragment Length Polymorphism Analysis to Differentiate Fungal Strains in Sunchang Meju SCOPUS
Jung, Jong-Hyun;Seo, Dong-Ho;Bhoo, Sung-Hee;Ha, Suk-Jin;Kim, Jong-Sang;Kim, Jeong-Hwan;Kwon, Dae-Young;Cha, Jae-Ho;Park, Cheon-Seok; / Korean Society of Food Science and Technology , v.17, no.4, pp.888-891,
40 Microbiological Analysis of Dongchimi, Korean Watery Radish Kimchi, at the Early and Mid-phase Fermentation
Park, Sun-Jung;Chang, Jin-Hee;Cha, Seong-Kwan;Moon, Gi-Seong; / Korean Society of Food Science and Technology , v.17, no.4, pp.892-894,