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Food Science and Biotechnology  

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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; / Korean Society of Food Science and Technology , v.18, no.2, pp.279-293,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.294-298,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.299-306,
4 Comparison of Postmortem Meat Quality and Consumer Sensory Characteristic Evaluations, According to Porcine Quality Classification SCOPUS
Nam, Yun-Ju;Choi, Young-Min;Jeong, Da-Woon;Kim, Byoung-Chul; / Korean Society of Food Science and Technology , v.18, no.2, pp.307-311,
5 Radical Scavenging Activity of Sea Buckthorn Oils from Different Parts of Sea Buckthorn Berry
Xu, Xiang;Gao, Yanxiang; / Korean Society of Food Science and Technology , v.18, no.2, pp.312-316,
6 Allergenicity of Hot Peppers Cultivated in Korea SCOPUS
Lee, Jeong-Ok;Kim, Eun-Jung;Ko, Yu-Jin;Lee, Sang-Il;Lee, Won-Sup;Ryu, Chung-Ho; / Korean Society of Food Science and Technology , v.18, no.2, pp.317-322,
7 Isolation and Characterization of Intestinal Immune System Modulating and Anticancer Active Fractions from the Herbal Prescriptions SCOPUS
Hwang, Jong-Hyun;Jeong, Jae-Hyun;Yu, Kwang-Won; / Korean Society of Food Science and Technology , v.18, no.2, pp.323-329,
8 Mathematical Relationship between Ice Dendrite Size and Freezing Conditions in Tuna SCOPUS
Choi, Mi-Jung;Hong, Geun-Pyo;In, Dae-Sik;Min, Sang-Gi; / Korean Society of Food Science and Technology , v.18, no.2, pp.330-335,
9 Inactivation Mechanism of Bacillus subtilis Spores by Ethanol Extract of Torilis japonica Fruit SCOPUS
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.336-342,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.343-349,
11 Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
Yilmaz, Ismail;Gecgel, Umit; / Korean Society of Food Science and Technology , v.18, no.2, pp.350-355,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.356-361,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.362-366,
14 Regional Difference in Fatty Acid Content of Korean Shellfish
Surh, Jeong-Hee;Lee, Hae-Jeung;Kwon, Hoon-Jeong; / Korean Society of Food Science and Technology , v.18, no.2, pp.367-373,
15 Properties of PSL, TL, and ESR to Identify the Irradiated Sesame Seeds after Steaming SCOPUS
Lee, Jeon-Geun;Kausar, Tusneem;Chung, Hyung-Wook;Jeong, Il-Yun;Bhatti, Ijaz A.;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.18, no.2, pp.374-378,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.379-383,
17 Isolation and Identification of Lactic Acid Bacteria from Sourdough with High Exopolysaccharide Production Ability SCOPUS
Jung, Seung-Won;Kim, Wang-June;Lee, Kwang-Geun;Kim, Cheol-Woo;Noh, Wan-Seob; / Korean Society of Food Science and Technology , v.18, no.2, pp.384-389,
18 Effect of Irradiation of Red Radish Seeds on the Seed Viability and Functional Properties of Sprouts SCOPUS
Waje, Catherine K.;Park, Ju-Hwan;Kim, Gui-Ran;Kim, Yu-Ri;Han, Bum-Soo;Lee, Yeon-Kyung;Moon, Kwang-Deog;Kwon, Joong-Ho; / Korean Society of Food Science and Technology , v.18, no.2, pp.390-395,
19 Structural Analysis of Plasmid pCL2.1 from Lactococcus lactis ssp. lactis $ML_8$ and the Construction of a New Shuttle Vector for Lactic Acid Bacteria
Jeong, Do-Won;Cho, San-Ho;Lee, Jong-Hoon;Lee, Hyong-Joo; / Korean Society of Food Science and Technology , v.18, no.2, pp.396-401,
20 Changes in Enzyme Activities of Rice with Respect to the Viviparity and the Duration of Lodging Time SCOPUS
Hwang, Tai-Jeong;Lee, Won-Jong;Shin, Jin-Chul;Lee, Chul-Won;Kim, Suk-Shin; / Korean Society of Food Science and Technology , v.18, no.2, pp.402-406,
21 Development of a Virus Elution and Concentration Procedure for Detecting Norovirus in Cabbage and Lettuce SCOPUS
Moon, Aerie;Hwang, In-Gyun;Choi, Weon-Sang; / Korean Society of Food Science and Technology , v.18, no.2, pp.407-412,
22 Effects of Photooxidation and Chlorophyll Photosensitization on the Formation of Volatile Compounds in Lard Model Systems SCOPUS
Lee, Jae-Hwan;Min, David B.; / Korean Society of Food Science and Technology , v.18, no.2, pp.413-418,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.419-424,
24 Effectiveness of Antimicrobial Starch Coating Containing Thyme Oil against Salmonella, Listeria, Campylobacter, and Pseudomonas on Chicken Breast Meat SCOPUS
Goswami, Namita;Han, Jung-Hoon;Holley, Richard A.; / Korean Society of Food Science and Technology , v.18, no.2, pp.425-431,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.432-435,
26 Protective Effects of Natural Phytochemicals on the Lipid Peroxides Induced Apoptosis in the Human Endothelial ECV 304 Cells SCOPUS
Kim, Ae-Jung;Kim, Mae-Wha;Kang, Young-Hee;Lee, Myoung-Sook; / Korean Society of Food Science and Technology , v.18, no.2, pp.436-441,
27 Statistical Optimization of the Medium Components for the Production of Protopectinases by Bacillus subtilis
Shahbazian, Nafise;Ashtiani, Farzin Zokaee;Bonakdarpour, Babak; / Korean Society of Food Science and Technology , v.18, no.2, pp.442-448,
28 Antioxidant Properties of Different Polysaccharides Extracted with Water and Sodium Hydroxide from Rice Bran SCOPUS
Zha, Xue-Qiang;Luo, Jian-Ping;Zhang, Lei;Hao, Jie; / Korean Society of Food Science and Technology , v.18, no.2, pp.449-455,
29 Determining the Water Absorption and Rheological Properties of Rye Dough Made Using the Planetary Mixer P 600 SCOPUS
Kim, Mun-Yong;Freund, Walter;Chun, Soon-Sil; / Korean Society of Food Science and Technology , v.18, no.2, pp.456-462,
30 Isolation and Structural Determination of Free Radical Scavenging Compounds from Korean Fermented Red Pepper Paste (Kochujang) SCOPUS
Chung, Jin-Ho;Shin, Heung-Chule;Cho, Jeong-Yong;Kang, Seong-Koo;Lee, Hyoung-Jae;Shin, Soo-Cheol;Park, Keun-Hyung;Moon, Jae-Hak; / Korean Society of Food Science and Technology , v.18, no.2, pp.463-470,
31 Determination of Formaldehyde in Cigarette Smoke and Inhibitory Effect of Plant Volatile Extracts on the Formation of Formaldehyde SCOPUS
Her, Jae-Young;Jang, Hae-Won;Lee, Kwang-Geun; / Korean Society of Food Science and Technology , v.18, no.2, pp.471-474,
32 Effects of Aucubin Isolated from Eucommia ulmoides on UVB-induced Oxidative Stress in Human Keratinocytes HaCaT SCOPUS
Ho, Jin-Nyoung;Cho, Hong-Yon;Lim, Eun-Jeong;Kim, Hye-Kyung; / Korean Society of Food Science and Technology , v.18, no.2, pp.475-480,
33 Changes in the Volatile Compounds of Artemisia princeps var. orientalis Essential Oils During Storage SCOPUS
Chung, Mi-Sook; / Korean Society of Food Science and Technology , v.18, no.2, pp.481-487,
34 Characteristics of a Black Soybean (Glycine max L. Merrill) Protein Isolate Partially Hydrolyzed by Alcalase SCOPUS
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.488-493,
35 Enhanced Activity of Phenylalanine Ammonia Lyase in Permeabilised Recombinant E. coli by Response Surface Method SCOPUS
Cui, Jian-dong;Li, Yan;Jia, Shi-Ru; / Korean Society of Food Science and Technology , v.18, no.2, pp.494-499,
36 Purification and Characterization of a Subtilisin D5, a Fibrinolytic Enzyme of Bacillus amyloliquefaciens DJ-5 Isolated from Doenjang SCOPUS
Choi, Nack-Shick;Chung, Dong-Min;Han, Yun-Jon;Kim, Seung-Ho;Song, Jae-Jun; / Korean Society of Food Science and Technology , v.18, no.2, pp.500-505,
37 Investigation of Antimicrobial Activity of Brown Algae Extracts and the Thermal and pH Effects on Their Activity SCOPUS
Lee, So-Young;Kim, Jin-Hee;Song, Eu-Jin;Kim, Koth-Bong-Woo-Ri;Hong, Yong-Ki;Lim, Sung-Mee;Ahn, Dong-Hyun; / Korean Society of Food Science and Technology , v.18, no.2, pp.506-512,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.513-518,
39 Structural Characterization of Non-reducing Oligosaccharide Produced by Arthrobacter crystallopoietes N-08
Bae, Bum-Sun;Shin, Kwang-Soon;Lee, Ho; / Korean Society of Food Science and Technology , v.18, no.2, pp.519-525,
40 Quenching Mechanisms and Kinetics of $\alpha$-, $\beta$-, $\gamma$-, and $\delta$-Tocopherol in Photosensitized Oxidation of Lard
King, Robert;Lee, Hyung-Ok;Min, David B.; / Korean Society of Food Science and Technology , v.18, no.2, pp.526-532,
41 Establishment of Withdrawal Time of Erythromycin for the Cultured Black Rockfish (Sebastes schlegeli) after Oral Administration SCOPUS
Park, Mi-Jung;Choi, Kyu-Duck;Lee, Tae-Seek;Choi, Hye-Sung;Shim, Kil-Bo;Myeong, Jeong-In;Park, Mi-Seon;Shin, Il-Shik; / Korean Society of Food Science and Technology , v.18, no.2, pp.533-536,
42 Evaluation for Efficacies of Commercial Sanitizers and Disinfectants against Bacillus cereus Strains SCOPUS
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.537-540,
43 Hypoglycemic and Angiotension Converting Enzyme Inhibitory Effect of Water and Ethanol Extracts from Haesongi Mushroom (Hypsizigus marmoreus) SCOPUS
Jung, Eun-Bong;Jo, Jin-Ho;Cho, Seung-Mock; / Korean Society of Food Science and Technology , v.18, no.2, pp.541-545,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.546-551,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.552-555,
46 Anti-biofilm Activity of Xanthorrhizol Isolated from Curcuma xanthorrhiza Roxb. against Bacterial Biofilms Formed by Saliva and Artificial Multi-species Oral Strains SCOPUS
Yanti, Yanti;Rukayadi, Yaya;Lee, Kwan-Hyoung;Han, Sung-Hwa;Hwang, Jae-Kwan; / Korean Society of Food Science and Technology , v.18, no.2, pp.556-560,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.561-564,
48 Comparison of Preparation Methods for the Quantification of Ginsenosides in Raw Korean Ginseng SCOPUS
Hong, Hee-Do;Sim, Eun-Mi;Kim, Kyung-Tack;Rho, Jeong-Hae;Rhee, Young-Kyung;Cho, Chang-Won; / Korean Society of Food Science and Technology , v.18, no.2, pp.565-569,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.570-573,
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; / Korean Society of Food Science and Technology , v.18, no.2, pp.574-577,