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1 |
Microbial Modeling in Quantitative Risk Assessment for the Hazard Analysis and Critical Control Point (HACCP) System: A Review
Min, Sea-Cheol;Choi, Young-Jin;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.279-293,
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2 |
Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci
Park, Young-Woo;Lee, Seung-Wook;Choi, Hyung-Kyoon;Yang, SeungOk;Kim, Young-Suk;Chun, Ho-Nam;Chang, Pahn-Shick;Lee, Jae-Hwan;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.294-298,
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3 |
Influence of Xanthan, Emulsification Temperature, and Environmental Stresses on the Preparation of Water-in-Corn Oil Emulsions Droplets Coated by Polyglycerol Polyricinoleate
Surh, Jeong-Hee;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.299-306,
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4 |
Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification
Nam, Yun-Ju;Choi, Young-Min;Jeong, Da-Woon;Kim, Byoung-Chul;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.307-311,
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5 |
Radical Scavenging Activity of Sea Buckthorn Oils from Different Parts of Sea Buckthorn Berry
Xu, Xiang;Gao, Yanxiang;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.312-316,
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6 |
Allergenicity of Hot Peppers Cultivated in Korea
Lee, Jeong-Ok;Kim, Eun-Jung;Ko, Yu-Jin;Lee, Sang-Il;Lee, Won-Sup;Ryu, Chung-Ho;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.317-322,
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7 |
Isolation and Characterization of Intestinal Immune System Modulating and Anticancer Active Fractions from the Herbal Prescriptions
Hwang, Jong-Hyun;Jeong, Jae-Hyun;Yu, Kwang-Won;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.323-329,
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8 |
Mathematical Relationship between Ice Dendrite Size and Freezing Conditions in Tuna
Choi, Mi-Jung;Hong, Geun-Pyo;In, Dae-Sik;Min, Sang-Gi;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.330-335,
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9 |
Inactivation Mechanism of Bacillus subtilis Spores by Ethanol Extract of Torilis japonica Fruit
Cho, Won-Il;Cheigh, Chan-Ick;Choi, You-Jung;Jeong, Jeong-Yoon;Choi, Jun-Bong;Lee, Kang-Pyo;Cho, Seok-Cheol;Pyun, Yu-Ryang;Chung, Myong-Soo;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.336-342,
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10 |
Inhibitory Effect of Lactobacillus plantarum K11 on the Adhesion of Escherichia coli O157 to Caco-2 Cells
Lim, Sung-Mee;Ahn, Dong-Hyun;Im, Dong-Soon;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.343-349,
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11 |
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
Yilmaz, Ismail;Gecgel, Umit;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.350-355,
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12 |
Lipid Oxidation and Stability of Tocopherols and Phospholipids in Soy-added Fried Products During Storage in the Dark
Yoon, Young-Jin;Choe, Eun-Ok;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.356-361,
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13 |
Stimulating Effects of Far-infrared Ray Radiation on the Release of Antioxidative Phenolics in Grape Berries
Eom, Seok-Hyun;Park, Hyung-Jae;Seo, Dong-Wan;Kim, Won-Woo;Cho, Dong-Ha;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.362-366,
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14 |
Regional Difference in Fatty Acid Content of Korean Shellfish
Surh, Jeong-Hee;Lee, Hae-Jeung;Kwon, Hoon-Jeong;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.367-373,
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15 |
Properties of PSL, TL, and ESR to Identify the Irradiated Sesame Seeds after Steaming
Lee, Jeon-Geun;Kausar, Tusneem;Chung, Hyung-Wook;Jeong, Il-Yun;Bhatti, Ijaz A.;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.374-378,
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16 |
Analysis of Residual Furan in Human Blood Using Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS)
Lee, Yun-Kyung;Jung, Seung-Won;Lee, Sung-Joon;Lee, Kwang-Geun;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.379-383,
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17 |
Isolation and Identification of Lactic Acid Bacteria from Sourdough with High Exopolysaccharide Production Ability
Jung, Seung-Won;Kim, Wang-June;Lee, Kwang-Geun;Kim, Cheol-Woo;Noh, Wan-Seob;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.384-389,
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18 |
Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts
Waje, Catherine K.;Park, Ju-Hwan;Kim, Gui-Ran;Kim, Yu-Ri;Han, Bum-Soo;Lee, Yeon-Kyung;Moon, Kwang-Deog;Kwon, Joong-Ho;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.390-395,
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19 |
Structural Analysis of Plasmid pCL2.1 from Lactococcus lactis ssp. lactis and the Construction of a New Shuttle Vector for Lactic Acid Bacteria
Jeong, Do-Won;Cho, San-Ho;Lee, Jong-Hoon;Lee, Hyong-Joo;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.396-401,
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20 |
Changes in Enzyme Activities of Rice with Respect to the Viviparity and the Duration of Lodging Time
Hwang, Tai-Jeong;Lee, Won-Jong;Shin, Jin-Chul;Lee, Chul-Won;Kim, Suk-Shin;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.402-406,
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21 |
Development of a Virus Elution and Concentration Procedure for Detecting Norovirus in Cabbage and Lettuce
Moon, Aerie;Hwang, In-Gyun;Choi, Weon-Sang;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.407-412,
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22 |
Effects of Photooxidation and Chlorophyll Photosensitization on the Formation of Volatile Compounds in Lard Model Systems
Lee, Jae-Hwan;Min, David B.;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.413-418,
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23 |
Antioxidant Properties of Water and Aqueous Ethanol Extracts and Their Crude Saponin Fractions from a Far-eastern Sea Cucumber, Stichopus japonicus
Husni, Amir;Shin, Il-Shik;You, Sang-Guan;Chung, Dong-Hwa;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.419-424,
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24 |
Effectiveness of Antimicrobial Starch Coating Containing Thyme Oil against Salmonella, Listeria, Campylobacter, and Pseudomonas on Chicken Breast Meat
Goswami, Namita;Han, Jung-Hoon;Holley, Richard A.;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.425-431,
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25 |
Preventive Effect of Sugar-free Chewing Gum Containing Maltitol on Dental Caries in situ
Lee, Eun-Jung;Jin, Bo-Hyoung;Paik, Dai-Il;Hwang, In-Kyeong;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.432-435,
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26 |
Protective Effects of Natural Phytochemicals on the Lipid Peroxides Induced Apoptosis in the Human Endothelial ECV 304 Cells
Kim, Ae-Jung;Kim, Mae-Wha;Kang, Young-Hee;Lee, Myoung-Sook;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.436-441,
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27 |
Statistical Optimization of the Medium Components for the Production of Protopectinases by Bacillus subtilis
Shahbazian, Nafise;Ashtiani, Farzin Zokaee;Bonakdarpour, Babak;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.442-448,
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28 |
Antioxidant Properties of Different Polysaccharides Extracted with Water and Sodium Hydroxide from Rice Bran
Zha, Xue-Qiang;Luo, Jian-Ping;Zhang, Lei;Hao, Jie;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.449-455,
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29 |
Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600
Kim, Mun-Yong;Freund, Walter;Chun, Soon-Sil;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.456-462,
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30 |
Isolation and Structural Determination of Free Radical Scavenging Compounds from Korean Fermented Red Pepper Paste (Kochujang)
Chung, Jin-Ho;Shin, Heung-Chule;Cho, Jeong-Yong;Kang, Seong-Koo;Lee, Hyoung-Jae;Shin, Soo-Cheol;Park, Keun-Hyung;Moon, Jae-Hak;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.463-470,
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31 |
Determination of Formaldehyde in Cigarette Smoke and Inhibitory Effect of Plant Volatile Extracts on the Formation of Formaldehyde
Her, Jae-Young;Jang, Hae-Won;Lee, Kwang-Geun;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.471-474,
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32 |
Effects of Aucubin Isolated from Eucommia ulmoides on UVB-induced Oxidative Stress in Human Keratinocytes HaCaT
Ho, Jin-Nyoung;Cho, Hong-Yon;Lim, Eun-Jeong;Kim, Hye-Kyung;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.475-480,
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33 |
Changes in the Volatile Compounds of Artemisia princeps var. orientalis Essential Oils During Storage
Chung, Mi-Sook;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.481-487,
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34 |
Characteristics of a Black Soybean (Glycine max L. Merrill) Protein Isolate Partially Hydrolyzed by Alcalase
Yoon, Ji-Ho;Jung, Dong-Chae;Lee, Eun-Hye;Kang, Yoon-Seok;Lee, Sung-Yong;Park, Sae-Rom;Yeom, Hye-Jung;Ha, Mi-Sun;Park, Sang-Kyu;Lee, Yu-Si;Ha, Sang-Do;Kim, Gun-Hee;Bae, Dong-Ho;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.488-493,
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35 |
Enhanced Activity of Phenylalanine Ammonia Lyase in Permeabilised Recombinant E. coli by Response Surface Method
Cui, Jian-dong;Li, Yan;Jia, Shi-Ru;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.494-499,
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36 |
Purification and Characterization of a Subtilisin D5, a Fibrinolytic Enzyme of Bacillus amyloliquefaciens DJ-5 Isolated from Doenjang
Choi, Nack-Shick;Chung, Dong-Min;Han, Yun-Jon;Kim, Seung-Ho;Song, Jae-Jun;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.500-505,
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37 |
Investigation of Antimicrobial Activity of Brown Algae Extracts and the Thermal and pH Effects on Their Activity
Lee, So-Young;Kim, Jin-Hee;Song, Eu-Jin;Kim, Koth-Bong-Woo-Ri;Hong, Yong-Ki;Lim, Sung-Mee;Ahn, Dong-Hyun;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.506-512,
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38 |
Antioxidant and Antimicrobial Activities of Various Solvent Fractions of Fine Ginseng Root
Lim, Jae-Kag;Kang, Ho-Jin;Kang, Suk-Nam;Lee, Boo-Yong;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.513-518,
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39 |
Structural Characterization of Non-reducing Oligosaccharide Produced by Arthrobacter crystallopoietes N-08
Bae, Bum-Sun;Shin, Kwang-Soon;Lee, Ho;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.519-525,
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40 |
Quenching Mechanisms and Kinetics of -, -, -, and -Tocopherol in Photosensitized Oxidation of Lard
King, Robert;Lee, Hyung-Ok;Min, David B.;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.526-532,
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41 |
Establishment of Withdrawal Time of Erythromycin for the Cultured Black Rockfish (Sebastes schlegeli) after Oral Administration
Park, Mi-Jung;Choi, Kyu-Duck;Lee, Tae-Seek;Choi, Hye-Sung;Shim, Kil-Bo;Myeong, Jeong-In;Park, Mi-Seon;Shin, Il-Shik;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.533-536,
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42 |
Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains
Kim, Il-Jin;Ha, Ji-Hyoung;Kim, Yong-Su;Kim, Hyung-Il;Choi, Hyun-Chul;Jeon, Dea-Hoon;Lee, Young-Ja;Kim, Ae-Jung;Bae, Dong-Ho;Kim, Keun-Sung;Lee, Chan;Ha, Sang-Do;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.537-540,
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43 |
Hypoglycemic and Angiotension Converting Enzyme Inhibitory Effect of Water and Ethanol Extracts from Haesongi Mushroom (Hypsizigus marmoreus)
Jung, Eun-Bong;Jo, Jin-Ho;Cho, Seung-Mock;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.541-545,
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44 |
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction
Kim, Ji-Sang;Lee, Young-Soon;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.546-551,
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45 |
Dandelion (Taraxacum officinale) Flower Ethanol Extract Inhibits Cell Proliferation and Induces Apoptosis in Human Ovarian Cancer SK-OV-3 Cells
Choi, Eun-Jeong;Kim, Gun-Hee;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.552-555,
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46 |
Anti-biofilm Activity of Xanthorrhizol Isolated from Curcuma xanthorrhiza Roxb. against Bacterial Biofilms Formed by Saliva and Artificial Multi-species Oral Strains
Yanti, Yanti;Rukayadi, Yaya;Lee, Kwan-Hyoung;Han, Sung-Hwa;Hwang, Jae-Kwan;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.556-560,
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47 |
Determination of 11 Ginsenosides in Black Ginseng Developed from Panax ginseng by High Performance Liquid Chromatography
Sun, Bai-Shen;Gu, Li-Juan;Fang, Zhe-Ming;Wang, Chun-Yan;Wang, Zhen;Sung, Chang-Keun;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.561-564,
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48 |
Comparison of Preparation Methods for the Quantification of Ginsenosides in Raw Korean Ginseng
Hong, Hee-Do;Sim, Eun-Mi;Kim, Kyung-Tack;Rho, Jeong-Hae;Rhee, Young-Kyung;Cho, Chang-Won;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.565-569,
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49 |
Enzymatic Preparation of Maltooctaose-rich Mixture from Starch Using a Debranching Enzyme of Nostoc punctiforme
Choi, Ji-Hye;Kim, Myo-Jeong;Kim, Young-Wan;Lee, Hee-Seob;Park, Jong-Tae;Lee, Byong-Hoon;Park, Kwan-Hwa;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.570-573,
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50 |
Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid
Hu, Jiang-Ning;Alim, Md. Abdul;Lee, Jeung-Hee;Adhikari, Prakash;Lee, Ki-Teak;
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Korean Society of Food Science and Technology
, v.18, no.2, pp.574-577,
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